persimmon wine

[gnug]

i started a batch of persimmon wine and it's my first try at making wine. HELP! well, no major problems yet except that no one told me this stuff expaaaands. it blew off the lid and spilled out over night and made a huge mess!

i don't know how many lbs of persimmons (hachiya) but it was enough to fill a 5 gallon bucket
i used 5 tsp of pectic enzyme let it rest for 12 hours then pitched the yeast, lalvin EC 1118
i added half a stick of cinnamon and 1 tsp of nutmeg
i only added 1 cup of maple syrup for now because i couldn't get a hydrometer measure yet since it's a thick soupy goo. i'll get a reading asap when it separates a little and probably add a lot more syrup

UPDATE: i just measured a sample and got a reading of S.G. = 1.075
i started the ferment about 24 hours ago, how much do you think the specific gravity would have changed since yesterday? i'll add a little more syrup when i strain the pulp in about a week. how much should i raise s.g. then? what's a good target alcohol content for persimmon wine?

let me know what you all think so far. tips tricks and general advice is welcomed and very appreciated