3 lb. Jelly or Jam (any flavor)

6 pts. Water

1 lb. Sugar

2 tsp. Acid Blend

1/8 tsp. Tannin

1 tsp. Nutrient

1 tsp. Pectic Enzyme

1 pkg. Wine Yeast

Starting S.G. 1.095 - 1.100

METHOD:

The selection is limitless -- strawberry, grape, peach, raspberry, orange, plum, etc.

1. Scoop jam or jelly into primary fermentor. Stir in water (use cool water, not warm) and jelly or jam thoroughly.

2. Stir in all other ingredients, then add yeast. Cover primary.

3. Stir daily and check S.G.

4. When ferment reaches S.G. 1.040 (3-5 days) siphon wine off sediment into glass secondary. Attach airlock.

5. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon of sediment into clean secondary. Reattach lock.

6. To aid clearing, siphon again in 2 months and again if necessary before bottling.

If you wish a slightly sweeter wine, at bottling:

Add 1/2 tsp. stabilizer, then stir in 1/4 lb. dissolved sugar per gallon.