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
Since it’s watermelon season, I decided to make Watermelon Wine. After researching recipes, I realized it’s one of the hardest fruit wines to make due to how quickly it spoils. Additionally, it doesn’t maintain it’s red color and changes to a yellow/orange color.
For some reason, I thought my experience would be different if I juiced my watermelon first. Ahhh, no…my wine didn’t spoil, but it still turned yellow/orange. Who wants to drink a yellow/orange Watermelon Wine? I don’t!!! It’s just not right for my mental :?.
Most winemakers add red food coloring to get it back to red. However, I figured there has got to be a way to keep it red. So, Apples came to mind 🍎. When you cut a apple, it begins to change brown due to oxidation. However, you can stop it by adding an acidic juice (i.e., Lemon, or Lime juice). So, I added fresh lime juice to my next batch.
After fermenting in my primary, I noticed the juice was still red! Then I transferred it to my secondary, and watched as the days and weeks passed….still red!
So, if you are looking to make Watermelon Wine, add some lime juice to keep it’s natural color.
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