wine from pie filling???????????????

I haven't tried it, but I would say it would make a nice off-dry to semi-sweet wine. Cooked fruit (which is what that would be) has different qualities than fresh fruit. Not bad, but different. I believe that it would be better a little sweeter in then end. I would make sure to add pectinase to it at the beginning.

By the way, a friend of mine made a delightful off-dry raspberry wine out of Raspberry Jelly. I was very surprised when I learned what he made it from. Since then I have always thought it would be great to make a wine from a collection of greasy diner jelly packs!

--Greg

Mick, black cherry pie filling makes better wine than sweet fresh black cherries. Read ingredients to ensure no preservatives. Use a large can (28 oz US, or 850 grams) of black cherry pie filling, 2 lbs sugar for US gal or 2-1/3 lbs sugar for Imperial gal (best to determine this according to your initial hydrometer reading after a

3-4-hour cold soak of all ingredients less the sugar and yeast), 1/2 pint white grape juice concentrate, 1 tsp pectinase (powdered), 2 tsp yeast nutrient, 2 tsp acid blend, water to 1 gal, and Burgundy or port yeast. Method is straightforward. Ferment 3 days on pulp in primary, press back into primary and discard pulp, transfer to secondary when s.g. is less than 1.020. Rack after month in secondary, then again when wine clears. I would rack 1-2 more times at monthly intervals (until no sediments fall -- not even a light dusting), stabilize, sweeten to taste (check acidity and pH and add a little tartaric if needed), and bottle after a 10-14-day wait. Also, I would sulfite after 1st and 3rd racking.

Jack Keller, The Winemaking Home Page

Don't all pie fillings have preservatives?? Just looked at a couple of tines I have in and they certainly do.