The main difference when making wine from tinned fruit instead of using fresh fruit is that fruit preserved in syrup won't need as much sugar. For fruit canned in water or juice, however, use the same amount of sugar as you would for fresh fruit. You can use tinned apricots, pears or peaches to make wine. Bear in mind that the smell and taste of the wine will be different from standard wine made from fresh fruit.
Mash the fruit and reserve the syrup. Put the mashed fruit into a bowl.
Put 2 litres (2 quarts) of water in a saucepan and bring to the boil. Add the sugar and malt extract and let it dissolve. Pour this liquid over the mashed fruit and let it cool. Remember to use less sugar if you are using fruit preserved in syrup.
Add the pectic enzyme, tannin and acid, and then stir. Cover the liquid and leave it to sit for 24 hours. Pour the reserved syrup into a container and add the liquid with the fruit, and then stir the mix well.
Add the yeast and yeast nutrient and stir, then add water so that the container is almost full. Leave the container in a cool, dark place for 10 days; stir once a day.
Strain the liquid through a sieve into another container with an airlock. After two months, taste the wine to see if it needs more sugar. Do this again after another two months. After six months pour the wine into bottles and cork them. Leave for another six months before drinking. The wine should be stored at a temperature of 10 to 16 degrees C (50F to 60F).
The additives in tinned fruit can sometimes interfere with the fermentation process. Check the labels to see if the fruit contains benzoate or potassium sorbate; if it does it will not ferment.
Ensure that all the containers and equipment you use are thoroughly sterilised, as failure to do this can affect fermentation.
If your wine has an unpleasant taste or smell, discard it immediately, as this could be caused by a bacterial infection.