The reason I asked is that Hachiya doesn’t develop high sweetness in my climate. Much better from the store. That’s why.
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My understanding is that there are some folks pressing them for oil and beginning to make some quality options as this species apparently has high oil content (without any of the bitterness). Haven’t read past this comment yet, someone who might have mentioned this.
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When i visited south Korea and actually paid attention to persimmons, they seem to get sweet with extra cold.
Around this time/Thanksgiving and a few weeks before, it would get down to 32 degrees f/0 Celsius often. I forgot how cold humid cold is compared to dry cold and i forgot my daughter’s shoe so we layered up the socks and my fuzzy socks on her 
may have been better than just baby shoes anyways. Also Asian countries are not baby or handicap friendly 
Anyways, yeah i think here in the pnw, it may not get as cold around October/ November hence why it’s not as sweet. Maybe instead of letting them ripen on the counter, stick them in the fridge? I know mine was refrigerated for a few weeks before i ate it.
Even in public places, you can see Persimmon hanging on the tree and birds eating the higher ones. I suspect the lower ones are taken by us humans because you can clearly see the left overs on the tree form a line the most people can’t reach 
Supposed to go back to Japan this year instead of south Korea but we’re going to try to buy a home instead so no vacations for a little bit
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I don’t believe it is the cold that sweetens persimmons. Rather, it’s the heat. We just don’t have enough heat to accumulate enough sugars.
I’ve been to Seoul. It’s very hot in summer.
What cold does is remove astringency.
I’m only there during the fall cause that’s the only time i can safely step away from all the plant babies. Plus i only recently learned about the free military roundtrips a few years ago and everyone ends up only being free enough during this time to help me with the dogs and plants. Never been there during the summer and i don’t think i want 
I always feel like I’m burning up so I’m the type to wear tank tops outside in the winter like its summer when I’m having major issues 
I have a bottle of bitternut hickory oil in the fridge right now. Still haven’t really figured out what to do with it, though.
I have 2 or 3 young nut explorer friends who are pressing bitternut & bitternutXshagbark oil, and are selecting and breeding productive ‘yellowbud’ trees for propagation and oil production.
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My daughter has a bitcon or bitternut hickory / pecan cross tree in her front yard.
The pecan did not influence the taste much…
I tried a bitternut hickory once… and it tasted exactly the same to me. Extreme astringency…
I dont see how you could press that and get a good oil from it.
When pressed the oils do not hold the bitterness.
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Bitternut bitter flavor is a water soluble compound. It does not affect the oil.
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I agree with Jay- I usually aim for 120ish days. Returning the trial seeds to the fridge and trying again in late January or February is probably a recipe for success. Even then, you’re probably going to see a pretty long window of sprouting time. Some of those seeds will germinate within 2-3 weeks, some will take 2-3 additional weeks, A few will take an extra month or so, and a couple will wait until next spring.
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