05.05.2017 8 924

Homemade wine from jam - easy and simple!

Probably, many have thought about how to make homemade wine from jam, so that it is simple and fast, and most importantly, delicious. If you have never cooked at home, then it is better to prepare the simplest recipe. It can be made from apple, raspberry, plum, candied, strawberry jam and blackcurrant. If desired, you can diversify the recipe with rice. Setting it up is easier than you think. The article contains videos, easy recipes that even a beginner can master, so read on, remember what to do, and start making a delicious drink with your own hands!

Homemade wine from jam - in the photo

To prepare a drink at home according to a recipe without yeast, you will need 1 liter of jam, 1 liter of purified drinking water and 100 g of raisins. What kind of jam can you take? Any old one made from plums, raspberries, apricots, cherry plums, currants, apples, dogwoods, gooseberries, cherries, cherries - no one needs it, it just fits. It all depends on taste preferences, if you want cherry wine - take a similar jam.

Take a three-liter jar, rinse well, pour over with boiling water. Put the old jam on the bottom, throw in the raisins, add the indicated amount of boiled water, cooled to room temperature, mix well and close. You can also add sugar syrup here (dissolve 250 g of sand in 0.5 l of water) to get a dessert taste. Leave the jar in a dark place for 10 days at a room temperature of + 19 ° ... + 25 ° С.

strain the wine pour into jars, put on a rubber glove

After a while, all the contents must be filtered through cheesecloth, folded in two or three layers, and poured into a clean container, where it will still ferment. Put a medical glove on the jar, poke a needle in your finger, or install a water seal. Now the mixture must be left in a dark, warm place for 35-40 days, so that the active fermentation process is completely completed.

When the glove is no longer in a standing position, i.e. drops, and the shutter will not form bubbles, the wine itself will acquire a lighter shade compared to the original. This means that the active fermentation process has come to an end. Also at the bottom of the jar you will find a characteristic small sediment.

wine from jam - in the photo

Now you need to carefully pour the liquid into clean bottles so that sediment does not get in and remove until fully cooked in a cold room (basement, cellar, refrigerator), where the temperature does not exceed +16 ° C. The time of infusion in the cold is 3-3.5 months or more (if desired, the taste will be stronger and richer).

Thus, after 4-4.5 months, the jam treat will be ready to eat. Cooking time - the process is not fast, but the result will delight you with a delicious drink, the strength of which will be in the range of 10-14%. Bon Appetit!

When several jars of old jam are found in the house, the question arises: what to do. Can't be thrown away. Just dilute it with water and drink - it's not interesting. And you can make wine from old jam at home, a simple recipe for which, and a few more variations, I will offer you today. The main plus of wine from old jam is full budget. You don't have to spend money on expensive components.

Wine from old jam without yeast

Recipe:

• Any old jam - 1 l;
• Water - 1 l;
• Raisins - 105 g.

Technology:

1. The first step is to prepare a three-liter jar. It must be washed well with soap, rinsed and sterilized in any convenient way.
2. Boil water in a saucepan. Cool her down.
3. Old jam, no matter what, place in a prepared three-liter container. Pour in chilled boiled water. Throw in unwashed raisins.
4. Mix all the ingredients in the jar thoroughly. Close the lid. The resulting wort must be brewed warm for two weeks.
5. At the end of the term, the bank must be opened. Remove pulp from above. Strain the contents through cheesecloth.
6. Transfer the pure wort to the prepared jar/bottle.
7. Pull a medical glove over the neck of the jar with a puncture in one finger.
8. The container should be warm for a month.
9. After that, the finished wine is poured into bottles, straining the sediment. Cork the bottles with corks. Refrigerate for three months. And then invite guests.

Wine with yeast

Recipe:

• Old jam - 3 l;
• Filtered water - 3 l;
• Wine yeast - stick;
• Sugar - 295 g.

Technology:

1. Put the jam into the saucepan. Pour in the amount of water. Pour in sugar. Mix well.
2. If you have a hydrometer, check for sugar. Frames - 19 - 23%.
3. We add yeast. Cover the container with gauze folded in three or four layers. Remove in a dark place for 10 days.
4. Then close the container with a water seal. Move to a place with a temperature of 23-25°Ϲ. The fermentation time period is 50 days.
5. Next comes the ripening period. It all depends on how much you can endure. The longer the wine with yeast from the old jam will stand in the cold, the tastier it will be. The average ripening time is three months. The room temperature should not exceed 14°Ϲ.

