How To Make Loquat (Japanese Plum) Wine By Damian Perrin Makes a 3 gallon Batch Ingredients 6 ½ lbs Japanese Plums 7.5 Fermenting Pale 3-gallon Carboy Airlock ¾ TBS Wine Tannin 5 TBS Acid Blend ¼ TBS Pectin Enzyme ¼ TBS Sodium Metasulfite 7 lbs. Cane Sugar (14 cups) 1 lb Pure Honey 1 yeast packet

Day 1 In Fermenting pale (Primary Fermentation), add plums, wine tannin, acid blend, pectin enzyme, and sodium metasulfite. Then add enough water to cover plums. Cover pale with towel.

Day 2 Add sugar, honey, and yeast packet. Then add water to the 4-gallon mark. If you have a wine acid test kit (recommended), test the acid in the wine. My batch was .625% Tartaric acid. You should be looking for a range between .60 - .65%. If you have a refractometer (optional), test the approx. alcohol percentage that can be produced. My batch was 23.1 Brix, which can produce 13.5% alcohol.

Days 2 through 8 stir daily for 1 minute. Day 8 Remove plums from wine and discard. Rack (siphon) wine into 3-gallon carboy (Secondary Fermentation). Fit with airlock. Rack every 30 days for 3 months, a total of 3 times. Wine should clear. Bottle wine and store for one year.

Adding Bentonite at the beginning of fermentation will cut down on the amount of times you need to rack. Wine will clear faster. I started drinking this wine after a month. Wine was completely clear.