Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

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sokane
 
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Default Wine from Homemade Jelly?

I have 3 pints of Blackberry Jelly that never solidified. The ratio of
Blackberry to sugar is 1:1. I was thinking of making wine from the failed
jelly, but wanted to see if anyone has any ideas or thoughts on whether
this will work or not.

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Doug
 
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It is certainly possible to ferment it, after you have diluted it a
bit. Sounds like enough for a 1-gallon batch. You'll want to dilute
to about a gallon, add sugar (if needed) to get to 1.080 S.G. or a
little higher, and you'll probably need to add some acid. Make sure to
add some pectic enzyme - it may not have had enough pectin to make a
firm jelly, but for wine, you really don't want any pectin, or it won't
clear properly.

Doug

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WorldsWorst
 
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Never tried it myself but CJJ Berry's book 'Winemaking with Canned and Dried
Fruit' has a recipe for making wine with jelly.
"sokane" > wrote in message
lkaboutdrinks.com...
> I have 3 pints of Blackberry Jelly that never solidified. The ratio of
> Blackberry to sugar is 1:1. I was thinking of making wine from the failed
> jelly, but wanted to see if anyone has any ideas or thoughts on whether
> this will work or not.
>



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