Strawberry Jam Wine Recipe from Strawberry Jam (without the chemicals, pectin, schmectin) in 2020
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- Опубліковано 26 сер 2024
- How to Make Strawberry Wine using Strawberry Jam (without all the chemicals).
Part 2, Finishing this wine: • Strawberry Jam Wine -F...
Yeah, we know, pectin is a thing. Many people avoid making wine this way due to the haze it can cause. Well, we are not those people and we're doing it anyway. I'm not adding pecolase or pectinase (same thing really) and I'm not going to worry about pectic haze. This is an experiment! If you're not sure about the end result, maybe wait a few weeks and see how ours comes out. Learn from our mistakes!
But... what if it's a success? Well, then you can totally make strawberry jam wine then, right? We might have some suggestions and alterations along the way too. We wanted to find out if this jam wine thing was really as problematic as people said. People say a lot of things, and we like to test those opinions, even our own.
I see jam, jelly and preserves as ready made wine fodder personally. They have tons of sugar, lots of flavor, and pretty colors. If done properly, they should make for a great wine, no matter the flavor of jam used. The possibilities become endless. Various flavors, mixing them together, etc. All of the jam and jelly world is your oyster to make wine with. I don't recommend adding actual oysters to your wine though.
Finishing the Strawberry Jam Wine: • Strawberry Jam Wine -F...
Ingredients:
60 ounces (1700 grams) Strawberry Preserves: amzn.to/2ZziGeL
1 pound 4 ounces (567 grams) Sugar
Lalvin 71B: amzn.to/31Jp6dY
Water to bring batch to roughly 1 1/2 Gallons
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#strawberrywine #strawberryjam #citysteading
Let's see how this wine gets finished! ua-cam.com/video/ur1ZnLbV1dQ/v-deo.html
To answer the question you didn't really want answered, they used mainly high fructose corn syrup because it is cheaper. They added corn syrup and sugar to bring the percentage of HFCS down below that of strawberries so it doesn't have to be listed as the first ingredient. It's all marketing mind games.
Yeah, I'm in the "other background" camp. The shelves of whiskey, books, and random nicknacks gave it a nice, comfy home feeling and it felt professional, in some way. Don't get me wrong, I like the wood background too, but just not as much. Either way, I'm enjoying the videos.
Well, we had to make some changes for many reasons. The new background and set up is here to stay. We might change the background, but not going back to the liquor bottles. We don't do liquor on the channel at all, so.... made little sense really.
@@CitySteadingBrews Which is no problem, at all. It does make sense. I was just rambling.
Lol
I agree the bookshelf had a nice mr. Rogera feeling to it
same, that and since the background isn't clamped tight, it's waving, while they are steady... causing a vertigo/sea sickness vibe :/
Strawberries are accessory aggregate fruits, it is an aggregate of multiple smaller fruits but the "fruity" part is instead the receptacle that holds the flower, after pollination it swells and becomes the sweet inside of a strawberry. If you look closely at fresh unwashed strawberries each seed has a tiny hair coming off of it, that is the pistil where the pollen grew a pollen tube and pollinated each individual seed. This is why strawberries require such thorough pollination or you will get uneven and unproductive fruiting.
I'm watching this July 8, 2024. The difference in production is really fun to see and I'm glad the new videos leave in bloopers like the jam label getting stuck to her finger. I appreciate you two so much. I've only made one batch of mead and I want to try so many flavors of mead and wine. You do such a great job of showing the math and methods to raise the likelihood of having a good drink when it's done.
Thank you. We are always trying to improve any way we can!
I made mine a month ago and bottled it now. It is cloudy but delicious. I plan to keep it in a bottle for 6 months. For the jam, I made it myself with fresh strawberries.
Sounds great, thanks for sharing your experiences!
@@CitySteadingBrews Thanks for the reply as well as the videos Brian.❤
Anytime!
Thanks to your channel I have jumped into brewing with both feet. I have started a 5 gallon batch of blackberry mead , a 4 gallon batch of your simple cider, and a 1 gallon batch of pear cider. All three came out to 1.100 and are happily bubbling beneath my desk. Thank you for the inspiration to try this hobby. And yes I'm using 71beast.
Sounds great!
Fantastic video as always! The TRBOS bit never gets old. I chuckle every time lol
We thought people were getting irritated, so we calmed it down, but... they got irritated, so... we brought it back, lol.
Interesting coincidence. Yesterday I started a batch of prickly pear jelly wine from homemade prickly pear jelly. Didn't add any sugar because my OG was plenty high.
