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Post by Alan on Oct 15, 2009 21:13:50 GMT -5
Anybody here tried this one yet?
A friend gave me just a wee little sample earlier, aged a year, it was amazing! 10% alcohol content, a bit sweet, very nice. He also made a champaigne style wine this way. Thinking about giving it a go!
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Post by flowerpower on Oct 16, 2009 5:52:05 GMT -5
How much sugar does the recipe call for? You may be able to cut back on that, so it's not so sweet. But it may taste better after it ages more.
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Post by Penny on Oct 16, 2009 7:15:49 GMT -5
Hmmm, as a wine drinker here, this sounds like an interesting idea.
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Post by Alan on Oct 16, 2009 7:45:49 GMT -5
hey flowerpower,
I didn't get the recipe, they wouldn't give it to me as it was kind of a "family thing" so to speak, so I"m not sure, but I'm presuming that since persimmons are so high in sugar to begin with I can cut back on sugar to some extent compared to other wines.
I might actually just use honey as the base and make a melomel.
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Post by silverseeds on Oct 16, 2009 9:19:27 GMT -5
My g-pa makes about 50 gallons of wine a year. Never made persimmon, that I know of. But he has made cherry wine, peach, mulberry, and various grape wines. He pretty much guesses with the more exotic ones, and makes a few batches of various amounts of added sugar. Im not a drinker but everyone likes them both ways, but most seem to prefer the sugariest ones.
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