Has anyone ever made this? Saw it in CJJ Berrys book over the weekend and quite fancied it
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Jam wine
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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
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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
BobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Jam Wine (from first steps in winemaking CJJ Berry)
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.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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