I'm just getting started in makeing wine and I can't find any Blackberry
wine recipies. Can you simply switch the fruit and vary the amt.??
If anyone could send me the recipe I would really appreciate it.
Red
I'm just getting started in makeing wine and I can't find any Blackberry
wine recipies. Can you simply switch the fruit and vary the amt.??
If anyone could send me the recipe I would really appreciate it.
Red
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I have a friend who uses blackberry jam to make wine and its really not bad.
bout three pounds to the gallon. use the hydrometer for the sugar level
Doug
Raj
Calgary
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To Reply remove the XXX
>That's amazing Doug, I thought jams were loaded with preservatives,
sorbates
>etc. Unless he/she makes his/her own jam.
Doug
> > I have a friend who uses blackberry jam to make wine and its really not bad.
> > bout three pounds to the gallon. use the hydrometer for the sugar level
> > Doug
> That's amazing Doug, I thought jams were loaded with preservatives, sorbates
> etc. Unless he/she makes his/her own jam.
> That's amazing Doug, I thought jams were loaded with preservatives, sorbates
> etc. Unless he/she makes his/her own jam.
How'd the mead turn out? Very dry and drinkable, with a pale florescent
yellow color. However, the caffeine was untouched- so one ended up too
wide awake to sleep off the hangover in the morning. This was not a mead
to drink in massive quantities!
Cheers!
georg
non ani sunt permittendi
> > > I have a friend who uses blackberry jam to make wine and its really not bad.
> > > bout three pounds to the gallon. use the hydrometer for the sugar level
> > > Doug
> > That's amazing Doug, I thought jams were loaded with preservatives, sorbates
> > etc. Unless he/she makes his/her own jam.
> I always thought the high sugar content in these products was
> preservative enough. I am looking at a jar of raspberry preserves as I
> write and it has only raspberries, high fructose corn syrup, corn syrup,
> fruit pectin, and citric acid. This will keep fairly well on the table
> even though the label says to refrigerate after opening.
> TS
You are right! Well I rarely give anything other than grapes a passing glance. I am
familiar with most country wines from A to Z (avocados to zuchini), I have been
waiting for the day that someone posts a recipe for wine from grass cuttings; but
this whole jam thing gave me a jolt.
Its getting very cold out in this part of the world. I should figure out whether I
should make a batch of Empress Plonk or Sherrif Hooch. I live on the side of Nose
HIll, I'll make up the labels first this time, "Nose Hill Jam Nectar" or "Empress
of Nose Hill". Once I figure out a goofy enough label, I will make the wine to match
the label. Its worth a try hey?
This year a friend of mine was moving and he gave me 2 gallon pails full of
delicious crab apples. I didn't make wine but made a load of crab apple jelly. May
be I can use those to make a wine. Something to think about, as one person said,
maybe I should broaden my horizons.
All the best from Calgary
Raj
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To Reply remove the XXX
You are right Georg
Jam? Now mountain dew?. It makes me wonder, what are some of the other out-landish
things we can make wine from. Maybe we should hold a little r.c.w contest to see
who can come up with the best tasting wine from the strangest stuff - no grapes
allowed!
Raj
Calgary, Alberta
> > That's amazing Doug, I thought jams were loaded with preservatives, sorbates
> > etc. Unless he/she makes his/her own jam.
> Read the ingredients well. You may find a brand that is "all-natural"
> that works better. As far as preservatives go, it is possible to work
> around them if necessary. I have a friend that made mead with Mountain
> Dew- and that is *loaded* with chemicals. But with a healthy starter, my
> friend was able to overcome the chemicals.
> How'd the mead turn out? Very dry and drinkable, with a pale florescent
> yellow color. However, the caffeine was untouched- so one ended up too
> wide awake to sleep off the hangover in the morning. This was not a mead
> to drink in massive quantities!
> Cheers!
> georg
> non ani sunt permittendi
************************************************************************
Derek Schott
Albany, OR, USA DOD 313f^3
************************************************************************
says...
>> > > I have a friend who uses blackberry jam to make wine and its
really not bad.
>> > > bout three pounds to the gallon. use the hydrometer for the
sugar level
>> > > Doug
>> > That's amazing Doug, I thought jams were loaded with preservatives,
sorbates
>> > etc. Unless he/she makes his/her own jam.
>> I always thought the high sugar content in these products was
>> preservative enough. I am looking at a jar of raspberry preserves as
I
>> write and it has only raspberries, high fructose corn syrup, corn
syrup,
>> fruit pectin, and citric acid. This will keep fairly well on the
table
>> even though the label says to refrigerate after opening.
>> TS
>Hi Tom:
>You are right! Well I rarely give anything other than grapes a passing
glance. I am
>familiar with most country wines from A to Z (avocados to zuchini), I
have been
>waiting for the day that someone posts a recipe for wine from grass
The grass recipe can be found in the 1971 July issue of Amatuer Wine
Maker magazine.
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