Has anyone ever made any wine out of loquats?.?
Question:my loquat trees are loaded down with sweet fruit.can a good wine be made from them? has anyone ever tryed to make wine?
Answers:
4 lbs fresh loquats
2 lbs granulated sugar
1 tsp acid blend
1 gallon water
1 crushed Campden tablet
1/2 tsp pectic enzyme
1/2 tsp grape tannin
wine yeast and nutrient
Wash fruit and remove seeds. Chop the fruit finely or roughly in a blender. Pour fruit over half the sugar, crushed Campden tablet, tannin, yeast nutrient, and enough water to total one gallon in primary, stirring well to dissolve the sugar. Cover with cloth. After 12 hours, add pectic enzyme and recover. After another 12 hours, add wine yeast and recover. Stir daily, adding half the remaining sugar after three days. Ferment on pulp another four days, stirring daily. Strain through nylon jelly bag and squeeze well to extract juice. Pour remaining sugar into juice, juice into secondary, and fit airlock. Siphon liquor off sediments into clean secondary after 30 days, topping up as needed. Repeat racking every 30 days until wine clears (3-4 additional rackings). Rack once more and taste. If satisfied with sweetness, bottle the wine. If too dry, add stabilizer and sweeten to taste, adding up to 1/4 cup sugar dissolved in 1/4 cup water. This wine can be drank young, but improves considerably if left in bottles one year.
Certainly CJK offers a great recipie and I'll just add a thought.
Citrus wine exists of course, but the acidic content of citrus isn't strictly condusive to a wine you might be used to.
Loquats are a fruit I discovered that could be ingested much like "crabapples" Not Horrible, but not the sweet meat of usual fruits. If yours truly are SWEET to your taste,,,go for it. They make great "jelly" if you're into anything not grape,,, pretty much like usual wine.
Take her recipie, try it...Your major source is already free, and the eventual product might be something you enjoy. In any event the Home Made process is interesting at the very least.
Steven Wolf
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