Content
Quince tincture is an unusual alcoholic drink, the preparation of which can be made even by beginners who have no experience in moonshine brewing. The fruit is not very popular, although many people know about its benefits. Both fresh fruits and various preparations based on them have medicinal properties: jam, jam, compote, as well as alcohol.
In some sources, quince may be called chaenomeles
The healing properties of quince tincture with vodka
In any tincture of berries or fruits, due to the lack of heat treatment at the time of its preparation, all useful substances and vitamins are preserved as much as possible. Thus, a drink made from quince has tonic, antioxidant, warming and bactericidal properties. It promotes:
- normalization of pressure;
- improving the functioning of the digestive system;
- strengthening the body;
- calm;
- helps relieve swelling;
- has a beneficial effect on blood circulation;
- cleanses blood vessels;
- has a choleretic and diuretic effect.
Selection and preparation of ingredients
To make a truly good quince tincture, it is important to use ripe fruits, which are harvested in the fall (September-October). At this moment they acquire a pleasant smell and lemon tint.
A quince is considered ripe if it has the following signs:
- acquired a uniform yellow tint;
- there are no green spots on the peel;
- became elastic;
- there is no fluffy coating on its surface.
After the arrival of frost, the fruits must be collected. If they require ripening, they are left for 20-30 days.
When fresh, quince is sour and tart; its taste becomes soft after heat treatment.
Recipes for making Japanese quince tincture
There are several technologies for preparing a healthy alcoholic drink from quince. It can be prepared with alcohol, moonshine, cognac, vodka, and the end result, depending on the chosen base, will always have different taste characteristics. In addition, the aging time of the drink plays a significant role.
Japanese quince tincture with vodka, moonshine, alcohol
The simplest recipe for quince tincture involves using a minimum of ingredients:
- vodka, moonshine or alcohol (45%) – 1.5 l;
- sugar – 800 g;
- quince – 1 kg.
Preparation:
- Wash the fruits well, remove the middle part, and chop.
- Place the product in a glass container, add sugar, and add the liquid component.
- Seal the container tightly and place it in a cool place for a couple of months.
- Strain the infused drink, pass it through a filter, and put it in a cool place for a week.
Along with sugar, you can add a pinch of vanilla or citric acid to the drink.
Japanese quince fruit tincture
To prepare Japanese quince tincture, you need to take:
- 4 fruits;
- a glass of sugar;
- a bottle of vodka.
Step by step recipe:
- Wash the fruits, cut into rings, and place in a jar.
- Add sugar, add vodka, leave for a month and a half in the dark.
- Strain, pass through a filter, let stand for a couple of weeks.
The tincture recipe has French roots.
Quince tincture with cognac
To obtain an exquisite tincture from quince, it is prepared using cognac. The ingredients used are:
- quince – 1 kg;
- cognac (rum) – 0.6 l;
- sugar – 100 g;
- cinnamon – 3 sticks;
- vanilla – 1 g;
- cloves - 1 bud.
Technology:
- Chop clean, chopped, seedless fruits and place in a jar.
- Add all solid ingredients and stir.
- Pour in alcohol.
- Close the container well and leave at a temperature of about +20 ° C for six weeks.
- Strain several times and bottle.
Before using the finished tincture, it is advisable to allow it to “rest” for several days.
Quince tincture on moonshine with ginger
With the addition of ginger, the alcoholic drink becomes sharper and piquant. To prepare it you will need:
- quince fruits – 0.5 kg;
- fruit moonshine – 0.5 l;
- granulated sugar – 0.3 kg;
- ginger root – 25 g.
Recipe:
- Cut the prepared quince.
- Finely grate the ginger.
- Add sugar to the food and wait for the juice to release.
- Add moonshine, seal, leave for two months.
- After the end of exposure, filter 2-3 times.
Tincture with ginger root promotes the breakdown of fats and helps with throat diseases
Chaenomeles and lemon tincture
For a piquant liqueur with lemon and quince you need the following products:
- vodka – 1 l;
- quince – 1 kg;
- sugar – 0.1 kg;
- water – 1 glass;
- lemon.
Step-by-step preparation:
- Extract the juice from the lemon, cut the zest, mix with sugar and water, bring to a boil.
- Add quince cubes to the syrup and boil for five minutes.
- Cool, pour into a bottle, add vodka and leave for 30 days.
- Separate the liquid from the pulp, strain several times, and let stand for another week.
The drink with the addition of lemon has special oriental notes.
