#32 – Quince

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 fruit.  They’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).

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 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.  I swore I would never make quince wine again.

However, it actually turned out to be quite good!  Nice color; bold, unique flavor (I’m told it actually tastes like quince!)  Best when chilled.