Jam Wine
Ingredients
- 2 1/2 lbs. of any fruit jam
- 1 lb sugar
- 100gm grape concentrate OR 1/2 lb raisins
- 1 Tbsp citric acid
- 1 tsp pectin enzyme(important wine won't clear without it)
- 1 tsp grape tannin
- 1 gallon water
Pour boiling water over jam in a plastic bucket (stir) and let cool. Add pectin enzyme and acid and leave for 24 hours. Add (minced raisins or concentrate), sugar, tannin, yeast and yeast nutrient. Stir well. Cover and let ferment for 5 days, stirring it once a day. Strain the must and put into fermenting jar. When it's finished fermenting. Rack then rack again in 6 months, add 1 crushed campden tablet. Bottle in about 3 months
