To make wine persimmons, first pick orange persimmons without insect bites and fallen leaves and put them in the yard to dry. Then, local high-quality sorghum is selected for cooking, cooled and mixed with sweet wine koji for fermentation. Then, put the persimmon and wine into a pollution-free vat, sprinkle a layer of sorghum on the persimmon, cover the vat with steamed leaves (the leaves at the bottom of a local steamed bread) and wooden boards when it is full, and seal it with mud. After a month or two, you can open the jar and taste it. The persimmon wine thus processed is not astringent, but sweet and slightly alcoholic. It has the functions of quenching thirst, helping digestion, diuresis, purging internal fire and treating sore throat, and is a delicious fruit that people like to eat. The processing of wine persimmon not only meets the market demand, but also increases the value of persimmon, which has become another way for farmers to make money. The practice of persimmon wine is the same as that of drunken dates:

On the persimmon (jujube) tree, pick green persimmon (jujube). The quality must be good, there must be no bumps, no flaws, and no insect food damage.

Wash the picked persimmons (dates) with clear water, so as not to damage them. Dry.

Pour a container of highly alcoholic wine. The size of the container is determined by the geometric volume of persimmon. If it's a drunken date, use a small bowl. Soak persimmon (jujube) in high-alcohol liquor, so that the surface of persimmon (jujube) is evenly stained with wine, not too much.

Gently put the persimmon (jujube) soaked in wine in a covered container, and lay the persimmon flat so that the jujube can be put in. Cover and seal. Applying red mud to the lid will improve the smell.

You can start tasting in about a month. It's delicious after a long time, but not too long.

Every process can be put off until next April.

Wine persimmons, which are abundant in Datan area, can be eaten by mixing immature green persimmons with fermented grains cooked with sorghum (or low-alcohol liquor) and sealing them for several months. Persimmon is an excellent wine with orange peel and dark brown pulp, moderate hardness, rich and mellow wine flavor, good color and fragrance, and it is a treasure for friends and relatives.