Quince fruit wine

Quince fruit is usually mixed with apples, because they contain a lot of tannic acids and are very aromatic. The quince fruit alone is used to make only dessert wine. To lower the tannin content, water is added (on 1 l soku 500 g of water) and for this 500 g of sugar. For a richer bouquet, before adding water, cover the pulp with sugar and leave it for two days, and only then squeeze the juice. Measure the acidity and ferment the juice like this, as in other cases.