Wine from jam cooked at home

Every self-respecting mistress cooks various jams for the winter each year. And it often happens that family members do not have time to "destroy" the stock of this product. Jam, which lay for a year, two or more, is candied and acquires a wine taste. It can, of course, be boiled with sugar. But you can also make homemade wine from jam, the recipe of which is quite simple.

For the preparation of such a drink you will only need old jam, boiled, preferably spring water and sugar. Tableware is best to take a glass and spacious, so that there is a stock of volume for fermentation. Jam is poured with water in equal proportions and sugar is added to it. A portion of sugar is small, based on half a cup of three liters of the mixture. Then the container is closed with a cap nylon and placed in a dark room, in which the room temperature is constantly maintained.

Now we must wait until this mixture is fermented. As a result of this process, all the mash should go up. The mixture must be filtered and the mash removed. In the remaining liquid is added a little more sugar, and it is left alone for three months. During this time, the wine from the jam will have time to throw out and stand. Then it must be drained carefully through the tube, so that the sediment on the bottom does not stir. To this sediment you can add water, sugar and restart the whole process. The finished drink should be bottled and stored in a cool place. It turns out pleasant to the taste, fragrant and strong enough even without the addition of vodka.

Here, however, there may be a problem. Wine from jam can turn into vinegar. This happens when there is little sugar in the starter or the temperature in the room is too high. Therefore, you need to look after him, periodically try it for taste and smell.

There is another similar recipe for making wine from jam. For him, a large twenty-liter bottle is taken. It is laid to five liters of fermented jam and poured boiled water. You can add a little sugar. And in the berry season in this yeast you can throw sour berries, even with light mildew, and all kinds of cakes. This must be thoroughly mixed with a wooden stick. The berries will start to float up and wander. From time to time, the mixture should be lightly stirred. The whole process will take about three months. When all the berries are at the bottom, the wine will be ready. It should also be drained through a tube, so as not to stir up the sediment.

There are other options that allow you to make wine from jam. The recipe allows you to use old jam from plums, blackberries, apricots, peaches or raspberries. From these berries you get a good drink. The main thing is that there should be no mold on the jam, otherwise it will not work. First you need to prepare a container. Three-liter bottles should be thoroughly washed with soda and boiling water. In one such bottle one liter of jam is poured, a liter of boiled water and 50 grams of unwashed raisins are added. Everything should be well mixed and taste. If the mixture is not sweet enough, then you can add sugar or honey.

The air cork is made of cotton wool and gauze. A cotton loaf with a diameter slightly larger than the diameter of the hole in the bottle, wrapped in two layers of gauze and inserted into the neck. The cork should sit tightly, without gaps. Now the bottles are placed in a place protected from sunlight. The must must be completely thrown out. This process will take up to two weeks. As a result of fermentation, all the mash should go up. Then the must must be filtered and poured into a newly washed container. The bottle closes with a finished plastic lid for wine or a conventional rubber glove. Now the days for forty this design should be placed in a dark place. When the fermentation begins, the glove will be filled with gas. And when the fermentation process is over, the glove will simply drop. This will serve as a signal that the wine from the jam is ready. It must be carefully filtered so as not to disturb the sediment, and pour into bottles. They should lie in a dark and cool place for a couple of months, so that the wine can stand it a little. Get a fairly strong and fragrant home-made drink.