|Persimmon no sieve...yet|
After 12 hours, I added the pectic enzyme, recovering. Another 12 hours later, I added Lalvin 71B-1122 Dry Wine Yeast, so it would end up being semi-dry. I allowed the pulp to ferment for 7 days, and on day 7, I strained the pulp through the nylon sieve, racking it into a 6-gallon carboy and filling much of it with water.
|I love Beringer Moscato bottles. Nice pour!|
Unfortunately I forgot to take photos (I thought I had them!!!) of the wine in carboys. I still have the regular persimmon in one, though. I'll update later with it.