this post was submitted on 21 Oct 2023
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Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

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Quick and diry guide to fermenting fruit - cider and wine

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Wine from sour quince (lemmy.world)
submitted 1 year ago by [email protected] to c/[email protected]
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I'm thinking of harvesting a local bush of Japanese quince (Chaenomeles Japonica) and make a small batch of fruit wine. Since they have a very strong citrus flavor, I'm thinking to lean in on it and make something like a very sour apertif.

I've made wines before but it was ages ago with good results, some fruit wines and kit wines, but nothing similar to this.

Any thoughts or suggestions? Should it be combined with some sweet fruits or raisin maybe? Any particular yeast better suited than others? Or some recipe idea as a starting point?

Cheers!

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