Mint Wines, Sherries, and/or Meads

Mint Jelly Wine

April 5, 2001
  • 3 lbs mint jelly
  • 6 pts water
  • 12 oz sugar
  • 10.5 oz can Welch’s 100% White Grape Juice frozen concentrate
  • 2 tsp acid blend
  • 2-1/2 tsp pectic enzyme
  • 1/8 tsp tannin
  • 1 tsp nutrient
  • 1 crushed and dissolved Campden tablet
  • 1 pkg Montrachet yeast

Dissolve jelly in room temperature water with pectic enzyme and thawed grape concentrate in primary. Cover
and set aside 12 hours. Stir in all remaining ingredients except yeast, recover primary, and set aside another
12 hours. Use hydrometer to ensure specific gravity is at or around 1.090. Add activated yeast starter and
recover primary. When vigorous fermentation subsides, rack to secondary, top up if required, and attach airlock.
Rack again after 6 weeks and again after 4 weeks. This is a dry wine. If you desire it sweet, stabilize at
second racking and sweeten at third racking. Whether sweet or dry, age 8 additional weeks and bottle. [Author’s
own recipe.]