Quinces

A forum for mashing & fermenting fruits and vegetables

Re: Quinces

Postby Zaximus » Sun May 07, 2017 7:15 pm

Hey Toyoda how'd you go with your quince wash??
Zaximus
 
Posts: 112
Joined: Fri Apr 17, 2015 12:12 am
Location: Wait Awhile
equipment: Pot still with a thumper

Re: Quinces

Postby Zaximus » Sun May 07, 2017 7:46 pm

I've been away from stilling since the last time I ran quince through as I've been studying and working with NO time to scratch my butt!
But I finish my studies next month (after a 4 year slog) and have put some quince on in preparation for my freedom and graduation in September cos I am going to properly get shitfaced for the first time in bloody ages.
Did something a little different this time. I cleaned 20kg of fruit and made sure I cut out all woody material inside before I ran it through my juicer. I poured all juice straight into my fermenter and threw the left over pulp into a bucket. When done with juicing I poured filtered water over the pulp in the bucket and let it sit. I then used a fine strainer and placed it over the pulp mash slowly pressing it down. This filtered the water from the pulp which was full of residual quince juice and flavour. I used a soup ladel to scoop the infused water into my fermenter. It was remarkably strong in flavour. I repeated this until I had enough water in my fermenter. I figured I needed to add water anyway so I may as well get as much flavour out as possible by using the pulp in this way.
I then added 5kg of sugar made into syrup earlier, mixed it around and then added 50g of EC1118 into each 25L fermenter also started earlier. Bit more yeast than usual but I figure what the heck may as well try.
Low and behold, this fermented out in 3 weeks straight. I was a bit concerned that the faster ferment would cause off flavours but it actually tastes like young white wine, almost a pinot gris flavour. What was cool was that the ferment just suddenly stopped one day and when I opened the fermenters the liquid was clear. So I racked the clear liquid off into 2 clean containers and sealed them airtight awaiting my last uni submission early June when I can actually, happily, run this stuff through the still without having to think about uni anymore!
I like this method using the juicer as it minimizes pulp in the wash. The final fermented product is very easily racked off as the lees just sit undisturbed on the bottom. I'm grabbing another 20kg of fruit next week and do it again.
Can't wait to run this. And it's good to be back to the great wealth of knowledge that is this forum. :handgestures-thumbupleft:
Zaximus
 
Posts: 112
Joined: Fri Apr 17, 2015 12:12 am
Location: Wait Awhile
equipment: Pot still with a thumper

Re: Quinces

Postby toyoda » Sun Jun 25, 2017 4:03 pm

Zaximus wrote:Hey Toyoda how'd you go with your quince wash??

Yo

Sorry for late reply, been away a bit.

last years batch did not work out so well - my fault I added some quince jelly to try and give it that lovely colour
but it just made it cloudy.

So this years is on Oak as we speak and has been in the Barrel only 2 weeks but smells promising.

Toyoda !
toyoda
 
Posts: 39
Joined: Wed Jan 27, 2016 11:55 am
Location: West of Nunya
equipment: Home construct

Re: Quinces

Postby toyoda » Sat Dec 02, 2017 3:52 pm

7 months old and this is better than molasses Rum or All Grain Whisky.

:D
toyoda
 
Posts: 39
Joined: Wed Jan 27, 2016 11:55 am
Location: West of Nunya
equipment: Home construct

Re: Quinces

Postby EziTasting » Sat Dec 02, 2017 4:26 pm

That’s a tall order!

Despite my poor results with AGs, it’s the smoothest tasting likker I’ve had! Makes me wonder how they can charge $400+ per bottle for the higher quality Whisky!?!?
EziTasting
 
Posts: 2076
Joined: Fri Sep 25, 2015 5:15 pm
Location: FNWA
equipment: Newbie - Keg Boiler & 4" 4 plate glasser

Re: Quinces

Postby bluc » Sat Dec 02, 2017 4:33 pm

EziTasting wrote:That’s a tall order!

Despite my poor results with AGs, it’s the smoothest tasting likker I’ve had! Makes me wonder how they can charge $400+ per bottle for the higher quality Whisky!?!?

Most of that is barrel storage cost(and marketing spin)
bluc
Site Donor
 
Posts: 8022
Joined: Tue Apr 14, 2015 5:47 pm
Location: sunshine coast
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler.
50l keg boiler 4" still mount 4" sight glass 1" drain..
4 plate 4" bubbler, 600mm packed section

Re: Quinces

Postby EziTasting » Sat Dec 02, 2017 5:25 pm

Hah, yes.

