How to make
The recipe is for 1.3 gal (5 liters) of vinegar.
The quinces are cut into large pieces, 4 or 6 and boiled in 12 cups (3 liters) of water for 10 minutes to soften. They are blended, crushed or finely chopped. Add sugar, another 3 liters of water and the yeast.
Place them in a suitable container for alcoholic fermentation. After 15-20 days, depending on the temperature, which should be above 64°F (18°C), they need to be checked up on.
There should be no sweetness, it should be slightly bitter and with a strong aroma of quinces and alcohol.
Strain the mixture, add the vinegar or vinegar sponge and pour it into a suitable container for vinegar fermentation - in this case, it's best to do that in a barrel of mineral water.
There must be enough empty space in the barrel and free access to oxygen. To make quince vinegar, a temperature above 18°C and the presence of oxygen are required. The time is about 2 months.
If you want to enjoy the superb taste and aroma of quince vinegar, leave it in glass jars for at least 3-4 months.
The published photo is from last year's vinegar.