This 1 gallon batch of raspberry jam wine is intended to be a body strengthener for a previous batch that seemed a little flabby. My intent is to make this wine with extra body so that I can add it to the finished batch which is already aging.
1. 6 bottles of raspberry jam
2. 1 gallon of water
3. 1 tsp of pectic enzyme
4. 1 tsp of yeast nutrient
5. 1/2 tsp of yeast energizer
6. Yeast Lalvin K1-V1116
PH read 3.6 so I added 1 tsp of acid blend. SG reads 1.50; Not sure is this is reliable or not but it is possibly high because of the sugar used to make the jam or because of the pectin in the jam. At any rate I did not add sugar to avoid to high alcohol in finished wine. I don't usually add sugar in regular jam recipes because the SG test so high but because this batch has extra jam, the sugar content seems even higher than normal.
Thursday, February 16, 2012
Raspberry/Blackberry Jam PORT
This is my first try at a port and I will attempt this port with all jam. I will use Jack Keller's blackberry Port recipe but will attempt to customize the recipe for jam rather than fresh blackberries.
1. 9 18oz. jars of Great Value seedless blackberry jam.
2. 1 18 oz. jar of Great Value Raspberry jam with seeds
3. 2 full tsp of Pectin to help break down the pectin in the jam
4. 1 full tsp per gallon of yeast nutrient (from experience jam tends to not ferment to complete dryness)
5. 1/2 cup of dry malt extract
6. Sugar to 1.100 OSG and will try to chaptalize at 1.040 and keep records of sugar additions(see below)
7. 1.5 tsp of acid blend
I added enough liquid to start for 1.5 gallons of wine. From experience I know that jam wine leaves a lot of sediment and heavy fluffy lees and so topping off maybe necessary at some point, although I am trying to make this wine as full bodied as possible with very little water added. I added no acid because I plan to keep the water content of this wine low and blackberry is high in acid but I will take a reading and adjust if necessary.
I added all jam and water to 1.5 gal to primary added pectin and yeast nutrient and stirred. Will wait for pectin to have some effect before taking SG and adding sugar and yeast. SG reads WOW 1.800 so no sugar was added. My jam wine usually has a high enough OSG reading that I don't add sugar but since I doubled the amount of jam the OSG readings doubled as well.
1. 9 18oz. jars of Great Value seedless blackberry jam.
2. 1 18 oz. jar of Great Value Raspberry jam with seeds
3. 2 full tsp of Pectin to help break down the pectin in the jam
4. 1 full tsp per gallon of yeast nutrient (from experience jam tends to not ferment to complete dryness)
5. 1/2 cup of dry malt extract
6. Sugar to 1.100 OSG and will try to chaptalize at 1.040 and keep records of sugar additions(see below)
7. 1.5 tsp of acid blend
I added enough liquid to start for 1.5 gallons of wine. From experience I know that jam wine leaves a lot of sediment and heavy fluffy lees and so topping off maybe necessary at some point, although I am trying to make this wine as full bodied as possible with very little water added. I added no acid because I plan to keep the water content of this wine low and blackberry is high in acid but I will take a reading and adjust if necessary.
I added all jam and water to 1.5 gal to primary added pectin and yeast nutrient and stirred. Will wait for pectin to have some effect before taking SG and adding sugar and yeast. SG reads WOW 1.800 so no sugar was added. My jam wine usually has a high enough OSG reading that I don't add sugar but since I doubled the amount of jam the OSG readings doubled as well.
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