I just bottled 5 gallons of Persimmon wine with a similar process (blended up thawed fruit with skins and all, dumped into fermenter w sugar and various acids, tannins, pectic enzymes, nutrients, etc). Here's my results.
Finished wine is very different from orange goop i started with. I'm not super excited about it: while its definitely drinkable, the flavor is very mild, kinda lacking compared to other fruit wines Ive done. It lost all color, finished wine is crystal clear, looks like water. Finished at .985 SG!! Dont know OG because it was like pudding, too thick to take hydro reading. DRank a glass of finished wine tho, and its quite strong for such a mild flavor. Dangerous.
I am waiting to see how it bottle-ages, but Ive already started a batch with 20 lbs Persimmons, 5 lbs strawberries to give it a little more flavor. I'm calling it Persimmon Blush.
W first batch, lost about a half gallon oozed through blowoff tube in primary (6 gallons in a 6.5 bucket) and in transferring from primary, it formed a solid pulp/yeast/? cake on both the top and bottom of fermenter (with clear liquid in middle, so from 6 gallons of wine, i ended up with 4. Second time around, I mixed in all ingredients but yeast to 6 gallons, then scooped off 1 gallon to top off with in secondary (realizing this will lead to more pulp)
If I could go back and do it again, I would: Only select ripe fruit, and somehow peel them before using. Hindsight is 20/20 though, and once youve frozen them, they all thaw to mush.