Made in a 5L demijohn.

Ingredients:

  • 3x Seedless Raspberry Jam 420g
  • Lalvin EC-1118 yeast
  • Pectinase enzyme
  • Fermaid-O 10g

I believe now that this is more nutrients than necessary.

I have made other beverages before but never a fruit wine!

  • @[email protected]MEnglish
    2•1 year ago

    Here people add jams and pickled fruit in destilates (“moonshines”). I never heard of wines, ciders from it.

    • @[email protected]OPEnglish
      2•1 year ago

      I checked before I did it online and found people had done it before and got a drinkable product from it.

      Have a look at this: https://homebrewacademy.com/jam-wine-recipe/

      Edit: If you think about it Jam is made from fruit, sugar, and sometimes added pectin. You add extra sugar when making fruit wines most of the time anyway, so this works out quite well. Jam is also cheap and readily available making it a very accessible brewing ingredient

      • @[email protected]MEnglish
        2•1 year ago

        It is regional thing, most people distil here (pay fee and have it legally distilled). So when you have old jams and pickled fruit from last year you add it in fermenter.

    • @[email protected]OPEnglish
      3•1 year ago

      It’s drinkable right now but not perfect. Probably needs some aging. I was brewing in non-ideal conditions with large temperature fluctuations and sunlight because it was outside. I would also consider using a yeast designed for fruit wines or red wines. Mangrove Jacks have a couple yeasts for fruit wines you could try. I can say that it is very cheap to experiment with! Each jar costs only £1.15 (about $1.50 for the Americans) from Morrison’s supermarket which is common all over England.

  • @[email protected]English
    2•1 year ago

    Hi yall, this is my backup account to my backup account.

    If you post a comment here I might not see it for a while because my other accounts instance seems to be having trouble. I am almost tempted just to host my own lemmy server at this point!