Country Jelly Wine

 

1 gallon

 

3# lbs jelly or jam

I used a combination of fresh home made jellies purchased at the local farmer's market. apple/apricot, raspberry, wild plum, wild mulberry, rhubarb

6 pts water

1 lb sugar

2 tsp acid blend

1/8 tsp tannin

1 tsp nutrient

1 tsp pectic enzyme

1 campden tablet

1 tsp bentonite

1 pkg Montrachet yeast

 

OG 1.00 +-5

 

Mix jam or jelly with cool water and all ingredients except yeast. Be sure to use hydrometer because this recipe proved too sweet and I had to add water to get the SG down 1.95. After 24 hours add hydrated yeast then cover primary fermentor. When SG reaches 1.040 (5 days or so) rack over 1 tsp bentonite into a one-gallon carboy (I also added a small amount of red grape concentrate mixed with water to top off secondary at this point). Attach airlock. I allowed mine to sit for 5 weeks before racking again over another campden tablet and more water to top off. Bottled two months later.

 

This is a very good wine and one of my best efforts (in my admittedly limited home winemaking career) so far. It's tart, dry and fermented out to .090.