Homemade jam wine: 7 easy recipes

Jam wine without yeast

Perhaps this is the simplest recipe for wine from jam at home. The wine is made without yeast; raisins play their role here, since it contains everything you need. Minimum efforts and products and just awesome result!

Any jam - 1 l;
Water - 1 l;
Raisins - 100 g.

So, first of all, we choose the jam from which we want to make wine. You can take absolutely any: apple, apricot, raspberry, cherry, plum, etc. Next, we take an empty three-liter bottle, wash it thoroughly with soda, and then scald it with boiling water - to kill microbes that can spoil future wine.
We shift the selected jam into a prepared bottle, fill it with warm water and add raisins. Attention! Do not wash raisins! Mix the contents of the bottle thoroughly with a long wooden spatula. You should get a homogeneous mass.
We cover our bottle with gauze and put it in a dark, warm place. The ideal temperature for the fermentation process is 23-25 °. If you have few dark corners in your apartment, then you can cover the bottle with a thick cloth so that no light comes in. We leave for 5 days. But do not forget to stir the contents with a wooden spatula every day. Maximum, after 20 hours, the first signs of fermentation will already be visible - a sour smell, foam and hissing.
After 5 days, we take out the bottle and remove the floating pulp from the surface, by the way, it is called pulp. We prepare another bottle - wash it with soda and scald with boiling water. Through how many layers of gauze we filter the contents of the first bottle into the second. Keep in mind that you can only fill the container up to ¾, because fermentation will produce foam and carbon dioxide.
Now we take an ordinary medical glove and in one of its fingers, using a needle, we make a hole. We put a glove on the neck of the container and tie it with a rope, right on top of the glove, so that it does not fly off during fermentation.
Again, we send the bottle to a warm and dark place for a period of 30 to 60 days, until the fermentation process is successfully completed. When the glove is completely deflated, and the wine becomes lighter and a sediment appears at the bottom of the bottle, the drink is almost ready.
We drain the wine from the lees very carefully. We taste it, if we consider it necessary - add sugar and vodka. The first is for sweetness, the second is for strength.
We pour wine into bottles, trying to fill them to the very neck, in order to avoid contact with oxygen. We close it tightly and send it to a cold place - a cellar, basement or refrigerator. We withstand from two to five months, periodically filtering if a precipitate forms.

The recipe for wine made from yeast-free jam at home uses raisins.

If the jam is fermented, what should I do?

If the hostess caught herself on time, the jam is not moldy and the sour smell is not felt too much, then the situation can be corrected quite easily. Using a colander, it is necessary to separate the syrup from the berries, then sugar is added to the solution at the rate of 1 glass of sand per 1 liter of syrup, all this is boiled. When a drop of syrup begins to hold its shape, then berries are added to a bowl and boiled for another 15-20 minutes. The jam is saved, but it should be eaten without delay.

If the jam is fermented, what should I do? To fix a strongly sour product, with additional cooking, you can add soda, 1 teaspoon is enough for one liter of jam.

Moldy jam is not recommended. Of course, the top layer of mold can be removed and finished off the ill-fated can, but in this case, you should not be greedy. The fact is that the mold infecting the product consists of filaments. The visible part is formed on the surface, and the invisible one penetrates deep into it. It is impossible to determine by eye how spoiled the jam is, and food contaminated with mold spores can cause significant harm to health.

The main reasons for this trouble are saving sugar, reducing cooking time and packing jam in wet jars. By the way, many housewives mistakenly believe that any berries are suitable for jam, even with visible defects, they say, everything will be digested anyway. This is not true. Berries must be selected very carefully, and it is better to discard all damaged ones.

The indicator of the readiness of the jam is the transparency of the product and the uniform arrangement of berries in the syrup. If the fruits float on the surface or, conversely, are located at the bottom, then this means that the sweet treat is not ready, and the cooking should be continued.

If the jam is fermented, what should I do? There is another great way to process it - making delicious homemade wine. Kill two birds with one stone: your work will not be wasted and you will get additional pleasure. Winemaking rules in this case are practically the same for all berries. The jam should be poured into a large jar, add water, about the same volume, granulated sugar and a little raisins. Sugar needs about half a glass per 3 liters of the mixture, and raisins - about 1 tablespoon.

