I'm wondering if "Old" jelly that is turning to sugar can be used as (or with) other ingredients as part of the fermentation process for making alcohol... We make jelly every year from fresh fruit along with sugar and pectin or "sure gel". I don't know if the Sure Gel will cause problems, or if it will come out in the fore-shots and heads with no problems. We eat it, can we drink it? I was thinking the jelly could be liquefied (boiled with water) and used with additional water to feed the yeast. I don't know if it would gel again with 3 or more gallons of water.

I have always used 10 pounds of sugar with a packet of Prestige Wheat Vodka Yeast in a 5 gallon water bottle with an airlock to ferment. I give it two weeks so it clears nicely, all sediment settles and I get a "Good" 1.75L, then between 200ml and 375ml before it starts to taste funny. Getting around 180 proof.

Anyways, any input would be appreciated. I hate to waste "old" jelly if it can be re-purposed to make a nicely flavored adult beverage! It started as fruit with natural sugar, got juiced, boiled with more sugar and then pectin added!

Thanks,
Tommy