Just 4 u
Ingredients:
20 quinces 2 lemons
3 lb. white sugar 1 gallon water
Yeast
Method:
Grate the quinces as near to the core as possible, and boil the pulp in the water for
15 minutes (not more, or the wine may not clear subsequently).
Strain on to the sugar and add the juice and grated rinds of the two lemons. Allow the liquor to cool before adding the yeast (a wine yeast or a level teaspoonful of granulated yeast). Leave it to stand for 48
hours, closely covered, in a warm place, then strain into fermenting bottle and fit
fermentation lock. Siphon off for the first time when it clears. This wine has a strong,
individualistic bouquet, but sometimes ferments for an extraordinarily long time, so
extra-careful attention to racking is necessary to stabilise it, with the addition of one
Campden tablet per gallon finally.
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