My guess: you won't notice any contribution from the redcurrant jelly except for colour and a bit of tannin.steviebobs83 wrote: ↑Sun Aug 05, 2018 10:51 pmI've lobbed in 3 jars of Lidl honey and a jar of homemade redcurrant jelly into a 5l bottle of Morrisons mineral water with a balloon for an airlock and 3/4 of a packet of out of date lalvin champagne yeast. Got it to around 1.083 OG
Lalvin Champagne yeast is always a good choice. I guess it was active enough even though it was out of date.
Anyway, I think it will taste good.
If you bottle it and wait a month, I think it will carbonate without priming sugar. I think they're will be sufficient unfermented sugars left.