What other fruit do you bottle? Exchange recipe ideas here (No sloes or damsons here please)
1 post • Page 1 of 1
Having seen some quinces ( the big yellow ones) on the market the other day I have set up a batch of quince vodka. I have made this once before and it tasted yummy but had a lot of sediment and I could never get it clear despite filtering it through coffee filter papers twice. I know quinces have a very high pectin level and wonder if pectolase would be appropriate. Does anyone have any experience with pectolase or any other ideas?