We once again had a great harvest of quinces, though we let them hang on the tree to ripen a lot longer this year resulting in a stronger flavor profile. For this batch, we didn't use any spices in the cooking water (just honey and lemon).

I switched the yeast for this year's batch as well.

Recipe

• 5lbs Costco clover honey
• 5lbs Honey from our hives
• 5.5L Quince poaching water
• Lalvin QA23
• 3.8g Go-Ferm
• 9.1g Fermaid-O

Data

SG: 1.084
FG:
ABV:
pH:
Ferm Temp: 63F

Steps

We boiled the poaching liquid to kill any unwanted bacteria or yeast and allowed it to cool. It was then measured and tested then added to the fermenter. The poaching liquid was 5.5L at 1.060 with a pH of 3.35.

I added the 5lbs of Costco honey and used 6 liters of tap water to rinse the container and make a final volume of ~3 gallons.

I then used 90C water to dissolve ~3.8g of Go-Ferm, added approximately 40ml of must. I added the yeast after cooling and let sit for 10 minutes.

I pitched in must and then aerated heavily. There was extremely heavy fermentation visible 8 hours later.

Nutrition Schedule:
0hr 3.8g Go-Ferm
24hr 2.33g Fermaid-O
48hr 2.3g Fermaid-O
72hr 2.3g Fermaid-O
96hrs 2.3g Fermaid-O