Recipe for quince wine:
3lb ripe quinces
3lb granulated sugar
6pts cold water
wine yeast
yeast nutrient
campden tablets
Wash quinces then simply quarter them. Crush a campden tablet and put in the bottom of plastic primary bucket . Put quinces in then pour over water. Cover the bucket and leave in a warm room for 24 hours, then add yeast, yeast nutrient and sugar. Cover and stir well twice daily for 5 days.
Strain into sterilised demijohn with airlock, top up if necessary with cool water and ferment until bubbles stop in airlock. Rack wine into clean sterilised demijohn, top up with cool water then add campden tablet. Leave at least 6 weeks, the longer the better – do not bottle unless wine is clear.
Bottle, then leave at least 1 year before drinking.
Complete experiment just to see what happens:
1 litre of pure apple juice (Wi nowt added and nowt teken owt) as they say 
1 tsp brewers yeast
1 tsp yeast nutrient
800g sugar
4 litres water
1/8 tsp cream of tartar (This was meant to go in another recipe but I put it in this one by accident so I have included it here in the list)
Basically I put the apple juice, water and sugar into a demijohn making sure the temperature was up to around 25 Celsius and gave it a good mix to dissolve the sugar. Then in went the yeast, nutrient and finally by accident the cream of tartar and then it was all stirred again. Finally on went an airlock and the whole thing was stood to rest and is currently fizzing like a bottle of champage!!
That was 36 hours ago…. Now to leave to stand for a month or so and then I will decide if it needs racking or just leaving longer. I will keep you informed