can i use this to make a wine?

[Sharpshot7]

Hi, My local asda had 1kg bags of mixed dried fruit going cheap so bought a couple hopefully to make wine.
Ingredients are :currants 30% / raisins 30% / sultanas 30% / cotton seed oil/candied fruit peel/glucose fructose syrup /potasium sorbate,sulphur dioxide.

Would i need to boil first to kill potasium and sulphur or would steeping them in boiling water work.
Any recipes available or should i just find a raisin or sultana one and base it on that?
steve

 

[Clint]

I make beer and cider so not clever on wine...but..I'd make a nice cake with the fruit and buy some grape juice.

 

[The Baron]

I know that people add a few raisins to give extra body to juice wines so technically the answer is yes but too many I don't know . Somebody will explain it more in depth who has wine knowledge

 

[MmmBeer]

Again not an expert, but I would guess that the Sorbate could be a problem, as it prevents yeast cells from multiplying.

 

[joel]

Never made this recipe so no idea how it turns out! Would be a strong wine. With a modern wine yeast you could probably still skip making the starter. I would skip the wheat! I would rinse the fruit with hot water to try and get rid of the oil coating. The additives are a little concerning but if they've only used a little on the mixed peel you could probably get it fermenting as raisins have ideal nutrients for wine yeast. Most recipes are worth a try once if the ingredients were cheap.

Adapted from CJJ Berry 'First Steps in Winemaking':

MIXED DRIED FRUIT WINE
This is a glorious, golden wine which is simplicity itself to make.
Ingredients:
3 X 500g packets of mixed dried fruit
Yeast, Yeast nutrient
500g. wheat
1 gallon boiling water
1 Kilo. sugar
1 teaspoon citric acid
Method:
Make up a starter bottle two days or so before you need it with half a pint of orange juice—it can be a little diluted to make up the quantity—1 oz. of sugar, a little yeast nutrient and the general-purpose wine yeast. Place it in a temperature of about 70 degrees F. You can obtain your packets of fruit (sultanas, raisins and currants) from any Supermarket Tip all the fruit, grain and sugar into a crock, and pour over them the boiling water, stirring to dissolve the sugar. When cool add the contents of the starter bottle and citric acid, and stir well in. Cover closely and leave in a warm place (65-70 degrees F.) for three weeks, stirring vigorously daily. Then strain into fermenting bottle and fit trap, and rack off for the first time when it clears. This wine can be drunk after six months and is doubly useful in that it can be made at any time of the year.

 

[Sharpshot7]

Never made this recipe so no idea how it turns out! Would be a strong wine. With a modern wine yeast you could probably still skip making the starter. I would skip the wheat! I would rinse the fruit with hot water to try and get rid of the oil coating. The additives are a little concerning but if they've only used a little on the mixed peel you could probably get it fermenting as raisins have ideal nutrients for wine yeast. Most recipes are worth a try once if the ingredients were cheap.

Adapted from CJJ Berry 'First Steps in Winemaking':

MIXED DRIED FRUIT WINE
This is a glorious, golden wine which is simplicity itself to make.
Ingredients:
3 X 500g packets of mixed dried fruit
Yeast, Yeast nutrient
500g. wheat
1 gallon boiling water
1 Kilo. sugar
1 teaspoon citric acid
Method:
Make up a starter bottle two days or so before you need it with half a pint of orange juice—it can be a little diluted to make up the quantity—1 oz. of sugar, a little yeast nutrient and the general-purpose wine yeast. Place it in a temperature of about 70 degrees F. You can obtain your packets of fruit (sultanas, raisins and currants) from any Supermarket Tip all the fruit, grain and sugar into a crock, and pour over them the boiling water, stirring to dissolve the sugar. When cool add the contents of the starter bottle and citric acid, and stir well in. Cover closely and leave in a warm place (65-70 degrees F.) for three weeks, stirring vigorously daily. Then strain into fermenting bottle and fit trap, and rack off for the first time when it clears. This wine can be drunk after six months and is doubly useful in that it can be made at any time of the year.

Thanks I have that book but a bit wary of some recipes due to how old the recipes are.
Will give it a go as nothing to lose.