Knowing how to make wine from old jam at home according to a simple recipe, you need to remember that you only need to use glass containers. Plastic and other materials give a specific flavor that wine should not have.

Homemade wine from old jam with berry sourdough

Recipe for sourdough:

• Any berries (unwashed) - ½ cup;
• Water - ½ cup;
• Sugar - 55 g.

For wine:

• Old jam - 2 l;
• Water - 3 l;
• Sugar - 205 g;
• Sourdough - 255 ml.

Technology:

1. The wine is prepared without yeast, so it is first necessary to make a sourdough. Crush fresh berries (do not wash) with granulated sugar. Use enamel or glassware. Then you need to pour in warm water. Mix contents thoroughly. Cover with gauze folded in several layers. Put in a warm place where the sun does not fall. Leave to ferment for three days.
2. When the starter is ready, transfer it to a saucepan. Add old jam for wine, granulated sugar and water to the sourdough. Mix everything well. Cover the container again with gauze. Remove to a dark warm place. Term - 11 days. It is necessary to mix the contents daily, otherwise the pulp will become moldy and the liquid will turn sour.
3. After an eleven-day period, collect the pulp, and drain the juice. Drain it into two jars of 3 liters. Close with watertight lids. Keep the resulting wort warm for 41 days. This time will be enough for the contents to ferment. There will be sediment at the bottom.
4. Then the wine must be filtered. Pour into well-washed dishes (bottles or jars). Cork with nylon lids and move to the basement (cellar, any cold dark place). It will take three months for the wine to mature. Then it must be poured into a clean container and sealed.

Currant jam wine recipe with rice

Recipe:

• Old currant jam - 1 kg;
• Grapes - 1 glass;
• Rice - 255 g;
• Glass containers with a total volume of 5 liters.

This is a wine recipe using rice as a starter.

Technology:

1. Wash glass containers thoroughly with baking soda and hot water. Then douse with boiling water.
2. Mix all the ingredients indicated in the recipe with unwashed rice. Place in container. Fill with warm water. Put on a rubber glove around the neck. Fix it.
3. Make a hole in one finger. Connect a rubber tube through it and install a water seal.
4. Move the container to a warm place without light for 21 days for fermentation.
5. When the glove falls off, fermentation is complete. Put the resulting liquid to lighten in the dark for three days.
6. After the clarification process is completed, carefully pour the wine into washed, scalded containers. Cork and remove to ripen for three months in a dark place.

Tips and tricks for making homemade wine from old jam

Be sure to comply with the rate of bookmarking the sweetener (sugar, honey). It ranges from 150-300 g per liter of liquid. If the norm is not met, then:

• The yeast needed for fermentation will not multiply;
• A colony of mold may appear;
• The process of putrefaction develops;
• There should also be no excess of sugar, otherwise the fermentation will stop immediately;
• If wine is prepared with yeast, then special wine yeast must be used, and not simple;
• Sourdough is used at the rate of 25 g per liter of liquid;
• As wine flavorings from any old jam, you can use lemon zest, or herbal alcohol tinctures (you need to add at the end of the wine ripening);
• The taste can be improved by adding oak sawdust, oak bark to the must, placed in a cloth bag and lowered into the must before the product is put into fermentation;
• If the jam has traces of mold, it cannot be used - the wine will be tasteless and unpleasant;
• Flavorings are also honey and spices, which must be introduced into the drink before fermentation.

Now, knowing how to make wine from old jam at home according to a simple recipe, there will always be a delicious drink on the festive table. What it will be - depends solely on the imagination of the winemaker.

If the new harvest is just around the corner, and there are still a lot of sweet blanks left in the pantry, you can effectively use them by making wine from jam. With the right approach, the drink will come out worthy in all respects and will amaze even experienced winemakers with its characteristics.

How to make wine from jam?

Preparing wine from jam at home is simple, but some rules will still be required.

