blended Persimmons with water- 10 gallons of puree
Added 5 tablets of campden to each bucket.
- water- 5 gallons
- 10 gallons persimmon puree
- sugar- 20#
- peptic enzymes- 1 0z.
- wine tannin 1 0z.
- Niagara grape juice 2- 11.5 oz. frozen concentrate
- oak shreds- 1 oz
- yeast 2 pkg. ec118
- 2 bananas
- tannic acid- 3 oz.
SG- 1.07 (must is thick, might be giving a false reading)
20 gallon fermentor
straining the must;
racking to secondary;
secondary filled and airlocked;
2 days after straining- fermentation has slowed, and layers are forming.
2/1/10- racked wine off of lees.
racking wine to bulk aging carboy;