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.
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
- 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
- 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
After ton’s of research via various blogs and Youtube videos, I finally decided to make make my own wine at home and join the multitude of home wine makers.
I purchased a 1 Gallon Kit, from my local Home Wine & Beer supply store in Houston (DeFalco’s), which included the following:
- Primary Fermenter (2 Gallon Bucket w/lid)
- Secondary Fermenter (1 Gallon Glass Carboy)
- 4″ Siphon Hose
- Shutoff Clamp
- 3 Pc Airlock and Stopper
- Sanitizer and campden tablets
- Wine Yeast, yeast nutrient, pectic enzyme, acid blend, and grape tannin
- Stringing Bag
- 5 corks
- Handcraft Winemaking Guide
I also purchased an additional Secondary Fermenter & Airlock, so that I could start another batch of wine once I moved the 1st from the primary fermenter.
Ari’s Country Wine Recipe
- 50.7 fl. oz – 100% Apple Juice (I used Martinelli’s Gold Medal)
- 32 fl. oz – 100% Cherry Juice (I used R.W. Knudsen)
- 33.8 fl. oz – 100% Mango Juice (I used Ceres)
- 12 fl. oz – Spring Water
- 3 cups 5 oz – Sugar (Heated on stove with the water listed above)
- 1 tsp – Acid Blend
- 1/4 tsp – Grape Tannin
- 1 Campden Tablet
- 1 tsp – Super Ferment
- 1 pkg – Red Star Pasteur Champagne Yeast
I mixed all my ingredients (excluding the the package of yeast) into my primary fermenter and let it sit for 24 hrs. Then it was time to add the yeast.
So, now I’m 2 week’s into the process and have transitioned my must from the primary to the secondary fermenter. The wine smells so good!!! I can’t wait until it’s ready to drink, but fine wine takes time.
Since my primary is free, I already started my next batch, which is a Blueberry Port.
Update: Bottling & Labeling My First Batch of Wine