Quince Wine

Third in the Series


This is a nice dry wine with hints of pear and apple in its flavor. For those who have never seen a quince tree, the fruit is yellow to yellow-green---it resembles a pear in color, though it doesn't have the classic pear shape. (The fruit looks something like a fat doughnut, with depressions where the whole should be on either end.)


Makes 1 Gallon

20 ripe quinces

2 1/4 pounds sugar

Juice and zest of 2 lemons

1 teaspoon pectic enzyme

1 Campden tablet

1 package wine yeast

1 teaspoon yeast nutrient

1 1/2 cups orange juice at room temperature

Grate the quinces as near the core as possible. Boil the grated peel and pulp in enough water to cover, for a maxium of 15 minutes. (Don't over cook the fruit or you may have trouble clearing the wine.)

Strain the mixture and pour the juice onto the sugar in fermenter. Add the juice and zest of the lemons. Let the mixture cool then add the pectic enzyme. Add a capmden tablet and let the mixture sit, well covered for 24 hours.

In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubly; then add to must.

Add enough water to make 1 gallon and allow the mixture to ferment for 48 hours. Rack into an airlocked fermenter and let the wine ferment to completion (about nine months), racking at intervals as needed to clear the wine. When you are sure that fermentation is complete, bottle, cork and cellar the wine.

Age for at least six months before sampling.



Technorati Tags: Wine, Winemaking, Quince, Recipe

Sweet Mulberry Wine

" Any one who has a mulberry tree in the yard knows that these berries can be a real pain in the neck. The fruit falls all summer long, creating disagreeable purple stains on the patio, shoes and children's clothes. When you do gather enough to make something of them, the stems are difficult to remove and you end up with purple fingers and meager results. In fact, as far as we can tell, there's only one thing mulberries are really good for, and that's making wine. Maybe that's why we found so many mulberry wine recipes. Here is one on the sweet side."

Makes 1 gallon

5 pounds mulberries

1 teaspoon pectic enzyme

4 pounds sugar

1 Campden tablet

1 package wine yeast

1 teaspoon yeast nutrient

1 1/2 cups ornage juice at room temperature

1 teaspoon acid blend

1/4 teaspoon grape tannin


Crush the mulberries in a 2 gallon fermenter. Pour 2 quarts of boiling water over them. Let the mixture cool, add the pectic enzyme, and cover the container with plastic wrap or foil. Let stand for four or five days, stirring daily.

Strain the liquid through cheesecloth and add sugar, stirring to dissolve. Add a Capmden tablet and let sit for 24 hours, well covered, before proceeding.

In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours until bubbly, then add to the must.

Add the remaining ingredients, plus enough water to make 1 gallon and pour the liquid into an airlocked fermenter. Let the wine complete the fermentation process. When it is clear, rack and bottle the wine.

Wait at least six months before sampling your first bottle.




Technorati Tags: Wine, Winemaking, Mulberries, Recipe