How to make Quince Wine (home remedy cough syrup) 〜かりん酒〜 | easy Japanese home cooking recipe
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- In this video, I am showing how to make quince wine (quince liquor), that is used in Japan as home made remedy of cough syrup. with the same method, you can also make fruit wine with any other fruits; very typical of such is Ume-shu, or plum wine.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Ingredients for Quince wine
Quince 200-400 g
Sugar (preferably rock sugar) 200-400 g
Spirit (or any alcohol with over 30 %) 200-800 ml
The ratio of Quince : Sugar : Alcohol should be approx. 1 : 1 : 2.
00:00 Intro
01:13 Ingredients
01:44 Cutting Quince
03:01 Weighing Quince & Sugar
03:47 Putting ingredients together
04:51 After 4 weeks
06:02 Nikiri = Flambe
06:47 Eating
08:00 Ending
08:36 Recipe
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Sound source: dova-s.jp/ - แนวปฏิบัติและการใช้ชีวิต
My grandmother taught me how to make “Rhumtopf” which is basically the same, but with various kinds of fruit and rhum. From Spring onwards all throughout the growing season, different kinds of fruit get added when they.re at their best, each time topping up the container with rhum and sugar as well to keep them submerged. In late Summer to early Fall, you stop and don’t tough the Rhumtopf atleast until Christmas, preferably longer. Both the fruit and the liquor are delicious. Over ice cream, in baking, or on their own.
I also make quince mead. Clean and cut the quince as shown. Weigh the fruit. Pop them in a pan, add enough water or apple/pear juice to have them just barely submerged. Bring to a boil, lower the heat, allow to simmer 15 minutes bit no more. Cover the pot and allow to cool. Transfer the fruit to a brewing bag, pop in a wide mouth fermenter. Add tea made from 1 teabag steeped for 5-10 minutes per US gallon of liquid. Add the juice of 1/2 to 1 lemon per US gallon of liquid. Add enough sugar (for wine) or honey (for mead) to obtain 12% alcohol by volume and mix until fully combined. Add pectic enzyme for the amount of fruit (in weight) as per package instructions for your brand of pectic enzyme. Allow to stand for 12-24 hours (under airlock). Add the yeast of your choice: baker.s yeast works, but a wine yeast or cider yeast is nicer. Allow to ferment under airlock for 3-7 days. Remove the fruit, allow to fully ferment out. Wait for it to clear. If so desired, sweeten to taste and kill the yeast using stabiliser (or pasteurise after bottling). Bottle and allow to age for at least six months, preferably a year, if desired keep up to 3 years.
This wine/mead benefits from adding 1-2 big handfuls of chopped raisins along with the quince. I didn’t mention yeast nutrient, it’s not strictly necessary but I always use it. Use per package instructions.
Yoelds a very nice, aromatic wine/mead. Well worth the work!
In Poland we have a tincture (I hope that's the correct translation for polish world "nalewka") that is called Pigwówka. It's also made out of Quince, sugar (or honey), vodka and rectified spirit. It has at last 40% of alcohol. The biggest difference that I see is the time of preparation. Before adding alcohol we wait about 5 days so that the Quince and sugar combine. Then we add vodka and wait another 25-30 days. After that we add rectified spirit. We need to wait another 14 days and it's ready to drink.
oh, wow, thats very interesting! is it also considered as a remedy?
When I was growing up my Mawmaw and mom made a solution that tasted and smelled so good! It helped me when I'd get sick and I gave it to my children as they were growing up. It was whiskey, honey and lemon juice. To make it you must adjust to taste.
Good information Taiji San..
Thanks for the video..
Hello Taiji. Thankyou for your video. We do get quince in South Africa but it is very seldom found in the shops. As a child my favourite Aunt had a tree in her garden and I used to pick the fruit from the tree and eat it raw - your video took me back to a very happy time in my life. On the very rare occasion that I can find a quince I like to stew it with some raisins or I preserve it with cinnamon and ginger - deeelicious with some ice cream. I will certainly be making your quince wine the next time I find some fruit.
Very convincing! I’m going to try it. Thank you!
Please do!
O wow. Learnt. ThQ. Mumbai India
So interesting! Thank you so much.
my pleasure!
Thank you for the recipe. Always enjoy your videos.
thanx so much!!
This is new to me and looks easy. Thanks for sharing :)
glad you like it!
