My 2013 Loquat wine recipe - critique it please

[toddrod]

I started out with 2 - 5 gallon buckets of crushed ripe Loquats (japan plums down here in south Louisiana) with the juice adjusted to SG 1.10 with sugar. I fermented on the pulp and skins (no seeds) for 5 days with Cote De Blanc yeast. From this I pressed out 3 gallons of juice. To this I added 3 gallons of liquid with a SG 1.10 which contained 5lb honey and sugar. I added 1/2 tsp tannin and some bentonite. I will adjust acid level on the back end. It sure does taste good right now.

 

[Arne]

Never tried fermenting loquats, not sure I have ever even seen one. Only things I mite of done a bit different, freeze em first, makes it easier to get the juice out. Add pectic enzime up front to help with getting the juice and flavers out and help in clearing later. Arne.