twobottles wrote:Ripe quince juice has a lovely aroma indeed and tastes a little similar to pineapple juice. Somebody who isnt me has fifty or so trees and collects the juice to flavour cider. Im sure I remember him telling me something about a method of removing the pectin before fermentation, a french method of cider production. Might just have things jumbled in my head but I think that you add something which turns it into a jelly then you either scoop it off the top or syphon the juice from below..... Anyone?
I remembered reading about this French method you had mentioned mate and came across this while doing some research and it reminded me of your post. So I thought this would be useful info if anyone wants to have a crack at it. It's called Keeving and it's been around for a long time and apparently an experimental art, but is very effective at removing the pectin in high pectin fruits and thus, producing less methanol.
http://www.cider.org.uk/keeving.html