quince  distillate

    The washing can only be made with quince, or give a more aromatic quince. Fruits require at least three more weeks' ripening after picking for the aromas to develop. It is also good to freeze them. During the washing process, the quince should be wiped off the flours that cover it. The seeds must also be removed. Of course, we finely grind them, add an enzyme preparation to liquefy the settings, add the propagated noble yeast. Mix thoroughly and check the acidity with pehameter or litmus paper. If necessary, the acidity must be lowered to pH 3. This protects the setting against the growth of harmful microorganisms, which cause the development of unwanted substances, mould growth. Defects in the setting adversely affect the taste and aroma of the distillate. The fermenter must be tightly closed and the fermentation tube installed.

    The fermentation temperature should not exceed 20 degrees Celsius, we distil as soon as the yeast stops working. You can add water to reduce the risk of the set point scorching, a double-walled tank with stirrer works best.