The answer is technically you could, but we wouldn't recommend it for a couple of reasons.
The first is taste, which is usually disappointing and much less nice than if fresh fruit was used. Second is that calculating sugar levels can be difficult as the fruit is often in a sweet syrup. Third is that fermentation can be a bit difficult to get started as many brands of tinned fruit contain preservatives which would inhibit the yeast.
If you have any more questions or want to get in touch, please don’t hesitate to contact us.
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