Wine from home canned fruit
Vintage Viking
have done a number of searches but haven't been able to come up with
any information. My wife has been cleaning the pantry, and it looks
like we should make some apple, pear, and plum wines. Some of these
have been canned up to 10 years ago.
Any help will be appreciated, either links to recipes or recipes
themselves.
Thanks in advance
Dar V
remember what she used to preservative, such as ascorbic acid??? There are
a few things that prevent fermentation; please check with the group before
you start. Okay.
Darlene
"Vintage Viking" <rst...@yahoo.ca> wrote in message
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Firefox45
Just ensure there's no preservatives on the label, that's the first tip.
You don't really need a recipe do you? If you have made wine from fruit I
would think you had enough experience to play it by ear, it's more fun
anyway LOL.
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Vintage Viking
> Use your search engine, Homemade wine - Jack Keller.
I was at Jack's sight (even sent an email requesting a recipe). There
is nothing about canned fruit that I came across. I am wondering if I
should use the canned fruit and weigh it and substitute it into the
receipe like it was fresh fruit, and then add the juice, take the SG
and then adjust with water and/or more sugar. By then I will know
approx the quantity I will be making, and I can add the pectic enzyme,
tannic acid, etc by the apple wine recipe. I do not have anything
else to test the wine with other than the hydrometer.
> Does your wife remember what she used to preservative, such as ascorbic acid???
She may have used lemon juice, otherwise, she cooked fruit till it was
soft and then packed in jars. She then filled the jars with a light
syrup, 4C water and 1C sugar. There are no lables on the jars, only
the year on the lid. The fruit is dark, so she may not have used the
lemon juice. The earlies ones are labled 92.
Karen Heim
http://www.geocities.com/NapaValley/Vineyard/1762/recipespage.html
http://www.crfg.org/tidbits/makewine.html
http://winemaking.jackkeller.net/reques21.asp
There is a good book on this, "Winemaking with Canned and Dried Fruit":
http://www.amazon.com/exec/obidos/ASIN/0900841001/vickyrowe/002-2267945-9232804
The price they show is ridiculous, though; I got mine at a book sale for
50 cents!
Karen
Greg
1f4c10e3.03012...@posting.google.com, "Vintage Viking"
<rst...@yahoo.ca> wrote:
Home canned fruit probably has no other preservatives other than some lemon
juice, right? They should be fine - just measure your fruit estimating the
amount of fruit close to a recipe you like. Keep in mind canned fruit has
added sugar - you SHOULD use all the syrup as it will have a lot of the
fruit flavor. Simply adjust your additional sugar amounts depending on your
SG. I think it will turn out well.
On another note, I probably wouldn't use fruit that is 10 years old. Even
canned fruits have a lifetime and I would use only the best tasting product
in my wine. Taste it first before you use it in wine.
--Greg
Ray
sugar added. It would be good if you got an acid test kit and checked the
acidity. If the acidity is high, add some to bring it down. If it is low,
then add water to adjust it. If you had to add water then adjust your SG by
adding sugar. Now look at a fresh fruit recipe that looks good to you and
add other ingredients they suggest (especially nutrient) according to the
volume you have ended up with.
At this point you should have as good of a recipe as you could possibly get
with the most fruit possible in it that will yield a balanced wine.
Ray
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