Making Wine From Fruit Spreads

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  • 4 lbs (36 fl oz) any flavor jam, preserves, fruit butter, conserves, or marmalade
  • sugar to bring s.g. to 1.090
  • 3 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 spread. 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. Also,
peaches, plums, damsons, and greengages are high in pectin and might require more enzyme than the recipe specifies.