Tincture with honey and quince
Quince honey liqueur is ideal as an aperitif. To prepare it you will need:
- chaenomeles – 1 kg;
- orange – 1 pc.;
- sugar – 250 g;
- honey – 150 ml;
- vodka – 0.5 l.
Recipe:
- Combine quince slices with vodka, keep covered for three weeks, drain the liquid and put it in the refrigerator.
- Add sugar to the container with the fruits, leave for a week, shaking occasionally.
- Drain the resulting syrup, add honey and alcohol, orange juice and chopped zest, and leave it covered for 14 days in a cool place.
The finished tincture is filtered several times
Triple tincture
To prepare a triple tincture, you need to take quince slices, alcohol, and sugar in equal proportions.Cover the fruits with sand and leave in the dark until 700 ml of juice appears. Then drain it and put it in the refrigerator. Dilute the alcohol with water in a ratio of 2:1, pour in the quince, close tightly, leave for a week. Drain the alcohol, fill the vessel with the fruit with clean water just above the layer of fruit, and leave for another seven days. Combine all the resulting liquid, refrigerate until clear, and strain.
The triple tincture is stored for about a year in a dark container and a cold room.
Japanese quince seed tincture
The seeds of Chaenomeles fruits have no less beneficial properties than the fruits themselves, and some winemakers do not extract them from the fruit when preparing tinctures. It is important to remember that inside the seeds there is a toxic substance called amygdalin, so they should not be crushed.
Recipes for making moonshine from quince
Moonshine from quince, during the preparation of which all technology was followed and double distillation was carried out, is considered a high-quality distillate. According to experienced winemakers, only ripe fruits of any sweet variety should be used to prepare the drink. If the fruits are sour, then sugar must be added to the drink.
Quince moonshine has a pleasant taste and light fruity aroma.
How to make mash without yeast
To prepare quince mash, the washed fruits should be cut in half, their middle should be removed and the pulp and peel should be ground in a combine or meat grinder. Place the resulting mass in a container, add sugar if desired, add water and mix.Pull a medical glove over the neck of the bottle, make a hole in one finger (with a needle), leave the mash in a dark place at a temperature of +18 to +25 °C. Strain the finished drink through several layers of gauze.
Quince mash has a bitter taste and a cloudy sediment at the bottom
How to make mash with sugar and yeast
The technology for preparing quince mash with yeast and sugar is similar to the previous recipe. The only thing that changes is adding new ingredients per 10 kg of fruit: sugar - 1 kg and yeast - 150 g pressed or 25 g dry. It is allowed to replace the artificial fermentation product with the wild one found on the quince peel. To do this, the fruits should not be washed.
Classic moonshine recipe
To prepare quince moonshine according to the classic recipe, the strained mash is distilled until the strength in the stream drops to 30%. The resulting drink is diluted with water to a strength of 20% and distilled again.
The collection is completed when the strength of the drink reaches about 45 degrees, then it is diluted with water (to taste), bottled, and stored in a cool and dark place for a couple of days.
Usually the strength of quince moonshine is adjusted to 40 degrees
Caucasian moonshine
To make moonshine from quince according to a Caucasian recipe, you will need the following list of ingredients:
- quince – 1 kg;
- chacha – 1.5 l;
- honey – 0.4 kg.
Cooking technology:
- Wash the fruits well, cut into pieces, removing the core, and chop with a knife or grater.
- Pour the product into a glass bottle and add chacha.
- It is good to close the container and leave for 20 days in a lighted place.
- Next, add honey and leave for another seven days, shaking occasionally.
It is advisable to store Caucasian moonshine in a cellar
Terms and conditions of storage
If you follow the storage rules for quince tincture, the product can last from one to five years. Typically, the shelf life of a drink is affected by the temperature and the container used.
It is best to keep bottles with tincture in a room where the temperature does not fall below +13 °C and does not rise above +25 °C. The ideal place for storage is a refrigerator or cellar, as well as a storage room where sunlight does not penetrate.
Containers into which quince tincture is poured must be clean, sterilized, and hermetically sealed. It is better if these are bottles made of dark glass or, in extreme cases, containers made of food-grade plastic.
Conclusion
Quince tincture will turn out aromatic and tasty if you adhere to the technology of its preparation. When drinking the drink in moderate doses, the body is saturated with useful substances and valuable components, the immune system is strengthened and even a speedy recovery from colds occurs. You can choose any recipe for making alcohol, but special attention should be paid to maintaining the proportions and quality of the raw materials.
