Submitted 15 hours ago by ConfidentiallyIncorrect@lemmy.ca to homebrewing@sopuli.xyz
https://files.catbox.moe/xk8qxn.MOV
A single public tree hosted an entire 120 person event. 250 litres in 4 hours. I took 16 of them home.
Now do I go wild or designer? How do I even pasteurize that much? Maple syrup and cinnamon ready for christmas, or a quick fall quince back-sweeten?
We rented the hydro press and breaker for $150, while they cost $1500 each. Doing this once a year its easy math to rent, does anyone own?
That’s a lot of juice from a single tree. Makes me think.
My Italian neighbour just presses his grapes and puts it in the cellar, and it turns out (after many rackings). 16 litres though, not a lot to play with. I would add Camden and commercial yeast. My preference is just to add ale yeast treat it like any beer.
micgerne@lemmy.dbzer0.com 10 hours 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 hours ago
I have a slow cooker and an instant pot pressure cooker. Any recommendations?
micgerne@lemmy.dbzer0.com 2 hours 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.