That sounds lovely! But I don’t know a way to do that. You could try cutting a slit in the side and squeezing the stones out, or partially turning the loquat inside-out before folding it back. I have a tree on my property that only has one seed per fruit, but that seed is still probably too large for a cherry pitter.

We don’t have any tea advice, and we have a few jelly/jam recipes which are under development. A friend of ours in San Antonio reports pickling loquats, but we haven’t got our hands on one of those jars yet.

Yes. You’ll have to turn the crank carefully so you don’t break any teeth on the crushers.

Truthfully and sincerely Rebecca

Ahmed, we’d love to hear how this turns out for you! If you could send pics to our Instagram account or our email, community@loquatfest.com, even better!

Ann, the short answer for how long it takes is to wait for bubbling to stop coming out of the airlock. And this means, basically a stop. There’s going to be a period of weeks where it the bubbles will take a minute and a half for each burble, and that means it needs more time in the carboy. I think the last time I did this, it was two weeks in the first carboy, and then two months in the second carboy. And then another couple of months in the bottle before trying it out. It’s definitely a long-term project. For a beer-strength drink, the whole process could be as short as four weeks. The main danger is bottling the wine before the yeast has eaten up all the available sugars. If you do that, you’re likely to get an explosion, and I do mean explosion. I had a batch of ginger beer blow up once and it blew open the door of the closet it was in and left glass shards embedded in the wood and paint.

And don’t ferment with the loquat seeds. They have cyanides in it, which will surely leech out and cause problems.

If you try it I’d like to know how it turns out!