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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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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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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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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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