How to make
First wash and clean the quinces very well. Remove the seeds, or at least be careful not to crush them, while making the fruit into puree. You can add pectinase in the puree to liquefy a little, because it is heavy, but it is not mandatory.
Pour in the sugar dissolved in water, the amount is usually 3 times that of the fruit (39 gal (150 liters) of water - 110 lb (50 kg) sugar for example). The sugar in the bucket at the end should be between 18-20%. Acidity is measured with litmus.
If it has a high pH, use citric acid to bring it to about 3. All that is added to the brandy, put it in pre-dissolved with vigorous stirring. Keep drums at about 70°F (20 °C) in a dark room. It must be well sealed to prevent any air getting in.
Carbon dioxide from the fermentation runs through a water valve. If fermentation does not start right away, it is possible to provoke it and add some cooked yeast. Quince brandy boils 2 times, giving good brandy.
Finished brandy keeps for 6 months in oak barrels for maximum taste.
