wine Anyone making Loquat wine?

Jubnat

Jubnat

Loquats, or Japanese plums, are in season right now.  I'm thinking about going around town and picking them from everybody's houses and businesses, because most people just let them fall on the ground and rot.  Thinking about making some wine.
 
Have any of y'all make fermented loquats in any way?
 
Also, I'll try to make a liquor with the seeds, when roasted they have a really nice almond aroma...and contain some amount of cyanide...
 
The peer pressure on this site is unbearable.  I'm in for a gallon.
 
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Never tried Loquat, but have done several batches of various plum varieties. I have found that plums seem to have the perfect combination of ingredients that make for a strong and unusually quick ferment. Perhaps 2 maybe 3 rackings for clarity using no chemicals - in looking back at my log book. I used Red Star brand Montrachet yeast (recently re-named it seems) and had wonderful results. 
https://www.amazon.com/Red-Star-Classique-Formerly-Montrachet/dp/B007LQC3Q0
 
Good luck, and happy fermenting!  
 
:cheers:
 
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