micgerne

100% quince cider also tastes delicious

can we have more photos and an explanation of your setup? My beer brewing is still very much at the “throw everything in a big plastic tub and hope for the best” stage.

ABV is the alcohol content.

Bottle carb is having it carbonated (fizzy) in a bottle.

I make it with just apples and a small amount of sugar for bottle conditioning. It’s fairly simple, I juice the apples and stick it in a carboy until the airlock stops bubbling.

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.

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.

I got one when I went to Tunisia last year