I made a batch of crab apple jelly yesterday, canned it, and today it appears to have not gelled. First time that's happened. So, I was about to reprocess it with pectin, and got to thinking about fermenting it instead. I've got several carboys of mead going in the basement, so I have a little experience with home brewing. My question is: Can I take this failed jelly, the ratio of "apple juice" to sugar is about 1c juice to 3/4c sugar...so basically I have about a gallon and a 1/2 of crab apple syrup, and made wine or mead out of it?? Add something tart, grape, or lime, or something, and make a passable product?