Being resourceful as ever, I came up with a brilliant idea for my failed batch of mint jelly. Failure was dud to the fact that I got distracted and boiled it for too long so it was just a bucket full of sticky liquid. Knowing that jelly is a ration of 1 pint to 1lb of sugar and wine is roughly 7 pints to 1lb of sugar, I diluted the mixture with cooled boiled water, added yeast and now we have three gallons of apple mint wine bubbling away.
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