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Old 10-09-2016, 05:49 AM   #11
hounddawg
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oh you have offended me more then you can ever imagine, ugh, my dad loves butter milk with either corn bread or biscuit in it, OMG,,,,
that just so THAT'S NOT RIGHT,,, LOL,
oh lord, butter milk, jeeze,,,,,,,,
lord almighty ,, man,,, man,,, man,,,
i still want to know how that cherry goes,
but whew you dang near spoiled that for me, what a evil mind both you an my dad have,,,,
but still best of luck and i'll still be hanging round to see how that cherry comes along,
Dawg



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Originally Posted by winehomie View Post
NA just some good buttermilk biscuits lol
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Old 10-09-2016, 05:12 PM   #12
Mismost
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well, I didn't think it was too strange using jams and jellies....I mean, they are made from fruit and tons of sugar...all I really added was yeast and water. It did ferment dry.

Dawg...your Daddy and mine musta grown up next door! Dad will make a meal outta cornbread or biscuits in milk. I like biscuits and will even drink milk if I have too, but I just can't stand them togather....in a glass togather. It just gags me...must be a texture thing.

So milk is out as a flavor addition. Any IDEAS??

 
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Old 10-09-2016, 05:55 PM   #13
wyogal
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You don't say where you are, what kind of fruit was in the jelly/jam, but here's what I can tell you from my many years of experience in jelly making. Jelly involves only 2 ingredients, fruit juice and sugar. Therefore:
1) you definitely lack acid. The only fruits I know that would have any significant acid at all would be citrus (that would be marmalade), pineapple, and rhubarb. You will have to add this by other juices or dried acid additives.
2) Unless one of the fruits is extremely high tannin, you need this too. Even my wild chokecherries (prunus Virginiana) are very ascerbic but still need a bit of grape tannin. Fruits like strawberries have zero tannins.
3) The sugar is there, because jelly usually uses a 1:1 ratio of juice to sugar. You would be wise to check this carefully at the outset and also along the way.
4) It's no surprise your jelly wine lacks body, because jelly with intense flavor has been cooked down significantly, and as you noticed you had to dilute it a lot to bring the SG in range. How about adding some raisins?
5) For combinations of flavorings, there's nothing better than reading a good dessert cookbook. If you have peach jam, for example, a common addition is vanilla, or raspberry. Blueberries go with citrus and/or cinnamon. Almost everything benefits from lemon. It all depends on the fruit. My guess though is that it would take a higher concentration of spices than what one would use in jelly. Not just more, but higher concentration per liter/quart of juice. I'm not sure about this last bit? It could be dependent on when you add it in the process.
6) Have you thought about using your "jelly juice" as a fruit substitute in the Skeeter Pee recipe? That recipe has all the acid you need (lemon juice) and good instructions.
7) Finally, it really helps to have fresh fruit to "recycle" jam or jelly. It makes all the difference in the world, and I would believe it would work for wine. I have recycled strawberry jam into strawberry pancake syrup and the fresh strawberries make it.

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Old 10-10-2016, 08:50 PM   #14
Mismost
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Thanks wyogal! I think most of the jelly was what we call mustang grape...just a wild very tart grape.
As this wine is finished, I am just looking to flavor it...to me it has a very nuetral flavor...vanilla peach actually sounds pretty good to me....but I think I will use a liquid flavoring vs fresh fruits as I don't want kickstart the fermentation back up again.

Also like the Skeeter Pee idea....I've been wanting to try that recipe.

 
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Old 10-11-2016, 04:50 AM   #15
hounddawg
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well as twisted as milk with most anything in it is gaging to me as well, but i bet we both grew up with some mighty fine company ,
as for wine from jam/jelly/preserves yes your dead right, but that don't mean that i am smart enough to figure on that one, i hope you take this one all the way, hell call it jammed wine, i would be honored to know your taste opinion at both year one and then year two.
miss-small you cantankerous country-boy,
Dawg




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Originally Posted by Mismost View Post
well, I didn't think it was too strange using jams and jellies....I mean, they are made from fruit and tons of sugar...all I really added was yeast and water. It did ferment dry.

Dawg...your Daddy and mine musta grown up next door! Dad will make a meal outta cornbread or biscuits in milk. I like biscuits and will even drink milk if I have too, but I just can't stand them togather....in a glass togather. It just gags me...must be a texture thing.

So milk is out as a flavor addition. Any IDEAS??
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KNOW YOUR BIBLE, LET NOT THOu BE LEAD ASTRAY BY THE WICKED,,,''' ALWAYS DO THE LEADING DOWN THE WIDE CROOKED PATH ON THE HYWAY TO HELL YOU'LL GET THERE ALOT QUICKER IF THATS THE PATH YOU HAVE CHOSEN, THAT WAY IT IS YOUR OWN FAULT,,

 
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Old 10-11-2016, 09:42 AM   #16
Mismost
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tis the season to miss small...I drew an arrow on a nice little ten point yesterday morning. I still love the hunt and being that close, unseen. He was DRT...dead right there...but I didn't release. Just wasn't in the mood to peel a deer! He'll be better next year, like our wines....if they make it through the season.

