"Jack, do you have a receipt for making wine with mincemeat. Cindy Bordivsky, Chicago, IL
This goes down as one of the stranger requests I've had, but believe it or not, I have one. It wasn't my recipe originally, but is one I found on an old site (now gone) that I've adapted to present a more balanced wine.
Traditionally, mincemeat (also spelled mince meat and minced meat) is a mixture, of finely chopped apples, raisins, currants, dates, meat (lean beef, venison, pork, and/or suet), spices (cinnamon, mace, allspice, nutmeg, cloves, orange zest, lemon zest, salt pepper), sometimes nuts (pecans, hickory meats, walnuts), brown sugar, and rum or brandy, that is used as a pie filling, in cakes, bars, cookies, etc. You can buy canned mincemeat around Thanksgiving and Christmas at most supermarkets, but the canned stuff I've looked at doesn't contain animal meat; perhaps some do.
There are other ingredients added to family and ethnic recipes (I've seen dozens of recipes for mincemeat, and they variously called for almond slivers, oranges, lemons, green tomatoes, grated carrots, pears, ginger, candied fruit, dried or fresh cherries, dried or fresh cranberries, pineapple, crabapples, jelly or marmalade, molasses, cider, orange juice, lemon juice, coffee, vinegar, honey, butter, and even rhubarb). I'm certain there are other ingredients, but if it is called mincemeat, you can make wine with it.
Put all ingredients except yeast in primary. You can put the mincemeat in a nylon straining bag to make removal easier. Cover primary and set aside 12 hours. Stir well and add activated yeast starter. Cover with sanitized cloth and set aside in warm place to ferment. When vigorous fermentation slows (7-10 days), check specific gravity. If at or under 1.010, transfer to secondary and fix airlock. If wine does not clear in 60 days, add additional teaspoon pectic enzyme while racking wine. If clear, simply rack. Reattach airlock and wait additional 30 days or until clear. Rack, add one crushed and dissolved Campden tablet and 1/2 tsp dissolved potassium sorbate. Wait 10 days, sweeten to taste and set aside an additional 30 days. Rack into bottles and age 1 year. [Author's own recipe.]
My thanks to Cindy Bordivsky of Chicago for requesting this recipe.