Flame145
Senior Member
- Joined
- Oct 14, 2010
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I followed a recipe to make Blackberry Jam wine from using store bought seedless blackberry jam from walmart. The problem was that I followed the recipe and my starting SG was 1.13. Subsequently I added approximately 1 gallon of water to bring down the sg to 1.095. Will this addition of the water weaken my blackberry wine flavor ???? Should I add more Blackberry Jam ?? another jar or two ????
The recipe is as follow: ( This is for 1 Gallon, I multiplied by 3 to make 3 gallons)
(3) 16 oz jars Walmart Seedless Blackberry Jam
1 lbs of sugar
6 to 7 pints of water
2 tsp. Acid Blend
1/8 tsp. Tannin
1 tsp. Nutrient
1 tsp. Pectic Enzyme
1 packet Premier Cuvee or K1V-1116
Everything was mixed tonight at 9:00 pm. I was going to pitch the yeast tomorrow night at 9:00 pm to give time for the pectic enzyme to work.
If anyone has any suggestions, I would appreciate it. Thanks.
The recipe is as follow: ( This is for 1 Gallon, I multiplied by 3 to make 3 gallons)
(3) 16 oz jars Walmart Seedless Blackberry Jam
1 lbs of sugar
6 to 7 pints of water
2 tsp. Acid Blend
1/8 tsp. Tannin
1 tsp. Nutrient
1 tsp. Pectic Enzyme
1 packet Premier Cuvee or K1V-1116
Everything was mixed tonight at 9:00 pm. I was going to pitch the yeast tomorrow night at 9:00 pm to give time for the pectic enzyme to work.
If anyone has any suggestions, I would appreciate it. Thanks.