They mix everything, put a rubber glove on the jar and put the container in a warm place for three weeks. At the end of this period, the solution is filtered, some more sugar is added and the drink is bottled. After 2-3 months, the wine is ready.

What to do if raspberry, currant, strawberry jam fermented? This will be discussed further.

The fastest jam wine

Now I will tell you how to make wine from jam as quickly as possible at home.

Any jam - 1l;
Water - 2 l;
Round rice - 200 g;
Live yeast - 20 g.

How to make wine:

We thoroughly wash the bottle, as in the previous recipe. Put jam, rice and live yeast in it. Fill with warm water and mix well with a wooden spatula.
In one of the fingers of a medical glove, make a hole with a needle and put it on the container. As in the previous case, we tie a rope around the neck for reliability. We send our bottles to a dark and warm place for fermentation. The fermentation process will last 2-3 days until the wine becomes transparent.
Carefully pour the clear liquid into the bottle, trying not to get the sediment there.
Everything! Delicious, fast and most importantly natural wine is completely ready! You can enjoy.

How to store wine

In order for homemade wine not to disappear from fermented jam, you need to properly save the drink. This is not only for the preservation of taste, but also for the long-term preservation of alcohol.

A drink made from fermented jam or confiture is preserved according to the following principles:

Prepared alcohol is only poured into clean bottles. It is better if the containers are made of dark glass.
The ideal temperature for preservation is considered to be 10-12 degrees.
To make a truly mouth-watering and fragrant wine alcohol, the wine is subject to indispensable aging. Usually, the procedure is delayed for 1.5-3 months.
It is essential that the bottles are placed horizontally during the storage period. Protect bottles from sudden changes in temperature and vibration.

After learning all about making delicious homemade wine from candied and fermented jam, housewives apply a variety of recommendations at the heart of their cooking experiences using all kinds of spices.Having studied the recipe for wine from fermented jam, they make a fermentation solution from simple or fermented jam and confiture, insist under a water seal, filter and save the prepared jam product at home.

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A simple recipe for wine from fermented jam at home

Have you found your favorite jam fermented? Do not rush to get upset, there is a simple, unusual and delicious recipe! Having prepared wine from fermented jam, you will be convinced that a very original application can be found for a spoiled delicacy.

Fermented jam - 1.5 l;
Sugar - 1 tbsp.;
Water - 1.5 l;
Raisins - 1 tbsp. l.

Here we need a larger container, ideally 5 liters. But if you don't have one, then use two three-liter bottles. We carefully prepare the containers - wash them with soda and scald them with boiling water.
In a large bowl, I have a saucepan, we mix warm water with fermented jam. Add granulated sugar and raisins there, and mix well until smooth. We pour the future wine into bottles, filling them by 2/3 of the total volume, providing free space for fermentation.
We take two new whole medical gloves and make holes in one of the fingers with a needle. We put gloves on the container, for reliability we tie the necks with a rope. We send the container with the future wine to a warm and dark place, and wait for the fermentation process to end. On average, this period lasts several weeks. You can find out about the end of the fermentation process by looking at deflated gloves.
With the help of gauze, folded in several layers, we filter our wine. Add another half glass of sugar, pour into bottles, close tightly and send to a dark place for several months.
After the specified time, we take out our wine and filter it very carefully. The sediment must not be allowed to enter the bottles in which the wine will be stored. We try to pour so that there is no free space in the bottles and be sure to close them very tightly with corks.

Gourmet recipe

This recipe will take a lot of care and time, but it will be worth it.
For him use:

1.5 liters of water;
1 cup of sugar;
1.5 l of jam
1 tbsp. l. (top) raisins.

For cooking, you will need a large container of 5 liters. Fill it only 2/3 and no more.

To begin with, we make wort: add sugar and jam to boiled and cooled water, taste it, it should be sweetish (but not too, not cloying). If sweets are small, add some of the sugar.

Now we prepare the shutter from cotton wool and gauze. To do this, put a layer (0.5 cm) of cotton wool in 2 layers of gauze and wrap the neck of the can with this. Experts say that this way the taste will be special. If it is difficult, we put on a rubber glove with a small hole.

We put the resulting composition in a darkened and warm place, if it is not possible to put it in a darkened place, you can cover the jar with a cloth.

