How to make Wine from Jam - Start to finish!
Вставка
- Опубліковано 16 лип 2024
- How do you make wine from any jam or preserves? Simple - pectic enzyme and a hydrometer! In this video we go over some main principles to follow: 3-5 lbs of jam per gallon of liquid, a tablespoon of pectinase per gallon, and of course - aging! It's super easy to make wine at home from jam, jellies, and preserves. This video is a start-to-finish tutorial. And usually, everything you need to make a good wine is right there inside the jar! Don't be intimidated - making wine, cider, mead, and beer at home is simple and fun.
Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-...
(Affiliate link helps support the channel)
Triforce of Balance video: • How to make GREAT mead...
0:00 Intro
2:05 Recipe
2:26 The process
11:48 The results
What's your favorite jam for wine? Or preserves for mead? Let us know in the comments! 👇
Join this channel to get access to perks:
/ @dointhemost
Patreon: / dointhemost
Website: dointhemost.org
Discord: discord.dointhemost.org
Insta: / dointhemostok
Mail us stuff
PO Box 162
Oklahoma City, OK 73101
#jamwine #howtomakewine #homebrewing - Навчання та стиль
Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas
(Affiliate link helps support the channel)
I need me one of those great aunts who randomly drops off so much preserves that--if I wasn't a homebrewer--I wouldn't know what to do with.
As a fellow Okie, I am surprised you don’t have this shared experience 😅
I usually have all these things in stock and never thought to make this, gonna have to give this a try next time I find myself needing a quick and easy ferment!
Seriously - every time I’m at the grocery store I browse the jams to see what’s on sale. Sometimes you can do a five-gallon batch for under $30!
The best meads i have made included jam as a added flavor in primary. It's also far cheaper than buying a pound of fresh raspberries.
Thank you very much. I was looking everywhere for directions on how much to add for jam. I have some elderberry, blackberry, and raspberry jam that didn't set, so I'm going to make brandy from it.
I have tons of homemade fig jam from a bumper crop 2 years ago! I so want to try this!
Holy moly I bet a fig jam wine would be divine. Especially if done in a big port style!
I have jusr started brewing and noticed that a few drops of saline really helped make my wines tastier without as much aging.
Greetings from Bartlesville. Just bottled 6 gallons of strawberry wine. Watched this a couple days later and then found Strawberry jam on sale at Dollar General. Gotta love the DG. Staring a batch of SB jam wine. Can’t wait to compare with the whole berry version. As always, thanks for the great content.
Did you ever get a chance to compare them? Sounds really interesting!
I love your channel. It's really helped me become better at brewing.
Thank you for the video. Looks yummy and simple.
Sometimes simplicity is nice. The “doin’ the most” can be in finding cool jams to use!
Awesome! Thanks for the idea. Never even thought of doing a jam wine. Lot's of room to get creative with this
Absolutely. Our Asian market has jams from around the world. So much to choose from!
Thank you for the cool vid. Nice and easy and you meads/wines ALWAYS looks delicious.😎❤
Happy brewing! 🍻
Awesome video again :) Thank you.
Glad you enjoyed it! Happy brewing.
Pretty cool!
😎
I literally just bought pineapple jalapeno preserves for jam wine and was looking for recipes. Thanks!!
Nice! That sounds tasty too.
So as promised. It is still a bit young but my wife loves the blackberry wine I made. Originally she wanted it 18% percent and i did start with a starting og of about 1.140 and I used microwaved bread yeast for nutrition. But while i was making it I had her taste it whenever I took readings. So around 13% abv with a good bit of sweetness she liked so I add potassium sorbate and metabisulfite keep the profile just the way she liked it. Which goes back to always taste as you go for food as well as brews when applicable. Thanks for the great video's.
isn't 18% difficult or even impossible to hit with most wine yeast? what yeast are you using to hit those kind of ABV numbers? or are you doing some sort of distillation step?
@salimoneus 18% can be difficult, and I find ec118 will stall almost everytime. I found you either need to step feed sugar overtime or you have to have a big health colony of yeast. I have also found that if I aerate my brew twice a day by the 2nd day most are dry or pretty close if it's 14%. I've heard to aerate up to 3 days any more. I don't really do high abv anymore. I try staying between 6 and 13 percent.
This was cool
Super chill project. Love jam wines!
Today I'll be using 2 jars Welch's natural strawberry jam and 1 bag of frozen strawberries with d47. Going to be shooting for 1.120 gravity.
Nice! I was pleased with the flavor on the Welch's natural strawberry I used in a mead, but I think I needed more than I used. Happy brewing!
Worth the wait and the berry jam brand is so good but the orange marmalade is awesome idea ….Slainte’ ☘️
That orange marmalade is so tasty. I want to do a big five-gallon batch with just marmalade.
This is great bc!! Love it!! We had bumper crops in 2019. Ended up making copious quantities of jam. Decided to use them in mead/wine over the last couple years to enhance fruityness. Peach, plum, persimmon, meyer lemon marmalade, and also as a stand alone like for fig because it made sense to get "the most" flavor and boy o boy! Fig is ambrooosia! Asian pear also divine! Jam rocks the bottle 🍷🌠🍾
I am envious of the Meyer lemon marmalade! But those all sound divine!