1. For fermentation, it is necessary to choose a glass or enameled container of suitable volume. Metal or plastic containers should be discarded.
2. Only purified spring or bottled water is used.
3. The amount of added sugar is determined depending on the initial sweetness of the jam or on the desired taste of the finished drink.
4. Young wine from jam is kept for at least a month in a cool place for aging.

Homemade wine from old jam

The jam wine recipe presented below will allow you to efficiently process stale stocks, resulting in a drink that is excellent in all respects. If the jam is not sweet, you should add sugar to taste. Instead of raisins, you can use wine yeast, determining their amount according to the instructions.

Ingredients:

• jam - 1 l;
• water - 1.5 l;
• raisins - 100 g.

Cooking

1. The fermentation container is scalded with boiling water.
2. Jam is placed in a vessel, unwashed raisins are poured and everything is poured with water.
3. Cover the container loosely and put in a warm, dark place.
4. After 10 days, the pulp is filtered and squeezed.
5. The liquid base is poured into a washed container under a water seal and left for 40 days or until the end of the fermentation process.
6. The wine from the old jam is drained from the sediment, filtered and bottled.

How to make wine from fermented jam?

It is no less easy to make wine from fermented jam. However, in this case, you should avoid using blanks with mold, which can adversely affect the course of the fermentation process or give an unpleasant aftertaste to the finished drink. The amount of raisins in this case is used minimal or you can do without the participation of additives.

Ingredients:

• fermented jam - 1.5 l;
• water - 1.5 l;
• sugar - 1 cup;
• raisins - 1 tbsp. a spoon.

Cooking

1. Combine warm water and jam, adding sugar and raisins.
2. Pour the mixture into a glass container, filling it by two thirds, install a water seal.
3. Leave the workpiece warm for 3-4 weeks.
4. At the end of fermentation, the mass is filtered, poured into a clean bottle, if necessary, add more sugar and leave for another 2 weeks.
5. The finished wine from the fermented jam is drained from the sediment, poured into bottles and sent to a cool place.

How to make wine from candied jam?

Ingredients:

• jam - 1 kg;
• water - 1 l;
• raisins - 120 g.

Cooking

1. Jam is diluted in water, poured into a jar, unwashed raisins are added.
2. A water seal is installed on the vessel or a glove with a pierced finger is put on and left until the fermentation process is completed.
3. Filter the drink, getting rid of impurities, and then leave it for 2 weeks in a warm place.
4. The wine from the candied jam is drained from the sediment, bottled, taken out into the cold for infusion and storage.

How to make wine from jam and rice?

In some cases, winemakers use round-grain rice as a catalyst for the fermentation process. Jam wine prepared with such an additive will turn out to be somewhat stronger than usual, will have a more tart and pungent taste and an unusual refined aftertaste. The preparation in this case should be sweet or supplemented with a portion of sugar.

Ingredients:

• jam - 1 l;
• water - 4.5 l;
• sugar - 2-3 cups;
• rice - 1.5 cups.

Cooking

1. Dissolve sugar in water, add jam, unwashed dry rice, mix thoroughly, rubbing the mass thoroughly with your hands.
2. Leave the base in the bottle under a water seal until the fermentation process stops.
3. Young wine on rice and jam is filtered, filtered and allowed to brew for a day.
4. The drink is bottled and sent for a month in the cold.

Wine from jam without yeast

You can make homemade wine from jam without yeast by adding unwashed grapes or other berries crushed by hand or crushed in a blender to the liquid base. This method will not only provide high-quality natural fermentation, but also give the finished drink additional flavor notes.

Ingredients:

• jam - 1.5 l;
• water - 1.5 l;
• sugar - 1 cup;
• berries - 2 cups.

Cooking

1. Grind the berries, mix with jam, add water with sugar, stir thoroughly until the crystals dissolve.
2. Pour the mass into a fermentation vessel, install a water seal or put on a glove.
3. Leave the container warm for a month, after which the contents are filtered and left for another week.
4. Drained from the jam from the sediment, bottled, taken out in the cold for storage.

Homemade raisin wine and jam

Raisins can be used in the preparation of wine not only as a source of wild yeast, which provides the necessary fermentation of the must, but also as a component that completely affects the taste characteristics of the drink. In this case, a starter is first made by soaking a portion of the crushed product in warm water.

