@Scooter68, I have made loquat wine. Family member in TX has a large tree and shipped us a bunch of them a few years ago.
Here is an older WMT thread that might be helpful, though there may be some confusion on this thread between "Japanese Plum" and loquats, see last post: http://www.winemakingtalk.com/forum/showthread.php?t=39279
Loquats frozen, then thawed, have a strong
smell of almonds or amaretto. It is very interesting. Mine fermented very fast and I think it blew off a lot of the aroma. It did come back to some extent in the secondary, but it was VERY difficult to clear. I later learned they have a lot of pectin. According to my notes I hit it with just about everything in an effort to clear it, and by the time I got it clear it was pretty much stripped.
If I ever get a chance to do it over, I will do the following:
50/50 citric/tartaric for the acid (no malic)
Double or triple dose pectic enzyme preferment and at least 24 hours on the enzyme before pitching yeast
Bentonite on day 3 of the ferment.