Fresh wine from last year's jam
By the beginning of the new summer season, jars of last year's jam often remain on the shelves of the refrigerator. Do not rush to get rid of it, because you can make wine from jam that has already lost its taste and aroma. Instead of tasteless sweetness, you get a complete product - a pleasant homemade wine that will warm and delight your household. Let's share a simple recipe for homemade wine from jam.
Related article: homemade grape wine recipe!
Simple traditional way of making wine
- a jar with a capacity of 3 liters;
- a piece of gauze for filtering and a funnel;
- a glove bought at a pharmacy or a water seal;
Jam wine jars should be sterilized with the utmost care. Wash them with baking soda, then fill them with boiling water or use another method convenient for you.
Ingredients:
- 1 liter of old jam;
- 1 liter of boiled chilled water;
- 10 - 150 g of raisins or fresh grape berries;
It is possible to add sugar if the jam is sour. When, on the contrary, oversweetened, you need to add water. Experts have determined that the optimal sugar content in the wort should not exceed 20%.
Raisins or grapes are taken only unwashed! Otherwise, the yeast fungi that live on their surface will disappear. Do not use raisins in sachets prepared for immediate use.
This recipe for homemade wine made from jam does not involve the use of dry yeast, with it you will get a completely different drink. The fermenting element in our guide is raisins or grapes.
Cooking technology
The process of making wine from jam can be divided into two main stages. while the first includes primary fermentation, and the second includes filtering the drink and settling it to obtain strength and transparency.
Stage 1
Fill a three-liter jar or bottle with jam, water and berries (raisins or fresh), stir until smooth. Crush fresh berries. Cover the jar with gauze and put in a dark and warm (not lower than 20 - 25 degrees) place. If you cannot reliably protect from light, wrap the jar with a thick cloth.
You can use last year's homemade preparations from any berries and fruits, it is advisable not to mix them so that the wine has a certain taste.
Keep for five days, stirring daily with a wooden spoon with a long handle. If after 20 hours or earlier signs of fermentation appeared: (sour smell, foam, hissing), then the process making wine from the old jam goes fine.
After five days, it's time to intervene: separate the floating pulp (dense, undissolved particles), filter the liquid through cheesecloth folded in several layers and pour into a clean jar, also thoroughly sterilized. Make sure that at least 25% of the volume remains free in the jar, this space is necessary for the foam and carbon dioxide formed during fermentation.
Put a rubber glove tightly on the neck of the can, after making a puncture in one of her fingers. If the household has a water trap, use it to make wine from jam at home.
To avoid damaging the tightness of the contents of the jar, tie the neck tightly over the glove.
What if the glove does not inflate within 4 days? Check if the necessary conditions have been met: the temperature in the room where the drink is ripening, the tight closing of the can.It may be safer to seal the rubber and glass joints with dough.
Stage 2
We leave the jar alone for a long time: from 30 to 60 days, again in warm and dark, we monitor the condition of the rubber glove. When it finally wilts (or, accordingly, the airlock “calms down”), fermentation is over. The drink brightened, a sediment fell to the bottom.
Gently drain the resulting wine without affecting the sediment; for this it is better to use a flexible tube from the set to a medical dropper. If it tastes sour, add a little sugar. Now you can pour the liquid into clean bottles, seal tightly and put it in the refrigerator. As a result, we get the strength of the drink from 10 to 13 degrees.
You can pour it into glasses after 2 - 3 months. If a sediment appears during ripening, the wine should be poured back into a new container. The sediment can give a bitter taste. Such wine will retain its quality for 2 - 3 years if stored in the cold.
The above method is also suitable if the jam is fermented. We repeat all the same operations with the soured mass, we keep the same proportions for boiled water and raisins. The only difference is that 1 glass of sugar is added. At the end of the fermentation process, the drink is also given time to ripen in the refrigerator. But practice shows that it will take a little longer to keep it in a cool place, at least 3 months.
How to quickly make wine from jam at home
For the impatient, here's a "palliative" recipe for wine from jam. For 1 liter of the old product, 2 times more water is taken: 2 - 2, 3 liters, a handful of raisins. But the decisive factor is the addition of 10 g dry yeast.
Cooking technology:
- Combine water with jam and bring to a boil. This mixture should be very sweet.
- The cooled liquid must be filtered by filtering through cheesecloth, poured into a large bottle.
- Dissolve the yeast in a small volume of the resulting mixture and keep warm for 20 minutes. Then add them to the main volume, stir thoroughly. The bottle should be filled approximately to the "shoulder" level, not to the eyeballs.
- Now you need a water seal with a hose dipped in a water bottle. We put this device where it is dark and warm (at least 25 degrees).
After 2 - 3 days, fermentation continues, the movement of carbon dioxide bubbles can be observed. And after a week, the wine can already be tasted, it should be sweet and sour and a little carbonated. It remains to get rid of the sediment - pour into clean bottles, adding a few raisins to each, and send to the refrigerator. Just one or two days. Then you can help yourself. Minus one - the wine prepared in this way will not retain its qualities for a long time.
Read also the article: rhubarb compote recipe!