The Still

The Quince

The Aftermath

We had a lovely Easter at the beach, it was perfect Autumn weather and we planted 1000 daffodils ready for spring and my sisters boyfriend dug up two huge patches in the over grown veggie garden and we planted potatoes, onions, beet root and spinach. We also harvested two washing baskets full of quince from our one fairly small tree. I chopped up lots of them until I got blisters and made quince jelly and stewed quince to last us for the year. On Sunday we went to our friend Chris’ house and put the rest of the quince through a juicer where it will sit for a month fermenting with some champagne yeast. Then we run it through the still and make our first batch of family quince moonshine. Sounds kind of exciting.