Wine made from jam made with yeast. Homemade jam wine: recipes

To make homemade wine from jam, choosing a recipe is easy. It will perfectly complement the festive table and give everyone present an unforgettable taste and aroma. If everything is done correctly, you will get a tart and pleasant drink, reminiscent of the sun and summer.

1

It often happens that during the summer preparation period more jam is prepared than necessary. Over the winter it is impossible to eat it, and the jars remain collecting dust in the pantry for an indefinite amount of time. If the jam has been left closed for several years, the mass in the jar becomes sugared and in most cases is then thrown away.

But you shouldn’t rush and throw in the trash a product that can still be put into use. Of course, you shouldn’t eat it like regular jam, but you can make delicious homemade wine from it. To do this, you just need to find a suitable recipe. It is worth mentioning that you can make wine from a candied mass, but if mold appears on its surface under the lid, such jam will no longer be suitable for wine.

To make homemade wine from jam, you will need to stock up on sugar, boiled water, and you will also need a suitable container. Its dimensions should be such that after the start of the reaction, when the wine has already fermented, there is enough space inside for the contents. The dishes should be washed with the addition of soda, after which they should be doused with boiling water.

Homemade jam wine

We dilute the wine with water, the amount of both should be the same. Sugar should be added as follows: for 3 liters of a mixture of water and jam - half a glass of sand. Then the container must be closed and placed in a warm, dark place so that no one touches it. When the pulp separates from the contents and rises to the top, strain the mixture through cheesecloth.

Pour the strained, purified liquid into a well-washed container. Add another half a glass of sugar to it. Then the container is closed again and placed in its original place, where it will have to stand for several weeks - 3 months is considered the optimal period. At the end of this period, the wine is poured into prepared bottles, washed with a soda solution and scalded from the inside with boiling water. For transfusion, you can use a thin rubber tube. The key to this process is to be careful to leave the sediment intact. Then the bottles of wine are sent for storage or used for their intended purpose.

Any housewife who, in principle, welcomes stocking up for the winter, usually has several varieties of canned berries or fruits in her assortment. Therefore, when looking for a suitable recipe, it is appropriate to keep different options for yourself.

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2

The recipe for a raspberry drink requires preparing the following ingredients:

• 1 liter of raspberry jam;
• 2.5 liters of water, pre-boiled and cooled;
• 150 g raisins.

Raspberry drink recipe

Pour water into a saucepan and heat slightly. Pour the jam into warm water and fold in the raisins without rinsing them. Pour the liquid obtained after stirring into the bottle so that the mixture takes up no more than 2/3 of the volume in the container. Now put a rubber glove on the neck of the bottle - it is best to purchase a simple medical one at the pharmacy. The dishes are then placed in a dark place to ferment for about a month. After this, the resulting homemade wine must be strained, poured into a clean container, closed tightly and left for about another 3-4 days. During this time, the wine should separate from the sediment. Pour the resulting liquid into smaller bottles, being careful not to let sediment from the larger bottle get into them.

A properly prepared drink will be aromatic and tasty, with distinct notes of ripe berries and the taste of summer.

3

A wine drink made from strawberry jam will be delicate and beautiful in appearance. The ingredients are the same as in the previous case, only the jam is not raspberry, but strawberry.

Wine drink made from strawberry jam

Start by soaking the raisins in a little water. Mix the jam with the remaining water, then prepare a container for infusion and combine all the ingredients in it. The container should be such that a third of the volume in it remains free. Cover the neck of the bottle with a sterile medical glove, then place everything in a quiet place and wait for the rubber cap to fall to one side. This means fermentation is over. Strain the wine into a new container and keep it in it for another 3 days. Then pour into small bottles and store.

4

Homemade apple wine made from jam will be aromatic and light, with a sweet and sour taste. To prepare it, the ingredients needed are:

• a liter of jam from any apples;
• fresh yeast - 200 g;
• a glass of unwashed rice;
• boiled and cooled water - 2 liters.

