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Old 01-28-2013, 11:51 PM   #11
oogaboogachiefwalkingdeer
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May 2012
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Made some of my first wine out of jams we had in the icebox. It is long gone. Mike

 
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Old 01-28-2013, 11:52 PM   #12
oogaboogachiefwalkingdeer
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May 2012
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x

 
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Old 01-29-2013, 01:25 AM   #13
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by okemasis View Post
Make sure you watch for potassium sorbate in the ingredients, as that won't help your ferment, but there are ways around it (from what I've read)

I've got my first batch of strawberry rhubarb jam wine on the go right now.. Will report back with results within a year!
K-sorbate in jam, or commercial juice, will not interfere with a ferment. It is at a level to prevent wild ferment from occurring. Once you add desired yeast it will take off. Now benzoate is the big bad wolf, avoid it like the plague.

I suspect you will not have to wait a year on your jam wine, more like 90-120 days. Very consistent no matter the jam I use, homemade vs commercial.
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Old 01-29-2013, 04:12 PM   #14
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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How about quality? Can you compare a jam wine to something we may have already made/drunk?

 
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Old 01-29-2013, 05:32 PM   #15
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by WilliamSlayer View Post
How about quality? Can you compare a jam wine to something we may have already made/drunk?
All I can say is every time I take a few jam wines with me to a gathering, along with other wines that people bring, the jam wine disappears. Jam is simply fruit and sugar, typically at a 1:1 ratio, cup for cup fruit to sugar. You can finish it dry, choose to oak, or sweeten it up--all great.
Very cost effective too! Throw a gallon batch together and odds are you will soon be stalking jam aisles buying them on sale or in bulk sizes. Good stuff.
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Old 01-30-2013, 03:56 AM   #16
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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Quote:
Originally Posted by saramc View Post
All I can say is every time I take a few jam wines with me to a gathering, along with other wines that people bring, the jam wine disappears. Jam is simply fruit and sugar, typically at a 1:1 ratio, cup for cup fruit to sugar. You can finish it dry, choose to oak, or sweeten it up--all great.
Very cost effective too! Throw a gallon batch together and odds are you will soon be stalking jam aisles buying them on sale or in bulk sizes. Good stuff.
Great info Sara. :-) Seems a cost effective way to try new/exotic fruits. This one will go into the queue!

 
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Old 02-06-2013, 08:46 PM   #17
ctwtp
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Jan 2012
, northamptonshire
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Made over the weekend, strawberry and elderflower 'cheat' wine. 2 jars a of jam 1 bottle of elderflower cordial all mixed up and poured into a demijohn, no sugar added seen as s.g was 1.076.
Smells amazing!! Just hope it ends up tasting nice
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Old 02-06-2013, 08:47 PM   #18
ctwtp
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Jan 2012
, northamptonshire
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Both pics are of the same wine the first one i removed a little must just incase of explosive fermentation but it didn't so i racked it off some of the bigger lees and topped up, perfect.

 
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Old 03-28-2013, 10:37 PM   #19
abelseville
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Dec 2012
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I've got a jam wine that has been fermenting for a year sluggishly and is still sweet. I assumed I threw something with preservatives in there. Do you think some yeast nutrient would help?

 
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Old 03-28-2013, 10:50 PM   #20
Sammyk
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Oct 2011
Newton, NC
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I have made many jams and we love them!

 
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