Sam could you post the recipe?
this is the recipe I went by but when I added the suger my sg was 1.120 so i had to add 64oz apple juice and about 6 cups water to get it to 1.090 and then I was at 2 gallons so i seperated into 2 diffrent buckets and added the rest of the ingredints... I put this In each bucket
2-tsp Acid Blend
1/8-tsp Tannin
1-tsp Nutrient
1-tsp Pectic Enzyme
half packet yeast in each
Jam or Jelly Wine (Strawberry, Peach, Blackberry, Plum, Raspberry)
Makes one gallon.
3-lbs or 6 cups Jelly or Jam any flavor
1-lb or 2-cups Sugar
6-7 Pints or 12-14 cups of water
2-tsp Acid Blend
1/8-tsp Tannin
1-tsp Nutrient
1-tsp Pectic Enzyme
1- Premier Cuvee, or K1V-1116 Wine Yeast
Scoop Jelly or Jam into your primary fermentor, use a fine straining bag if it has seeds.
Disolve sugar in 2 pints of boiling water, remove from heat and add 3 pints of cool water to sugar water to cool, then add to primary. (Do not pour the boiling water directly into the jam, be sure to mix with cool water first)
Stir in enough Cool Water to make one US Gallon in primary - make sure all lumps are disolved.
Stir in Acid Blend, Tannin, Nutrient and Pectic Enzyme.
Check that the temperature is near 70 degrees, if not allow to cool.
Test to confirm Starting SG of 1.080 - 1.090 Adjust if necessary.
Let sit overnight for the Pectic Enzyme to work.
Add yeast.
Ferment for 3-5 days. When SG reaches 1.010 transfer/syphon into glass carboy (secondary), attach bung and airlock. Leave for approx. 3 weeks, SG should be at or below 1.000, transfer again.
Leave for approx. 2 months, transfer again this time adding 1 campden tablet. Transfer again in 2 months and again in 2 months if necessary.
Bottle when clear.
Can be sweetened to taste at bottling by adding 1/2 tsp Potassium Sorbate stabilizer and about 1/4 lb dissolved Sugar per gallon. I like this wine sweetened back up to about 1.010, but either leave dry or sweeten to your personal taste.