I made a Meyer lemon wine a couple years back and it turned out amazing! Couldn't imagine how awesome a Meyer lemon marmalade wine would be! Phenomenal!
Yes! I added the Meyer lemon marmalade to my second batch of blueberry mel last year and it has turned into something spectacular!
I caught the brewing bug bad this month, and found some Jalapeño jam, so I decided to make mead with it. I didnt follow any guides or anything, I didnt use pectinase, so we'll see how it goes.
You mentioned 6-8 months in the bottle with it peaking around 18 months. So how long did you wait to sample it in your video? Thanks and you are really getting me to try meads and wine. I got some great pointers from you with cider and I'm very close to diving into other types.
I never rehydrate the yeast and never had a problem
Consider using canned pie fillings as well. Most are nothing but fruit and sugar. There doesn't seem to be so much pectin added; I've never even bothered using pectic enzyme with it and it clears up just fine. Sometimes there's some dye added; cherry pie in particular is usually dyed really really RED, which is a little off-putting but it doesn't seem to affect the fermentation or anything.
Call me crazy - but I would be here for a zany red cherry wine. I’ll have to give this a go.
@@DointheMost the color is definitely, um, impressive lol. I stumbled across this idea because I had picked a bunch of wild cherries that were just too dang tart, so I added an equal amount of cherry pie filling to them.
Incidentally I also made a holiday wine based on pumpkin pie filling and pumpkin pie spice blend. It tastes like you would want, but boy howdy it is taking forever to clear :D So if you go that route probably pectin enzyme and any other way to help clear it will be a good idea.
Regular fruit fillings don't seem to be a problem. And the canned stuff is usually cheaper than buying fresh fruit.
I've got some strawberry pie filling wine in secondary. Looks great, we'll see.
@@unsane78 my guess is it will be very nice. Strawberries seem to work well in general.
LOVED THIS! New subscriber here. :-) Question: What was that you used to blow into the tube for racking? Thanks for sharing.
Another great video. Not made jam wine in years but when I used to I rarely succeeded in getting the wine to ferment below about 1.015 and I suspect but have no evidence that when the jam makers use high fructose sugars something happens and the yeast give up the ghost before all the sugars are fermented. Is it possible that high fructose sugars are the issue?
Well I may have found a use for all the jam I made last year that I haven't got round to eating yet 😂
i'm making blackberry wine from jam for my wife. I even have the same yeast.
Nice! I bet the tannin on that will be excellent. Like a nice big red wine.
@@DointheMost I will be pitching the yeast tonight. I will let you know how it goes.
@@jasonlayman8817 how'd it go? I have a pile of blackberries
@@hunterwebber6025 excellent, I'm making 2 other batches. Although for some reason it had a odd soap like taste when tried it early. But after 2 months aging it was great everyone that's tried has liked it.
Awesome vid! I'm really hoping to do a batch of cloudberry jam wine one of these days. Cloudberries are insanely tasty but really hard to get here in the states. But I know ikea sells it so waiting on that to come in eventually. Cheers!
My pal Mean Brews also mentioned doing a cloudberry jam wine. I guess I need to look into that!
Just saw your comment. Cloudberries contain benzoic acid which inhibits yeast growth. Either you use only a bit of cloudberry jam and get the rest from another jam. Another way around it is to make a massive starter. Like 1L of EC1118 for 48h, cold crash, decant and pitch the slurry.
@@tim-tim-timmy6571 that's super useful information! Thanks for sharing!
@@yippyo and the same goes for lingonberries. I add lingonberries in secondary usually
@@tim-tim-timmy6571 Yeah now that I know that I think a Melomel with cloudberry jam in secondary is my best option.
I haven’t watched the video yet, just wanted to comment before the video comes out. Jam wines are cool.
Like comment subscribe 😂
i was wondering. When you take the lid off the dutch oven, there is quite a foamy top. If you were to scum it out, would it make any difference?
You can reuse those jam jars to bottle some of that wine
Hi I was at supermarket yesterday checking out the jams there noticed some contained potassium sorbate and sulphate ,would this be an issue ?
I'm new to wine making
Thanks in advance
Where did you get that piece that you started the syphone with your mouth without getting your mouth on the tubing?
How would you recommend adding a jar of jam to a mead?
Is it ok to add the pectinase in secondary?
Why aren't you rinsing soap from racking fermenter and bottles? Doesn't it have soap taste after?
Question about the Fermaid O dose. The manufacture's instructions call for 1.5g per gallon and your dose was 10g? I am very new to brewing and am attempting to duplicate your batch but that number seems off. Please advise, thanks.
could you carbonate this to add a little bit of bubbles???
Jam wine and skeeter pee are my favorites! They're so cheap and good but completely underutilized and not respected.
