Hello!

[Jewell]

Hi everyone,

It’s Jewell from Kansas. I’ve been lurking a while and thought it was time to say hi.

I got the bug a couple of years ago when I had a bumper crop of Concord and got tired with making jam. My first wine was drinkable and I’ve gone on from there. I planted six vines this Spring but it looks like only two of them (Black Spanish that I only bought because they were three years old and on sale, I know nothing about them) survived which is disappointing.

Happy to be here.

 

[sour_grapes]

Welcome to WMT! Sounds like the hook has been set...

 

[BigDaveK]

Welcome to WMT!
Lots of good information and good people.
BTW, you can make wine with that jam.

 

[Jewell]

Welcome to WMT! Sounds like the hook has been set...

That's what the guys at the local wine and beer supply said...as they laughed manically!

 

[Jewell]

BTW, you can make wine with that jam.

Interesting thought. Some of it didn't set very well, but wouldn't it be really sweet?

 

[heatherd]

Welcome to the forum! There are tons of helpful folks here.

 

[ChuckD]

Interesting thought. Some of it didn't set very well, but wouldn't it be really sweet?

Not if all the sugar is converted to alcohol!

and welcome to WMT. If you want to plant vines in Kansas you need to research cold hardy grapes. I’m not sure but I don’t think black Spanish can survive your winters

 

[BigDaveK]

Interesting thought. Some of it didn't set very well, but wouldn't it be really sweet?

That's where your hydrometer comes in.
I cleared some space on my canning rack and made 3 1-gallon batches earlier this year. Some hot pepper jellies, pear jam, applesauce, apple juice - not all in the same batch. One didn't need any sugar added. The other two batches I think needed 1/2 pound.

 

[Rice_Guy]

Welcome to WMT

Concord is a good base, I like it with 10 to 15% cranberry and as the liquid ingredient in an elderberry wine. , , , Making wine is like cooking, does it taste good.

 

[Jovimaple]

Welcome to WMT!

 

[Retired teacher]

Hi everyone,

It’s Jewell from Kansas. I’ve been lurking a while and thought it was time to say hi.

Hi, Jewell! What part of Kansas? I’m down in the southeast corner. Lots of good people here. Welcome!

 

[fermenter]

Jewell, welcome to the wacky wine world. I'm in Garnett, Ks. Vineyard of 8 vines, 5 of Norton and 3 of Garnacha.

 

[David Violante]

Welcome to WMT! Concord was one of my first wines, still making it. Lots of great information and folks here ~

 

[Jewell]

I live near Manhappiness.

Still thinking about jam wine. I suppose if you made 5 one gallon batches you could just split up the yeast?

Thank you all for the warm welcome. I'm in the clearing part of my first kit wine, Pinot Noir, and in the middle of fermentation of my second batch of Skeeter Pee, which I'm making from the Pinot slurry, so it's Skeeter Pinot.

 

[ChuckD]

I suppose if you made 5 one gallon batches you could just split up the yeast?

Generally you use one packet for 1 or 5 gallons. If you want to split it make a good starter over 24 hours so you get the volume and number of yeast cells up.

 

[BigDaveK]

Still thinking about jam wine. I suppose if you made 5 one gallon batches you could just split up the yeast?

Alcohol acts as a preservative so generally you want to get the yeast multiplying and working quickly. I make numerous 1-gallon batches and usually use half a pack (weighed). I haven't tried less.

Jam wine is fun. I think most recipes call for something like 36 oz. I used 5 8oz jars.