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Wine, from Apple 'sauce'
Tue 28-Sep-10
1:11 pm
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malaguista243
Cheshire

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Hi,

This is my first post, though I seem to've been on the site for weeks (Stealing recipes - Wow I'm having fun!).

My question is: I've just stewed some apples down, and strained them to make apple jelly; But, I seem to have nearly 4 pints!

Can I make a wine, with the excess 'juice'? Or could I do something else with it? It seems like a lot of Apple Jelly!!

 

TIA,

 

Pete

Tue 28-Sep-10
1:14 pm
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Toffeeapple
North Bucks

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wave  Hello and a big welcome to you Pete!  I've seen you 'lurking' and I'm pleased that you've decided to join in.  I can't answer your question but I'm sure that someone will be able to. 

I'll try that again!

Tue 28-Sep-10
6:06 pm
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JoannaS
Latvia

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Welcome Pete!wave Can you ever have too much jelly? We seem to get through loads in our house and there are only two of us, and it is not me that has all the toast, it is my ever so thin and getting thinner husband roll_eyes My suggestions would be drinking it or using it combined with other fruits to flesh out some jellies that maybe either too tart like rowan berries or freezing for use in desserts?

Tue 28-Sep-10
9:27 pm
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mike.
Coventry

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Hi Pete,

If the juice is simply from apples and sugar then I can't see why you wouldn't be able to ferment it to make some kind of apple wine or cider. If you added sugar then you may need to use a hydrometer to check the specific gravity to make sure it isn't too sugary to ferment.

It's possible to make cider with nothing more than juice and bakers yeast but if you intend on making more booze, I'd recommend at the very least some sodium or potassium metabisulphite, available from any homebrew show or wilkos. If this is just a one-off, you can probably ferment it in a bottle with some cotton wool stuffed into the neck to keep bugs out.

Visit my blog for food, drink, photography and hamsters.

Tue 28-Sep-10
9:32 pm
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danast
Argyll, Scotland

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wave Hi Pete and welcome to the Forum.  Lots of advice here for you.

Old teachers never die, they just lose their class

Wed 29-Sep-10
7:19 am
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malaguista243
Cheshire

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Thanks all!

Come to the conclusion, after mentioning it to people, that I'll just make the shed-load of Jelly.

Cheers.

Wed 29-Sep-10
6:38 pm
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JoannaS
Latvia

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Hehe as I said you can never have too much jelly cheers

Thu 30-Sep-10
10:26 am
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malaguista243
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Now, I decided to make it all into Jelly, I have a new problem....

Can I do anything with the pulp, that was left in the muslin bag??

Hate to waste anything!!

 

Thu 30-Sep-10
10:45 am
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Toffeeapple
North Bucks

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I think Shelley would make it into fruit jellies.  Try the search facility, top left of the page.

I'll try that again!

Thu 30-Sep-10
4:43 pm
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danast
Argyll, Scotland

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malaguista243 said:

Now, I decided to make it all into Jelly, I have a new problem....

Can I do anything with the pulp, that was left in the muslin bag??

Hate to waste anything!!

 

Fiona has this recipe you could adapt:

http://www.cottagesmallholder.com/hot-crabapple-ch.....heese-3733

Old teachers never die, they just lose their class

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