He wasn't the one I was looking for....gotta Axis buck out there that'll go 40" tall and is even wider. I've seen better, heavier antler mass, but he is a real good one for my pasture....looks good, eats better! Had a chance the other day, in range, he was still on the place but over a fence...I would have had to cut to get him out. Grandaddy always advised me to never cut a good fence.

 
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Old 10-11-2016, 10:22 AM   #17
Johnd
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Quote:
Originally Posted by Mismost View Post
tis the season to miss small...I drew an arrow on a nice little ten point yesterday morning. I still love the hunt and being that close, unseen. He was DRT...dead right there...but I didn't release. Just wasn't in the mood to peel a deer! He'll be better next year, like our wines....if they make it through the season.

He wasn't the one I was looking for....gotta Axis buck out there that'll go 40" tall and is even wider. I've seen better, heavier antler mass, but he is a real good one for my pasture....looks good, eats better! Had a chance the other day, in range, he was still on the place but over a fence...I would have had to cut to get him out. Grandaddy always advised me to never cut a good fence.
Nothing better than being able to get close in on them in their world. I had a few nice bucks in bow range last weekend, they'll be better next year, managed to arrow a nice mature doe for the freezer. My favorite time(s) of the year are now, bow season and frozen must delivery season..........
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Old 10-11-2016, 02:40 PM   #18
Mismost
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I'm happy if I can come to full draw...I know I did my job. The fun stops right after that anyway! Show me a good 8-10 point buck with a fat slick doe standing beside him....I gonna bounce her off the ground first. Can't eat horns and she taste much better anyway!

 
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Old 10-11-2016, 03:27 PM   #19
hounddawg
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here a few years back when i went to check a deer they were doing biologicals on the deer, pulling a tooth, taking a DNA sample, weighting, i walked over they were massive deer laying every where the game warden told me to hang on a minute and he'd help me unload my deer i turned around walked 30 yards to my truck reached in the bed gathered the feet like a suitcase and walked over and dropped my deer in line, everyone died laughing the warden turned his back to me his shoulders were shaking, I looked around and said i have no shame, when your chewing your asses off, I'll be eating mine with my fingers it will be so tender, i had not field dressed it,, when it was weighted it weighted 28lbs. and had faded spots on it, must of been born very late, we ate it all for several breakfasts, my dad's brothers came over every morning till it was gone, this year I've only been out once due to being in the hospital last couple weeks getting out this evening, i got 1 whole ham left, nephews are running me nuts to get it smoked on my off set stick smoker, it would of done well to weight 60 lbs. un-field dressed, i leave the adults to breed, and if i see twins i never kill both, since i eat farm fresh meats and wild game i always eat better then kings an queens do. and as i said i have no shame, you can look in boone&crockett at the very instep of Arkansas and the boot hill of MO., deep woods clean water and so on, but I HAVE NEVER HUNTED HORNS OTHERS DO AN I AM FINE WITH THAT FEEL FREE TO BRAG, but you sit at my table prepare yourself to eat finer then you've ever dreamed of. heck you should see my belly that took years an tons of fine food to build a temple like that,, lol,
Dawg
PS how's that wine doing i meant it when i said i'd like to know how it came out and later how it has aged,,,,,,



Quote:
Originally Posted by Mismost View Post
I'm happy if I can come to full draw...I know I did my job. The fun stops right after that anyway! Show me a good 8-10 point buck with a fat slick doe standing beside him....I gonna bounce her off the ground first. Can't eat horns and she taste much better anyway!
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KNOW YOUR BIBLE, LET NOT THOu BE LEAD ASTRAY BY THE WICKED,,,''' ALWAYS DO THE LEADING DOWN THE WIDE CROOKED PATH ON THE HYWAY TO HELL YOU'LL GET THERE ALOT QUICKER IF THATS THE PATH YOU HAVE CHOSEN, THAT WAY IT IS YOUR OWN FAULT,,

 
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Old 10-11-2016, 09:13 PM   #20
Mismost
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She's just sitting there waiting on me. Debating adding some oak...going to check the acid, but I really think it's fine. It's done, it's finished dry....just kinda mehhhh, blah. Anything I do would just be to flavor adds now...wyogal mentioned peach and vanilla that sounds interesting to me. It'll never be classic fine wine, but hopefully I can make it a little more interesting.

Started my first big kit this evening, the Eclipse Bravado / Super Tuscany...tastes and smells wonderful. I have enough Jam&Jelly liquid frozen to make another 6 gallon batch. I plan to add the used grape pack from the Bravado to the next batch...may not make much difference. Maybe bump it up with some currants and bananas and I've got about a pound of blueberries I could add. Heck...it'll just be a dollar for a six gallon batch! This is what you call trying to make a silk purse outta a sow's ear. Guarantee it'll be unique!

Oh...down here in the Hill Country of Texas, we have a ton of deer. I never really hunt because I know where they are at! I call them brief case deer...quartered out you can fit one in a brief case! But 28 pounds? Dog, I've shot squirells down here that weighed 28 pounds! First liar never stands a chance around here!!

 
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