Then add sugar to the container for 4-5 days. To do this, using a tube, suck ½ cup of liquid from our container and dilute ½ cup of sugar in it. And then we return the liquid to the jar through the tube.

This procedure for adding sugar must be repeated one more time (again for 4–5 days). And then leave the fermentation container for 1.5-2 months. The duration of the process depends on the room temperature.

If the fermentation process (bubbling) does not stop after 2 months, the clear liquid will need to be drained into another prepared container and closed again with the shutter.

When fermentation stops, the liquid is filtered through cheesecloth and sugar and vodka are added (or not) to taste.

Then the resulting liquid is poured into a container to the top for exposure. This process takes from 2 to 6 months (room temperature from 6 to 12 C). First, every 15 days, the liquid is poured into another container to avoid sediment (it is left in an old container).After 2 months, this procedure can be done 1 per month, and then less often (as sediment appears). When the aging is completed, the wine is bottled and sealed tightly.

Store in the basement for up to 3 years.

Wine from jam with yeast in 2 weeks

And now I will share with you a recipe for wine from jam with yeast at home. If you have the most ordinary dry yeast, then with their help you can also make a very tasty drink. And in a short time!

Jam - 1 l;
Water - 1 l;
Round rice - 1 tbsp.;
Dry yeast - 7 g.

Recipe for making homemade wine from jam in 2 weeks:

Let's start by preparing the dishes. Thoroughly wash out a three-liter bottle with soda and pour over boiling water.
Pour a glass of round rice and dry yeast into the prepared container. Fill with warm water and mix well. Next, add the jam, by the way, you can use the fermented one, and again mix well.
In one of the fingers of a new medical glove, we make a hole with a needle. We put it on the neck of the bottle and wrap it with a rope on top. We put it in a dark, warm place for 10-14 days. During this time, a precipitate should fall out, and the drink itself should become transparent. Then we send our bottle to the refrigerator for 2-3 days.
We carefully filter our wine and taste it. Add sugar if required. Pour wine from jam with yeast into bottles and close tightly with lids. The drink is completely ready to drink.

Apricot jam wine

I propose to make a delicious fortified wine from apricot jam with a delicate, summer aroma of these fruits. I will share a proven method of how to put wine from apricot jam.

Apricot jam - 1 l;
Water - 1 l;
Sugar - 100 g.

As always, the container must be washed with baking soda and boiled over.
Put the jam into a bottle, fill it with warm water, add sugar and mix well. We cover with gauze or a nylon lid and send to a dark, warm place.
We observe the wine - when all the pulp rises to the top, and the fermentation process is over, we take out the container. On average, the process takes 7 to 14 days. We remove all the pulp, filter our wine a little and add a little more granulated sugar.
We put on a medical glove on the neck of the bottle, with a pre-made small hole in one of her fingers. We tie it with a rope on top.
We leave the bottle in a warm place for about 3 months so that the wine ferments well. Gently filter the drink through several layers of gauze.

How to install a water seal?

An important point is the need to protect the wort from the influence of oxygen, while allowing carbon dioxide to be freely removed from the container.

To do this, you can use a special device - a water stopper, which is installed on the lid of the fermentation tank. As the pressure increases, the accumulated gas exits through the water, which prevents oxygen from entering.

The odor trap will also protect the wine from the ingress of foreign microorganisms from the environment that can spoil the product. You can buy such a device in specialized stores, its price ranges from 100 to 500 rubles.

Homemade water locks can often be found.

The most popular designs are:

A thin glove with a hole made by a needle, worn over the neck of the bottle.
A tube dipped into a jar of water.
Disposable syringe design.

How to make a water seal with your own hands is described in the video:

Raspberry wine made from jam, liquid jam, or preserves

How to make wine from raspberry jam is a very simple technique of my grandfather.

Raspberry jam - 1 l;
Water - 1 l;
Raisins - 110 g.

