Originally Posted by sam-brewb
I'm a brewer that will try about anything. So when I saw my girlfriends family throwing away homemade blackberry jam (that there was nothing wrong with it, wasteful people) I saw opportunity. So I strained the seeds and skins as best I could, but I found out it was thickened with tapioca. It's dissolved in the juice and has gave it a very full body mouth feel. Any way that I could get the tapioca out, or should I just try to ferment it and see what happens?
I have no idea!
But I fermented cranberry sauce (you know, the Thanksgiving "whole cranberry sauce with whole cranberries" from Ocean Spray) because it was a HUGE tub at the Dollar Store. That 3 pound tub made 3 gallons of cranberry wine.
We drank a bottle of it last week, after about 3 years in the bottle, and it was really excellent!
So, I'd definitely try it, even though I haven't before. I saw a recipe (I think on Jack Keller's website) for jam wines. I'd definitely give it ago. I'll look for the recipe.
Either the tapioca will settle out or it won't- but either way I think it's worth a shot.