Prepare the container, wash it and dry it. Pour the apple jam into it and pour in the rice. Dissolve the yeast in a small amount of water and pour it in. Stir everything, warm the water slightly and pour in enough to fill ¾ of the container. Stir again. Put a medical glove on the neck of the container and pierce one of its fingers with a needle. Place the container in a warm, dark place to infuse.

Infusing homemade apple wine

In the future, preparing the drink will consist of carefully monitoring the fermentation process. We determine readiness by the fact that the liquid becomes transparent and the sediment goes to the bottom of the jar. It is necessary to drain the liquid as carefully as possible; it is better to use a rubber tube.

Try the resulting wine. If you find it a little sour, you can add sugar, calculating 20 g per liter of liquid. Then mix everything well and leave to infuse for another 3-4 days. After this, the drink can be considered ready.

5

The recipe for making a wine drink from currant jam results in a finished product with a beautiful color, wonderful aroma and content of a considerable amount of useful substances. To prepare it, stock up on a liter of currant jam - any jam will do: red, white, black or assorted jam. Also prepare grapes - 200 g, a glass of rice, 2 liters of water.

Currant jam for wine drink

Boil and cool the water. Rinse thoroughly the container in which you will infuse the wine; you can sterilize it in the oven. Place jam, grapes, and unwashed rice inside. Fill everything with boiled warm water. After mixing the ingredients, tie a rubber glove around the neck of the container and place everything in a quiet, warm place for 3 weeks. It is highly desirable that wine fermentation occurs in a room deprived of light.

The process is considered complete when the liquid becomes clear and the glove falls off. Now quickly, trying not to disturb the sediment at the bottom of the container, pour the resulting drink into clean bottles.

6

To get a delicious cherry drink, prepare the following products:

• 1 liter of cherry jam;
• 1 liter of warm boiled water;
• 100 g raisins.

Rinse the fermentation container with soda solution and dry. Mix water with jam, add raisins without rinsing, stir and close with a lid. Now you need to keep this container in a dark place for about 10 days.

Cherry jam with water

When the pulp comes to the surface, you need to remove it and strain the wine preparation through gauze folded in several layers. Pour this liquid into another jar. Tie a glove around its throat - this must be done so that the liquid reaches readiness. You won't be able to get results quickly - it will take about 40 days. You will know that the wine has “arrived” when the inflated glove slowly begins to go limp. The finished drink looks quite beautiful and is almost completely transparent.

Pour the resulting storage liquid into smaller bottles and seal each one. Some people drink the wine immediately after this, but it is better to keep it in a dark place for another 8-9 weeks. When the agonizing wait is over, you will receive a wonderful drink with a slight cherry scent.

7

You can try making homemade wine from fermented jam or candied mass. For a liter jar of candied jam, take 120 g of raisins and a liter of boiled water.

Place the contents of the jar in a three-liter container and add warm water. Add raisins and stir everything. Close with a stopper and place to infuse for 10 days in a dark room. After this period, strain the contents into another container, put a glove on your throat and remove it again to infuse, as in the previous options. In about a month and a half, everything will be ready to be poured into small bottles. They are tightly sealed and put away in the dark for a couple of months until fully prepared.

Wine infusion container

Fermented jam is used like this. Mix in a bowl one and a half liters of jam and the same amount of water, half a glass of sugar, 50 g of raisins. If the volume of the dishes is small, reduce the volume of the bookmark - a five-liter jar is needed for the specified amount. We put a rubber glove on top and make a puncture on it with a needle.

Keep the fermentation mixture in a suitable room for 2 weeks, then open, strain and add another half a glass of sugar. The wine is not ready yet - pour it into another bottle and leave it in a quiet place for another 3 months. The drink is then poured into smaller bottles, being careful not to allow any sediment to get in there.

