This is a different species from the eastern persimmon used in Japan, Korea or other Southeast Asian countries which is known as the kaki. This fruit has a long tradition of being used as a cloth dye for protective measures. Here is a great article on that cultural use, also known as galot.
But I digress, I am trying to use the same techniques with our Texas persimmon, same family, most definitely a different species. I am glad to be corrected by a botanist.
So far I’ve experimented with both the green and the ripe persimmon. I’ve experimented with increasing the PH, simmering the fruit and also aging the fruit. At this point it seems that the green fruit gives one a yellow toned color and the ripe fruit pushes towards golden brown. So far I have a 1 year old green vintage which I’ve tested with one dip. More to come on that one. I need to test with iron to see how that pushes towards black but last year’s experiment just gave me a golden brown. I am certainly getting a good variety of yellow, gold and amber colors. All will make great undertones for over dyeing. I just need to decide what to over dye them with….agarita, Japanese indigo, madder root, or lichen?
One can look at these colors for hours and convince oneself that these are yellow, but if one compares these skeins to the colors produces by cota, agarita and weld one can see how these persimmon colors are all heavily impacted by their tannin content. In other words, there are some beautiful browns, some with a yellow undertone but the brown (tannin) definitely shows.
Here are some other parts of the process: