Quince Wine

• 20 quinces
• 1-3/4 lbs finely granulated sugar
• 7 pts water
• 2 lemons (zest and juice, only)
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• Montrachet (fast) or Champagne (slow) yeast

Grate the quinces as close to the core as possible without including seeds. Boil pulp in water for 15 minutes (not longer or wine may not clear). Pour through nylon straining bag onto sugar in primary. Let bag drip drain (do not squeeze) while stirring to dissolve sugar. Add zest and juice of lemons and yeast nutrient. Cover primary with cloth and allow to cool to room temperature. Add pectic enzyme, recover primary and set aside. After 12 hours, add yeast, recover and set aside in warm place for 48 hours. Strain into secondary and fit airlock. Do not rack until wine clears, then refit airlock and rack every 60 days until S.G. registers dryness (S.G. 0.990). Stabilize, wait 10 days, and rack into bottles. [Adapted from C.J.J. Berry’s First Steps in Winemaking ]