I’m thinking of harvesting a local bush of Japanese quince (Chaenomeles Japonica) and make a small batch of fruit wine. Since they have a very strong citrus flavor, I’m thinking to lean in on it and make something like a very sour apertif.
I’ve made wines before but it was ages ago with good results, some fruit wines and kit wines, but nothing similar to this.
Any thoughts or suggestions? Should it be combined with some sweet fruits or raisin maybe? Any particular yeast better suited than others? Or some recipe idea as a starting point?
Cheers!
You must log in or register to comment.
I read somewhere that they are better to use in mix with apples for cider. Unfortunately I dont have any near me so never I tryed them.
Also this year all apples fel from the trees I have for cider so no cider this year.
Oh, yeah! For some reason ciders slipped my mind entirely.
Ah, that time of year again, seems a pity to waste them, but very hard and sour, and I’m told we shouldn’t eat any pips. Polish friends slice them thin, put in a pan alternating with layers of sugar, leave some days to suck out the juice (osmosis), drain and mix with vodka for a tasty aperitif, thick and cloudy due to the pectin (?). I’ve not heard of fermenting them directly, but would be glad to know if anybody has a good method.
