I Wonder if I Can Make Jelly from Fermented Must

While at Tin Lizzie this past weekend pressing grape must, it occurred to me that it may be possible to make jelly from the must. My query received a few raised eyebrows. There is the obvious concern that the juice after fermentation is wine and has alcohol as well as potential yeast cells and bacteria. Then there is the concern that the pectin from the grapes has already been broken down. Pectin is needed to get the jelly to set. Then what should be done about acid. The must had a pH of 3.4 that was rather acetic for wine.

Not deterred I forged ahead. One bucket of must and some kitchen items were all that Kathy and I needed to make our first batch. We placed the must in a sieve lined with cheesecloth. The first and second batches of jelly were made from juice that was free run. Kathy needed to squeeze the cheesecloth holding the must to press out enough juice for the third batch.

We began to boil the juice that was now wine. We added lemon juice and Sure Jell. The lemon juice would assure that there was enough acid and the Sure Jell should add enough pectin to cause the jelly to set. Slowly we added the sugar and brought the mixture to a full rolling boil. During the boiling process any yeast cells would die since yeast cannot survive above 104º F. At 172º F the alcohol began to evaporate. Boiling at 212º should have killed off anything that shouln’t be in jelly and evaporate the alcohol. After ladling into Mason jars we waited to see if the jelly would set. It didn’t take long.

How did it taste? It was delicious. It had a wine nose and taste with a fresh fruit taste. Although dark purple in the jar it was a bit more translucent with some red color when spread out. We returned to Tin Lizzie on Monday where Dave and Randy became official tasters. They liked the jelly. So it is possible to make jelly from fermented must. Now I wonder if different grape musts will produce different tasting jellies.

I put the recipe for Wine Jelly from Fermented Must on the Wine Trail traveler site. Early research indicates that this may be the only recipe for making jelly out of fermented must on the Internet.

3 comments to I Wonder if I Can Make Jelly from Fermented Must

  • This stuff is really GOOD! The wine aroma together with the acidic finish make it really unique, but still jelly! My whole family loved it. DZ

  • Joanne Littler

    My hubby and I make fruit wine at home and I’ve been wondering about making jelly from the must. Did press the juices from the must, or cover with water and simmer the juices out?

  • admin

    I would suggest that you press the must. We took the must and put it into a cheesecloth and let it hang overnight. We had enough wine to make jelly.

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