Peel and core the quince, then coarsely chop into 1 to 2'' chunks.

Add 3 quarts of water to a large stock pot, and then add the quince chunks.

Simmer the water for 30 to 45 minutes, until the quince turns rose colored and fragrant. Avoid stirring to keep the fruit intact, and keep adding boiling water to keep the liquid level the same.

Strain the mixture through a double layer of cheesecloth, reserving the liquid for the wine. (Use the fruit solids to make membrillo, quince jam and quince sauce.) You should have about 3 quarts of liquid if you kept the liquid level about the same.

Dissolve the sugar in the hot quince liquid, and add in the other winemaking ingredients (exept yeast). Stir to dissolve.

Allow the mixture to cool completely to room temperature and then place in a narrow neck carboy.

Dissolve the yeast in a small amount of water and allow it to rehydrate for about 10 minutes. Pour into the carboy.

Fill the carboy with water if necessary to bring it up to the bottom of the narrow neck in the carboy, leaving about 2 inches of headspace under the airlock.

Seal with a rubber stopper and air lock and allow the mixture to ferment in primary for 7 to 10 days.

Use a siphon to rack the mixture into a clean carboy, leaving the sediment behind. Fill with water or apple juice to bring the liquid level up to the carboy neck.

Replace the water lock and ferment for 4 to 6 weeks for wine (or 4 to 6 months for mead).

Bottle the mixture in wine bottles with corks.

Bottle age for at least 2 weeks, but preferably much longer, before drinking.