This batch has been fermenting since Labor day. I used honey from Abelisto's hives.
In a couple weeks I'll rack it off into the secondary fermentation bucket and add 10 cups of persimmon pulp.
All of this won't fit into the 5 gallon bucket I use for the persimmon mead - there will be a couple gallons of leftover that I'll add blackberries to. I'll bottle the Blackberry as a sparkling mead.