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.