Mincemeat Wines, Sherries, and/or Meads

Mincemeat Wine

April 5, 2001
  • 2 lbs mincemeat
  • 1 lb 11 oz granulated sugar
  • 1 can Welch’s 100% White Grape Juice frozen concentrate
  • 1 lemon (zest and juice)
  • 1 orange (zest and juice)
  • 2 tsp pectic enzyme
  • 1/4 tsp grape tannin
  • 6-1/2 pts warm water
  • 1 tsp yeast nutrient
  • 1 pkt general purpose wine yeast

Put all ingredients except yeast in primary. You can put the mincemeat in a nylon straining bag to make removal
easier. Cover primary and set aside 12 hours. Stir well and add activated yeast starter. Cover with sanitized
cloth and set aside in warm place to ferment. When vigorous fermentation slows (7-10 days), check specific gravity.
If at or under 1.010, transfer to secondary and fix airlock. If wine does not clear in 60 days, add additional
teaspoon pectic enzyme while racking wine. If clear, simply rack. Reattach airlock and wait additional 30 days or
until clear. Rack, add one crushed and dissolved Campden tablet and 1/2 tsp dissolved potassium sorbate. Wait 10
days, sweeten to taste and set aside an additional 30 days. Rack into bottles and age 1 year. [Author’s own recipe.]