Quince wine: how to make at home, 4 best step by step recipes

Wine from ripe quince will amaze you with its rich flavor and aroma. It is not difficult to make it, but you need to strictly adhere to the recipe. It is also important to pick up high-quality, ripe and undamaged fruits, only in this case a specific astringency will not be felt. You can add extraordinary notes with the help of grapes, lemon.

Cooking Features

Quince is not the most familiar fruit for the people of Russia. It is believed that it is similar to an apple or a pear, in fact, these fruits are not relatives. A unique feature of quince is that it is practically not eaten raw, it is very tart and knits no worse than persimmon.But in various blanks, it is used very often. Popular quince wine is an extraordinary alcoholic drink that retains iron, potassium and phosphorus even after heat treatment.

Dessert and sparkling wines, as well as fortified liqueurs are made from fresh quince. The taste can be completely different, as it largely depends on the additional ingredients.

There are no special cooking rules. The main thing is to choose fruits carefully. It depends on them how tasty and refined the wine will be.

Use sterilized clean containers, spoons, 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 necessary to lie down a little (at least two weeks). Late varieties are left to rest for a longer period (from a month to two).This is necessary in order for the quince to have a strong aroma, so that the pulp becomes soft and tender, astringency and bitterness go away. Also, if the fruit is aged, it will absorb more sugar, which, of course, will only benefit the finished drink.

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 taste good - the composition will become too slimy and tart.

Before cooking, the quince is thoroughly washed. The peel is removed from it, the core is removed, cut into arbitrary cubes. To keep the color golden, you need to sprinkle a little lemon juice.

How to make quince wine at home

Use one of these recipes.

Classic recipe

The classic quince wine recipe can be repeated by a beginner winemaker. Need to take:

10 kilograms of quince;
500 grams of pure water;
2 kilos 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. Infuse for three days in a warm room, and then filter through a strainer and cheesecloth.

Then citric acid and the rest of the sugar are added to the composition. Pour into a special container with a water seal or a regular glove. Wine fermentation occurs 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

Slight tartness and sweetness of quince blends perfectly 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 kilos of quince;
4 liters of water;
3 pieces of lemon;
5 grams yeast;
1.3 kilos of sugar (may be more depending on the tartness of the fruit).

First, an enameled container with a thick bottom is taken. Quince is rubbed into it on a fine grater, pressed through to form juice. Put on fire and boil for up to 15 minutes. Then water is added, but it must be boiled beforehand.

After that, the composition is placed in a warm and dark place for fermentation. Wait four days and watch what happens. The wort should give foam, bubbles will be noticeable rising from the bottom to the top.After four days, the wort is filtered, for this they first use a sieve, and then gauze folded several times.

Mix lemons (with peel), yeast, sugar in a separate container. All this is poured into the fermented wort, left for another three days. After this time, a precipitate will fall - under it is an alcoholic drink that is almost ready for consumption.

Required to filter again. After that, the composition is poured into jars, left to ferment in the pantry or cellar for up to six months.

Ratafia

Ratafiya, or sweet vodka as it was called since ancient times in Russia, has been known for over a thousand years. But if then it was served only at weddings, name days of the richest nobles, now everyone can enjoy its unforgettable taste. Need to take:

300 grams of quince;
300 grams of sugar;
1.5 liters of vodka;
a little nutmeg and cloves.

Fruits are prepared in a standard way, peeled, rubbed, placed in an enamel container. Take it to a cool room for 2 hours. Then they squeeze it with their hands, add sugar to the separated juice, stir. 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 or three days.

Filtration is carried out, the light composition is bottled. You can treat them after three to four months.

With grape juice

Quince wine with grape juice turns out to be very similar to the standard one made according to the classic recipe. But true gourmets will note the notes of an unusual fruit, which are revealed after a few sips. Need to take: