@ratflinger I'm touched and honored that you think my opinion is worthwhile. Thank you. I've learned a lot by making a ridiculous amount of wines in a short time but I personally think I'll hit my stride in a couple years. But I'll try to help....
In general, we want good flavor right from the start. This past year I
did not make wine with zucchini, charentais melon, cantaloupe, watermelon, cucumber, dwarf tamarillo or luffa gourd because there wasn't enough flavor for me. It won't magically appear so I didn't bother. Though cooking the luffa first might make a difference. And I'm wondering about a 100% cucumber wine. Next year...
I've heard of pindo palms only because I like plants. Had to do some quick research and found they're also called jelly palm and wine palm. Hmm.. I read they fall when they're ripe and can have a sweet-sour flavor. Sounds interesting to me! Wish I had some!
So how do they taste raw? If I liked the flavor and thought it had possibilities I would treat it like other fruit and freeze it for a couple days. I read it has a hard nut inside. Did you remove that? I wonder if it would affect the flavor?
After freezing I would treat it like any other fruit wine - it has a lot of pectin so it would need pectic enzyme, adjust SG to what you like (I usually go around 1.090), and adjust acid to around pH of 3.5, and I think I'd go with citric acid rather than acid blend. Raisins, bananas, or concentrate? Flip a coin, I don't know if they're needed. Yeast? For fruit I would try 71B the first time. Oh, and quantity of fruit? I would do 6 lbs minimum. And maybe,
maybe, depending on acid and flavor I might consider 100% fruit. If the wine turns out ok, make adjustments and do another batch.
That's what I would do. So where are you in the process? And what was your starting SG and pH?
Oh, one more important thing - I had two wines that didn't taste good after secondary. In fact, one was
awful (my garlic scape). They completely transformed after bulk aging for 6 months. It's one thing to read about wines improving with time, but when you actually experience the change it is truly eye opening. Heck, it's almost a religious experience! So in other words, don't dump it - you might be surprised!
I'll help any way I can but there certainly are more experienced wine makers here.