Ingredients:

• jam - 1.5 l;
• water - 7 l;
• sugar - 1 kg;
• raisins - 1.2 kg.

Cooking

1. 200 g of unwashed raisins are poured until covered with warm water, adding a couple of tablespoons of sugar, left warm for 3-4 days until foam and a sour smell appear.
2. The jam is dissolved in water, the remaining unwashed chopped raisins and sourdough are added, the container is placed in heat for fermentation, by installing a water seal.
3. After 5 days, half the sugar is poured, shaken, after another 5 days, the remaining granulated sugar is added.
4. At the end of the fermentation process, the wine from the jam with raisins is drained from the sediment, bottled and kept in a cool place for 3-6 months.

Fortified wine from jam

Homemade wine from jam, the recipe of which will be presented below, cannot be called classic. The drink is prepared, unlike the traditional technology, which involves natural fermentation, by long-term infusion of a sweet billet with the addition of a portion of boiled water and high-quality vodka or alcohol.

Ingredients:

• jam - 1 l;
• vodka - 1 l;
• water - 1 l.

Cooking

1. Pour the jam with water, stir, add vodka, shake the mixture thoroughly.
2. Pour the workpiece into a glass vessel, cover with a lid and insist 20 days.
3. Fortified wine is filtered, bottled.

Cherry jam wine at home

Even without additional ingredients, cherry jam wine turns out to be excellent in taste, and if you add a cinnamon stick, cloves or other spicy additives, it turns into a noble and refined drink. The proportions of the ingredients are indicated when using sweet jam. In other cases, a glass or more of sugar should be added.

Ingredients:

• cherry jam - 1 l;
• raisins - 110 g;
• water - 1 l;
• cinnamon - 0.5 sticks.

Cooking

1. Mix water with jam.
2. Unwashed raisins, cinnamon are added and the mixture is left for fermentation, having installed a water seal on the vessel.
3. When ready, strain the drink, let it stand.
4. The young wine is drained from the sediment, filtered, bottled and kept in a cool place for at least a month.

Wine from apple jam at home

Apple jam wine can be made with the addition of wine yeast or dark unwashed raisins, which must be exclusively natural. To obtain a dry or semi-dry unsweetened drink, no sugar is added. For lovers of dessert or semi-sweet wine varieties, the must is additionally sweetened.

Ingredients:

• apple jam - 1 l;
• raisins - 120 g;
• water - 1 l;
• Sugar (optional) - 1 cup

Cooking

1. Combine the jam with warm water, stir, pour into a suitable container.
2. Add half of the unwashed raisins, leave the workpiece warm for 5 days.
3. Filter the workpiece from the pulp, squeeze.
4. The liquid base is sweetened, poured into a fermentation vessel, the remaining raisins are thrown in and a water seal is installed.
5. At the end of the fermentation process, the young wine is drained from the sediment, bottled and left in a cool place.

How to make wine from raspberry jam?

Pleasant in taste and incredibly fragrant, wine made from raspberry jam succeeds. You can use a classic preparation prepared by boiling or a vitamin supply from berries pounded with sugar. In the latter case, where one and a half or double portion of granulated sugar is often used, sweetening the wort is not required.

Ingredients:

• raspberry jam - 1.5 l;
• wine yeast - 2 tbsp. spoons;
• water - 1.5 l;
• sugar (optional) - 1-2 cups.

Cooking

1. Combine jam, water and wine yeast, adding sugar if desired.
2. Leave the workpiece warm for 1-2 weeks.
3. After the pulp rises to the surface, the wort is filtered, squeezed and placed in a container under a water seal.
4. After fermentation is completed, the filtered wine is bottled and placed in the cold for maturation.

Plum Jam Wine

The following jam wine recipe at home can be made if sweet plum blanks are left in the pantry. A drink made from such raw materials is fragrant, slightly tart with a light and pleasant aftertaste. It will be possible to enrich the characteristics of drinking by adding a handful of currants or a little cinnamon to the wort.

Not every home winemaker has access to the right amount of grapes to produce a delicious wine. Buying good wine is very expensive, but you don’t feel like drinking cheap low-quality wine, and it’s dangerous. But there is a way to make wine from jam, of course, such improvisation will not replace a real grape drink, but it will turn out much tastier and healthier than a store-bought surrogate. In autumn, each housewife prepares a large number of jars of jam, but as always, there remains a mass of unused sweet preservative. The delicacy candied over time, ferments and stands idle. The hand does not rise to throw away such raw materials, and here the idea comes to put it on wine.

