Jelly Wines, Sherries, and/or Meads

Making Wine From Jelly

April 5, 2001
  • 4 lbs (36 fl oz) any flavor jelly
  • sugar to bring s.g. to 1.090
  • 5 tsp powdered pectic enzyme
  • 2-3 tsp citric acid *
  • 1/2 tsp powdered grape tannin
  • water to one gallon
  • 1-1/4 tsp yeast nutrient
  • 1 pkt general purpose wine yeast

* This really depends on the jelly. Add 2 teaspoons for high acid fruit, 3 teaspoons for low acid fruit. Other
considerations: add more tannin for tannin-neutral jellies, like peach or apple mint. You can match the wine yeast
to the fruit, just as you would for the fresh fruit itself, or simply use a general purpose yeast you like.