I use a lot of syrups - Ribena is a good one! Make sure that you boil away
the sulphite that's used in a lot of them for preserving the product as this
will hinder or even stop fermentation before it's finished.
"Darren George" > wrote in message
...
> Hi
>
> Haven't posted here in ages, but I've gotten back into winemaking
> (after a year of putrid attempts followed by several years of
> inactivity). But time to rejoin the discussion.
>
> Has anyone else tried making wine from concentrated fruit syrups? The
> kind that are meant to be diluted and drank with water, or poured on
> ice cream or whatever?
>
> I made a rather nice batch of elderflower once from IKEA concentrate-
> a very delicate flavour, but a bit insipid (and extremely slow to
> ferment). Not sure what one could add for more body without
> overpowering the elderflower flavour- certianly not raisins.
>
> I also tried blackberry; this was also slow to ferment, and nearly all
> the colour (and most of the flavour) precipitated out during
> fermentation. Very disappointing.
>
> Anyone try anything similar? Grenadine, perhaps?
> ---The Mad Alchemist---
> http://www.mad-alchemy.com
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