@@fermenstation777 I used the peels and some pulp to make persimmon vinegar and I ended up with six gallons! I just kept those peels and scraps and continued filling gallon jars. 😊 Should I further strain it or rack it (such as in wine-making), or is it okay to leave the fine sediment in the jars? A couple of these gallon jars have a layer of pulp sediment halfway up the jar. I also have some nut milk bags to strain with. Many thanks. 😊
Beautiful video. This looks delicious. Work of art
I've watch jewel in the palace...they store the jar under the soil for decade...Persimmon vinegar...❤❤❤
I have a tree full of Fuyu Imoto Persimmons which will be ready this Fall. I'm going to make some vinegar with it. Thank you.
Sounds great!
@@fermenstation777 I used the peels and some pulp to make persimmon vinegar and I ended up with six gallons! I just kept those peels and scraps and continued filling gallon jars. 😊
Should I further strain it or rack it (such as in wine-making), or is it okay to leave the fine sediment in the jars? A couple of these gallon jars have a layer of pulp sediment halfway up the jar. I also have some nut milk bags to strain with.
Many thanks. 😊