Loquat Wine Jan 2012

[@DiarmuidNZ]

Thanks JP; since starting to bake my own bread some years ago I haven't bought bread since. I don't expect ever to buy wine again either. Doing things yourself is just way more creative and rewarding than simply being a consumer of commercial nuke. "The Good Life": Regards, D.

[@VveJdjawjej]

You are a legend my friend

[@DiarmuidNZ]

Just a humble fisherman and forager and wine-maker, but thank you for the positive feedback.

[@philais]

I'm getting ready to do Loquat wine or mead here in San Antonio next month. Did a prickly pear cactus mead last fall. Perrrrrfect.

[@banhatlessducks]

Now that sounds interesting might have to give it a go

[@free_form254]

I am currently fermenting loquat but since i lack some of the fancy equipments, i am using a very crude method of simpling blending the loquats then adding sugar and baking yeast, then putting it in a jerrican to ferment i know it is a very terrible method but i am currently in the sub saharan so getting a good brewing kit with wine yeast is almost impossible

[@DiarmuidNZ]

No worries man, I've made very drinkable Saki with just rice, raisins, sugar and baking yeast, in a bucket (with lid). Alcohol level is probably higher and more consistent with commercial wine yeasts, but flavours can always be enhanced by adding some sweet things like molasses/vanilla pods/sweet herbs/sweet spices/sweet fruits (pineapples/dates/raisins). Making your own brew is awesome: best wishes.

[@tileb]

do yiu know that you can make liquor also with the loquat seeds. Basically just mix together rhum, sugar cane syrup and loquat seeds. let marinate for at least 1 month. you will get a liquor that has an almond taste. after a month you can sieve the seeds out to avoid bitterness.

[@NaomiChambers]

Im thinking about getting a loquat tree

[@adaboy65]

You have a lot of specialized gear. Can you list the gear required and perhaps written directions?

[@DiarmuidNZ]

I bought a kit from the local brewing shop, which included bucket, airlocks, demijohn, hydrometer, graduated cylinder, thief (sample taker) and syphon tube. I also purchased wine yeast, sieve bag plus a beginner's guidebook. That was a good way to start.

[@haleccigodoy]

[@DiarmuidNZ]

My results with loquats were a bit disappointing. They are a type of plum, and plums tend not to result in wines with great flavours. The Loquat wine is also sparkling: every batch: unintentional, so it may be something to do with this fruit. I should have used more fruit, and possibly blended with apple/lemon. The colour is excellent: golden. The flavour unusual. I'm into apple & elderberries now: an awesome combination.

[@greatglorious4855]

I know I'm late to the party. But I live in Florida and there are loquats everywhere. The homemade loquat wine I've had was delicious. To improve the flavor, people here usually add some golden raisens to the fruit when you start fermentation with the yeast. Otherwise it's not very good.

[@Mammadearest7]

Can you list the ingredients

[@DiarmuidNZ]

Hello Iris, that was 8 years ago, when I was a beginner, and I am a much better wine-maker now. I am currently drinking a lovely Loquat wine from this summer (January 2020) and have added rhubarb, raspberry and citrus, as well as my usual garden herbs, blossoms, roots and spices (see my 'Tonic Wine' video). By itself, Loquat may be disappointing, but with added uumph from these other ingredients it is excellent. Happy brewing.

[@ramosochoa418]

@@DiarmuidNZ . please share how you make a loquat wine from loquat seeds. Is that just add the Rum to loquat seed and sugar. ? Thanks.

[@kek-vy1fu]

nêspera