Homebrewing - Beer, Mead, Wine, Cider

2265 readers

6 users here now

A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software

founded 2 years ago

MODERATORS

[email protected]

Wine from sour quince (self.homebrewing)

submitted 1 year ago by whaleross to c/[email protected]

3 comments fedilink hide all child comments

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 are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 3 points 1 year ago

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.