Just FYI, the acid in jam/ jelly isn't just for color, it's to help the pectin work so the jam "sets up" and thickens.
Can't wait to see the results of the strawberry jam wine.
Thanks again! You actually answered a question about opening the bucket during primary fermentation. I was under the impression that I should not open the vessel during primary.
I wasn't ready for the TRBOS effect you guys got me by surprise 😂 I definitely got to try this recipe, such a great idea.
Thanks to you I have a pineapple wine, a traditional mead and an apple and cherry wine racking since march and waiting to be bottled.
I love your work and the content.
Cheers from Belgium, stay safe.
How did your brews turn out? Based in Belgium as well. Was wondering how you fared with the pineapple as they need to be flown in and it.s hard to get nice, sweet ones.
Liking the new background. Making wine out of jam has been on my list for some time. I racked my apple (greenwise) wine yesterday I added some cinnamon to it. It taste awesome but hazy as all get out can't wait to see how yours turns out since I used bread yeast!
I've been meaning to do a jam wine for a while, just hadn't gotten around to it.
Love how this video has equal parts entertainment and educational value. Even more so than usual.
Wow, thanks! We're experimenting!
I started a jam wine off myself before i saw this video. I made it as cheap as i possibly could too! (I'm British, so please forgive the measurements and pricings here!) A single jar (454g) of jam (28p) dissolved in a 2 litre bottle of water (17p) and about a third of a pack of yeast (about 50p) for a grand total of 95p, less than a whole pound! I am sat here right now with a glass of it and while i cannot say its the best thing i have ever done, i cant deny that i have some good wine here and it cost me pittance to make! It's good enough for me to actually decide im going to make it on a larger scale next time, absolutely nothing wrong with jam wine in my eyes if you want cheap simple wine! :D
Hi there Brian and Derica, been watching your vids for awhile. This video inspired me to try something similar. I have 18 oz of strawberry puree, ingredients are strawberries and sugar, 1 pound of sugar lalvin 71B and water in a 1 gallon wide mouth fermenter. Starting gravity is 1.088. Hopefully it turns out good. Will let you know.
Thanks for the informative videos for beginners like me. Keep up the good work
Best of Luck on this one. I will watch with great interest. A friend of mine, Jaime G. made some jelley for the Jim Wells County fair, he added pectin as part of that process and I had told him that was ironic since when I made wines I would use three to five drops of Pectic Enzyme per gallon to do the exact opposite. Recently, I made a strawberry banana wine (with white grape juice as well) starting the first week of the Quarantine and it was cloudy. Like really cloudy. I added 5 drops of the enzyme and, after what my wife called the "Lava Lamp" stage it became really clear. I am not sure how long it would take to clear without some finning agent. I guess we'll find our here...eh? Lol
I've been curious for a long time if a jelly wine would be worth doing. Thanks for this. Patiently awaiting the results 😁
Was making blackberry jelly last fall and I had a batch that didn't set . I added enough water to make a gallon and brought the gravity up to 1.1 . Cleared up nice in two rackings and tasted great . Nice'n dry .
Great idea!
You are my fav online couple teaching
Thanks!
I like the new setup
Thank you. We have more room to work with this setup.
Thanks for the video! I've come so close to trying this already, haha.
A little pectin never hurt anybody.
Exactly! So what if it's a little cloudy, right? We shall see!
Hey guys, im a HUGE FAN!! Ive recently went down the rabbit hole of brewing. Hahaha! I want to do this recipe, but with BlackBerry jam and honey. My question is how much honey should i use?? Also, if you guys wanted to make a blackberry mead sometime soon. I would definitely watch it! 😉😉😉
Thank you for all that you do! Yall are the reason i started brewing myself. Just want to say thank you!
The amoubt of honey will vary with your intended gravity and the jam you used. In general honey volume will be 1.25x that of sugar to achieve the same gravity. But you need to test your jam like we did.
@@CitySteadingBrews Thank you SO much for replying and so fast!! Very cool of you to reply to a comment on such an old video! I will do that! Thank you again! You guys ROCK!!
Going to make this next. Just started my first cider yesterday and I just ordered my second fermentation device.