Prepare the container - wash it thoroughly with baking soda and scald with boiling water.
Put the jam in a bottle, fill it with warm boiled water and add raisins. Mix thoroughly.We cover with a nylon lid or gauze and send to a dark, warm place for 10 days.
After the specified time has elapsed, we take out the bottle and remove the pulp that has floated to the surface. Then we filter the drink through several layers of gauze and pour it back into the container.
On one of the fingers of the medical glove we pierce a small hole and put it on the neck of the container. Tie the neck with a rope over the top of the glove. We put the container in a dark place for 40 days.
When the glove is deflated and the liquid inside becomes transparent, our drink is ready. Pour into bottles very carefully, avoiding sediment getting into them. We close the bottles tightly and send them to a cool place for several months. During this time, the wine will infuse and acquire an unusually bright and rich taste.

I suggest you watch a video recipe for making wine from jam:

That's all, my dear readers. Now you have some easy homemade jam wine recipes. You no longer need to throw away your old stocks of jam, they have found a worthy use. I wish you warm and cozy evenings with a glass of delicious wine!

Manufacturing steps

The prepared container must be rinsed and poured over with boiling water. Otherwise, the bacteria remaining on the surface will actively multiply and spoil the workpiece.
Then add all the necessary ingredients, cover with a clean cloth and take the container to a dark place with a temperature of 20-25 C.
Over the next five days, the contents should be stirred from time to time with a wooden spoon.
After this period, the infusion is filtered and poured into another bottle, also sterilized.
After that, young wine is left for 30-50 days for final fermentation, placed in a warm place.

Homemade wine made from old jam

Every year, thrifty housewives have at least a few jars of last year's jam. I don't want to eat it anymore, since a new one has been prepared, and it is a pity to throw away a natural product, for the preparation of which efforts and funds were spent. I propose the next way out - to make homemade wine from jam. We will consider the recipe and technology further.

I advise you in advance to find a three-liter jar, a nylon lid, gauze and a medical rubber glove (you can install a water seal instead). In this recipe, we will do without yeast, since wine is difficult to get, and ordinary pressed or dry ones are not used in winemaking, turning wine into ordinary mash. The role of yeast will be played by raisins, on the surface of which the necessary fungi live.

Jam from apples, currants, raspberries, strawberries, plums, cherries and other fruit crops is suitable for making homemade wine. But I do not advise mixing different types of jam in one drink: the unique taste of each berry is lost in the mixture. It is best to make several separate portions.

Ingredients:

jam - 1 liter;
water - 1 liter;
unwashed raisins - 100 grams;
sugar - 10-100 grams per liter of water (optional).

The amount of water depends on the sugar content in the jam (natural in the raw materials and added during the cooking process). It is necessary to strive that the sugar content in the wort does not exceed 20%. Dilute harder with water if necessary. If the jam is not sweet initially, you can add more sugar.

Old jam wine recipe

1. Wash a three-liter jar with soda, rinse several times with warm water, then sterilize by pouring in a little boiling water. This will kill the pathogens that can spoil the wine.

2. Transfer the jam to a jar, add water and sugar (if necessary), add unwashed raisins. Stir until smooth. Instead of raisins, you can use any unwashed fresh berries that need to be crushed first.

Some recipes suggest adding a handful of rice to the raisins. But rice does not ferment, it is a useless undertaking.

3.Cover the jar with gauze to protect it from flies, transfer to a warm (18-25 ° C) dark place or cover with a thick cloth. Leave for 5 days, stir once a day with a clean hand or a wooden device. After 8-20 hours, signs of fermentation should appear: hiss, foam and a slight sour smell. This means that everything is going fine.

4. Remove the pulp (floating pulp) from the surface, strain the contents of the jar through cheesecloth folded in several layers. Pour the filtered wort into a clean jar, previously washed with soda and boiling water. The container can be filled to a maximum of 75% of its volume, so that there is room for foam and carbon dioxide, which will appear during fermentation.

5. In one of the fingers of the medical glove, make a hole with a needle, and then put the glove itself on the neck of the can. To keep the structure better and not fly off during fermentation, tie the neck with a rope over the glove.

Fermentation under the glove

An alternative way is to install a water seal. There is no difference between these two options. If you make homemade wines constantly, it is better to build a water seal, it is universal, in other cases a glove will do (a new one every time).

6. Put the jar in a dark, warm place for 30-60 days. Fermentation will end when the inflated glove is completely deflated or the airlock will not bubble for several days. The wine itself should become lighter, and a sediment will appear at the bottom.

