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Hi Pomme Homme Have blended juice and then fermented. Not tried fermenting separately, the acid from the quince seemed like a good idea for the apple which was a bit flat acidity wise. Have also tried Quince juice in a finished apple cider as a sweetner, gives stability issues, but good if you...

Funnily enough Quinces press better than you would think, I reckon the "dry" texture is the tough cell walls, and they actually let the juice out, like real cider apples that often seem like a coss between cardboard and cotton wool when you chew them. We pressed a tonne or so of quinces using...