We went to Tin Lizzie Wineworks this weekend to punch down our wine. While we were there, other clients were pressing their wines and racking to barrels. When the press was taken apart to clean, the pomace was placed in a bin to later take to a compost pile. Kathy and I filled a few containers with this pomace to add to our compost pile. But first we decided to make wine jelly and try something new.
The pomace was so dry that if it spilled onto the kitchen floor, you could clean it up with a broom and dust pan. We weren’t going to be able to extract much liquid for jelly, so we took about a gallon of pomace and placed it in a strainer. We added a quart of water and boiled the liquid for about thirty minutes. We then used the liquid to make jelly. Just a few minutes of boiling with the grape skins produced a dark purple to black liquid that jelled well. The flavor is grape. The pomace used was a mixture of Cabernet Sauvignon, Merlot and Syrah skins.
We followed the pomace jelly recipe on our website although ran out of SureGel for our third and fourth batches. Instead we used Ball pectin and that also jelled well. The jelly looks wonderful and tastes great. The jelly has the aroma of a winery during fermentation. The taste has a definite grape taste reminiscent of a red wine blend. Now, what to do with the other containers of pomace; make wine?
Cheers,
Terry
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