{"id":194,"date":"2013-11-04T19:16:51","date_gmt":"2013-11-04T19:16:51","guid":{"rendered":"http:\/\/thomas.w-p.me.uk\/blog\/?p=194"},"modified":"2013-11-13T12:20:17","modified_gmt":"2013-11-13T12:20:17","slug":"quince-wine-part-1","status":"publish","type":"post","link":"https:\/\/thomas.w-p.me.uk\/blog\/2013\/11\/quince-wine-part-1\/","title":{"rendered":"Quince Wine Part 1"},"content":{"rendered":"

I found this very simple recipe for Quince Wine from Wine Making Guides<\/a>.\u00a0 As with many wine recipes it is rather sparse on the details and ingredients are listed but not mentioned in the instructions!\"500D_1706\"<\/p>\n

The main issue was that I only had 17 rather than 24 quince, because some had started to rot in the delay between picking quinces and making wine (my wife had first pick for excellent Quince Cheese).\u00a0 I also didn’t have enough raisins, but my wife pointed out that they were in the same proportion as the missing quince so I stuck with it and added just 50g more sugar to compensate.<\/p>\n

The recipe does not say when to add water.\u00a0 After a few minutes of trying to reduce the quince with no liquid, I decided that I needed it in the pan with the gratings.\u00a0 I topped up with a jug until the water was just visible (this was not quite enough and I would be more generous next time, maybe until the water was clearly visible or level with the quince gratings. It took a long time to boil and I put a thermometer in to make sure the middle of the pot was at 100\u00b0C.<\/p>\n

Otherwise it went pretty well.\u00a0 I have a new LCD thermometer on the side of the bucket, which is genius.\u00a0 I’ll buy more.\u00a0 I’ve added the yeast and nutrient and now we wait for the first ferment!\u00a0 I have to stir every day so I will be careful about sterilisation I guess.<\/p>\n