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.
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.