Comment on Apples in the Commons
micgerne@lemmy.dbzer0.com 3 weeks ago
I don’t bother pasteurising, just pitch some wine or cider yeast and let it do its thing.
If you’re going to use quinces my suggestion is to boil them down first, as if you were going to eat them. I’ve tried both cooked and uncooked quinces, cider from the cooked ones always tastes better.
ConfidentiallyIncorrect@lemmy.ca 3 weeks ago
I have a slow cooker and an instant pot pressure cooker. Any recommendations?
micgerne@lemmy.dbzer0.com 3 weeks ago
never used a pressure cooker so I can’t say, but the slow cooker should be fine. I normally boil the quinces in a big stock pot on the stove until they go a deep orange colour. The liquid can be quite viscous, so depending on the apple/quince ratio you might want to take any SG readings before adding it to the apple must.