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Every year, thrifty housewives have a few jars of last year’s jam left over. I don’t want to eat it anymore, since a new one has been prepared, and it’s a pity to throw it away, because it’s a natural product, the preparation of which took effort and money. I suggest the next solution is to make wine from old jam at home. The recipe for such a drink and the technology for its preparation are described below.

Ingredients:

• jam - 1 l;

• water - 1 l;

• raisins - 110 g.

In this recipe we will not use yeast, since wine yeast is difficult to obtain, and ordinary pressed yeast greatly affects the taste for the worse. The role of yeast will be played by raisins.

To make homemade wine, you can use jam from apples, currants, raspberries, strawberries, plums and other fruit crops. The only thing I don't recommend doing is mixing different types of jam, because then you will lose the unique berry flavor inherent in each berry.

If your jam is not very sweet, and you like dessert wines, then before fermentation you can add sugar syrup to the wort, made in the following proportions: 250 g of sugar per 0.5 liter of water.

Recipe for wine from old jam

1. Wash a three-liter jar with soda, rinse several times with warm water, and then sterilize it by pouring a little boiling water. This way we will get rid of microbes harmful to winemaking.

2. Boil water (1 liter) and let it cool to room temperature.

3. Transfer the jam to a jar, add water and sugar syrup (optional). Then add unwashed raisins. Bacteria that promote fermentation live on its surface; it is very important not to wash them off.

In some recipes for homemade jam wine, the authors recommend adding another handful of rice to the raisins. But I'm not sure that rice will promote fermentation. It is much better to prepare the right starter for wine from raisins, raspberries or strawberries, and then simply pour it into the wort. This versatile starter has never let me down.

4. Mix all ingredients thoroughly and tightly close the jar with a nylon lid. In this state, the wort should be kept for 10 days in a warm place.

5. Remove the lid, remove the pulp from the surface and strain the contents of the jar through gauze folded in several layers. Pour the purified wort into a clean jar, previously washed with soda and boiling water.

6. Make a hole in one of the fingers of the medical glove, and then put the glove itself on the neck of the jar. In order for the structure to hold better and not fall off during fermentation, you should tie the neck of the jar with a rope over the glove.

An alternative way is to install a water seal; we discussed its design in detail when preparing apple wine. There is no significant difference between these options. If you make homemade wines all the time, then it is better to build a water seal, since it is universal; in all other cases, a glove (a new one each time) will do.

7. Place the jar in a dark place for 40 days. Fermentation will end when the inflated glove is completely deflated or the water seal does not release bubbles for several days. The wine itself should become transparent.

8. Pour the wine into bottles, making sure that the sediment at the bottom does not get into the poured drink. At the final stage, the bottles should be moved to the basement and kept in a horizontal position for at least 2 months.

P.S. The recipe I proposed is not the simplest and requires a significant amount of time, but it allows you to get a high-quality natural drink with an alcohol strength of 10–13%.

Every year, thrifty housewives have at least a few jars of last year's jam left over. I don’t want to eat it anymore, since a new one has been prepared, and it’s a pity to throw away a natural product, the preparation of which took effort and money.

I suggest the next solution is to make homemade wine from jam. We will consider the recipe and technology further.

I advise you to find in advance 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 yeast is difficult to get, and ordinary pressed or dry yeast is not used in winemaking, turning the wine into an ordinary mash. The role of yeast will be played by raisins, on the surface of which the necessary fungi live.

For making homemade wine Suitable jam from apples, currants, raspberries, strawberries, plums, cherries and other fruit crops. But I do not recommend mixing different types of jam in one drink: the unique taste of each berry is lost in the mixture. It's better to make several separate servings.

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 material and added during the cooking process). We must strive to ensure that the sugar content in the wort does not exceed 20%. If necessary, dilute with more water. If the jam is not initially sweet, you can add more sugar.

Recipe for wine from old jam

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

3. Cover the jar with gauze to protect against 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 tool. After 8-20 hours, signs of fermentation should appear: hissing, foam and a slight sour smell. This means that everything is going fine.

