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1
Take ripe and soft persimmons and clean them. -
2
Peel the persimmons and remove the seeds. -
3
Dissolve the pectinase in a little warm water. -
4
Add persimmons and stir evenly. -
5
Put it into a bottle, put plastic wrap on the mouth of the bottle, and tie it tightly with a rubber band. -
6
After 2 to 8 hours, activate the yeast with warm boiled water for half an hour. -
7
Add persimmons, shake the bottle and mix evenly. -
8
After fermentation for 12 hours, add sugar and shake evenly. -
9
For the first two days of fermentation, shake the bottle several times a day. After that, you don’t need to shake it. If the plastic bag bulges, you can pull the rubber band with your hands to squeeze out the gas. -
10
After about 6 days, when the bottle no longer produces gas, the wine can be filtered and bottled. -
11
Picture of the finished product. -
12
Picture of the finished product. -
13
Picture of the finished product.
Tips
1. Adding pectinase can break down the glue and make the wine clearer.
2. If the quantity is large and it is inconvenient to shake the bottle, open it and stir with a clean stick as quickly as possible to avoid exposing the persimmons to the air for a long time.
3. The fermentation time will be adjusted according to the room temperature.