California Farm Quince White Wine

Name: California Farm Quince White Wine
Total time: 780 s
Yield: 2 people, 4 to 5 bottles of quince wine
Cuisine: American
Ingredients: 8 large ripe quinces, 8 lbs. after being destemmed, depitted and cored, skin polished with kitchen towel to remove fuzz; 4 cups, 612 grams, cane sugar or less to ferment quince juice into quince wine; 1 Packet yeast, 7 grams wine yeast or use 7 grams Dr. Oetker instant yeast to start fermentation; 2 liters water; 2 liters simple syrup (612 grams sugar dissolved in 2 liters boiling water)

Hobby Horseman @HobbyHorseman

California, United States

Quinces smell, look and taste like a cross between an apple, a pear and a lemon, fresh fruity flavors that make a great white wine. They carry these flavors from fruit into white wine if you cook the quinces less than 15 minutes and then follow this simple home wine recipe.

This is the first time my sister and I re-used screwcap bottles to try to ferment wine inside bottles instead of the traditional waterlock fermentation method. The wine is awful. Do not re-use screwtop wine bottles. Back to corks and bottles for me! Better luck next year.

#GoldenApron23

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

13 minute boil, 10 day ferment, 1 year age

2 people, 4 to 5 bottles of quince wine

8large ripe quinces, 8 lbs. after being destemmed, depitted and cored, skin polished with kitchen towel to remove fuzz
4cups, 612 grams, cane sugar or less to ferment quince juice into quince wine
1 Packetyeast, 7 grams wine yeast or use 7 grams Dr. Oetker instant yeast to start fermentation
2 literswater
2 literssimple syrup (612 grams sugar dissolved in 2 liters boiling water)
Equipment: kitchen scale, food processor, cleaver, sharp potato peeler knife,siphon hose, water lock and plastic wine making bucket with lid, wine bottles with corks
Cost: quinces free, sugar $2, yeast $1, 60 cents per bottle of wine

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Steps

13 minute boil, 10 day ferment, 1 year age

1

Calculate the desired alcohol percentage of the wine. No instruments needed. Estimate the sugar content of the fruit as low, medium or high based on how hot your summer was. Use only ripe fruit, a brown blemish is no problem, you can cut that off. First, boil 2 liters of water with 612 grams of cane sugar, cool. Set aside one cup.
2

After a cold rainy summer, I estimate the quince juice to make 4% alcohol. After an average summer, 5%. After a hot summer, 6%. You want a 12% wine. You loose 1% in fermentation, so you shoot for 13%. 1% alcohol is added per liter with 17 grams cane sugar. For four liters, you need 68 grams of sugar. To go from a cool summer quince with 4% to 13%, you need 9 times 68 grams, or 612 grams.
3

Cut the fruits, remove the pits. Rasp the quinces in food processor, put in large pan with 2 liters of water and 2 liters of simple syrup. Bring to boil, about 20 minutes, then boil no more than 13 minutes. Chill pan in cold water bucket to stop boiling.
4

The solution you just made is called the must. Pour from the pan into the sanitized wine making container with lid, use waterlock, let rest at room temperature for 24 hours.
5

Activate the yeast. Dissolve the yeast into the cup of lukewarm simple syrup in a sanitized glass. Watch it foam till the foam doubles the volume in the glass, takes a few hours. We use this same yeast activation system for making fresh red fruitwine.

California Farm Chateau Neuf du Papa Red Wine
6

Drizzle the activated yeast on top of the room temperature quince must in the sanitized container, keep covered with the waterlock lid to keep insects out. Smell daily, watch water lock daily, when fermentation stops in ten days, siphon fresh wine into bottles, cork.
7

Wine will clear from milky white to golden clear as it settles in a few months. Do not use wine bottles with screwcaps. The wine will spoil after a few months. Sterilize used wine bottles, put new corks on them with a corking contraption.

Linked Recipes

California Farm Chateau Neuf du Papa Red Wine

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 07, 2023 19:46

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.