3 LB Jelly/Jam (Any Flavor)
3 Quarts Water
1 LB Sugar
2 TSP Acid Blend
1/2 TSP Tannin
1 TSP Nutrient
1 TSP Pectin Enzyme
1 TSP Wine Yeast
Put Jelly/Jam into fermentor. Stir in cool water (not warm) mix well.
Mix other ingredients in, stir. Add yeast, cover primary.
Stir daily, check gravity daily. After about 3-5 days when gravity reaches ~1.040 siphon to secondary. Attach airlock.
After about 3 weeks when gravity reaches ~1.000 siphon to secondary, reattach airlock.
To help clear, siphon again in 2 months and again if needed before bottling.
If you wanna sweeten at bottling, add 1/2 tsp stabilizer, then stir 1/4 lb dissolved sugar per gallon.
You can use any Jam/Jelly for this, I'm using huckleberry this time. Prob try strawberry soon too.