Attention! If fermentation does not stop after 50 days from the moment of installation of the water seal, the jam wine must be drained without touching the sediment at the bottom. Then put the fermentation under the water seal again. If this is not done, the drink may taste bitter.

7. Drain the fermented young wine from the sediment. To taste, add sugar if desired for sweetness or vodka (alcohol) to increase the strength (2-15% by volume). Fortified wine made from jam keeps better, but is less aromatic and tastes harsher.

Pour the drink into clean containers, preferably filling up to the neck so that there is no contact with oxygen. Close tightly, transfer to basement or refrigerator. Withstand at least 2-3 months (preferably 5-6). The optimum temperature is 6-16 ° C.

First, once every 20-25 days, then less often when a sediment appears with a layer of 2-5 cm, filter the wine by pouring it into another container. Long exposure to lees can lead to bitterness. The finished drink (sediment no longer appears) can be bottled and sealed with corks.

The strength of the prepared wine is 10-13%. The shelf life when stored in a basement or refrigerator is up to 3 years.

Water trap: characteristics and types

If the wine at home needs to be prepared quickly, you can use the recipe with rice and yeast. Cooking time will take about 15-30 days. The composition of such a mixture will include the following components:

Fresh wine yeast - 20 grams.
Rice - 1 cup (150 grams)
Clean water - 1 liter.
Jam - 1 kilogram.

Wine according to this recipe is prepared much faster. To get a product, you should do the following:

Cooled boiled water is poured into a sterilized container. Then the rest of the ingredients specified in the recipe are added. If there is no rice, then you can use millet. However, the result will be slightly different.
All components are well mixed, and then the container is closed with a medical glove with a hole.
Place the workpiece in a dark place with a temperature of 18-25 degrees.
It is necessary to monitor the fermentation process. After the precipitate has formed, it is worth draining the liquid. This should be done carefully so that no sediment gets into the bottle.
The finished drink is bottled and placed horizontally in the refrigerator for 4 days.

After this period, the drink can be tasted.

To make wine from jam, a water seal is required, which:

removes carbon dioxide released during fermentation,
does not let oxygen into the container,
works as a pointer to switch to a further phase of the process.

The shutter is bought at a department store or made on its own. Three types of water locks are used: from a rubber glove, industrial production, homemade from a tube and a can.

Such a water seal is efficient and cheap. It looks like a simple lid, but in the middle there is a small depression that is filled with water. Carbon dioxide passes through the water, if there are no bubbles in the water, then the fermentation process is over. A water seal of this design is used many times.

For manufacturing, you need a lid with a hole, into which a plastic or rubber hose is inserted, and a jar of water. One end of the hoses is lowered into the water, and the other, 4-5 cm, is passed through the wort. If the gas stops bubbling in the water, then fermentation has stopped. The main thing is to make a tight connection between the lid and the hoses. The holes around the tube are sealed with plasticine or modeling mass.

If the ingredients have been prepared, then you might think about how to make homemade wine from fermented jam.

They choose jams or confitures, from which they make homemade wine, without mold. This is the one and only strict rule, or you will not get a product with quality properties at the end. Wine is prepared on jams from various varieties of fruits and berries, since such a mixture will add an extraordinary taste and aroma to homemade wine from fermented jam.

The wine preparation method is simple and consists of eight steps:

One glass of sugar per six liters of solution is added to a solution of confiture and lukewarm boiled water of the same volume and lukewarm boiled water (proportion one to one) and mix thoroughly.
Add two handfuls (200-250 grams) of unwashed raisins or grapes to the mixture. The characteristic wine yeast on the skins of the berries includes natural fermentation, which also leads to jam.

The container with the solution is placed in a darkened and warm corner.
When the mixture floats up, the thick is carefully separated with the mash, which is then filtered into a bottle or jar. A typical recipe for homemade wine made from fermented jam involves adding an identical amount of sugar to the mash at this stage of production.
A water seal is put on the neck of the bottle.
Fermentation lasts at a temperature of plus 25-27 degrees and stops when the release of carbon dioxide bubbles is complete.
Trying not to stir up the thick, the wine is carefully poured into bottles using thin hoses. For greater purification, a filter is used.
The bottles are capped and stored in a cool and dark ripening room for 60 days.

