I've made a wine with blackberry jam before, dunno who it turned out
yet it's not yet a year old so I haven't tried it yet.

I'd recommend adding yeast nutrient (diammonia phosphate and urea) and
yeast energizer (it's yellow/orange, probably mostly just vitamin B
complex) to get things that are low in nutrients (basically any
non-grape wines, or low in malt beers).

The guys and gals here suggest adding bananas to add body without
adding much flavor.

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
> Email sent to the above address, unless clearly marked
> as wine or heraldry, will be deleted unread.