Hi guys! Some days ago I found some homemade jam my mom made back in 2012 and I brewed it! I used three different kinds (concord grape, strawberry and apricot) just because I had to reach 1,4Kg. I also used some leftover yeast, E-1118 and BM 4x4. After putting all together, since I didn't find anything similar on the web, I asked you on your Facebook page about a homemade jam wine and you redirected me to this video. Well, without knowing what you guys did with your strawberry wine, I used the same process you guys used, except for the sugar because I reached a SPGR of 1,110 without adding it. It started bubbling after one day, not so much though. I have a fruit cap too and I'm gently shaking it once a couple of days. The only thing I will never know is wich yeast is doing their work... Well, just to let you know. Time to watch the rest of the videos now. Thanks for all the good informations you give us!
No need or purpose to using two types of yeast. Normally one will kill the other off.
@@CitySteadingBrews the only need was reaching the right amount. Didn't know they would fight against each other. Well, let's hope the winner still have the power to do the job!
"I'm helping you" the princess bride
Not Princess Bride, wasTransylvania 6-5000.
Man! I so thought The Princess Bride also.
It was Loopy, played by Carol Kane telling her butler husband where to clean the window in Transylvania 6-5000
@@CitySteadingBrews oh geez I haven't thought of that movie in a long time. Lol well I guessed wrong. Lol
Carol Kane did also play Miracle Max's wife in Princess Bride though.
Figured what the heck just put this in for ferment today, I don't care about haze just taste SG 1.140. Great video guys .
umm, 1.140? Bit high.
@@CitySteadingBrews I know it's kind of a waste but I skimmed off the worst of the fruit cap this morning and added back that volume of water,its now 1.130
I made a strawberry wine from jam. I added 16oz of spring water and pureed the jam. The solids broke down and did not cause a problem for me! I bottled it too early. It ended up very dry but with a beautiful rosė color. I enjoyed a large glass. The remainder (one quart) is in the frige, so I can try it cold.
Very nice that you guys added the "After a few days" Part to this video, it really explains alot! Thanks for all the great videos! Greetz from the Netherlands
Trying to improve every time!
Thank you so much for this video. My first batch was with strawberry jam and too much water; I pureed the jam in a quart of water - less solids and lees settled to bottom more quickly. The color was that of a rose wine. I used Active Dry Yeast and got an ABV of 8%. I sure appreciate all you do and the telling is great! Gary from Denver
The thought of turning jam into wine has always intrigued me, I usually make most of my batches in 3 gallons. If it turns out good, a 3 gallon batch will be started
Strawberry jam is some of my favorite. When I was a kid my family had some strawberry bushes. So home made jam was all I had growing up. Store bought, regardless of brand, isn't that good to me. This brew will be on my try list. Though it's also giving me an idea, orange blossom honey and strawberries sound like a good paring in a brew
Yeah, if this works, we might have to try a mead using another jam.
Pretty cool. That cap looked awesome. I found that the best ratio is 2 pounds of sugar per gallon.
Great video from both of you again. I've got your cherry chocolate mead and simple traditional mead recipes fermenting right now so now I know what might be next on the list.
Awesome! Oh, be careful if you add vanilla to that cherry chocolate.... I wouldn't. It was far better without it.
@@CitySteadingBrews Thanks Guys, I watched the tasting episode too and I've left the vanilla out and I've split the cacao nibs quantity, with half in during primary fermentation and I will check and add the second half after racking if needed.
i know what strawberry are they are good and yummy
LOL, true!
9:21... best head shake ever! You two are great together.
The fact you reminded me to go pee before asking for a like, just earned both a like and sub. Y'all rock!
Lol
I started a batch of this last night. I didn’t need to add any sugar to get to a 1.100 spgr. Describing the fermentation as active is a gross understatement and it makes lots of foamso definitely beware and leave plenty of headspace in your fermenter. I would recommend a 5 gallon fermenter for a 3 gallon batch. I used 2 18oz jars of great value strawberry preserves water and 71 beast and that’s it. I left about a pint of headspace in my 1 gallon fermenter. I plan to aadd more water when the fermentation slows and remove the fruit cap and add acid blend if I feel it needs it. I know this will will throw of any abv calculations but I’m not that worried about that.if I started this over I would probably use a 2 gallon fermenter for this same batch.
Thanks for reminding me... I need to make strawberry jam. Smuckers does not compare to homemade. I know you did the vid with the store bought so anyone could get it. When you make strawberry jam tho you can skip the thickener 100% and just use sugar and strawberries and take it up to 220F. You can do that with most jams. Turning them into.... well, basically a candy works. Pectin? We don't need no stinking pectin! :D Have a great day.
Sounds great!