I’ve been looking up Quinces... what do they taste like? Look like pears (apparently even tho the pics look more like apples)...
EziTasting
 
Posts: 2076
Joined: Fri Sep 25, 2015 5:15 pm
Location: FNWA
equipment: Newbie - Keg Boiler & 4" 4 plate glasser

Re: Quinces

Postby PeterC » Sat Dec 02, 2017 8:45 pm

EziTasting wrote:Hah, yes.

I’ve been looking up Quinces... what do they taste like? Look like pears (apparently even tho the pics look more like apples)...


They taste delicate and floral. My wife makes quince paste and jelly. She cuts out the woody centre and cooks them for a long time. They turn from white to a pink colour. We then strain the liquid through a cloth. I have to squeeze as much as I can out through the cloth by twisting it. She then adds sugar and some lemons to set it. Very nice. Tastes great with a sharp tangy cheese and white wine. Maggie Beer was selling it in her range of speciality produce.

We have only come by the fruit from places where they have an old orchard and the trees were planted years ago. Many people don't know what they are and give them away. Too much work these days for most. But my missus is an old fashioned farm girl.
PeterC
 
Posts: 210
Joined: Sun Feb 05, 2017 12:20 am
Location: Perth WA
equipment: An 18gall. (80L) keg boiler. A 50L Keg boiler. A 4 plate, 4 inch glass column, 500mm packed section Carter head. A 1.8L all copper micro still for small batches of Gin. Plus other bits.

Re: Quinces

Postby EziTasting » Sat Dec 02, 2017 8:50 pm

Rito,
What’s the flavour like? Is there anything that is like it?
EziTasting
 
Posts: 2076
Joined: Fri Sep 25, 2015 5:15 pm
Location: FNWA
equipment: Newbie - Keg Boiler & 4" 4 plate glasser

Re: Quinces

Postby toyoda » Sun Dec 03, 2017 8:20 am

Definately a Brandy taste - Drinking it neat out of a warmed Brandy glass.

Pretty smooth taste and does not leave an aftertaste in the mouth, slight sweetness probably
from aging on toasted American Oak.

If you have access to Quinces definately give it a go - just kicking myself because I gave more
Quinces away than I actually used !
toyoda
 
Posts: 39
Joined: Wed Jan 27, 2016 11:55 am
Location: West of Nunya
equipment: Home construct

Re: Quinces

Postby RuddyCrazy » Tue May 04, 2021 6:10 pm

G'Day Guy's,
Well SWMBO came home with a bucket and a half of Quinces and said this can be your next project :laughing-rolling: She peeled, diced then blanched the lot and today put the lot thru the blender. Ended up with close to 8 litre of pulp and checkingthe SG with my refractometer only 1025 :scared-eek: and a PH test with my PH paper it came in a 3 so pretty acidic.

Put the lot on a clean 10 litre bucket and sealed the lid and on the way home after work tomorrow I'll get somemore sugar and do a 20 litre ferment. I'll get the SG to around 1060-1065 and the PH to 5.5 and use EC1118 yeast. This will give 4 strip runs on my 2" pot still and get enough to do a spirit run the the same then onto French Oak with all my other fruit Brandies.

What I have found with my Brandies it does take months for the fruit flavour to come thru so Quinces are one more I can scratch off the list :handgestures-thumbupleft:

Cheers Bryan
RuddyCrazy
Mentor
 
Posts: 1592
Joined: Thu Oct 31, 2013 6:36 pm
Location: Not far from Kanmantoo SA
equipment: 4" copper bubbler with a setup for Neutral and a thumper for Whisky and my old 5 litre pot for doing maceration runs and MiniMe the baby pot still also a 1-1/2" pot still and bubbler build happening

Re: Quinces

Postby RuddyCrazy » Wed May 05, 2021 6:30 pm

Well got some more sugar today and with a total of 7 kg's with 1 kg being brown sugar got a starting SG of 1070 with roughly a 35-37 litre ferment :handgestures-thumbupleft: To my surprise the EC1118 yeast took off like a rocket with just one table spoon of sugar in some 25 degree rainwater :scared-eek: and I had to keep punching down the cap as it wanted to jump out of the 400ml beaker :laughing-rolling:

Put some baking soda in to get the PH up and overshot the mark so put a bit of citric acid in to get the starting PH to 5.5 :handgestures-thumbupleft:

With having a much larger ferment than I first though I'll just put this ferment over 4 plates and add some feints in to get the yield up.

Cheers Bryan
RuddyCrazy
Mentor
 
Posts: 1592
Joined: Thu Oct 31, 2013 6:36 pm
Location: Not far from Kanmantoo SA
equipment: 4" copper bubbler with a setup for Neutral and a thumper for Whisky and my old 5 litre pot for doing maceration runs and MiniMe the baby pot still also a 1-1/2" pot still and bubbler build happening

Previous

Return to Fruit & Vegies



Who is online

Users browsing this forum: No registered users and 3 guests

cron

x