@justforthelulz if you have not already looked it up, yes, thats actually a way to make persimmons less bitter. heres a source which goes into detail about it, though i dont know how accurate it is
https://isomers.ismr.us/isomers2011/astringent-persimmons.htm
Edit: okay, science behind it Simplified: basically, Ethanol vapors given off by the alcohol combine with the astringent (bitter) parts of the fruit and make them unable to dissolve in water, thus drawing them out of the fruit leaving just the sweet chemicals left inside. And no you cant get drunk because the ethanol is changed into Ethanol+bitter chemicals, and because this new chemical cant dissolve in water your body cant absorb it