Hey Gang,
I've received a whole bunch of persimmons and am planning on making a persimmon brandy with them.
They are Hachiya persimmons and go from a firm flesh with a tart mouth puckering taste to a pulpy sweet and soft bodied fruit when ripened up, so far I have 4kgs of ripe pulp frozen and have another 10-15ish kgs of the fruit ripening up awaiting their turn for processing.
In the little research I've done I'm basing the sugar content of them at 13% by weight.
Plan to use as much of the pulp as possible, check the SG then bump up with sugar if needed.
Will base wash size on amount of pulp I end up with.
I've never fermented fruit let alone made brandy with them. Does anyone have previous experience making wine or brandy with persimmons? Sites are saying that I should use pectinase and others are saying not too as it will bump the menthol content of the ferment up.
Any tips with making brandy out of these beasties?