This is a wine made from canned fruit. I have made one other wine from canned fruit and it turned out pretty-darned good.

Day One:


  • 7 29 oz Cans of Pear Halves in Heavy Syrup
  • 3 30 Oz Cans of Apricot Halves in Heavy Syrup
  • 2 20 oz Cans of Crushed Pineapple in its own juice
    (Split and place all solids into nylon stockings. Gently crush the fruit in the stockings)

  • 1 12 oz can of Lemonade
  • 1 12 oz can of Welch's White Grape Peach Concentrate
  • 1 12 oz can of Welch's White Grape Concentrate

Mix well.

Adjust Brix with granulated sugar to 20 Brix (About three pounds)

  • 5 tsp Pectin enzyme
  • 5 tsp Acid Blend
  • 3 tsp yeast nutrient
  • 1 tsp tannin
Mix well.

Taste, adjust acid if needed.

Day Two:

Add 5 grams (1 package) Red Star Premier Cuvee yeast directly to wine. Do not stir

Day Three through Day Ten or so:

Punch down the fruit cap 1 or 2 times a day.

When fermentation slows, rack to a sanitized 5 gallon glass carboy


Rack every two to three months into sanitized 5 gallon glass carboy, topping with sterile simple syrup.

At about the 8 month mark, if fermentation is stable, add sodium bisulfite and potassium bisulfite with sparkloid according to instructions.
Rack twice in the next two weeks.

Filter and bottle.

Enjoy in a few more months.