Making Loquat Japanese plum wine

This Years Freeze has thinned the blooms and created a bumper crop of loquats.
Perhaps it makes up for none last year. C~scape and I have made wine for about 4 years now, first with banana and Loquat and since with Loquat.
We first spent half a day picking the fruit . You want to be gentle with them as they bruise easy and once bruised deteriorate quickly.
Having some good tubs makes a world of difference in handling the fruit. I like to make a big bath that runs out all the bugs and rinses the fruit gently. handling it as little as posible.
Then we set to remove the Pitts. It is nice to have a good size thumbnail for this remove the blossom end and the bit of skin that comes with it, and break open to remove the seeds and the casing around the seed, to avoid bitterness. This is the time consuming part.
practical two days for 20 gallons of fruit. This is the fruit of our first days labor. SO after we get that out of the way we can start to go about making wine. I added peptic enzyme to the Must in order to break down the fruit and make much juice. and a sanitizer to prevent bacteria from growing we leave that 24 hours or so .
Now we Start making Alcohol I missed getting a picture of the yeast starting it went all over the counter it was some very active stuff.
We had about 15 gallons of Fruit so I added 20 cups of sugar and 3 gallons of water by boiling the sugar with half and then cooling it down with cold water before adding it to the yeast.

We have topped of our breeder tank and cooking is on its way, the house smells like sweet bread and the must is alive and bubbling after adding ten packs of two kind of Yeast. We will add a different yeast when we get on up in alcohol and separate the must in one week. you can see a big difference in a few hours.

I will follow up as we progress