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Tart Persimmon Wine

Chelsea M-C

“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)

Tart Persimmon Wine, on the right

Our Thoughts:

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.

*FURTHER UPDATE*

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

Ingredients:

Equipment:
  • 1 large glass jug, at least 1/5 gal. (two jugs are ideal, for moving wine back and forth between them.
  • airlock
  • cheesecloth
Cut your persimmons into chunks, removing any seeds. Place the fruit chunks in a large stewpot and add just enough of your 7 pints water to cover. Simmer for around a half hour, or until the fruit is mushable. Add the mushed fruit and the water it was simmered in to a large glass jug.
Add the remaining ingredients and close the jug with an airlock. Allow to sit for one week.
Pour your wine through a filter, such as cheesecloth or a clean stocking, to remove the fruit pulp. Allow to sit for a couple of days, then rack into a clean bottle. Add saffron for color. Continue this process of racking until the wine turns clear and stops putting down any lees.
After about 2 1/2 weeks, ours was clear and a gorgeous color from the saffron. We racked it into bottles, and let it age.
*After about 3 months, it’s drinkable, but tart. You may want to add some honey.
*After about 5 months, it’s actually turning quite lovely! Huzzah!
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