4 best recipes for making wine from quince at home
Wine made from ripe quince will amaze with the richness of taste and aroma. It will not be difficult to make it, but you need to strictly adhere to the recipe. Also, the main thing is to pick up high-quality, ripe and undamaged fruits, only in this case the specific astringency will not be felt. You can add extraordinary notes with the help of grapes, lemon.
Cooking features
Quince is not the most common fruit for the inhabitants of Russia. It is believed that it is similar to an apple or pear, but in fact, these fruits are not related. A unique feature of quince is that it is practically not eaten raw, it is very tart and knits no worse than persimmons. But in various blanks, it is used very often. Quince wine is popular - an extraordinary alcoholic drink that has retained iron, potassium and phosphorus even after heat treatment.
They make dessert and sparkling wines from fresh quince, as well as fortified liqueurs. At the same time, the taste can be completely different, since it largely depends on additional ingredients.
There are no special cooking rules. The main thing is to choose fruit carefully. It depends on them how tasty and refined the wine will be.
A sterilized clean container is used, spoons, a strainer must be boiled before touching the wort.
Preparation of raw materials
Products of early and late varieties of Japanese quince are used. If it is collected early, then it is imperative that it lie down a little (at least two weeks). Late varieties are left to lie down for a longer period (from a month to two). This is necessary so that the quince has a strong aroma, so that the pulp becomes soft and tender, the astringency and bitterness are gone. Also, if the fruit is soaked, it will absorb more sugar, which, of course, will only benefit the finished drink.
The juice is suitable for wine, but the skin itself, grains and core are not used. It would be a mistake to take them, even if they are good in taste - the composition will become too slimy and tart.
Before cooking, the quince is washed thoroughly. Remove the peel from it, remove the core, cut into arbitrary cubes. To keep the color golden, you need to sprinkle a little lemon juice.
How to make wine from quince at home
Use one of these recipes.
Classic recipe
A novice winemaker can repeat the classic recipe for quince wine. You will need to take:
- 10 kilograms of quince;
- 500 grams of pure water;
- 2 kilograms of granulated sugar;
- a small bag of citric acid.
The fruits are grated, placed in an enamel container, poured with sugar (half of the total volume) and water. Insist for three days in a warm room, and then filter through a strainer and gauze.
Then add citric acid and the rest of the sugar to the composition. Pour into a special container with a water seal or a regular glove. The wine ferments at a temperature of at least 18 degrees. The desired state is determined by when the glove is lowered. This usually takes up to two months. The finished wine is poured into jars and left in the cellar.
With lemon
The slight astringency and sweetness of the quince goes well with the citrus component of lemon. This recipe is considered as popular as the classic one, but the taste is different. Taken for him:
- 3 kilograms of quince;
- 4 liters of water;
- 3 pieces of lemon;
- 5 grams of yeast;
- 1.3 kilograms of sugar (may be more depending on the astringency of the fruit).
First, an enamelled container with a thick bottom is taken. Quince is rubbed into it on a fine grater, squeezed to form juice. Put on fire and boil for up to 15 minutes. Then add water, but it must be boiled first.
After that, the composition is placed in a warm and dark place for fermentation. They wait four days and watch what is happening. The wort should foam and bubbles will be visible rising from the bottom to the top. After four days, the wort is filtered, for this, first a sieve is used, and then cheesecloth, folded several times.
Mix in a separate container lemons (with the peel), yeast, sugar. All this is poured into the fermented wort, left for another three days. After this time, a sediment will fall out - under it is an almost usable alcoholic drink.
Filtering is required again. After that, the composition is poured into jars, left to ferment in the pantry or cellar for up to six months.
Ratafia
Ratafia, or sweet vodka as it was called from ancient times in Russia, has been known for over a thousand years. But if then it was served only at weddings, the name days of the richest nobles, now everyone can enjoy its unforgettable taste. You will need to take:
- 300 grams of quince;
- 300 grams of sugar;
- 1.5 liters of vodka;
- some nutmeg and cloves.
Fruits are prepared in a standard way, peeled, rubbed, placed in an enamel container. They are taken to a cool room for 2 hours. Then it is squeezed by hand, sugar is added to the released juice, stirred. Pour vodka, add spices. Leave to ferment for a month in a warm room. It is necessary to shake the contents of the container at least once every two to three days.
Filtration is carried out, the light composition is bottled. You can treat them in three to four months.
With grape juice
Quince wine with grape juice turns out to be very similar to the standard wine made according to the classic recipe. But true gourmets will notice the unusual fruit notes that open up after a few sips. You will need to take:
- 3 kilos of quince;
- 6 glasses of sugar;
- 2 kg of grapes;
- 5 grams of yeast;
- 4 liters of water.
Chopped quince is placed in a saucepan over low heat. After boiling, boil for 15 minutes. They are placed under the press for 4 days, then squeezed and decanted.
Add grapes, yeast, sugar. Fermentation lasts three days. Then there is filtration, expression - the same as according to the standard recipe.
Benefits and contraindications
The main useful properties of homemade products include the ability to calm the nerves, improve immunity, and improve the digestive tract.
Caution with such a tincture should be those who suffer from an ulcer, high blood pressure.
Storage rules and periods
Store in a cool and dark place up to 1.5 years after maturation.