4. Remove the pulp (floated pulp) from the surface, strain the contents of the jar through gauze 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 the volume, so that there is room for foam and carbon dioxide that will appear during fermentation.

5. Make a hole in one of the fingers of the medical glove with a needle, and then put the glove itself on the neck of the jar. To ensure that the structure holds better and does not fall off during fermentation, tie the neck with a rope over the glove.

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

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

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

7 . Drain the fermented young wine from the sediment. To taste, if desired, add sugar for sweetness or vodka (alcohol) to increase the strength (2-15% of volume). Fortified wine made from jam stores better, but is not as aromatic and has a harsher taste.

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

First, once every 20-25 days, then less often when sediment appears in a layer of 2-5 cm, filter the wine by pouring it into another container. Sitting on lees for a long time can lead to bitterness. The finished drink (the sediment no longer appears) can be poured into bottles and hermetically sealed with corks.

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

Almost everyone who has their own garden or vegetable garden makes home preparations for the winter. These are mainly pickles and jams made from all kinds of vegetables and berries. They are prepared in large quantities and are not always eaten until next summer. And jam tends to become sugary and ferment, losing its appetizing quality. In this case, it’s a pity to waste your reserves and you have to figure out how to use them.

A great way out is to make wine from jam. It can be cherry, strawberry, apple, currant and any other. All the preparations remaining after the winter will be used. Jam is an excellent raw material for wine. It already contains an important ingredient for fermentation - sugar. Due to this, the resulting wine will not have a sour taste, and preparation will proceed faster than from simple raw materials.

If your preparations have fermented, then do not rush to get upset and throw them away, since making wine from fermented jam is much easier and faster than from fresh one. This only requires a couple of additional ingredients. You can use any old jams and preserves from fruits and berries. The main thing is not to mix several types, but to cook from only one.

How to make wine from jam? To prepare one liter of raw materials, you will additionally need granulated sugar, raisins and warm water. To do this, it is pre-boiled and cooled to 30 - 40 degrees. In addition, you will need a large jar, about five liters, for infusion. The container is pre-prepared: cleaned and sterilized with boiling water. 3 - 4 tablespoons of granulated sugar and one raisin are added to the sour dough. The mixture is poured with warm water, closed with a prepared water seal or a glove with a hole in the finger and put into a warm, dark room. From this moment you can consider that homemade wine has been delivered.

How quickly it will be ready is determined by the degree of fermentation of the raw materials, but generally the aging takes at least two weeks. After this, the resulting drink is poured into a prepared sterilized container and mixed with two tablespoons of sugar. This mixture is sealed and matured for three months. The finished jam wine is carefully removed from the berry or fruit sediment. You can filter the drink through a sieve or use a tube to drain the liquid. The resulting wine can be stored for no more than three years in a cool place.

With yeast

Since you can make wine from old jam with yeast much faster than without it, this recipe is extremely popular. With the addition of this ingredient, the wort ferments much more actively and the wine is ready for consumption within a month and a half. Homemade wine made from jam with yeast is stronger, especially if you use one liter of wort to require the same amount of pure water, 20 grams of yeast and 200 grams of rice. Mix all the ingredients in a prepared sterilized container and place in a warm, dark place to ripen. The neck of the vessel is closed with a water seal or a medical glove. The wine ferments until gas formation is complete for about three weeks.

When the glove falls off or bubbles stop appearing, you need to separate the wine from the sediment, pour it into a container in which it will be stored and put it in a cool place. At this stage, the drink is immediately ready for consumption. But to obtain a more pleasant and rich taste, you need to keep it in the cold for another three weeks to one month.

Without yeast

Making wine from jam at home opens up scope for imagination. The choice of recipe depends on what kind of preparation is currently available, on the additional ingredients and the duration of production. You can make wine from jam without yeast. This process takes longer, but the finished drink is more tasty and rich.