Looks really interesting - looking forward to see what happens! Thanks for idea!
Thanks for watching!
Haaaa, you to make it a challenge. The princess bride. "I'm helping you"
They don't use all sugar almost surely because corn syrup is cheaper than sugar and presumably because using the mix of the two prevents crystallization. HFCS is used to balance the sweetness because regular corn syrup (mostly glucose) tastes less sweet.
Yeah... we know, just funnier to say it that way in a video.
@@CitySteadingBrews Ah alright. Good video though!
Love the new look I didn't realise how distracting the back ground was i actually watched what you were doing and not trying to see what bottles are behind you.
Yep, and... we don't do whiskey videos, or vodka, or gin... so....
I LOVE the new set up! I really like the wood back-drop so no worries from my corner. The strawberry wine looks intriguing. I'm going to stay tuned for all the updates. 😁
Thanks so much!
We have some more gear on the way and actually put off filming today until it arrives. Better securing of the background, a better audio recording setup, etc.
Holy crap, you're Transylvania 6-5000 fans!
Who isn’t? Is good, very good.
The citric acid also provides a tart flavor. It is used in Sprite and 7 Up for that reason. Phosphoric acid is used in dark soft drinks like cola and Dr Pepper, same reason, flavor.
You guys are way to cute together! I watch a couple of your videos a night and I just love your synergy! Love you guys happy happy brewing!!!!
Thank you so much!!
I make Jam wine all the time, just cleared a Strawberry two days ago, clear as a bell and comes in at 16% vol.. I have a black cherry jam and a Raspberry jam wine on now... you must boil it for twenty mins to kill the presevatives before adding to the demi john..
There were no preservatives in mine, and... sorry but boiling does not kill the preservatives. Much better to use a jam or jelly without them in the first place.
Thanks for the information!
Didn't know the fruit cap could mold. Thought it was safe under the co2. Thanks for the heads up
I thought the same thing.
Can and shouldn't are different. It 'could' prevent the CO2 from escaping, thereby making conditions mold could grow in.
I've only had one wine that had a fruit cap so far, and it went fine. I'll just keep this in mind for future brews.
It's good practice to break up the cap every day or two. If it dries out, those flavors and fermentables aren't getting into your brew.
Loving the new background. Just bottled a batch of Strawberry wine. Came out extra sweet, and a big alcohol burn. Chilled a sample the burn smoothed out. Very interested to see where this goes.
You and me both.
Love the background... doesn’t feel cabin-in-the-woodsy at all... ;)
I like cabin in the woods. :)
I swear if you look it's breathing.
I'm new to brewing mead and have learned a TON from you guys. Love the science parts. I currently have 3 of your recipes fermenting (been doing 1 per week since finding you) and have 2 others bottled. I'm going to go out on a limb with this using your instructions and try a mead instead of wine. I think I have the math down around OG, FG, etc. We shall see!
e do have several mead videos too... but to convert it's pretty simple, use 1.25x the sugar volume as honey. Done. It's mead. Sort of. It will be close since the jam has a lot of sugar too.
Turn the glass culligan bottle into a separatory flask. It's a funnel shape with a valve at the bottom. You could flush out the dead yeast and get more product out of the batch
How would you do this with a glass bottle?
Watching this while being tired. Thought i was hallucinating because the walls behind you started moving. Took a good 10 seconds to figure out it actually was.
Interested to see how this one turns out... not that I'm not interested to see how all your brews turn out, but I've had a jam wine on my list for quite a while...
Heh, me too. I love experimental brews sometimes.
I'm just now hearing about jam wine but I'm looking forward to how this comes out! I think I'm going to make this as soon as I get a brew bucket or use the 5 gal old glass water jug my friend gave me for my bday.
I've just recently finished a cherry jam brew that came out excellent! I let it second ferment in the bottles for a very nice summer fizzy cherry brew!
Started this with Raspberry Jam last night. My sugar started way lower tho. I was tired and didn't feel like adding more sugar and another reading. Guess this may be a step feed if needed.
Strawberries are an aggregate fruit, rather than a berry. Same for raspberries, blackberries, and dewberries. To be even more technical, quite a few vegetables are fruits. If it's not a root, tuber, stem, leaf, or flower, then it's probably a fruit (squashes, tomatoes, greenbeans, etc). Horticulture and botany are somewhat interesting (and I may have watched a few lectures while encoding professors' videos for streaming).
Yeah, I knew that, but in the moment of recording, forgot, lol.
