10 18oz jars of Blackberry Jam
6 18oz jars of Raspberry Jam
15 tsp of Pectic Enzyme
5 tsp of Yeast Nutrient
Started Yeast starter.
Placed 5 gal strainer bag into 6 gallon bucket to filter seeds. Added one jar of water per jar of jam (water to rinse jar) and then pectic enzyme and let sit for an hour for the pectic to take effect.
Added balance of water to 5.5 gal and checked gravity
Starting Gravity of 1.095 without any sugar addition.
Added (5) 1/2 tsp of Yeast Nutrient and the starter solution and loosely covered.
