Jelly/Jam Wine

[Melwyn]

Good morn! Say, I found an old recipe for jelly/jam wine and also found some jam I made years ago that I would otherwise dump out, but thought I'd try out this recipe instead. Just curious if any of have tried jelly/jam wine? They say the possibility are endless!

 

[Shackleford_rusty]

I suppose it would work, look into pectin haze(maybe not a problem on a homemade jam) but most jellies have pectin as to make it more "jelled" and this creates haze. Ik there's probably ways to correct it.

 

[Blacksmith1]

Pectic enzyme and a day or so before ferment

 

[Melwyn]

I got my jelly/jam wine going! Yes, it called for peptic enzymes, so hopefully it will be okay! I only made one gallon for an experiment this first time around. I may make 5 gallons down the road, but I have a ton of other recipes to try out too!

 

[NeverDie]

I got my jelly/jam wine going! Yes, it called for peptic enzymes, so hopefully it will be okay! I only made one gallon for an experiment this first time around. I may make 5 gallons down the road, but I have a ton of other recipes to try out too!

How did it turn out?

 

[Melwyn]

I think it's turning out pretty good! Thanks for asking, here is a picture of it!

 

[NeverDie]

I think it's turning out pretty good! Thanks for asking, here is a picture of it!

What's the recipe? Have you tasted it yet?

 

[Melwyn]

It is yummy, I just tasted it! Here is the recipe for one gallon batch, multiply to make more (except yeast, one package yeast makes up to 5 gallons).

3 lb. Jelly or Jam (any flavour)
6 pints Water
1 lb. Sugar
2 tsp. Acid Blend
1/8 tsp. Tannin
1 tsp. Nutrient
1 tsp.Peptic Enzyme
1 PKG. Wine yeast


Starting S.G. 1.095-1.100

Method:
The selection is limitless--. Strawberry, Grape, Peach, Raspberry, Orange, Plum, etc.
1. Scoop jam or jelly into primary fermenter.Stir in warm water (use cool, not warm) and jelly or Jam thoroughly.
2. Stir in all other ingredients, then add yeast. Cover primary.
3. Stir daily and check S.G.
4. When ferment reaches S.G.1.040, (3-5 days) syphon wine off sediment into glass secondary. Attach airlock.
4. When ferment is complete, (S.G.has dropped to 1.000--about 3 weeks) syphon off sediment into clean secondary Reattach airlock.
5. To aid clearing,syphon again if necessary before bottling.

If you wish a slightly sweet wine, at bottling add 1/2 tsp. Stabilizer, then, stir in 1/4 lb. sugar per gallon.

 

[NeverDie]

It is yummy, I just tasted it! Here is the recipe for one gallon batch, multiply to make more (except yeast, one package yeast makes up to 5 gallons).

3 lb. Jelly or Jam (any flavour)
6 pints Water
1 lb. Sugar
2 tsp. Acid Blend
1/8 tsp. Tannin
1 tsp. Nutrient
1 tsp.Peptic Enzyme
1 PKG. Wine yeast


Starting S.G. 1.095-1.100

Method:
The selection is limitless--. Strawberry, Grape, Peach, Raspberry, Orange, Plum, etc.
1. Scoop jam or jelly into primary fermenter.Stir in warm water (use cool, not warm) and jelly or Jam thoroughly.
2. Stir in all other ingredients, then add yeast. Cover primary.
3. Stir daily and check S.G.
4. When ferment reaches S.G.1.040, (3-5 days) syphon wine off sediment into glass secondary. Attach airlock.
4. When ferment is complete, (S.G.has dropped to 1.000--about 3 weeks) syphon off sediment into clean secondary Reattach airlock.
5. To aid clearing,syphon again if necessary before bottling.

If you wish a slightly sweet wine, at bottling add 1/2 tsp. Stabilizer, then, stir in 1/4 lb. sugar per gallon.

Sounds great! There exists some fantastic honey citron jam that I'd love to ferment, assuming it can keep its flavor profile.

 

[Melwyn]

Ooh!! That does sound yummy! Also, it took longer than the 3-5 days to reach the 1.040 S.G. and before I actually knew what I was doing, I moved mine at 5 days and I think it was at 1.060, oops. I might have made a weak wine.
I did it with my Meade too at 1.060 and it is claiming 7 percent ABV, yikes, my bad. I think I am getting the hang of it tho. Patience is a virtue and look at my gravity readings, not the number of days I guess!

 

[Melwyn]

Also, I forgot to mention, mine was mystery jam. I know it has strawberry jam from the store, then strawberry-rhubarb jam that I canned 2008, which made me think to put it in wine as it was so old, but the other old jam of mine, I have no idea what it was, maybe elderberry. That must say something for homemade canning, tastes better at 11 years old than what is new out of the store!
I almost think in another couple months it might be good enough to drink! I could have had a glass now and it would be good!

 

[Vi Hancock]

I make jam and jelly wine all the time. I use up all kinfs of jams even sauces and get agreat wine every year.

 

[Brett_Bellmore]

Going to have to try this: After having Swedish crepes at IHOP the other day, I got to thinking that Lingonberry wine would be fun to make. But try finding them fresh! The jam I can get, though.

 

[z-bob]

I've used old jelly to fortify cider before. It turned out nice and clear; all the pectin settled to the bottom. (so did all the brown and most of the color)

 

[Miraculix]

The First racking when fg ist not reached potentially removes active yeast and potentially introduces oxygen and gives you no plus from my point of view. In other words, I would skip the first racking unless I am missing something.