A berry is a fleshy fruit formed from the ovary of a single flower with a seed or seeds embedded on the inside of the flesh. In simple words we can say that the berries have seeds inside the fruit. So as we look at the strawberries we can see that the seeds are present outside, surface of the fruit, thus it doesn't match with the explanation about the berries mentioned above.
In case of strawberry we can say that the strawberries have seeds that are studded all around the outside of the fruit. So strawberry is considered as an aggregate fruit that is those fruits that develop from multiple ovaries of a single fruit.
Sounds good. Hmm, I have a lot of frozen cranberry sauce leftover from Thanksgiving and I have been meaning to clear out the freezer.
corn syrup is in there as an inverse sugar probably. Also, nice green screen. Interesting to see how creative you get with it!
It’s not a green screen lol
Great video. And I did have to pause. Thank you
I checked the top few comments and couldn't find the answer for what a strawberry is. Strawberries are actually a receptical that houses many flowers/fruits. The fruit of the plant are all the individual seeds.
The wood background is just fine....much better than black! :)
I want to say "Princess Bride" the scene with the Miracle Maker....his wife! I am so going to try this!!!
Right actress, wrong movie. Was Transylvaia 6-5000
Derica is the star of this one, sorry Brian! Love these videos, and have made vikings blood and ginger beer on the back of them. Ginger beer is great. Still waiting for the results of the vikings blood. Keep up the good work. Thanks Papa Frere
Okay...I've been plenty patient. Where's the follow up video? It's been a month...🥴 ha ha ha
I know, it takes however long it takes. Looking forward to trying this.
Impatiently yours,
John
We try to do 3 parts to videos now that’s why you’re seeing it taking a while. First part is making and seeing it start. Part two is racking, flavoring, sweetening etc and bottling and readings along the way. Part three is tasting.
@@CitySteadingBrews Yeah...I remember, just impatient. Lol. You guys keep putting out the good content and we will stay glued to the channel.
looking forward to the next part on this one!
You guys are great. 🤘🤙🥃
Thank you!
I actually started a strawberry wine a week or so ago using the ‘boil the frozen strawberries’ method. I strained out as much of the pulp as I could, and added sugar until I got to 19% potential. Pitched ec 1118. I’m not too optimistic, but we shall see.
Brain and Derica love the videos as I just recently stumbled on your channel. Just curious on the strawberry jam wine. Since you had a reading of 1.128 was your ABV pretty high on this particular batch? Keep up the great work as I’m learning a ton.
I don't recall exactly what it finished at, but the rest of the videos are linked in the description where we rack it, bottle it and taste it.
Mmmmm... watching this (again) on a Sunday evening. Shops opening tomorrow and my fridge is empty. Got to head out on a haul anyway so...
(Am I looking for excuses here? LOL!)
I definitely want to give this try. Maybe even use blackberry or currant jelly. . As for blending it with water, I think an immersion blender would make quick work of chunks.
If you blend it, you're going to have smaller pieces to sort out later. No need, just mix it up.
Im not searching through all the comments to see if anyone has guessed it but is the movie reference Dericka refers to Bernedette Peters in Scrooged? It just sort of sounds like her...lol.
Love your content & ive learned so much!
IT's from Transylvania 6-5000 :)
@@CitySteadingBrews oof, I was way off!! Lol. At least I had the right era.
You may or may not find this interesting. It is very Freakonomics.
Corn syrup is used in the US because of a variety of factors.
Protection tariffs for foreign sugar. The US produces far more beet sugar than cane sugar. (It's a climate thing) Most sugar elsewhere comes from cane. Cane sugar is much easier and cheaper to process. But is generally produced outside of the US. We subsidize our sugar, and tariff foreign sugar. Thus artificially increasing sugar costs vs the world price.
The corn crop in the United States is also subsidized heavily. This makes corn cheap and heavily attractive for applications it is not as well suited for like sweeteners, ethanol, and biofuel.
We use corn syrup because it is cheaper than the artificially inflated sugar available here.
That's it. Done being nerdy. On here at least lol
Yeah, I knew corn was cheaper, and that's why they do it. Just being dramatic for the video :)
@@CitySteadingBrews lol. I get it. I always find these kinds of things fascinating.
Curious, does pectic enzyme fall into your list of additives you don't like to use? I have never used it myself, but I always see other channels using it. I need to brew this one! Great channel. I have learned a ton from you guys!
Yeah, one more thing to buy so I work around it. No reason imho.
