I dediced to retire my Speidel carboy just use it for experiementation now. So I brewed up 6.5 gallons of a 1.044 wort of pilsner with a dash of rye and munich malt. Boiled it for 10 minutes, no hops added, then added 15 pounds of persimmons gathered from my parents' house to it after cooling to 65 F. From what I understand I just need to keep it tucked away and leave it be for about a year before it's ready to bottle. Anyone else ever used persimmons for something like this? I have no idea what to expect, I just hope it turns out good enough to drink.