Last week at Quintet, Jenny mentioned that Callum's parents were giving away quinces and was I in the market. I gave her an enthusiastic yes, despite this October having been particularly busy on the wine making front. We arranged, via e-mail, that Jenny would leave a bag of 20 quinces on her front doorstep on Monday night for me to collect after ASO. So, under cover of darkness (and a good deal of rain) I picked up a bag of fruit at 10 p.m. and drove off into the night.
|20 Quinces, pre grating|
Quinces are an ugly fruit - taking the worst part of lemons and pears and mixing them together. However, they emit a delightful fragrance when boiling.
The recipe says that I should strain the liquid onto 3 lbs of sugar, but it was getting late and this would have taken ages, so I just poured the whole lot into the bucket and planned to strain it on Sunday. I also added the grated zest and juice of two lemons. As is usual, the yeast and teaspoon each of nutrient and pectolase went in the next morning.
|20 Quinces post grating (and in the bin)|
|A murky biege wine|