A single public tree hosted an entire 120 person event. 250 litres in 4 hours. I took 16 of them home.
Now do I go wild or designer? How do I even pasteurize that much? Maple syrup and cinnamon ready for christmas, or a quick fall quince back-sweeten?
We rented the hydro press and breaker for $150, while they cost $1500 each. Doing this once a year its easy math to rent, does anyone own?
Edit: Theres a video attached to this, how do I make it more visible? I have to click into the post and then again on the name.
I have a slow cooker and an instant pot pressure cooker. Any recommendations?
never used a pressure cooker so I can’t say, but the slow cooker should be fine. I normally boil the quinces in a big stock pot on the stove until they go a deep orange colour. The liquid can be quite viscous, so depending on the apple/quince ratio you might want to take any SG readings before adding it to the apple must.