2020-12-12 moonshining lab closed for now by mona65

2020-12-12 moonshining lab closed for now

Today I filled the homemade quince liqueur I started a couple of months ago in bottles. http://365project.org/mona65/365/2020-09-06 Most in different swing top bottles to give away. But this glass stopper was for the last bottle, one of my own carafes, that now holds the golden treasure. Looking forward to give desserts a special touch. Or just have a sip now and then. For now, my little moonshine lab is closed again. (Haha, just joking, I did not destill, but infused the quinces with store bought alcohol, and tax has been paid!).

Addendum Recipe:
Homemade quince liqueur

½ kg Quinces, 1/2 Lemon organic, 250 g Brown Rock Candy (candice sugar), 1 Cinnamon Stick, 0.7 l Spirit (Vodka, Potato-Spirit, or so (32 Vol.-%))

Easy to scale…

Preparation

1. Rub the fluff off the quince with a soft cloth. Wash the quinces, remove the core and grate the flesh with the skin.
2. Peel the lemon thinly and squeeze it for juice.
3. Mix the grated quince mass with the juice and the zests, and put it with the rock candy, the cinnamon stick, as well as the spirit in a wide glass container you can seal with a cover.
4. Close the glass container and let the liquor steep for at least 8-10 weeks. Shake twice a week.
5. After that time filter the liquor through a very fine sieve, a paper coffee filter, or a cloth. Put it into a bottle or a carafe and close. Let it mature for another 2 weeks.
Love the warmth emanating from the image, doubled in the reflection.
December 12th, 2020  
Beautiful colours and reflections! Do you warm the quinces beforehand or is this liqueur like a rumtopf?
December 12th, 2020  
@jacqbb Hi Jacqueline, thanks for your comment. You are right, it is abit like a Rumtopf. I posted the recipe in the other picture, and just copy it here too.
Homemade quince liqueur -->
½ kg Quinces, 1/2 Lemon organic, 250 g Brown Rock Candy (candice sugar), 1 Cinnamon Stick, 0.7 l Spirit (Vodka, Potato-Spirit, or so (32 Vol.-%))

Easy to scale…

Preparation

1. Rub the fluff off the quince with a soft cloth. Wash the quinces, remove the core and grate the flesh with the skin.
2. Peel the lemon thinly and squeeze it for juice.
3. Mix the grated quince mass with the juice and the zests, and put it with the rock candy, the cinnamon stick, as well as the spirit in a wide glass container you can seal with a cover.
4. Close the glass container and let the liquor steep for at least 8-10 weeks. Shake twice a week.
5. After that time filter the liquor through a very fine sieve, a paper coffee filter, or a cloth. Put it into a bottle or a carafe and close. Let it mature for another 2 weeks.
December 12th, 2020  
great colors and lighting!
December 12th, 2020  
I love the feel projected in this scene, and the glow of the colors and images. Clever use of the globe top to capture the scene. As for that recipe, I might have to try it!
December 12th, 2020  
Beautiful lighting and reflections.
December 12th, 2020  
A beautiful must fav (and the "how to" was so interesting)
December 12th, 2020  
Super shot!
December 12th, 2020  
Artfully arranged and photographed M and how wonderful to make this very special gift for friend. :) FAV
December 12th, 2020  
Thank you so much for your reply and recipe Mona!
December 12th, 2020  
I love the colors and lights in the picture!
December 12th, 2020  
Gorgeous photo and thanks for the recipe! Very generous!
December 12th, 2020  
Beautiful
December 12th, 2020  
beautiful!
December 12th, 2020  
Great capture, doing the same these days, thank you once more for the amazing recipe!!!!
December 12th, 2020  
gorgeous light and photo ...fav
December 12th, 2020  
Lovely golden lights. I'm not sure I've ever seen a quince or if they even grow around here.
December 12th, 2020  
lovely image, great lighting
December 13th, 2020  
The image depicts the warmth of the liqueur perfectly.
December 13th, 2020  
Now that's beautiful and has given me an idea!
December 13th, 2020  
Beautiful!
December 14th, 2020  
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