DETAILS: Cultivation of the land in the greenhouse with copper sulfate

Recipe:

For 3 kg of berries, 3 liters of water and 3 kg of sugar are taken
Dissolve granulated sugar in water and heat to a boil. Chill the syrup
Mash the berries and pour over the syrup. Leave for 7 days on the window
Pour into a bottle through a layer of cheesecloth and put on a glove
When the glove is inflated, cover the mixture with a lid and set it in the cold for 60-80 days.

The above components should be mixed in the correct ratio. An enamel bowl or saucepan is suitable for this, you can use a blender.
Pour the resulting substance into a glass container: a bottle or a balloon. A third of the container must be left empty, right? the wine rises.
Wear a perforated rubber glove on the neck of the bottle or can. Or make a special outlet for gases and possible foam, directing it into a separate container with water.
The degree of readiness of fermented wine is easily checked: the highest peak occurs with a strong gurgle of water or a glove puffing. When it falls off, or the bubbles no longer come out of the outlet, you can proceed to a new stage.
Further, the opinions of winemakers diverge.Some, having filtered the resulting liquid, languish in a closed bottle in dark and cool conditions, then take it out after a week. The transparent top layer is poured through a tube, without disturbing the sediment, and corked into bottles. And some put half a glass of sugar in the filtered liquid and keep it in a dark, but already warm place in a clean glass container. Typically, this process lasts 2-3 months, followed by bottling and capping. The second method allows you to make the wine stronger and more refined.

Homemade jam wine according to simple recipes

In every house there are old fruit and berry preparations in the bins. In order not to throw them away, thrifty housewives make wine from jam at home. There are a large number of quick cooking recipes, so everyone can choose the cooking method they like best. But in order for a homemade drink to retain its taste for many years, you need to know the general principles of preparation and heed the advice of winemakers.

A few storage tips

To make your homemade wine tasty and retain its taste for a long time, you should adhere to a number of rules:

Store wine in dark glass containers, preferably in bottles.
The optimum temperature for storage is 10–12 C and without lighting, direct sunlight is completely excluded.
Bottles are capped and stored horizontally. This prevents the cork from drying out and preventing air from entering the bottle.
In a room with wine, a stable temperature should be maintained, its fluctuations are unacceptable. Bottles should not be rearranged, it is better not to move at all, and even more so not to store in a room where there is vibration.

Cooking principles

To make wine from jam at home, candied billets from raspberries, strawberries, plums, apples, currants are suitable. To obtain an unforgettable taste, color and aroma, different types of jam cannot be mixed.

General principles:

Water, jam and sugar are used to make homemade wine.
Instead of wine yeast, you can use raisins or rice. They contain fructose and the fermentation process is more rapid.
Wine is made only in glass bottles, as during preparation alcohol enters into a chemical reaction with plastic and after consumption can cause health problems.
For the discharge of gases, you need to use a water seal or a rubber glove.

You can make wine from fermented jam, the main thing is that there is no mold on the surface. Mushroom spores give the wine an unpleasant aftertaste and can cause irreparable harm to the body.

Preparation of the constituent components

Before making wine from fermented jam at home, prepare a tank for fermentation (fermentation). The size of the container is determined by the amount of the processed product. Presumably, one liter of jam will need the same amount of water. The container retains space for the release of foam and carbon dioxide.

Home-made wine from fermented jam is poured into glass bottles or wooden barrels. The wine is corked with cork stoppers, with which the drink "breathes" and infuses wonderfully. Homemade wine is stored in a darkened room, and the finished wine is poured into a dark glass bottle.

Homemade jam wine: 7 easy recipes for everyone

Every year, every thrifty housewife may have old stocks of uneaten sweet preparations, namely jam. You don't need to worry and think about where to put it, because it can ferment and you will have to throw it away. Below are simple recipes for homemade wine made from jam, thanks to which there is an opportunity to usefully process the remaining natural products.

Need to know

Homemade wine is a drink with a sweet and sour taste and a strength of 10-14%. To increase the strength, you can additionally add alcohol, but such a drink will no longer be considered wine.

It is necessary to responsibly select and prepare the container. It is desirable that it be made of glass or non-oxidizing materials (enamel or stainless steel). It is also not recommended to cook wine in plastic containers, because this material, in reaction with alcohols, can spoil the taste of the finished product.

