Bottled (40) 375ml and (7) 750ml (from 5 gallons) at 17.5% ABV on 14.March.2013.<\/p>\n
I probably would never have done a quince wine, if a friend hadn’t asked to sponsor a batch and bought (way too many of) these strange fruit. \u00a0They’re kind of like a cross between a lemon on the ouside (all wrinkly and pocked and yellow) and a very hard apple inside (the flesh and seeds).<\/p>\n
After some research on the internet, it became evident that I needed to core them to take out the seeds, grate them up, boil them for exactly<\/em> 15 minutes, and then strain into the primary. Even with the big food processor I bought specifically to help with this task, the prep took forever, was extremely messy, and it was impossible to hit that 15-minute boiling mark. \u00a0I swore I would never make quince wine again.<\/p>\n However, it actually turned out to be quite good! \u00a0Nice color; bold, unique flavor (I’m told it actually tastes like quince!) \u00a0Best when chilled.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Bottled (40) 375ml and (7) 750ml (from 5 gallons) at 17.5% ABV on 14.March.2013. I probably would never have done a quince wine, if a friend hadn’t asked to sponsor a batch and bought (way too many of) these strange …<\/p>\n