Blackberry Jam Wine :
7-18 oz jars Walmart seedless blackberry jam (I used Smuckers) It was on sale
2 lb of sugar or until SG is 1.090
2.5 gallons of water
2 tsp Acid Blend
1/4 tsp tannin
2.5 tsp nutrient
2.5 tsp pectic enzyme
1 premier cuvee, or K1V-1116 wine yeast
This is for 3 gallon.
Scoop Jelly or Jam into your primary fermentor.
Dissolve sugar in 2.5 gallons of boiling water, remove from heat and add 3 pints of cool water to sugar water to cool,
then add to primary with the jam. (Do not pour the boiling water directly into the jam, be sure to mix with cool water first)
Stir in enough Cool Water to make one full US Gallon in primary - make sure all lumps are dissolved.
Stir in Acid Blend, Tannin, Nutrient and Pectic Enzyme.
Check that the temperature is near 70 degrees, if not allow to cool.
Test to confirm Starting SG of 1.085 - 1.090 Adjust if necessary.
It is important to let must sit in primary for a full 24 hours before adding yeast for the Pectic Enzyme to work.
Ferment for 3-5 days at 70* to 75*. When SG reaches 1.010 transfer/siphon into glass carboy (secondary), attach bung
and airlock. Leave for approx. 3 weeks, SG should be at or below 1.000, transfer again racking off the heavy lees and add 1 crushed campden.
Leave for approx. 2 months, transfer. Rack off sediment every 2 months until very clear (usually about 6-8 months. If it is not
clearing after 6 months use sparkelloid to help clear it. Bottle when wine is very clear.
Many folks would find these wines better if sweetened. The wine can be sweetened to taste at bottling by adding 1/2 tsp
Potassium Sorbate stabilizer and about 1/4 lb dissolved Sugar per gallon. I like the blackberry dry, but the other flavors of
jams I like sweetened back up to about 1.010, but either leave dry or sweeten to your personal taste.