Wine from Preserves?

Discussion in 'Country Fruit Winemaking' started by FunkedOut, Aug 16, 2019 at 4:52 AM.

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  1. Aug 16, 2019 at 4:52 AM #1

    FunkedOut

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    I have a couple small jars of preserves; one black berry and one blueberry.
    I swear they both have about as much seeds as they do sugar.
    I strained a jar like these one time and ended up just about losing most of it to the strainer.

    New hobby, new ideas.
    The label says 18 servings per jar and 13 grams of sugar per serving.
    My math says right around 1 pound of sugar.
    My math says that in a 1/2 gallon batch, OG will be 1.092.

    I have a crossed hair to dump those jars into a 1/2 gallon mason jar, top up with water, mix thoroughly and pitch some yeast.
    I've got a lid that will take an airlock.

    Any wisdom you could share before I do this would be great.
    I have some oak cubes I can add to the jar.
    I was planning on using those at after clearing, stabilizing and back sweetening.

    Thanks!
     
  2. Aug 16, 2019 at 5:01 AM #2

    FunkedOut

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    I figure you'd be interested in the ingredient list for each jar:

    Blackberries, sugar, cane sugar, concentrated lemon juice, fruit pectin.
    Wild Blueberries, sugar, cane sugar, concentrated lemon juice, fruit pectin.
     
  3. Aug 16, 2019 at 8:00 AM #3

    Rice_Guy

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    * Half gallon is awfully small. I would be tempted to do at least a gallon / 4 liter by adding some frozen juice
    * Typical jam has a good slug of pectin, I would double the dose of pectic enzyme.
    * Jam can be liquified in a microwave or low temp stove. Heat will help
     
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  4. Aug 16, 2019 at 2:02 PM #4

    salcoco

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  5. Aug 16, 2019 at 2:08 PM #5

    wpt-me

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    I made a jam wine from Smucker's Blackberry, it came out pretty good. Could add some to bulk up yours.

    Bill
     
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  6. Aug 16, 2019 at 3:54 PM #6

    BernardSmith

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    Half a gallon is indeed a nano wine but it's still about 2 bottles of wine. I've made wine from jam and while I wouldn't send it off for competition it went down well enough. If you made the jam (or the jams were home made) I wouldn't want to add any store bought jam to "bulk up" the volume or the flavors. If these jams were store bought then adding commercial jam to yours is less of an issue.
     
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  7. Aug 16, 2019 at 9:25 PM #7

    FunkedOut

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    This is the stuff in question:
    https://www.bonnemaman.us/preserves-jellies/?product=614

    It's from France, so it has to make good wine! ;)
    It is really good stuff. The strawberry I could eat a barrel of, but some flavors of them have crazy amounts of seeds.

    @Rice_Guy Good idea on the enzyme. I had not thought of that.
    @salcoco Found Keller process: http://winemaking.jackkeller.net/request232.asp
    @wpt-me I am new to winemaking, but as far as jellys, jams and preserves go, give this Bonne Maman stuff a shot. It even beats the Smuckers Orchard's Finest, hands down.

    Looks like I'll have to order some pectic enzyme before I kick this off. Maybe some tannin.
     
  8. Aug 18, 2019 at 6:08 AM #8

    Scooter68

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    Keep in mind that OFTEN Pectin is added to jellys, jams and preserves to hold things together.

    THAT is an issue for wine making because we want fruit to breakdown and particles in the wine to settle out.

    The term pectic haze describes what happens if that pectin is not 'knocked out' or counter-acted with pectic enzyme.

    So before you go making wine from preserves, jelly, or jam or ANY prepared fruit product, check for Pectin in the list of ingredients and be prepared to add a LOT MORE pectic enzyme to that batch.
     

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