Sterility of containers is a prerequisite at all stages. Everything is carefully cleaned with soda and steam sterilized.

A sweet preparation, even fermented, from any berry can be used. The main thing is that there is no mold. Such a product is not suitable for making a wine drink.

Jam wine

All ingredients are mixed only with wood items. Contact of wine with metal is unacceptable.

In order not to affect the safety of the finished wine, it is better not to add granulated sugar when bottling. If necessary, add sweetness to the finished drink, add sugar immediately before use.

The yeast used for baking is not desirable for making wine. You need a special yeast called wine yeast. They are able to convert sugar into alcohol, as well as preserve the uniqueness of the aroma and taste of the drink. They can be bought ready-made. They are called cultural. Or make your own wild yeast.

Features of making wine

The result of cooking will be a sweet and sour drink with a strength of 10-14%. If necessary, you can fill it with vodka or alcohol and increase the value, but then it will no longer be wine. Even without additional fastening, the wine is not the weakest.

In order not to spoil the taste of the drink, it is necessary to take a responsible approach to the selection and preparation of containers. Glass containers are ideal. If you cannot use glass throughout the entire process, then you need to choose dishes made of non-oxidized material (enameled, stainless). It is also undesirable to use plastic, as it reacts with alcohols and spoils the taste of the drink.

All containers used in the preparation process must be sterile. To do this, it is recommended to thoroughly clean everything with baking soda and then steam sterilize. It is necessary to use sterile containers at all stages of preparation, both during primary fermentation and when pouring a drink.

As for the jam, you can use any last year's jam that has already lost its taste and aroma. If the preparation has already fermented, then this will not be an obstacle to making wine from jam at home, the simple recipe described below allows you to use such raw materials. But if there is mold in the jar, then such a sweetness must be thrown away immediately, it is by no means suitable for winemaking.

Wine from jam at home, recipes

Today there are several options for making a drink from jam. While professionals advise against adding yeast and speeding up the process, impatient home winemakers do this. Therefore, two cooking technologies will be considered. The first, classical, without the use of yeast, but rather long. The second is fast, but with the use of non-recommended ingredients.

Traditional way of cooking

This method is suitable for those who are ready to wait a long period of time in order to end up with a high-quality tasty drink that can be stored for several years after production. The strength of the wine according to this recipe is 10-13 degrees. The drink itself turns out to be sweet, with a slight sourness and a pronounced taste and aroma of berries or fruits (depending on the raw material).

Ingredients:

jam - a liter jar;
water - 1 liter;
raisins - 100 gr.

Pre-boil water and cool. If the jam is sour, then it is permissible to add sugar to make the drink more sweet. It is better not to mix different types of jam, but if there is a need for this, it is better to combine sweet and sour preparations, for example, currants and raspberries.

Wine made from jam at home, despite a simple recipe, requires a responsible approach, otherwise you can simply ruin the drink. Raisins can be replaced with grapes, a prerequisite - neither one nor the other can be washed. These berries are needed to activate the fermentation process due to wild yeast on the surface of their rind. Fresh berries must be crushed before use.

Required products and tools

To make homemade wine from sour jam, you don't need a lot of ingredients. You will need an old or sour sweet treat. You need to take a blank from one type of berries or fruits. This is the only way to get a rich aroma and taste. When used with sweet and sour berries, they will complement each other.

Instead of yeast, raisins are used: the missing delicacy and yeast will give mash. If yeast is indicated in the cooking recipe, then you need to take only wine. It's hard to find them in stores, but still real.

During the preparation process, you will need glass bottles. They can be 3 or 5 liters in volume. They need to be filled in no more than 4/5 parts, and 2/3 of the total volume is considered the ideal filling option. The remaining space must be left for the fermentation process. A special water seal is required.

It will need a plastic cover, a needle with a dropper tube, and a container filled with water. The needle is inserted into the lid, and the end of the tube is lowered into the water. This design is called "hydrolyser". If you cannot make such a device, then you can replace it with a medical glove. Such devices must be used so that air does not enter the container with the wort.

And you will also need such devices:

The tube is medium in size.
Clean bottles with cork stoppers.
Colander.
Gauze.

Glass containers must be sterile. Thanks to this, you will get the original aroma of the drink and a pure taste without impurities.