Anybody with Loquat wine experience ?

[FlamingoEmporium]

Well....Sounds like clearing will just be a matter of time.

🕸

 

[winemaker81]

Again, since 99% of the recipes don't mention fining agents, I guess it's not an issue. Time.

Fining agents can be used with any wine. In most cases, it's a choice, although some wines are stubborn and refuse to clear without.

 

[FlamingoEmporium]

Sparkoloid cleared the loquat wine up really nice. It’s got a nice amber color.

im pretty sure it’s going into bottles soon. I’ll do a little bit of tasting to make sure I’m happy and then I’ll show you “my pretty”

 

[FlamingoEmporium]

Sparkoloid cleared the loquat wine up really nice. It’s got a nice amber color.

im pretty sure it’s going into bottles soon. I’ll do a little bit of tasting to make sure I’m happy and then I’ll show you “my pretty”

EDIT - One gallon cleared way more than the other. The second was clearer but not crystal clear.

don’t know if it was all sparkoloid related or maybe a combination of time and fining agents. In hindsight should have waited till I had bentonite to add to the other and compare.
no worries. Taste was very nice. Dry but pleasant dry. Backsweetened enough for a slight aroma and pleasant taste.

im thinking this will definitely improve with age.

 

[FlamingoEmporium]

How long before the sparkoloid finishes dropping solids out. It looked incredibly clear but it was settling out wispy bits a few days after treatment. When will it be safe to bottle ?

 

[BigDaveK]

I've only used it twice for Dragon Blood. I know we're not comparing apples to apples but the DB was crystal clear in 3 days. It was a PITA, though, because I used a glass carboy and a lot of sediment settled on the ribs. I had to swirl the heck out of it and wait another couple days.

 

[winemaker81]

How long before the sparkoloid finishes dropping solids out. It looked incredibly clear but it was settling out wispy bits a few days after treatment. When will it be safe to bottle ?

I haven't used sparkaloid in decades, but recalled that the final wisps took weeks to settle. Give it another couple of weeks.

 

[FlamingoEmporium]

Tastes good. A nightmare to get clear.

 

[FlamingoEmporium]

4 months later I cracked open a chilled bottle. Not any bouquet to it but it tastes really nice and smooth. Glad I’ve got several more bottles aging away.

and I have enough loquats in the freezer for another batch later this year.

 

[Tickled pink]

At this stage in my winemaking career it’s not really “effort”. More of a “wow, I made wine that tastes like wine”. I’m not looking for sweet fruity flavor I want a dryer wine that you can tell was made with fruit I guess. But yes loquat flavor is something else yumm.
Plus the fact that I have plenty of loquats. I made jam a few years ago but you can only eat so much jam. Wine on the other hand…..

So how did it go and what did you do? I have a bumper crop growing on my tree this year

 

[FlamingoEmporium]

So how did it go and what did you do? I have a bumper crop growing on my tree this year

It is a nice balanced dry wine. several months ago I made a 75% loquat 25% mango wine. It was better than the 100% loquat. I’m going to look at my notes for the recipe I followed. I picked and peeled as they ripened and put them in the freezer until I had more than enough.

I used 8 lbs of loquat 1.5 lbs of frozen mango, 6 pounds of sugar.yes it took 6 pounds to get the SG close to 1.09 2.2 gallons water. Might try some pear juice instead.

 

[Tickled pink]

It is a nice balanced dry wine. several months ago I made a 75% loquat 25% mango wine. It was better than the 100% loquat. I’m going to look at my notes for the recipe I followed. I picked and peeled as they ripened and put them in the freezer until I had more than enough.

I used 8 lbs of loquat 1.5 lbs of frozen mango, 6 pounds of sugar.yes it took 6 pounds to get the SG close to 1.09 2.2 gallons water. Might try some pear juice instead.

Thank you I may try the mango and the pear. Was considering a small batch with some strawberries. I have a huge tree. This will make how much wine. I am a beginner. I blew my first batch in 2021 and have only made kits since. I get so many loquats I dont want to waste any and I will still share many. What yeast did you use?

 

[FlamingoEmporium]

I use ec1118 almost exclusively. Bulletproof. The 8 pounds made a 3 gallon batch. Probably need 2 to 3 pounds per gallon. They don’t make a lot of liquid by themselves that’s why I think pear juice might go well. I had a lot of loquats too last year. Thisyear after the hurricane I got about 10 loquats total from 2 trees.