How to make
To make this aromatic wine, you will need ripe and healthy quinces. Quinces have a strong and pleasant aroma, much of which passes into the wine.
Leave the fruit for two weeks. The Japanese quince, which is tasty and aromatic, is especially suitable.
To prepare the wine, clean the quince fuzz with a slightly damp cloth. I wash them well and cut them into small pieces without peeling them. I remove the quince seeds. Place the cut pieces in a deep bowl and pour hot water over them. I wait about 30 minutes for them to fully cook before removing the pieces and straining the juice.
I add about a kilogram of sugar for every 5 liters of juice obtained, by stirring constantly, so that the sugar dissolves well. Pour the resulting juice into demijohn and leave it at room temperature. The fermentation process takes about 10 days.
After 10 days, I separate the sediment from the wine using a special rubber hose siphon. I pour the wine into another well-cleaned demijohn. I close with a fermentation plug or one through which a special hose passes, the end of which is placed in a container filled with water in order to avoid direct contact of the liquid with oxygen.
Next comes the quiet fermentation period, which lasts between 5-6 weeks. When the fermentation process is finished, the wine becomes clear and ready for consumption.
Then, using a hose, I pour the wine into bottles - this is to separate the sediment. The wine should be decanted again about two months after it has been closed due to the formation of sediment.
You can also prepare the wine by pounding or grating the overripe fruit with a wooden mallet. Cover the quinces with sugar syrup prepared from cold water.
Once the process of strong fermentation has started, the resulting mixture needs to be stirred every day, even several times, so that it doesn't form mold or turn sour. After pouring the wine into a deep vessel, which must be tightly covered with gauze to prevent dust, separate the finished mixture from the fruit pulp after about two weeks. You can directly pour it into demijohn, which you close tightly with special fermenting plugs or those with a hose, the end of which you immerse in a deep container filled with water.
The wine should be decanted again about two months after it has been closed due to the formation of sediment. From the remaining fruit pulp you can brew homemade brandy.
Also read why you should drink quince tea.
