On Sat, 27 Sep 2003, Franz Heymann wrote:

I've inherited a quince and I want to make wine from the fruit but how can
tell when its ripe?

Quinces are very acid indeed and I wonder if they will make potable wine.

It is possible, I suppose (I've done it once about twenty-five years
ago). But really the fruit is so acid that either it needs to be diluted
rather more than most fruit or else the acid needs reducing with calcium
carbonate.

If I remember correctly, I reserved my quince wine for blending, but
even then it wasn't very successful.
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