Wine made from jam at home has a pleasant tart taste, a delicate aroma of raw materials is felt in the bouquet. Making homemade wine from jam is easier than making it from grapes or other fruits and berries. Jam does not need additional preparation, it does not need to be sorted out, washed, or cleaned. The percentage of sugar in the jam is quite large, so the fermentation process will go faster. Almost any jam made from cherries, strawberries, wild strawberries, apples, currants, raspberries is suitable for making homemade wine, as long as it is free of mold. It is advisable to use one type of jam for the drink, as the assortment can ruin the bouquet. Cherries, raspberries and black currants are especially popular among home winemakers.

Recipe for homemade jam wine

This is a versatile and simple recipe for making wine. Using it, you can quickly and efficiently make wine from raspberry jam. And also make delicious wine from cherry jam at home. The strength of the resulting wine will be approximately 10-13%. To make wine from old jam, you need to prepare a fermentation tank with a water seal. It is advisable to use glassware: jars, bottles. Use sugar in the recipe only if the jam is not too sweet.

Ingredients:

• Old jam - 3 l;
• Water - 3 l;
• Raisins - 300 gr;
• Sugar - 50-300 gr.

How to make wine

1. Place the jam in a clean enameled pan, pour in the right amount of water and add granulated sugar. Mix everything thoroughly. Measure the amount of sugar in the wort with a hydrometer, the sugar content should be in the range of 18-22%. Add raisins that are used like wild yeast.
2. Cover the container with clean gauze folded in 2-3 layers. Put it in a warm place, the optimum temperature for fermentation will be 20-25 degrees. After a few hours, the wort will begin to ferment, gas bubbles will form on the surface, and foam will appear. A raised hat of berries should be heated and stirred every day.
3. After 5 days, strain the contents through a colander or sieve, separating the pulp. Pour the pure wort into a fermentation vessel, in which leave 1/3 free space. The fact is that during rapid fermentation a lot of foam is released, which can escape.
4. Close the container, install a water seal, instead of which you can use an ordinary medical glove, for this, one finger is pierced with a needle to bleed the gas.
5. Put the fermentation container in a dark place for 1-2 months, the temperature for fermentation should be in the range of 20-22 ° C. The end of fermentation can be determined by the water seal in which the gas stops bubbling. If a glove is fitted, it deflates. In addition, the wort is partially clarified, sediment falls to the bottom.
6. After rapid fermentation, young wine must be decanted, that is, carefully drained from the sediment using a siphon or silicone hose. Taste and add sugar if necessary. Also at this stage, you can fix the drink with strong alcohol, alcohol, vodka, brandy or cognac. Alcohol-fortified wine from fermented jam is better preserved, but a degree is felt in the taste. This wine is reminiscent of port wine.
7. Pour the drink into a clean glass dish, under the very neck, so that as little air as possible remains in the vessel. Close the lid tightly and put the wine for fermentation in a cool place with a temperature of 10-15°C. Keep the drink at this temperature for 3-4 months. At this time, a precipitate may form at the bottom, when it appears, it is necessary to carefully drain the liquid fraction without touching the turbidity and pour it into a clean bowl.
8. At the end of the period, pour the wine into bottles and cork. It can be stored in the basement in glass bottles for three years. It is undesirable to use plastic to store the finished product, it reacts with alcohol, during which harmful substances are formed.

Video recipe for making wine

How to make homemade wine from jam with yeast

A quick recipe for making wine from berry jam. Of course, this drink cannot claim wine, but if you need to quickly prepare light alcohol for a holiday, then it is permissible to use it. The jam in the recipe is suitable from any berries and fruits. It is categorically impossible to use jam with mold.

Ingredients:

• Old jam -1 l;
• Water - 1 l;
• Rice - 200 gr;
• Dry yeast - 20 gr.

How to put:

1. Put jam in a clean three-liter jar, pour in warm water, add rice. Stir, add yeast at a temperature of 25-28 degrees.
2. Install a water seal on the jar or put on a medical glove. Place the vessel in a dark place for fermentation, which lasts 3-5 days at room temperature.
3. Drain the finished drink from the sediment through a hose, add sugar syrup to taste. Refrigerate for a few days before serving.