In order to supply the wine, containers are prepared in advance. It must be washed and thoroughly sterilized. Jam with warm boiled water is poured into it in a 1:1 ratio and a handful of raisins or other fresh berries are poured in. They are not washed so as not to lose the natural yeast found on the peel. Fresh berries need to be crushed and mixed until smooth and thick. The mixture is covered with gauze and put in a dark, warm place for five days until pulp forms and fermentation starts. During this time, the liquid must be thoroughly mixed daily.

After the time has passed, you need to separate the solid part that has floated to the surface. To do this, the liquid is filtered through gauze or a sieve and poured into a new sterilized jar. It should not be filled to the brim. A fifth of the volume remains empty to allow the formation of foam and gas during the fermentation process. The neck is closed with a water seal and the container is left for further aging under the same environmental conditions for 2 - 3 months. An indicator of the completion of fermentation will be: cessation of gas formation, precipitation and clarification of the liquid.

Now the finished wine must be carefully removed from the sediment using a rubber tube. The finished product is poured into containers for storage. If the wine is sour, then additional sugar syrup is added until sweet. The spilled drink ripens in a cool place for another 2 – 3 months. The result is a dessert wine made from jam, with a strength of 9 to 13 degrees.

Drink recipes from preparations

It is impossible to obtain a product similar to what is on store shelves. But you can make excellent wine at home from jam. The simple recipe and availability of ingredients make this technology very popular. By choosing this method, you kill two birds with one stone: the preparations are not wasted, and you get a delicious alcoholic drink.

Jam wine can be prepared from only one piece, or fresh fruits and berries can be added to adjust the taste. It is not recommended to mix several types of jams, as you can lose the quality of the drink. The wine base is best made from strawberry, currant or raspberry jam. These drinks are the most delicious. Cherry jam wine perfectly retains the aroma of this berry. Apple is very light and fresh, while plum or blueberry is very rich and bright. Everyone decides for themselves which basis to choose. The main thing is to follow all the preparation technologies and then the resulting jam wine will delight you with its pleasant taste and good quality.

From raspberry jam

Homemade wine from raspberry jam, the recipe of which additionally includes only water and raisins, is prepared using standard technology and does not have any new features. In order to make something new, you will need additional ingredients:

• Raspberry jam – 1.5 kilograms.
• Fresh raspberries – 1 kilogram.
• Warm water – 5 liters.
• Sugar syrup - to taste.
• Wine sourdough.
• Ten liter container.

All ingredients except sugar syrup are mixed in a prepared, cleaned container. The temperature of the added water should be such that the resulting wort is at least 25 degrees. Fresh berries are crushed a little and mixed with the total mass. The entire mixture is placed in a dark, warm place and covered with gauze or cloth to prevent dust and dirt. The wort must be constantly stirred. A long wooden spoon is used for this.

After the start of fermentation, after about 5-7 days of infusion, the wort is poured into another clean container and tightly sealed with a water seal. In this form, the wort is kept until fermentation is complete. This process can take from two to three and a half months.

After gas formation is complete, the drink is poured into another container, removing the sediment, in which it will be clarified. To do this, use a rubber tube or simply carefully pour without the bottom grounds. The wine is aged in a new container for 3–4 days. As soon as the drink is completely clarified, prepared sugar syrup is added to it until the desired sweetness is obtained. The finished wine is tightly corked and stored in a cool place until fully matured. This process takes another couple of months, after which the drink is ready for tasting. This wine made from raspberry jam turns out to be more rich and tasty in comparison with the classic recipe.

From strawberry jam

Classically, the recipe for homemade wine from strawberry jam is also based on raisins. But to obtain a more aromatic and sweet dessert drink, technology with the addition of fresh berries is used. For preparation you will need:

• Strawberry jam – 1 liter.
• Water – 1 liter.
• Fresh strawberries – 2 kilograms.
• Sourdough – 30 grams.
• Granulated sugar – 400 grams.

For cooking, you can use not only fresh berries, but also frozen preparations. They need to be thoroughly crushed and combined with water and jam. For this, water is first boiled and cooled to a temperature of 30 - 40 degrees, and the mixing container is sterilized with boiling water or in the oven.

