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:Ingredients:
- 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
Plan: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.
