Recipe Type: All Grain
Yeast: Wine Yeast
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 1
Original Gravity: 1.095-1.100
Final Gravity: ~1.000
Boiling Time (Minutes): No
Color: Varies
Primary Fermentation (# of Days & Temp): 3-5 Days
Secondary Fermentation (# of Days & Temp): 2-4 Months
Tasting Notes: Good!

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

Starting 1.095-1.100
Finished ~1.000

1.
Put Jelly/Jam into fermentor. Stir in cool water (not warm) mix well.

2.
Mix other ingredients in, stir. Add yeast, cover primary.

3.
Stir daily, check gravity daily. After about 3-5 days when gravity reaches ~1.040 siphon to secondary. Attach airlock.

4.
After about 3 weeks when gravity reaches ~1.000 siphon to secondary, reattach airlock.

5.
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.