Quince Wine Recipe D.I.Y.

Hey Guys and Gals! Quince is hard and sour raw, and one of the most fragrant fruits there is. Makes one gallon.

Ingredients

Step 1

• 20 ripe quinces (about 6 lb)
• 2.5 lb sugar
• 1 gallon water
• Juice and zest of 2 lemons
• 1 tsp yeast nutrient
• 1 tsp pectic enzyme
• 1 Campden tablet, crushed

Step 2

• 1 pack white wine yeast

Directions

1. Rub the fuzz off the quinces and wash them. Grate the fruit down to the core. Discard the cores and seeds.
2. Simmer the grated quince in the water for 15 minutes. No longer, or it will not clear.
3. Strain the liquid onto the sugar in the primary and stir until dissolved. Cool, then add the lemon juice and zest, nutrient, pectic enzyme and Campden tablet. Wait 24 hours.
4. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
5. Ferment 7 days, then siphon into a secondary carboy and let it finish.
6. Rack every two to three months until clear.
7. Bottle and age a year.

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