Bottled Fruit Wine

[Sanjo]

It's me again! Sorry. Anyhow, I wondered today whether I can re-use the bottled plums I have to make wine. They have been cooked in as little water as possible and then preserved in my Kilner jars. They are very juicy. No sugar added.
Seeing that some folk put tinned fruit in theirs it occured to me that I can use my surplus preserved plums this way. Last year I made mixed fruit jam from some of my surplus jars and it wasn't too bad at all.
If I can what would I need to add in the way of say pectolase, ripe bananas, raisins etc. I assume no campden needed as the fruit has already been boiled?
Any suggestions gratefully received. Thanks

[Hilary B]

I can't see any reason for problems, definitely need pectolase, I'd add a litre of grapejuice (the supermarket stuff, or just use one of the tiny cans of winemaking concentrate if you're feeling rich), yeast nutrient and a 1kg bag of sugar to the equivalent of 2½-3lb fruit for a gallon of wine.
Method the same as fresh fruit, but perhaps a day less before straining the fruit out.

[Sanjo]

Thanks Hilary. My yeast arrived today from Ebay so now I am raring to go.

[Kleftiwallah]

Which type of yeast are you using? Cheers, Tony.

[Sanjo]

Which type of yeast are you using? Cheers, Tony.

General purpose (Youngs)

[Sanjo]

I can't see any reason for problems, definitely need pectolase, I'd add a litre of grapejuice (the supermarket stuff, or just use one of the tiny cans of winemaking concentrate if you're feeling rich), yeast nutrient and a 1kg bag of sugar to the equivalent of 2½-3lb fruit for a gallon of wine.
Method the same as fresh fruit, but perhaps a day less before straining the fruit out.

I've also found a can of winemaking concentrate in my box from before when I had a go, a little out of date but I'm sure it will be OK as it isn't "live" like yeast. (I'll taste before it goes in though)
Would you start it all off in the demijohn on in the fermentation bucket?

[Hilary B]

Fruit in bucket anyway, add grape-juice when convenient, measure SG before adding sugar (if the grapejuice is a big tin, or the fruit is in syrup, you will need a lot less sugar, maybe less than 1lb).
Into dj when you strain out the fruit, but don't overfill at first.

[Sanjo]

Thanks Hilary. I did ferment in the bucket, adding the small tin of grape concentrate (tasted fine), a mashed banana, and the sugar. As I never add sugar to my bottled fruit and as little water as possible so it should be OK. The sugar was diluted in a pint of boiling water and added when cooled.
I fermented on the pulp for three days and then strained it into a demijohn which made it about three quarters full. I watched it for a while and assumed it was OK to top it up to the neck. Big mistake. It took three changes of airlock before I could leave it. On the last change I was so tired and wanted to get off to bed so I dumped the lot of it into an empty fermenting bucket and left it to it.
I am also doing the fruit tea wine which,like the fruit wine is bubbling away quite merrily in the small spare room. As this room also contains the 40 pints of home brewed bitter I have just finished making for my husband it is a bit cramped and smells very strange.
I have joined a winemaking forum too and I've got the bug now and want to try a quick orange wine.
The OH thinks I've gone barmy. He doesn't mind drinking it though.