Slice persimmons and place them in a quart mason jar. Top them with sugar and allow the sugar to extract the persimmon juice for 8 to 12 hours.

Filter out the persimmon pulp, muddling it a bit to extract the last bits of juice. Pour a small amount of water over the pulp to extract a bit more flavor and put that into the jar. (or, if you prefer, leave the pulp in the primary and filter it out after the initial ferment after 7 days)

Add in the acid source (lemon juice or acid blend), yeast nutrient and pectic enzyme.

Dissolve the wine yeast into a bit of water and allow it to rehydrate for at least 5 minutes. Then add it into the fermenter.

Add more water as required to fill the jar to within 1 inch of the top. Put on a mason jar airlock and allow the mixture to ferment for 5 to 7 days, until fermentation visibly slows.

Carefully pour the wine off into a new jar, leaving any sediment or pulp behind. If you left the persimmon pulp in, this is the time to filter it out.

Refill the secondary fermenter jar to within 1 inch of the top and allow the wine to ferment for an additional 4-6 weeks until the wine begins to really clear and fermentation slows to a stop.

Bottle the wine in flip top grolsch bottles and allow it to age for about at least a month before drinking (ideally 3-4 months). For larger batches, one gallon or more, bottle in wine bottles with corks for better results.