Wine from canned juice?

[shmel]

First, English is not my first language so sorry for the poor syntax.

I'm wondering if it's possible to make wine from juice I canned myself.

I've made a few batches of country wine before from fruits and juices but never only from the juice. The juice in question is some rowanberry (mountain ash berry) that I picked up, juiced, strained and canned not so long ago. Of course I suspect some yeast nutrients and energyzer are gonna be useful, I'm wondering if the lack of pulp is gonna hurt it. Also wondering if I should go straight with the juice or dilute it.

Any suggestions are very welcome.
Thanks in advance.

 

[djrockinsteve]

If it tastes good prior to fermenting go for it. If it's too strong or too sweet you can dilute but remember that will take away flavor.

If it's low in sugar simmer on stove to remove excess water as opposed to adding singer. Either way would be fine but again the flavor will be affected.

 

[shmel]

Thanks. That was pretty much in-line with what I suspected. The real issue I'm gonna have is that is quite a bitter berry, which hides the real sweetness of the fruit and it is rich in pectin, which will foil any attempt at figuring the SG beforehand. I'll update how it turns out in the proper section in a few months.

On a side note, I intended to use the juice for X-mas country jelly marmalade gifts for the family but it seems that almost everybody I know is now stuck with diabetes (fingers crossed for myself). Now I have close to 5gal of the juice canned and awaiting usage lol.