I recently worked in the booth of the San Antonio Regional Wine Guild (SARWG) at the Texas Folk Life Festival in San Antone. We talked to hundreds of people about winemaking and dozens of them signed up for our newsletter. Among the props we had at the booth was a gallon jug of vigorously fermenting loquat wine. An awful lot of people stapped, looked at the labeled jug, and said, "I always wondered what to do with them [loquats]." I explained to all that would listen that loquats make excellent jelly, pie and wine. Loquats are also known as Chinese or Japanese plums. They are yellow, about the size and color of a small apricot, grow in clusters, and have 3-4 large seeds. They are an early blooming and ripening fruit, but many are still left on the trees as I write. Indeed, San Antonio seemed to have a bumper loquat crop this year and there was a good deal of interest in the wine. The problem was that we didn't have a loquat recipe on hand to give out to those who wanted to try it. I pointed a lot of people to this web site and told them I'd publish it, so here it is.
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. [Author's recipe]
My thanks to all who were interested for the request.