Like the wood background to
oh boy...my favorite. Hope this works for you so I can start a batch with confidence(I'm a newbie).
Us too! It should work out fine, but might not clear well, that's the only issue, if that's an issue at all.
@@CitySteadingBrews not a problem at all.
I’m definitely going to give this a try. Thanks for the videos!
You are very welcome, thanks for watching.
Interesting take....taking something that has been preserved and making something else that also preserved some of its nutrients and flavor....double preserved! LOL. I think I rather use the ingredients in jam to make the wine as supposed to the jam itself. I think the only differences are pectin added and the jam has been cooked.
Looks like a good recipe. I'll have to do mine as a 1 gal as I can't lift 2. Too heavy for me. I like the new background it looks very professional.
Thank you.
Love the channel and what and how you do things. New to brewing using the fruit I grow here in OR which is very diverse. Started with a batch of hard cider and blueberry wine. Question I am want to back sweeten my cider have you ever back sweetened with a different juice concentrate to add flavor? Good idea?
I have not, to be honest. Can't see any issues with it though.
My great grandmother always added Karo(corn syurp) to her preserves, she said it was to prevent crystallization.
I'm glad you like your background ... but it gots no character.
Is that the new table from the fb video? Anyways i like your new set up you got going on
The FB video is just the first part of this video, and yep, new table, new setup. Thank you!
Great video as always, miss the old background as it gave A more " homey feel" to the video. no biggie though just a comment :)
and this background is 'moving' on me..
I like the new drapes in the background
We have a better support system for it on order too.
I love strawberries two
You guys got a new table. Realy intersted in how this turns out.
I built our new table, designed it too!
@@CitySteadingBrews that's awesome! If you haven't put a finish on it yet boiled linseed oil is good one for bringing out the grain.
Was that a still pic of Krampus?! Lol! Well done!
Beast from Beauty and the Beast, lol.
Lol! I’m soooo out of the loop!!
So I'm going to suggest a tool if your going to use preserves again. It is a canning tool you can get from Amazon it's a long skinny spatula use to remove air bubbles in your jars when canning. I got a silicon one and it scrapes the sides really. I use it for frosting, candy syrups, and cleaning jars out of solid matter in them.
Sure, but in this case.... rinsing with water is far more efficient! :)
Very true
I like the wood background.
You should’ve taken the spoon out when weighing?
Love your clips
Looks good to me so as long as y'all like it its good
If you are adding water but the. The taste seems diluted you can add strawberry tea bags and that will give it some more oomff
the only movie i found close enough was 'Jerry Maguire' with Tom Cruise when he says "Help Me Help You" to Cuba Gooding Jr.
Yesssss! I love strawberry!!!!!! And you videos . This is heaven!
LOL, glad to hear it!
@@CitySteadingBrews you were weighing the sugar while the spoon was in The Brew. I hope it didn't throw it off. I know the exact weight wasn't what you were really going for but thought I'd point it out. You dont want it to become a habit or somthing. Idk
I know, I hit the TARE button while the spoon was in it. :)
@@CitySteadingBrews ok i didnt think of that lol and now that i watched it fully( i got a bad habit or just commenting as soon as i think of somthing) i love how you showed you checking up on it !
I've begun editing a bit tighter, tossing out a few seconds here and there to make a more engaging, shorter video, so it might have gotten cut.
You may want to warn people about jam geyser if the raspberry jam (in my case)clogs you air lock and pops it out of the hole in my 1gal mason jar fermenter. Ps doing a video on fun story people have left in the comments would be fun to watch
Have you ever thought about making a cleaning prepping video? I was cleaning my carboy today after racking and wondered what you use to get in there and clean out the krausen line for example.
I suppose we could? We did a Star-San episode, but, we assumed people knew how to clean things!
So Not sure if this has been covered of not , We have a Local Farmers market, And i found this awsome Bleu berry pie, what are thoughts on useing the filling to make a wine or a cider from the fruit ???
It's a crap shoot, sometimes you can do it just fine, other times, it might never clear. Other times there might be preservatives, etc.
I have to try this!
It smelled amazing, and that jam is delicious so I have pretty high hopes on this one.
A little late to the party, but, Transylvania 6-5000. Carol Cane to John Byner.
Costco has a ~gallon mango puree, regarding thickness how would you approach using it to make a mango wine? Any rules of thumb?
Fill the jam jar with a little boiling water, swirl, then pour into the bucket!
3 lbs of honey and a small jar of blackberry jelly for a gallon batch is also pretty good.