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  • Jam wine

    Has anyone ever made this? Saw it in CJJ Berrys book over the weekend and quite fancied it

  • #2
    Not me by the time youve done messing around with it (the wine Aqua ) 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

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    • #3
      but but but

      *sulks*


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      • #4
        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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        • #5
          ooooooo thanks

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          • #6
            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
            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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            • #7
              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

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              • #8
                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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                • #9
                  I've got loads of sprouts in my garden this year.

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                  • #10
                    ???????
                    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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                    • #11
                      Maybe rhubarb sprouts?
                      REBEL MODERATOR




                      ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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                      • #12
                        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

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                        • #13
                          Originally posted by Hippie View Post
                          Maybe rhubarb sprouts?
                          Yes, Hippie, it does.
                          Let's party


                          AKA Brunehilda - Last of the Valkaries

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                          • #14
                            LOL

                            Very good!
                            REBEL MODERATOR




                            ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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                            • #15
                              Let's party


                              AKA Brunehilda - Last of the Valkaries

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