Sourdough is added to the mixture and the jar is placed in a warm place, away from direct sunlight. The wort is infused until the first signs of fermentation appear. On average, this process takes about five days. During this time, the wort must be stirred periodically. As soon as gas formation begins, the liquid is poured into a larger container and sealed with a water seal. In this state, the wort ferments until the end of the process for approximately 2 - 3 months under the same environmental conditions.

After time, the water seal is removed, and the wine is separated from the formed sediment, eliminating mixing with it. The resulting drink is bottled and kept cool for three days. Due to this, the wine will be further purified and clarified. After this, sugar syrup is added to taste, and the drink is sent to a cool place to infuse until fully prepared. This will take 2 to 3 months.

Apple jam wine with rice

Apple jam is not often prepared, but those who have made it know that it is not as sticky as others and at the same time very fresh. Therefore, homemade wine made from old jam will have the same taste characteristics. For preparation you will need:

• Apple jam – 1 liter.
• Warm water – 1 liter.
• Raw rice – 1 kilogram.
• Wine yeast – 20 grams.

Rice-based apple wine follows the classic recipe. Only in this case the raisins are replaced with cereals. All ingredients are mixed and placed in a warm place. The wort is stirred every day to distribute the ingredients evenly. When the first signs of fermentation appear, the liquid is poured into a larger container and closed with a water seal. After the process is completely completed, after about a couple of months, the wine is separated from the sediment and infused for another couple of months in a cool place until it is completely ready.

Wine made from currant jam

To make wine from currant jam at home, use raisins or rice as a starter. In this case, it is better to additionally add fresh currants or grapes to enhance the taste and aroma. To prepare this wine you will need:

• Currant jam – 1 liter.
• Water – 2 liters.
• Berries – 200 grams.
• Rice – 200 grams.

Fresh unwashed berries are crushed. All ingredients are mixed in a prepared sterilized container and closed with a glove or water seal. In this state, the wort ferments in a warm, unlit place for 20 days. After gas formation is complete, the wine is removed from the sediment using a silicone tube and infused for another three days for clarification and purification. After this, the drink is removed again in the same way and poured into a sterilized container. It is infused in it until it is completely ready for 2 - 3 months.

Cherry jam wine

The cherry drink itself turns out to be very bright and rich. Therefore, the classic recipe for wine made from fermented jam using raisins is used. For preparation you will need:

• Cherry jam – 1 liter.
• Warm water – 1 liter.
• Raisins – 200 grams.

All ingredients are mixed and left to ferment under a water seal for a couple of months. After the process is completed, the drink is carefully removed from the sediment and poured into a container for storage. The wine is aged in it until it is completely ready for another two months, after which you can begin tasting.

Wine from fermented jam is prepared at home in containers that are not in contact with the wort. Do not use metal or plastic containers. They can spoil the taste of the drink and form substances harmful to the human body. It is best to stir the wort with a wooden spoon. It will not affect the fermentation process.

All containers used during preparation must be thoroughly sterilized. In dirty dishes, wine will not last long or may not cook at all.

Wine is not prepared from different types of jam, as the taste may deteriorate. To enhance it, fresh mashed berries are added to the wort.

Making homemade wine from jam is half the battle. It is also important to store it correctly. Good wine can be stored for two to three years. To prevent it from fermenting, you need to choose the right ambient temperature. The most suitable is 15-16 degrees. But you can also store it on the refrigerator door. The longer young wine is stored, the richer its taste will be. Bottles should be protected from direct sunlight and shake as little as possible. Under such conditions, the shelf life will be maximum.

Homemade wine jam is very tasty, sweet and easy to prepare. It allows you not to lose the remaining preparations and please yourself and your guests with a pleasant drink. You won’t find such a bright and tasty drink in any store.

