Tart Persimmon Wine
“While the good masters of Astapor conferred among themselves in low voices, Dany sipped tart persimmon wine from a tall silver flute…” (Storm of Swords)
This was our first foray into home brewing, and we’re totally hooked now. You would have been amused to see us come home and rush to the kitchen to watch the airlock bubble as the yeast did its work. After following the process below, we let our bottles sit for about 3 months, then cracked open a bottle for sampling.
It is indeed very tart, and toes the edge of being just a bit too dry. It’s fresh and crisp, with only a hint of the fruit it started as. Vote? A very fun project, with a nice, drinkable result. Dany would drink it, and so would we. Try serving very chilled, with a swirl of honey, in a tall flute.
It’s good! Several months after bottling, we cracked a bottle open to taste, and found that the flavors are mellowing beautifully. It still has the characteristic tartness for the wine Dany drinks, but is now downright pleasant to drink.
Tart Persimmon Wine Recipe
Makes 1 gallon
- 3 lbs. ripe persimmons
- 7 pints Water (enough to fill)
- 3 cups sugar
- 1/2 teaspoons Pectic Enzyme
- 1 tsp Yeast Nutrient (optional)
- 1 pkg wine yeast
- 1 Tbs. saffron (optional)
- 1 large glass jug, at least 1/5 gal. (two jugs are ideal, for moving wine back and forth between them.