How to make quince wine at home

Quince means a close relative of the pear and apple. Due to the fact that many tannins are concentrated in it, the taste is tart. Sugar content is quite low, so a special approach is required in the manufacture of wine drinks.

Quince features

1. For many centuries, people have known that there is quince, the birthplace of which is considered China. However, some believe that this fruit originally appeared in Iran and the Caucasus. Today, trees with tart fruits grow almost everywhere where climatic conditions contribute to this.
2. One of the features of quince is that it can grow on shrubs or trees, which vary in length in the range of 0.7-5 meters. The format of the fruit is shriveled, similar to pears and apples. The shape can be spherical or teardrop-shaped.
3. The pulp is practically devoid of juice. It is tart, sweetness is present, but not too pronounced. In most cases, the quince is solid inside, even when fully ripened. The pulp contains many seeds of a brownish tint.
4. When the fruits are harvested, then, subject to all the aging conditions, they can lie for at least six months. This is a rather long period, encouraging people to stock up on gifts for the future and to further prepare wine drinks on their basis.
5. Interestingly, in fresh form, these fruits are practically not used. They knit, have a tart aftertaste, not always pleasant when consumed. Often quinces make jams, jams, compotes and wine.

Raw material requirements

1. If you have exactly decided that you are going to make an alcoholic beverage, then make sure that the raw materials meet all the requirements. If the fruits were harvested relatively recently, they are not suitable for the production of wine. In this case, it is necessary to pick up more successful specimens that have fully ripened and have lain for some time. You can find out that the raw material is ready for use by smell and pulp. It will become soft, and the aroma will be fruity.
2. Such requirements are due to the fact that when aged at home, the fruits increase the amount of sugar in the composition. At the same time, the volume of tannins decreases. These qualities are best reflected in the taste of the final drink, it will be rich and soft. To sustain the fruits after harvesting is necessary for at least a couple of weeks. However, if the variety is late, this period automatically increases to a couple of months.
3. Before the main manipulations, the fruits must be sorted out, after which all spoiled and rotten ones must be eliminated. Rinse the fruit is not necessary. If heavy contamination occurs, rub the specimen with a dry cloth. Experienced winemakers recommend the use of Japanese quince. The final raw material is unusual and very tasty. However, there are few acids in it, so you have to dilute the juice with water. Some replace the liquid with apple juice.

Wine according to the classic recipe

1. Harvest about 10 kg. fruits, then remove the tails and chop each instance into 2 sections. Remove the middle with the bones. Wipe the pulp, fold in a bowl and mix with 500 g. granulated sugar and the same volume of water. Cover the dishes with gauze, leave in the dark for several days. Stir a couple of times a day.
2. When 3 days come to an end, filter, only juice is needed. Pour 150 g per liter. granulated sugar and 8 gr. lemons. After kneading, transfer the composition to the fermentation tank, pull on the glove. Make a hole in it. Leave in the dark and warm. After 5 days, enter 60 g. granulated sugar per liter.After the same period of time, add another 50 g.
3. Fermentation of the drink can last from 25 to 55 days. At the same time, the period directly depends on the activity of the yeast and the temperature of the room in which the workpiece is stored. After a certain period of time, gas ceases to be released from the water seal. A loose precipitate is already beginning to be visible at the bottom. The liquid itself is clarified.
4. If after 50 days the fermentation does not stop, transfer the contents of the container to a new and clean container. Never touch the sediment. Otherwise, the finished wine will feel bitterness. For the rest, after fermentation, drain the wine from the sediment through a tube.
5. Try the drink to taste. If necessary, add sugar to increase the sweetness of the composition. Also, if desired, the drink can be slightly fixed with vodka. Take strong alcohol in an amount of 2 to 15% of the total amount of the original raw materials.
6. Then the prepared wine is poured into a separate clean container. Fill it to the brim so that there is no contact with oxygen. Close with a tight cover. If sugar was added, then hold the composition with a water seal for about 10 more days.
7. Next, move the drink to a cool place with a temperature of about 10 degrees. Exposure should be about six months. Thanks to this procedure, the taste will improve significantly. As the precipitate appears, pour the drink through the tube. Systematically carry out such manipulations.
8. If the precipitate no longer appears, we can say that the drink is ready. Pack it in smaller bottles and store. The shelf life of the wine is about 3 years. At the same time, its strength reaches from 10 to 12 degrees.

Wine Yeast

1. Boil juice of 9 kg. quinces. You should get about 5 liters. a drink. Thanks to this recipe, the wine will come out with a strength of about 18 degrees. In addition, the shelf life of this drink is increased, compared with the previous recipe.
2. However, in this case you will sacrifice taste notes, they will come out less vivid. The color will become darker and the aroma weaker. There are pluses here. The cooking process is much faster. In addition, you will not suffer so much with the fermentation process. Important! If you want to improve this recipe a little, you can resort to the help of a pectin enzyme. Such a substance is sold in any winery. To make a truly delicious wine, turn quince into mashed potatoes. Enter the pectin enzyme and leave the wort for a while. Follow the instructions on the enzyme packaging. In just a few hours, pectin will break down in fruits. As a result, the juice will stand out easily. After removing the remaining enzyme from the wort, the liquid will have to be warmed up. However, wine yeast will be needed anyway.
3. Now we will consider in detail how to make juice. Wash fruits and get rid of spoiled places and fruits. Place the quince in a saucepan (8-9 kg.). Fill the products completely with water (3.5 l.). Wait for boiling and boil another third of an hour. Quince should acquire a light brownish tint. Wait for the compote to cool.
4. Take out the fruit and chop into arbitrary pieces. Remove the core. Mash quince with a blender. Dissolve 3 kg in compote. Sahara. Pour in 2 lemons juice. Add 10 gr. tartaric acid. Stir and pour into a suitable container.
5. The liquid should occupy approximately 2/3 of the volume of such a container. Add pre-diluted yeast with top dressing here (do everything according to the instructions). Install a water seal and send the container to a dark place at a temperature of 25 degrees. On wine yeast, the fermentation process will be much faster.
6. After 8-10 days, gas will no longer be released from the water seal. The drink will brighten significantly. At the bottom you can see the sediment. Next, follow the classic technology. Drain the wine through a straw from the precipitate into another container.Next, send the packaging to a cool place for several months.
7. Systematically look at the drink and, if necessary, drain it from the sediment. Pour into separate bottles after the composition has brightened. Tasting can be carried out only after six months. Wine can be stored for more than 3 years. Keeps the drink in a dark and cool place. The longer the exposure, the tastier the wine.

The final potion is rather unusual when compared with similar varieties. In today's article, we examined the most important features affecting the production of wine for our own needs. You have learned everything you need and can begin the procedure.

Video: making Japanese quince wine