Charlie Little

Here's my Kakishibu, started a year and a month ago from native D virginiana persimmons.  Looks promising.  I just mashed them up in a vitamix and added the pulp to fermenting containers and kept covered.

r ranson wrote:Neat stuff.

Charlie Little wrote:
Doubtful anyone far north as Canada will get any D kaki variety to grow and survive, short of a controlled environment.  Some group members grow them in large pots like figs and move them into the garage for winter.

Are they light sensitive?  Eating persimmons grow well in our corner of Canada.  Banana's too, except it doesn't get hot enough in the summer for them to produce.  I'm curious what sort of temperature (and other climate factors) range they like.

Forgive me, when I think Canada I think of my friend laughing at me when it gets into the 20's F.  Cliff England at England's Orchard & Nursery in Kentucky has kept great records of different variety survival rates.  They lost over 200 in recent years' polar vortex.  

Most all D kaki will do well enough in zone 7-9, excluding rare cold events that damage or kill young trees or new growth, as long as they get a couple hundred chill hours during winter for fruiting.  There are a few group members far north as New York that have Hachiya growing outdoors in a well protected area like on the south side of a structure or having walls around one or more side.

It got to 1 F here last December for a couple of nights and all I lost was a few of the smallest twigs on all varieties.  

For those interested who stumble upon this thread in the future, "The varieties of persimmon containing great amounts of tannin are used, such as Ten'nou, Tsurunoko (Chocolate), Hourenbou, Saijou and Tamura."

Chocolate and Saijou or Saijo as you will find it, are found at nursery websites that deal in persimmon trees in the USA.  I have both in my yard as small trees with first fruits this year, along with ten other varieties. I also admin the facebook group Persimmon World if anyone wants to join just send a request.

Doubtful anyone far north as Canada will get any D kaki variety to grow and survive, short of a controlled environment.  Some group members grow them in large pots like figs and move them into the garage for winter.

I'm not a persimmon or kakishibu expert, just a guy with a few trees, but there are a few variety experts in the group.

Somebody wrote that our native persimmons would not or may not work.  I have probably seven gallons going now, will let you know in a few years.  As for the duration it takes to finish, I have an aeration theory that will be put to test some to see if it speeds things up a bit or halts or ruins it.  

They "ferment" in open vessels.  I'm not familiar with this and my experience says open top vessels turn fermenting things into vinegar. The nature of the persimmon being tannic is a very good preservative so not much should bother it by way of bad microbial things.

Edited to add:  You who are searching for seed.  I can help with that. D virginiana.  I can send them anywhere, just pay shipping.  They need a cold stratification period either outdoors in winter in pots that are kept moist or in moist media in the refrigerator for three months.