home brew making: jam wine part 2

[@lozpowell1]

exelent idea! ty, ive had a hankering to do some home-brew but the wild stuff hasnt grown up enough yet i do however have 70+ jars of canned plumb and blackberry jam in the cubord between 1 and 8 years old as every year we make way more than we eat, consume the best give a few and forget the rest, i recon as its pure fruit with a few added bugs i prolly dont need the yeast nutrient, hint= those big metal vats for mash are pretty expensive so i filled a few old gas botles with water to get rid of the fuel air mix left in em and cut the tops off, will need to clean off the inside by burning then sanding!, beware if you cut them without having first purged with water you will probably die!

[@makinghomebrewwildandcheap]

yea the wilds are about but a little sparse at the minute. if you added sugar to your jams its best to use nutrient, it won't harm anything and it makes sure you get a good dry wine in the end. old gas bottles are fun to play with, i used to make wood burners from them, as they are steel they are not the best for brewing in as they are prone to rust but if you keep on top of it i'm sure it would work out pretty good :)

[@kurtiscoleman8751]

If keeping the brew warm is important to some people I suppose they could place it next to the fridge motor

[@makinghomebrewwildandcheap]

hey, indeed that could be a good place for one or 2. I have a cupboard i keep them in, I may have a few more than one or 2 :D

[@lozpowell1]

good idea!

[@gtbear32]

jam has pectin its the jellotin that keeps the jam in it and a quick tip use a teabag and a rubber band to the hose and it helps keep the chunck's out use a close pin to hold the hose from the bottom that way both hands free

[@makinghomebrewwildandcheap]

hey, indeed jam has alot of pectin, that's why we use the pectin enzyme pectolase to break it down, other wise you get alcoholic jelly! the chunks that are left in the demijohn are the remains of the fruit in the jam. :) a teabag is a different idea, i use fine mesh tights like in the video usually as a strainer. :)

[@sterryma]

Liked this so had a go. However I didn't have pectolase. Can I add this to the fermenting wine later, say a week after start of fermentation?

[@makinghomebrewwildandcheap]

hey yes, you can pectolase works regardless although its better to do it from the start :)

[@sterryma]

@@makinghomebrewwildandcheap Great...I'll put some in later but will make sure that I do at the start with the next batch...Great site!.😀

[@terrynicholson5214]

Couldnt yeast and pectin get filtered out with a coffee filter?

[@makinghomebrewwildandcheap]

hey, if you wanted to filter out yeast and other particulates then you would need a filtration grade filter. 1 micron seems to be the size needed to filter out yeast. unfortunately the filter may remove a little pectin the majority will remain.

[@SuperFunkmachine]

Racking is the best way to get out the pectin. Pectin tends to be quite lose and willing to disolve. Two or three times from say a 4 gallon brew will get out most of it. Then in to gallon demijons an add air locks.

[@terrynicholson5214]

SuperFunkmachine will the racking help with degassing some? One of the wines i bottles after opening came out like champagne, lost half my wine. I think ill stir it up some before my next bottling and also keep it cold trying to keep wine from refermenting without using additives thanks

[@SuperFunkmachine]

More time will help, let the yeast eat all the sugar it can, then it will not refermenten and make any more co2 in the bottle. Remeber there not real way to stop frementaion and leave you with wine you'd want to drink.

[@terrynicholson5214]

SuperFunkmachine i Oh thats what i was thinking to let it fo dry, then back sweeten as im having a glass. Thanks ill do that with our next batch

[@KevinRodriguez-xf2df]

Did you not do part 3 because your sugar level was so low because you didn't add any extra sugar therefore giving a flavour more like a cordial?

[@makinghomebrewwildandcheap]

ha ha, wow this is an extreemly old video. not sure what you're on about really. the wine was around 12% and the part 3 didn't get made as i was just starting out and it got demolished if memory serves correctly. :P

[@KevinRodriguez-xf2df]

@@makinghomebrewwildandcheap sorry, I came across rude but didn't mean too. I meant to construct the question properly as I wasn't supposed to be sarcastic. Keep making the content dude!

[@makinghomebrewwildandcheap]

@@KevinRodriguez-xf2df hey, i was more confused by the wording not quite knowing what you were meaning to get across. its all good, i didn't take it that way :)

[@KevinRodriguez-xf2df]

Thanks dude. Also, what do you think to doing a pineapple jam recipe? Would love to see that!

[@terrynicholson5214]

Do you have a part three video?

[@makinghomebrewwildandcheap]

hey, you know, i don't ! the down side to have a few light ales... I forget. whoops. although i do have a bottle lurking. i guess better late than never.

[@theresegarbett5919]

Where is part 3 video

[@theresegarbett5919]

making homebrew wild and cheap John brennan

[@makinghomebrewwildandcheap]

I have to admit I thought I had already made the tasting video for it :( then I finished the last bottle :( it was good but I didn't make the independent tasting video. I am sorry, the tasting video for my no fuss strawberry wine is pretty close to this wine. Sorry!

[@makinghomebrewwildandcheap]

Not quite sure why the former cia director but cool, I think :)

[@terrynicholson5214]

Thank you

[@Aleph-Noll]

do you have a part 3?

[@makinghomebrewwildandcheap]

hey, I didn't not do a part 3, got side tracked and forgot. a tasty wine though.