How to make wine from quince at home

How to make wine from quince at home

How to make wine from quince at home

From quince with its sour-sweet tart taste, reminiscent of apple and pear, you get a very fragrant wine, which you can drink on cozy winter evenings, remembering the past autumn. From quince prepare sparkling, liqueur and dessert wines, moderately strong, refined and pleasant to taste. Ajvovoe wine is characterized by amber-yellow color and a fruit aftertaste, in which you can feel light floral notes. The wine warms well, raises the mood and drives away the winter melancholy. Quince in its prepared form retains all its useful and medicinal properties, and the taste depends on the ripeness of the fruits and the recipe that you choose.

How to prepare quince

For home-made wine, any varieties of this fruit are suitable, but Japanese quince is especially tasty and fragrantThere are many different recipes for making wine from quince at home. But whatever method you choose, you will need ripe and juicy fruits, and as quince reaches maturity only during the laying process, you will have to wait a little. As a result of home ripening, the color of the fruit becomes brighter, the flesh softens, becomes sweet and aromatic, and the amount of tannins and pectin decreases significantly. How long should I leave the quince after harvest? They say that early varieties are ready for processing after two weeks, and late fruits need more time - at least two months. They store the quince in the same way as apples, in a cellar, placing it in boxes and making sure that the fruits do not touch each other. In the refrigerator, quince is allowed 2-4 months at a temperature of 0-4 ° C, if placed in a paper bag.

For home-made wine, any varieties of this fruit are suitable, but Japanese quince is especially tasty and fragrant, which is often mentioned in recipes.

Ancient wine recipe

The longer the wine stands, the higher its strengthAivu, cleared of seeds and partitions, rubbed on a large grater, put in an enamel pot or basin, placed on top of oppression, brought to a boil and cooked over low heat for 15 minutes. Then the quince is poured with boiling water and left in a warm place for four days. At 3 kg quinces usually take 4½ liters of water.

The resulting must is filtered and added to it 1 kg of sugar, 5 g of wine yeast, zest and juice of 3 medium-sized lemons and left for fermentation. The fermentation process is considered complete, when bubbles cease to form on the surface, the liquid becomes lighter, and a sediment appears on the bottom. Usually it takes three days. Then the liquid is carefully filtered through linen cloth, poured into containers, they are well clogged and left for six months. Then the wine is bottled, closed with stoppers and allowed to ripen for another 2-3 months in a cool room. However, some housewives immediately pour wine into bottles and put them in a dark place for permanent storage. The longer the wine stands, the higher its strength.

Recipe for wine for gourmets

If you are preparing wine from a more acidic Japanese quince, it is better to dilute the juice with water or apple juiceRipe quince is cleaned of seeds and partitions, as they contain pectin, which has gelling properties. Pectin is good for making jelly and marmalade, but not wine. Then the quince is sent to the juicer, sugar and wine ferment, for example wine yeast, is added to the juice. Usually 10 kg of fruit is enough for 1 kg of sugar, since ripe quince is sweet in itself, and sourdough can take 3-5 g. If you are preparing wine from a more acidic Japanese quince, it is better to dilute the juice with water or apple juice, only apples should have a weak aroma, that the wine turned out all the same quince, and not apple. The juice is poured into a container (in a jar or barrel), tightly closed and left for six months, after which it is poured over glass bottles. Bottles are immersed for an hour in hot water (but not in boiling water), and then cleaned in a dark cool place for another six months. This method is long, but the result is worth it - in a year you will enjoy a delicious wine with the aroma of quince.

A simple recipe for wine from quince

Photo: homelife. Aromatic, sweet, healthy quince wine is drunk when digestion, anemia, heart disease and asthma are disturbed.Fruits are cut into 4 parts, peeled and peeled. Pour water and cook for cooking until soft. Aivu is wiped through a sieve or whipped with a blender, and then poured into a saucepan of sugar and leaven - for every 10 kg of fruit take 0.5 kg of sugar and 125 g of wine yeast. The mass is diluted with water, in which quince was brewed, until the density of the liquid puree, leave to wander for several days, filtered and bottled.

Recipe for sparkling quince wine

Photo: flickr. Wine from quince calms and raises the mood, which is not surprising, because it is very tastyIn a large enameled basin or barrel, mix a bucket of water with 1 kg of sugar and boil the syrup, periodically taking off the foam, until there is slightly less than 1 bucket of syrup. The syrup is cooled and poured into a wooden container - preferably in an oak barrel. Ripe quince (8-10) pieces cut into pieces and added to the syrup along with 35 g of thick wine yeast and 350 grams of vodka. The mixture is stirred and left for a week at room temperature, and then transferred to a dark cool place and left to wander for another two weeks. The wine is filtered well through the fabric and bottled, putting two raisins in each. Bottles should be taken care of. Store them on their sides in a cool and dark place for at least 3 months.

You will get a drink that you can not buy in any store. A fragrant, sweet, healthy quince wine is drunk when you break digestion, anemia, heart disease and asthma. This wine calms and raises the mood, which is not surprising, because it is very tasty. Your guests will appreciate an unusual drink, the aftertaste of which causes nostalgia for summer, sun and heat!

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