Thank you very much
Thankyou 👌👌, from India (Keralam)
I thought, “Oh, something for my husband’s cough!” And then afterwards said we needed to wait six months… hahahaha. Oh well, maybe for the next time we get a cough. Danke trotzdem für dieses Rezept. Jetzt weiss ich was ich mit unserem Kandis machen kann. Liegt jetzt jahrelang im Schrank.
My mom made brandied fruit like plums or pears and used the syrup and sometimes the fruit as a sauce for cake or ice cream. Yum 😋
just like my mother! but this is also a remedy.
Absolutely loved it! Very different & unusual! This cuisine is right up my street. It looks packed with flavour & is so fresh. Great sequencing & editing. Your videos have really improved. Keep up the great work. Completely watched & enjoyed. HHH
thanx so much for your compliment!!
Thanks for this, it was so interesting! I want to try it, if I can find some quince. Can you talk about your knife and what kind of things we should be looking for when buying a good chef’s knife for Japanese cooking?
Hello! thank you for all your videos! you're my youtoubecookbook 😂 I would like to make soba mochi soup for new year but I don't find on internet how to make mochi with glutinous flour, there's only sweet mochi recipe. Is it possible to make it with glutinous rice flour? Thank you!🌸
Hay im ur new subscriber.im from Bangladesh and after sawing ur vdos about the life of japan.i rlly wanna go to ur country soon and enjoy the culture and traditions of japan.i jst love ❤️ all these manners and traditions. Ur doing great 👍..hope to see many great vdos from u.
thanx for your comment!
Woohoo! Finally an ingredient that, tho not regularly sold in supermarkets, is found growing in our local wood! Hot tip to goat owners - please don’t let them eat these, they get bloat and need to be drenched (as we discovered). There is an alternative serving suggestion for the liqueur and fruit: serve it over ice cream in summer!
That's kinda interesting. I never thought about using quinces for something else than jelly. But I never processed quinces anyway so the question didn't even occured. 😅😂
One this is save to say though, your video was the perfect one to calm down and relax.
Watching you is always a little therapeutic. 😉
And the recipes you share are always great. I've already have tried a few. 😗👌🏼
therapeutic?! my video?!?!
neber thought of my content as such... interesting. but wow, thats so nice to know!! glad you enjoy my videos that way, and also that you have tried them out!
Here in México we have quince, it's called “membrillo” in Spanish and we also make wine with that fruit.
Gracias por dar el nombre en español
wow, that aged, golden brown Quince slices looks delicious. How is it possible to wait for 5 years to taste them? You do not often have cough 🙂
no, the other bottle is 3 years old.
somehow that year, I made many bottles of wine, so I still have that left, lol
👍❤️
Here first lol😂
Can I use another type of fruit?
Hola Taiji, me encanta la cultura Japonesa.
Una pregunta, en vez de azúcar,puedo usar miel?
Hola, si puedes usar miel.
@@taijiskitchen Muchas gracias👍
i had no clue Quince = Quitten are found in jp too
i thought they were just a native german fruit with little to no marketing value
(its rare u can buy anything with quince in any shop even thou the trees here are super common, only grandmas nd alike in smaller villages still use em to make marmelade etc.)
Good video nice good morning friends 👍👍👍👌👌🇵🇰🇵🇰
thanx!
From a poem: they dined on mince and slices of quince
That they ate with a runcible spoon...
The owl and the pussycat
Hint from a quince tree owner: if you get quinces with the furry hair on the outer skin still on (your's seem to be cleaned already), in any case WIPE IT OFF COMPLETELY with the hardest cloth that you have at hand. This feels very nasty in the mouth and is hard to filter out later.
I like quince very much, i used to make quince preserve and i will make this “medicine” maybe with less alcohol and shorter waiting time😂😂😂
There is a mistake in the video 5mm=1/2 cm❤️😊
yes! its the best part of cooking! that you can make it in your own way!
btw, its not a mistake, its meant to say 5 mm to 1 cm slice.
but thank you for trying to help me!
Do you know that quince fruit seeds are an effective medicine for cough? You can separate the fruit seeds, keep them in the open air for two nights to dry and store them in the refrigerator, whenever you want a few seeds from the seeds. Put it in a glass and then add hot water to dissolve the seeds gelatin and then drink the gelatin water to relax the throat and treat cough. Good luck.
oh really?! didn't know that...
then next time I make this, I will make it with the pits as well! thanx for the info!!
30% Alcohol will not disinfect anything, sorry. You want to need 70% at least.
OMG So Handsome！Send My Love～
thank you!!