To make wine persimmons, we must first select orange persimmons without insect bites and falling leaves, and dry them in the yard. Then, local high-quality sorghum is selected for cooking, cooled and mixed with sweet wine koji for fermentation. Then, put persimmon and wine into a pollution-free vat, sprinkle a layer of sorghum on a layer of persimmon, cover the vat with steamed leaves (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. Persimmon wine processed by this method has no astringency, but it tastes sweet and slightly alcoholic. It has the effects of quenching thirst, helping digestion, diuresis, expelling 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 and becomes another way for farmers to make money. The method of persimmon wine is the same as that of jujube wine:

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

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

Pour a container of high-alcohol 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 covered with wine, not too much.

Gently put the persimmon (jujube) soaked in wine into a container with a lid, and lay the persimmon flat to fit the jujube. Cover and seal. Applying red mud to the inside of the lid will improve the smell.

You can start tasting it in about a month. It's delicious for a long time, but it won't be long.

Every process can be put off until next April.

Wine persimmons, which are abundant in Datan area, are mixed with immature green persimmons and fermented grains cooked with sorghum (or low-alcohol liquor) and can be eaten after being sealed for several months. The skin and flesh of persimmon are orange yellow or dark brown, with moderate hardness, rich and mellow wine flavor and good color and taste. It is a treasure for friends and relatives.