Chris_Run
Member
All,
Does anyone have any experience using quince in an apple cider fermentation? Thinking 10% by weight max.
I think it would be a fine flavor to capture in cider and may be a nice alternative tannin source.
Some ideas which have come up include:
1. A traditional quince preparation via boiling and straining the quince juice to then add to the primary.
2. Adding raw quince pulp to the fermentation vessel during primary fermentation. This is what Bonny Doon did with their pear, apple quince sparkling cider called Querry.
3. Grind and press with the apples (perhaps with a pectinase treatment the night before)
Thanks in advance! -- Chris
Does anyone have any experience using quince in an apple cider fermentation? Thinking 10% by weight max.
I think it would be a fine flavor to capture in cider and may be a nice alternative tannin source.
Some ideas which have come up include:
1. A traditional quince preparation via boiling and straining the quince juice to then add to the primary.
2. Adding raw quince pulp to the fermentation vessel during primary fermentation. This is what Bonny Doon did with their pear, apple quince sparkling cider called Querry.
3. Grind and press with the apples (perhaps with a pectinase treatment the night before)
Thanks in advance! -- Chris