After buying the brewing belt yesterday because it was so cold, I wondered idly about the correct temperature today.  I couple of websites later (e.g. Winemaking Temperatures) and I found that the optimum temperature for making white wine is in the 7-15 °C range.  So my 16°C yesterday was perfect, or possibly a bit too hot.  And the steady 24°C I have been congratulating myself on is WAY too hot.  If it is a white wine.  I am guessing that quince wine is a white, so I have switched the belt off for now, but it will come in useful later with beer etc.

I think the idea is that the higher temperature drives off some of the delicate flavours.  Since “delicate flavour” is how I would describe quince, I hope it is not too late.