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aqua
17-10-2005, 03:01 PM
Has anyone ever made this? Saw it in CJJ Berrys book over the weekend and quite fancied it :D

DAVID
17-10-2005, 03:17 PM
Not me :) by the time youve done messing around with it (the wine Aqua ) :rolleyes: trying to get the damn thing to clear even though the recipe asks for alot more pectolase as its the pectin that makes the Jam set, you may as well use the fresh ingrediants to start with :)

aqua
17-10-2005, 03:19 PM
but but but

*sulks*


:p

ruthie
17-10-2005, 03:29 PM
Hi aqua, i made raspberry jam wine from recipe in Traditional Home Winemaking by Paul and Ann Turner
Raspberry Jam Wine

Raspberry Jam 3lb
Sugar 11/2lb
Water 1 gallon
Chopped Raisins 1/2lb
Citric acid 2 tsp
Pectolase 1 tsp
Yeast 1 tsp
Yeast nutrient 1 tsp
Tannin 1 tsp
Campden tablets
Pour boiling water over jam in bin
Leave to cool, add pectolase, acid and a campden tablet
Leave for 24hrs
Add raisins, tannin, sugar, yeast and nutrient
Leave for 5 days
Strain into demi-john
Ferment until S.G. 1.000
Rack and add campden tablet
Store for 6 months
Bottle when clear
Drinkable after 3 months

It was really nice rosé and didn't have any problems with it clearing
Ruthie

aqua
17-10-2005, 03:32 PM
ooooooo thanks :D

lockwood1956
19-10-2005, 12:24 PM
I have all sorts of recipes for making wine from tinned fruit etc
eventually I hope to get them all online, they are from books that are out of print, and old recipes found by trawling the Internet.

If you want to make a wine from something unusual, give me a shout I may just have a recipe for it

regards
Bob

aqua
19-10-2005, 12:27 PM
now you mention it, I have my eye on tinned gooseberry and tinned rhubarb

anything for those? no rush, have lots of things to do first :D

lockwood1956
13-12-2006, 04:45 PM
1.5 kilo fruit jam
750g sugar
225g raisins
5g citric acid (1 teaspoon)
5g pectolase (1 teaspoon)
5g grape tannin (1 teaspoon)
GP yeast
yeast nutrient
water to 1 gallon

Pour boiling water over the jam, in a plastic bucket, leave to cool then add the pectolase and acid and leave for 24 hours. Next add the raisins (minced)sugar, tannin, yeast and nutrient . Stir well to dissolve the sugar, then cover and leave to ferment for five days or so, giving it a stir each day. Then strain through a nylon sieve or muslin into a glass demijohn, fit an airlock, and leave to ferment out. When it is finished and the wine is clear, rack into a clean jar for six months storage, adding a crushed campden tablet or stabiliser to prevent further fermentation. Bottle as required, preferably after another two or three months.
Note that the use of the pectin destroying enzyme (pectolase or pectinol) is most important in this case, as the jam contains a high level of pectin which may otherwise prevent the wine from clearing.

Nobby
14-12-2006, 01:17 AM
I've got loads of sprouts in my garden this year.:yummy:

lockwood1956
14-12-2006, 08:47 AM
???????

Hippie
14-12-2006, 08:59 AM
Maybe rhubarb sprouts?

DAVID
14-12-2006, 01:07 PM
I got loadsa leaves in my garden this year,same as the year before and the year before that,
might start to branch out a bit next year:p :D

Mamgiowl
14-12-2006, 04:15 PM
Maybe rhubarb sprouts?

Yes, Hippie, it does. :D

Hippie
15-12-2006, 02:28 AM
LOL

Very good!

Mamgiowl
15-12-2006, 04:19 PM
:eek:

Nobby
15-12-2006, 05:45 PM
Even I thought I was kidding, but out of curiousity I checked...

http://scorpius.spaceports.com/~goodwine/brusselwine.htm

We live and learn.

ps Do you get sprouts in the U.S.?

Mamgiowl
15-12-2006, 11:06 PM
Omg!

Nobby
15-12-2006, 11:53 PM
Right. I'm ruling myself out of this one but whose gonna be the first to give it a go?
http://www.cheesebuerger.de/images/midi/ekelig/e030.gif

Mamgiowl
16-12-2006, 09:36 AM
I'm quite adventurous when it comes to ingredients but I think I'll give this one a miss.

Hippie
16-12-2006, 04:48 PM
I think everyone gets it except me?

Nobby
16-12-2006, 11:21 PM
What's the matter Hippie?:grouphug:

goldseal
23-11-2008, 11:21 PM
ANYWAY .... back on-topic :)

I used the CJJJJJJJJ Berry recipe. I reduced the sugar, but still had a high SG and had to dilute everything to bring it down (lesson learned there).

At bottling it was pretty harsh and had a powerful strawberry-jam taste and I wasn't expecting a decent wine.

3 months later, it has mellowed and smoothed out considerably. Still quite jammy, it is now a perfectly drinkable rosé. I'll try another bottle in a couple of months - I expect it to improve some more.

lockwood1956
23-11-2008, 11:41 PM
You realise you replied to a two year old topic Pete?

lockwood1956
23-11-2008, 11:42 PM
And......you missed a J from Mr. Berry's name

Mamgiowl
23-11-2008, 11:45 PM
You realise you replied to a two year old topic Pete?

Pots and kettles come to mind :D


And......you missed a J from Mr. Berry's name

Sacrilege! :eek:

Anyway Pete, I think you are very brave to have given it a go. How many tons of pectolase did you have to use? :boing:

goldseal
23-11-2008, 11:50 PM
How many tons of pectolase did you have to use? :boing:

Just a 1kg tub :)

Seriously, one heaped tsp. Clear as a bell.


You realise you replied to a two year old topic Pete?
Yep!

I appear to be the ONLY one here stupid enough to try it. I was at the 'if it's in the cupboard, ferment it' stage :D

Duffbeer
24-11-2008, 09:49 AM
I appear to be the ONLY one here stupid enough to try it. I was at the 'if it's in the cupboard, ferment it' stage :D

Err no, I have made a few batches, first gallon was very good early.
Second 5 gallon has just been bottled at 12 months, wasn't so good, but, is pleasant now.;)

fatbloke
24-11-2008, 09:13 PM
-----%<-----
If you want to make a wine from something unusual, give me a shout I may just have a recipe for it

regards
Bob
How about a recipe for "Sea Buckthorn" Bob ?

Apparently I should be able to find some over on the Pevensey Marshes (the Essex salt marshes are a bit far to go ;)).

regards

JtFB

lockwood1956
24-11-2008, 09:17 PM
How about a recipe for "Sea Buckthorn" Bob ?

blends well with Parsnip I believe ;)