So, yesterday at volleyball I got a giant bag of Loquats from Kim. I'm not terribly familiar with the fruits, so I decided to look on the interwebs for some fun recipes. I found a great website at www.loquatworld.com that has recipes, including the following one for loquat wine. I am either going to make jelly or wine with the batch in my fridge. I'll let you know how to it turns out.
Loquat Wine Loquat wine needs to age at least one year. Therefore, it would be best to plan in advance.
INGREDIENTS: 9 pounds whole fresh loquats with pits in place. 7 pounds if pits are removed. (Fresh, ripe picked is best. Wash before using.) 2 gallons boiling water Juice of 1 lemon (Used as an anti-oxidant) 5 pounds sugar 1 teaspoon yeast nutrient, if available 1 package wine yeast, if available 1/2 teaspoon pectic enzyme, if available 1 campden tablet, if available
PREPARATION: In a large container such as a 5 or 6 gal heavy duty plastic bucket or an earthenware crock, mash the loquats. Cover with boiling water, add lemon juice, and quickly stir for about two minutes. Cover with a clean linen cloth. Let rest in a cool, dark place, stirring daily for one week. You can also blend in 1 package wine yeast and 1 teaspoon yeast nutrient, if available. After one week, strain the mixture through a double-layer of cheesecloth into a large, clean bowl, discarding loquat pulp and pits if any. Combine loquat liquid with the sugar, stirring to dissolve sugar. You can also add pectic enzyme and crushed campden tablet, if available. Pour into cleaned container such a plastic bucket or crock and let stand another week, stirring daily. After the second week, pour the loquat liquid into 1-gallon glass wine bottles or similar container and cork loosely. Use fermentation locks instead of corks, if you have them. Let rest in a cool, dark place for 3 months. When wine is clear and no longer fermenting (bubbling), pour into individual bottles, cork, and age at least 1 year before drinking this delicious loquat wine. Will yield approximately 2-1/2 gallons or 40 servings.