For real, jam wine has been part of my regular rotation since I started brewing. Totally worthwhile, and super simple. Everyone should try it at least once!
What is the reason that you don’t need to degass the wine? I see that on a lot of recipes but I never see you do that?
I hade problem I shopped for discount jam and it’s says 400g on the jar. But it’s only 150g jam in the jar. So my OG is 1.075, I added 250g sugar to go closet to 1.090. And I think the jam have preservative in it, maybe no wine for me 😢
This is LEGIT. And yes... I've tried that fruit... it's the worst.
Happy brewing friend!
I just gotta ask...Why do you have equipment from home brew ohio when you live in oklahoma? That's one hell of a drive for buckets lol
Just watching this video as a bit of research for my own attempt at a plum wine using plum jam. While researching, I found a lot of recipes call for pectic enzyme, but found quite a bit of info regarding increased methanol production related to the use pectic enzymes. Would like to know your thoughts about that.
I researched it as well. Not sure, I contacted fermentation specialists at my local university (gotta love living in a country where fermentation is a big thing!) and the response was that the methanol will never reach dangerous proportions, as long as you don’t distill or freeze concentrate (aka ‘jacking’). If you choose to add yeast nutrients, which helps in not stressing your yeast and keeping your fermentation cleaner, it’ll also help in reducing methanol production… with the added perk of not having as many off-flavours ending up in your wine (or mead, or cider).
So… not to worry. Don’t down an entire gallon on your own in a single sitting. Simply enjoy your home made wine without getting absolutely schnockered off your feet and it’ll he fine.
Hope this reassures you. The people I asked are specialised on the matter and VERY concerned with safety.
The pectic enzyme helps clear off the ‘woody’ fibers that create methanol. Pectin is what makes the methanol. Pectic enzymes help separate and get the liquid separated, reducing the amount left in the brew. Secondly, do you know what the remedy is for methanol poisoning? It’s Ethanol, like the stuff we are trying to make. In order for you to get enough methanol from your brew to be any kind of health concern, you would long have been dead from alcohol poisoning from the ethanol in the brew. That is how low the ratio of methanol/ ethanol actually is.
@@kjdevault - I agree.
In alcoholic beverages that have NOT been distilled or freeze-concentrated, lethal ethanol poisoning would typically occur before lethal methanol poisoning.
For distilled/freeze concentrated beverages (aka ‘jacking), the story might be different, depending on the how the extraction was done, what the initial ratio was, what part of the run was consumed (for heat-distillation). Lasting non-lethal damage might have occurred though. At least, that’s what I’ve been told from different sources.
In other words: brew away, enjoy within reason, don’t distill or freeze concentrate, and you’re fine. 😊
I am messing around with a healthy wine.. Well it isn't going to be that healthy because it's wine. Pretty simple, rooibos tea and honeybush tea or might just use honey. If I use the honeybush tea will need to add sugar. Rooibos is being used to prevent oxidation in wines as a natural way of doing it, also has a lot of health benefits. Will be brewing that with cherries as they help with gout. Probably use D47 yeast.
For the cherry haven't decided if I should use juice, cherries in syrup or get them frozen. But hopefully it will be a nice wine. I have made rooibos wine many times and is a drink I do enjoy. I also like viking blood wine.
Wonderful add always. Question: why Fermaid O over Fermaid K?
Mostly because it’s my go-to nutrient as a meadmaker. I usually don’t keep K on-hand but it would work fine.
@@DointheMost OK, thanks
Hello! Bonjour!
Bonjour! Bonjour! Bonjour!
Can you make wine out of apple butter and if so have you tried it?
Usually apple butter is just cooked-down apples - so there’s no reason it shouldn’t work. I have not tried it though!
I imagine it would work fine. When my wife makes homemade apple butter and other things, she saves the peels and cores and makes a simple hard cider out of them. There's a whole lot of flavor in that "waste." Without adding sugar her cider comes out about as strong as a light American beer.
11:25 Is it ok to bottleing while star san still in the bottle?! Isn't that dangerous?
yeah i wondered that too, hoped to find an explanation somewhere but guess not lol
I wonder if you could Bochet the jam for some neat flavors
Only one way to find out, bud!
@@DointheMost I’ll need to find a sacrificial pot just incase
Eh there! Called bonne maman customer service and they confirmed their jam is already “cooked” at high temperature so no need to pasteurized.
I assume the brewers lament of hand corking is they get pushed in too far. I have been averaging 1/10 for getting those corks level.
Mine typically land about 2-3mm inside the neck, which I’m ok with. Better than having to store a floor corker in that cramped studio!
@@DointheMost I'd agree with that 100%. My Shrink wraps don't look as nice tough. At least the mead is safe.
Are you from Oklahoma?
Yep!
I tried with a bag of uneaten Halloween Twizzlers, but I guess the gelatin got in the way. Pretty horrific fail.
Jam wine redux.
Hopefully a more concise and informative presentation!
Lets be honest, if your brewing out jam, youre not doing it for taste, youre trying to get riggidy riggdy wreck'd