Wine Making: Loquat (Japanese Plum) Zinfandel Recipe

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One of my favorite fruits to eat straight off the tree’s as a kid was Loquats (aka Japanese Plums). I used it as inspiration in this wine blend.

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This wine has an amazingly fragrant aroma a beautiful color. It already taste sooo good, but needs a little more aging  because it’s really strong (16% Alc Vol).

Loquat Zinfandel Recipe

Ingredients:

  • 4lbs Loquats (aka Japanese Plums)
  • 1/2 Can (23 fl oz) Zinfandel Blush Concentrate
  • 50 fl oz Apple Juice
  • 54 fl oz Water
  • 24 oz Sugar (3 cups)
  • 1/2 Teaspoon Pectic Enzyme
  • 1 Teaspoon Acid Blend
  • 1/4 Teaspoon Grape Tannin
  • 1/2 Teaspoon Super Nutrient
  • 1 Camden Tablet
  • 1 Packet of Yeast

Directions:

  • Pit and Mash Loquats
  • Create a Simple Syrup with the water and sugar
  • Add all ingredients (except Yeast) to Primary Fermenter and cover
  • Let sit for 24 hrs
  • Sprinkle Yeast on Ingredients and cover
  • Let sit for 7 days
  • Transfer to Secondary Fermenter
  • Rack as needed until clear
  • Age at least 4 months
  • Back sweeten as desired
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