Karinshu Quince Infused Vodka Recipe D.I.Y.

Karinshu Quince Infused Vodka Recipe D.I.Y.
Karinshu Quince Infused Vodka Recipe D.I.Y. Yum!

Karinshu Quince Infused Vodka Recipe D.I.Y.

Hey Guys and Gals, are you Looking for an awesome Earl Grey Tea Infused Bourbon D.I.Y.? You now have no reason to look any further!

Ingredients

  • 2 average quince’s
  • 2 cups of vodka or 35% shochu ‘white liquor’
  • 1/3 cup of sugar

Directions

Wash Quince with hot water and wipe well on dry towel.

Cut fruit into slices Do not discard seeds, they are nutritious and will add flavor.

Layer Quince slices and sugar into glass container

Pour in  vodka the or shochu into container and seal.

Recipe Notes:

Rice shochu (komejochu) is recommended, mugi (wheat) or imo (sweet potato) have too strong a taste. Vodka is an acceptable substitute.

Normal shochu for drinking is 25% alcohol, 35% is required for making Japanese style liqueur because after steeping the alcohol content must be around 15% to prevent spoilage.

Utensils

I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen.
Utensils:
– A large glass jar (I used a 3 liter jar) 
 large plastic bowl
– measuring cups (liquid and dry)
– metal strainer
– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. 

Notes on Utensils:

Avoid plastic as much as possible when working with strong alcohol. Glass is always preferable.

Ageing Filtering and Drinking You Karinshu Quince Infused Vodka

Store in a cool dry place, agitate about once a week.

Ready to drink after 2 months, though you can age it till 6 months, after which you should remove Quince fruit.

For best taste allow to age for another 6 months.

After the steeping time is over.

Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice.

If you still need to you can strain your Quince liqueur one more time through a coffee strainer. When you are done straining, you can discard all of the rind, pulp and any spices.

Return the liquid to the jar, for best taste let your A Quince Infusion age for another month in a cool dry place.

Congratulations On Your Karinshu Quince Infused Vodka

You now need a bottle, and a label, that is cool enough to compliment your hard work. Honestly if it looks good people will rave about it. If you put it into a cheap bottle people will make fun of you.

Other Great Recipes for You to Check Out!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by LoggaWiggler from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.
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