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Wine from Syrups

Hi

Haven't posted here in ages, but I've gotten back into winemaking (after a year of putrid attempts followed by several years of inactivity). But time to rejoin the discussion.

Has anyone else tried making wine from concentrated fruit syrups? The kind that are meant to be diluted and drank with water, or poured on ice cream or whatever?

I made a rather nice batch of elderflower once from IKEA concentrate- a very delicate flavour, but a bit insipid (and extremely slow to ferment). Not sure what one could add for more body without overpowering the elderflower flavour- certianly not raisins.

I also tried blackberry; this was also slow to ferment, and nearly all the colour (and most of the flavour) precipitated out during fermentation. Very disappointing.

Anyone try anything similar? Grenadine, perhaps?

---The Mad Alchemist---

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Reply to
Darren George
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I've made a wine with blackberry jam before, dunno who it turned out yet it's not yet a year old so I haven't tried it yet.

I'd recommend adding yeast nutrient (diammonia phosphate and urea) and yeast energizer (it's yellow/orange, probably mostly just vitamin B complex) to get things that are low in nutrients (basically any non-grape wines, or low in malt beers).

The guys and gals here suggest adding bananas to add body without adding much flavor.

Reply to
evilpaul13

I had added both nutrient and energizer; I actually added twice the normal amount because the fermentation was slow in getting started.

---The Mad Alchemist---

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Reply to
Darren George

This could be the ticket you need.

I've made exceptional wines from syrups and the base fruit. I had an amazing blackcurrant wine I made with syrup and some canned blackcurrants.

Blueberry syrup + dried blueberries are also on my list to try this winter, as fun little side projects.

Reply to
Charles H

Reply to
World'sWorst

I've never boiled any of my syrup wines, and never had problems. Most wine wine yests are tolerant of sulphites as it is.

cheers, charles

Reply to
Charles H

Reply to
World'sWorst

Reply to
lindf

Ribena is blackcurrent - give that one a go at about 500ml per gallon - maybe a litre or two of apple or grape juice and about two pounds of honey to bring it up to the desired SG level. In my opinion, it makes a nice sweet desert wine because it's high in acidity.

Reply to
World'sWorst

The stuff I used, comes from a local Polish store, it's all made in Eastern European countries. I would search out delicatessens first of all, or maybe you could check a bar supply, some places have various fruit syrups. I'm sure someone is selling them online, they're usually diluted with 6 parts water or bubbly water to make drinks. HTH

Reply to
Charles H

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