If prepared for the winter jam fermented, don’t get excited and throw it away right away. From this raw material you can make delicious wine. The recipe is simple and does not require rare ingredients. I'll tell you how to make wine from fermented jam at home. Not only fermented jam, but also just old jam from previous years will do. Separately, we will consider the issue of producing wine from compote; both technologies are very similar.

Attention! You cannot use spoiled jam that has become moldy; it is better to throw it away immediately. This also applies to compote. To prevent contamination of the wort by pathogenic microorganisms, all containers must be sterilized with boiling water and dried.

Ingredients:

• old or fermented jam (apple, cherry, blueberry, etc.) – 1.5 kg;
• water – 1.5 liters;
• sugar – 250 grams (optional);
• unwashed raisins - 1 tablespoon (optional).

The amount of sugar depends on the initial sweetness of the jam; if it is very sweet (sugar content 40% or higher), additional sugar is not required. Raisins are needed for fermentation; on the surface of the berries there are wild wine yeasts that will start the process. It is very important in the case of old jam.

Recipe for wine from fermented jam

1. Mix jam and warm water (25-30°C) in a one to one ratio. Add raisins. The wort should be sweet, but not cloying. If there is not enough sweetness, add 50-100 grams of sugar.

A glass bottle of 5 liters or more is ideal as a fermentation container. You can also use three-liter jars, but then the portion will have to be divided into several parts, and the jars themselves will have to be filled to no more than 2/3 of the volume, so that there is room for foam and carbon dioxide.

2. Put a regular rubber glove on the neck of the container or install a water seal. If you are using a glove, use a needle to make a small hole in one of the fingers to allow gas to escape.

3. Transfer the container to a dark (can be covered) warm place (18-29°C) for fermentation. After 4 days, add a second portion of sugar (50-75 grams). You need to remove the water seal, pour 100 ml of fermenting wort through a thin tube, and dilute sugar in it. Pour the resulting syrup into a container with wine and reinstall the water seal. After another 4-5 days, repeat the procedure of adding sugar (50-75 grams) using the technology described above.

Fermentation of wine from jam lasts 25-60 days, the time depends on the sugar content in the wort, temperature and yeast activity, it is difficult to predict.

If fermentation does not stop after 55 days from the moment the water seal is installed, in order to avoid bitterness, you need to drain the wine from the sediment into another container and place it under the water seal to ferment.

4. After the wine has fermented (the glove is deflated or the water seal stops gurgling), the drink must be strained through cheesecloth or drained from the sediment.

If desired, you can add sugar for sweetness or fix it with vodka (40-45% alcohol) in an amount of 2-15% of the volume. Fortified wine stores better, but has a harsher taste.

5. It is advisable to fill the containers with the filtered drink to the top (so that there is no contact with oxygen), close the cap tightly and leave for 2-6 months in a dark, cool (6-16°C) place - a basement or refrigerator. If sugar was added at the previous stage, it is better to keep the wine under a water seal for the first 7-10 days.

The longer the exposure lasts, the better. First, every 10-15 days, then as it appears, for example once a month, remove the wine from the sediment by pouring it through a straw into another container.

6. The finished drink can be poured into bottles and hermetically sealed.

If stored in the refrigerator or basement, the shelf life of homemade wine made from jam is 2-3 years. Strength – 8-12% (without fixing with vodka).

Wine from fermented compote

The cooking technology is identical to the previous method, so there is no point in describing it again. Only the proportions of sugar and the ripening time will change. You can add all the sugar to an unsweetened compote at once, rather than crushing it into parts. Then proceed by analogy with jam wine.

Recipe:

1. Pour 3 liters of compote into a fermentation container, add 150-300 grams of sugar (depending on the initial sweetness) and a few raisins (optional).
2. Put on a glove (water seal) and leave for several weeks in a warm, dark room.
3. After fermentation is complete, filter the drink by removing the sediment. After 2-3 months of aging in the refrigerator (basement), the wine from the compote will be ready for consumption.

Strength – 8-12%. Shelf life – 2-3 years.