It works the other way around too. You can make jelly or jam out of
leftover seedless pulp from which you made wine. I use the golden rasins
from my apple cider wine to make an apple-rasin jam. Yummy!
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Kimberly R Smith <ki...@mdhost.cse.tek.com> wrote in article <359A6759...@mdhost.cse.tek.com>...
This sounds like a good idea. Would you (or anyone else) mind posting
D. Landrum wrote:
itI used some strawberry and blackberry pulp to make wine last year and
turned out a very light tasting wine. I was pleased with the results.
J Wilson <@pacificcoast.net> wrote in message <35933...@news.pacificcoast.net>...
Any ideas on what to do with the 'pulp' that is left over after you
the juice out for jelly?
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