Many do not risk using quince to make wine because of the inherent bitterness of tartness. But, adhering to certain recommendations, this defect can be turned into a significant advantage, having received a delicious and original drink with a peculiar zest. Excessive astringency of quince juice can be leveled by adding water, and a moderate amount of tannins will only benefit the taste of the drink.
How to make wine from quince at home - a simple recipe
Ingredients:
- quince - 5 kg;
- purified water - 250 ml;
- sugar - 250 g per liter of pressed juice and 250 grams in water for syrup;
- citric acid - 5 g per liter of pressed juice.
Preparation
- At home, you can prepare wine, both from Japanese quince, and from the ordinary. Fruits must be cut in half, remove the boxes with seeds and remove the stems. To wash the quince before the preparation of wine is not recommended, and if there are impurities, it is better to simply wipe them with a clean cloth.
- We grind the halves of the fruits through the finest grater and spread the resulting mass into an enameled container.
- We connect unboiled cold water with sugar (250 g) and mix the mass until all the crystals are completely dissolved.
- Pour the sweet syrup to the grinded quince pulp and mix.
- We have a gauze covered with gauze with a wort under room conditions in a darkened place and leave it for three days, mixing the mass every ten to twelve hours.
- After the passage of time, we filter the wort through a three-fold or four-fold gauze cut and carefully squeeze it.
- We pour out the squeezes, we will not need them any more, and pour the liquid juice into the fermentation bottle, measuring its volume beforehand and adding citric acid and 150 grams of sugar per liter of raw material. Do not fill the dishes more than 75%, so that there is room for foam, released during fermentation.
- We put on the bottle a hydraulic seal of any design and place the workpiece in a quiet and quiet place under room conditions.
- Now in two sets, on the fifth and tenth day of fermentation, we add another fifty grams of granulated sugar per liter of liquid. To do this, merge from the bottle about three hundred milliliters of wort, dissolve the sugar in it and pour the mixture back into the fermentation vessel.
- After the fermentation process stops, merge the young wine from the sediment and shoot the first sample. If the result is satisfactory, then we pour the drink on the bottles under the string, tightly seal and have to insist and hold for a minimum of four months.
- If the wine is too acidic for you, add a little more sugar, let the crystals dissolve, put the bottle under the septum and only then pour it for aging on the prepared vessels.