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Re: Quinces

PostPosted: Sun May 07, 2017 7:15 pm
by Zaximus
Hey Toyoda how'd you go with your quince wash??

Re: Quinces

PostPosted: Sun May 07, 2017 7:46 pm
by Zaximus
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:

Re: Quinces

PostPosted: Sun Jun 25, 2017 4:03 pm
by toyoda
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 !

Re: Quinces

PostPosted: Sat Dec 02, 2017 3:52 pm
by toyoda
7 months old and this is better than molasses Rum or All Grain Whisky.

:D

Re: Quinces

PostPosted: Sat Dec 02, 2017 4:26 pm
by EziTasting
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!?!?

Re: Quinces

PostPosted: Sat Dec 02, 2017 4:33 pm
by bluc
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)

Re: Quinces

PostPosted: Sat Dec 02, 2017 5:25 pm
by EziTasting
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)...

Re: Quinces

PostPosted: Sat Dec 02, 2017 8:45 pm
by PeterC
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.

Re: Quinces

PostPosted: Sat Dec 02, 2017 8:50 pm
by EziTasting
Rito,
What’s the flavour like? Is there anything that is like it?

Re: Quinces

PostPosted: Sun Dec 03, 2017 8:20 am
by toyoda
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 !

Re: Quinces

PostPosted: Tue May 04, 2021 6:10 pm
by RuddyCrazy
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

Re: Quinces

PostPosted: Wed May 05, 2021 6:30 pm
by RuddyCrazy
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

Re: Quinces

PostPosted: Sun Aug 22, 2021 2:02 pm
by RuddyCrazy
G'Day Guy's,
Yesterday I took a SG reading and it's finally down to 1001 and still bubbling, now I do know EC1118 yeast will go down to the mid 90's so it is close to done. :handgestures-thumbupleft:

When ever I'm in the shed if I have ferments going and thats always the case my 5 star heating belts are wrapped and turned when i turn the inverter on so they can warm up. I also checked the PH and was surprised it was on 5 PH using my papers and just checked just now and it's down to 999 PH so this weekends shed foray has done wonders due the the 5 star heating belts.

It does look like this will get run over 4 plates next weekend then aged on my French Oak off my big domino which is now getting smaller :laughing-rolling: eh it still weighs over 2 kg's :laughing-rolling: Then the waiting game can start for that nice drop sometime next year.

Cheers Bryan

Re: Quinces

PostPosted: Sun Aug 22, 2021 5:05 pm
by Wellsy
Damm mate, 3 months to finish fermenting you are far more patient than I ever will be lol