hartleys fruit filling

[Teenage Kicks]

just been shopping and saw this and thought sweet sickly pie filling and went all the way through :wha: :hmm: :nah: :lol: :whistle: then i got home and somehow it was in my shopping

anyone tried to turn this into anything drinkable

any reason not to have a go...

 

[PD]

make a pie out of it.....

what preservatives are in it ?

 

[Teenage Kicks]

no preservatives, i checked

edit

its cheries, flavours,sugar, citric acid, water and the only one that concerns me, modified maize starch

 

[PD]

give it a try then....but I'd much prefer it in a pie with some hot custard on top

 

[Teenage Kicks]

im thinking 3 cans, 750g sugar (only 25g in a can), pectolase, nutrient, water, yeast and see what happens :)

 

[calumscott]

:lol: There are a few of you on here... you need to get together and put a YouTube channel up to rival the "Will it blend?" guy!!

I await the creation of "Will it brew?" :rofl:

 

[Teenage Kicks]

ok so

i put three cans of the stuff in a big pan with the same amount of cold water and added 750g sugar then heated the mix till the sugar disolved and then lightly mashed the cherries with a potato masher

then once cooled a bit poured this mix into a dj and topped up to 4l with cold water and checked for taste

still nice and sicly, sort of thing that makes your teeth itch after a couple of spoons

then i added pectolase and yeast nutrient and gave it all a good shake

have let it cool under the running cold tap cos im impatient and pitched the yeast

20 minutes later and i have buubles

nice and simple but will it be any good?


think i might have to quite a bit of back sweetening to get the teeth itching effect back but fingers crossed

 

[PD]

no hydrometer readings ?

 

[Teenage Kicks]

oh sorry, yea not sure of temprature adjustments cos dont have a thermometer but felt about right

so that left me with a volume adjusted SG of 1.064 so heading for about 10% from there but i may up the sugar a little tomorrow but have not got anymore at the moment and can't be bothered walking to the shop

 

[RobWalker]

yes! it makes a lovely red wine. I used 2 tins and a bunch of sugar, but I have no tongue for wine so maybe you could tweak. no hydro readings as this was years ago...but it was for all intensive purposes, a nice drink. CJJ Berry's Winemaking With Canned And Dried Fruit is a great reference for this sort of stuff.

 

[Teenage Kicks]

yes! it makes a lovely red wine. I used 2 tins and a bunch of sugar, but I have no tongue for wine so maybe you could tweak. no hydro readings as this was years ago...but it was for all intensive purposes, a nice drink. CJJ Berry's Winemaking With Canned And Dried Fruit is a great reference for this sort of stuff.

this is good to hear, ive not wasted £4 worth of ingrediants :lol:

any idea on fermenting times / clearing / aging at all rob?

 

[RobWalker]

i seem to remember quite a fast ferment. definitely sanitize the fruit with boiling water or campden first, include the syrup, i'd use pectic enzyme because it's cherry which i think is full of pectins. i didnt age mine because I was rather amateur, but it was tasty quite quickly! :

 

[Teenage Kicks]

well i got the fruit water and sugar combo nice and hot before mahing it so hopefully all sterile and have the pectolase in aswell

ill keep this updated with progress but sounds like a winner

my "i wonder if" gene must be working well, will keep looking for more tins



next up, can i ferment custard to go with this....

 

[RobWalker]

bought 2 tins tonight to join in and see where it leads again. i'll let you know what i research about it and i'll try to post a few pics. :

 

[periolus]

I didn't think there was any need to sanitise tinned fruit, as the contents are sterile anyway. You can add canned cherries, blackberries etc. straight to 2ry to make a fruit-modified stout or porter, for example.

 

[RobWalker]

You're almost definitely right, and I've never known anynbody have a problem with carton juices either - but I can't see harm in a bit of boiling water and the fruit is quite solid still. At least it would probably break it down a little more. Now, can't find my book on tinnec fruit wines

 

[Teenage Kicks]

jut an update on mine

fermentation has stopped and its down to .994 so seived it to get the fruit out and just leave the juices

this is now clearing in the kitchen ready to be racked again tomorrow once the worst has settled

the only thing i have noticed is what can only be described as a layer of thicker fluid formng at the botom

im wondering if this is the modified maize starch that was in the can thats used a a thickening agent


when i rack ill try aand take only the liquid above this layer and then rack this layer into a seperate container for a it more clearing then see what happens and what it tastes like

 

[Teenage Kicks]

just racked this off the sediment and strange goo t the bottom, i left the goo behind as it looked, smelt and felt foul but the rest seems good

i have 3.5l left from 4.5l so not too bad

i have kept a bit back for a taste test in a bit but smells, well, allright at the moment

 

[Ken L]

Where did you get it ?
i won't be brewing with it but it's very nice with Greek yogurt and it's suddenly become very hard to find in Tesco, Morison's or Sainsbury's.

 

[Teenage Kicks]

Where did you get it ?
i won't be brewing with it but it's very nice with Greek yogurt and it's suddenly become very hard to find in Tesco, Morison's or Sainsbury's.

budgens they are independant supermarkets, you can see if ther is one near you here but i would look also in co-op and the likes, usually with all the baking stuff