Recent content by cronos1013

rfsido, I would try one of two things. The method you mentioned, except that I'd add the fruit in secondary, as don't quinces have a very subtle flavor. Alternatively I would juice them, toss the pulp (or save it for a quince style skeeter pee like I do with apple solids when I make cyser) and...

I would stay away from the hardier yeasts, part of the JAO recipe is that you're using something that will die at about 8% ABV, thus leaving it nice and sweet, plus removing the need to age the heck out of it. I personally remove the pith and seeds (just use zest and actual edible part pureed...