Using jelly to make wine

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OurHazybrook

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My wife made some very good blackberry jelly 2 years ago. Unfortunately, some of the jars didn't jell although they did seal properly, leaving us with some 8 ounce jars of blackberry syrup.
Is it possible to use this syrup to make a gallon of blackberry wine?
How many jars would I need to use?
Would I need to add anything to the contents required in some of the recipes available online to make wine out of jelly?

Please advise.
 
Welcome to WineMakingTalk!

You can certainly make wine out of the "jelly." It is really difficult to say how many jars you will need to make a given amount of wine.

If it were mine, I would follow two basic principles.

(1) I would add only enough water to dilute the syrup to have the specific gravity (SG) that I wanted. (The SG determines the alcoholic content. Personally, I would shoot for 1.080 to 1.100, which corresponds to about 11.5% to 14%.)

(2) I would add yeast nutrient to keep the yeast happy.

Here is a thread that may be of interest to you: http://www.winemakingtalk.com/forum/showthread.php?t=48916
However, I advise you NOT to blindly follow any recipes, but rather follow the principles outlined above.
 
i have made jelly wine if I were you I would add some pectic enzyme ,,
 

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