This is good for 5 gallon batch recipe.

15 lbs fresh deep orange colored kumquat fruits.
10 lbs sugar (for dry, 13 lbs sugar if sweet)
2 pcs average size Lemon fruits
1 tsp Malic Acid
2 tsp tartaric acid
15 tsp yeast nutrient
1 tsp pectic enzyme
Half bottle (375 ml) of cheap vodka or gin
2 cans Welch's 100% White Grape Juice Concentrate
Enough clean water to make about 5 gallons.
1 packet Lalvin 71B yeast.
super-kleer KC fining agent

Heat up 2 gallons of water and dump the 10 lbs of sugar for dissolving. Squeeze and strain the juice out of 2 lemon fruits and place in the heated sugar solution. Watch out that the solution just barely boils. Ideal temperature is 190 deg F. This process inverts your sugars using the citric acid from the lemon juice. Keep the heat for 30 minutes and then let it cool down.

While waiting for your sugar solution to cool down, rinse and clean the kumquat fruits.

Cut each in half and partially squeeze unto strainer just to remove the seeds. Catch the juice into a clean plastic container. After squeezing out the seeds, place the slightly squeezed halves unto the plastic container where the strained juice collects. When you're done the cutting and squeezing, pour 375 ml (half bottle) of gin and a gallon of clean cold water into the container where the kumquat halves and juices collects. Run through a blender, doing it one blender load at a time, until the peels get shredded to as coarse as corn grits. Don't blend it too fine, otherwise you'll have problems with cloudiness later on. Pour the blended broth into the primary fermenter.

As soon as the melted sugar solution has cooled down to about 98 deg or less, or as warm as your body temp, dump it into the primary fermenter. Rinse off the melted sugars from the pot using cool water and dump into the primary. Add the 2 cans of white grape juice, 2 tsp of tartaric acid, 1 tsp of malic acid, 15 tsp of yeast nutrient, and enough cool water to make a total of 5 and a half gallons. Add the pectic enzyme and stir. After adding the remainder of water, your solution should be cool enough, around 80-85 deg F to add a packet of yeast. Follow instruction in how to add your yeast as written in the packet.

After one hour, your broth should be "boiling" (actually bubbling) like crazy. After one week, transfer unto secondary fermenter and seal with air lock, and if you are unto sweeter wine, you add the additional 3 lbs at this stage. After a couple of months, or when the airlock bubbling have significantly stopped. After a couple more months, rack off unto another carboy and add the super-kleer fining agent. After one month, it should be super clear and bright and you can bottle the wine.

This wine is served chilled ice cold and is excellent for pairing with lobster, crabs, shrimps, crawdads, most seafood, and meats such as pork, turkey and chicken with generous gravy. When serving, garnish with freshly sliced kumquats. Enjoy.