On the choice of jam

Before making wine from jam, you need to know how it is made from what and in what proportions. This is necessary for the correct determination of sugar in it and other substances. Classic jam is prepared in a one-to-one ratio. This means for 1 kg of sugar they take one kilogram of fruit or berries and boil it. Such a classic is suitable for our business only as a last resort. The fact is that with prolonged heat treatment, fruits lose many flavors and nutrients. More such a product is suitable for mash for moonshine.

There is also marmalade and jams. They are also not desirable to use for making wine. In such products, an increased content of pectin, which releases methyl during fermentation. Most of all, instant jam is suitable for us. When fruits or berries are poured with syrup and preserved. It also has a lower sugar content and retains a fairly large part of the nutrients. Well, the best option is when fruits and berries are sprinkled with sugar and canned without heat treatment. This is practically fresh fruit, the ideal raw material for a drink, after freshly harvested products for winemaking. They retain maximum aromas and all vitamins.

For wine, it is advisable to choose jam from fruits and berries that contain a lot of tannins, tannins and acids. Also look at the reduced pectin content. The most suitable in this regard are Blackcurrant, raspberry. Firstly, it is a unique aroma, beautiful color and amazing taste. This group is suitable for dogwood jam, from blackberry, shadberry and barberry. Next, you can arrange stone fruit jam - cherry, plum, apricot. The latter generally gives the drink a unique almond flavor.

Less suitable are raw materials from sweet strawberries, blueberries, which have a low acid content and have a worse aroma. The most common apple and pear, according to many distillers, are more suitable for making moonshine with the aroma of raw materials. And finally, assorted several types. You need to mix them so that the taste harmonizes and complements each other. For example, sour cherries are good with sweet fragrant raspberries. Apple with currant. Good wine is made from plum jam. Try, improvise and you will be happy!

• For fermentation, it is desirable to use glass containers or stainless steel. Plastic, aluminum spoil the taste of the drink.
• All utensils must be treated with detergents before use, so as not to introduce unnecessary bacteria into the wort.
• Fill bottles as completely as possible, avoiding contact with air.
• It is better to use wine yeast or raisin sourdough for fermentation. These components will not turn the wine into a banal mash.
• Store wine alcohol for no more than 2-3 years.
• The optimum storage temperature is 10-15°C.
• Keep bottles out of sunlight.

Almost everyone who has his own garden or kitchen garden makes homemade preparations for the winter. Basically, these are pickles and jams from all kinds of vegetables and berries. They are prepared in large quantities and are not always eaten until the next summer. And jam tends to be candied and ferment, losing its appetite. In this case, it is 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 blanks 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 the preparation will go 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. All it takes is a couple of extra 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 put 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 insisting. 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 billet. The mixture is poured with warm water, closed with a prepared water seal or a glove with a hole in the finger and removed into a warm, dark room. From this moment on, we can assume that homemade wine has been delivered.

How quickly it will be ready is determined by the degree of fermentation of the raw materials, but in general the exposure takes at least two weeks. After that, the resulting drink is poured into a prepared sterilized container and mixed with two tablespoons of sugar. This mixture is clogged and matured for three months. The finished wine from jam 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 is 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 cooking recipe is extremely popular. With the addition of this ingredient, the must ferments much more actively and the wine is ready for consumption in a month and a half. Homemade wine made from jam with yeast turns out to be stronger, especially if used. One liter of must will require the same amount of pure water, 20 grams of yeast and 200 grams of rice. We mix all the ingredients in a prepared sterilized container and set for aging in a warm dark place. The neck of the vessel is closed with a water seal or a medical glove. The wine ferments to complete gassing 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 cold place. After this stage, the drink is immediately ready for consumption. But to get a more pleasant and rich taste, you need to keep it additionally in the cold for another three weeks to one month.

Yeast free

Making wine from jam at home opens up scope for imagination. The choice of a recipe depends on what preparation is currently available, on 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 put the wine, the container is prepared in advance. It must be washed and carefully sterilized. Jam is poured into it with warm boiled water in a ratio of 1: 1 and a handful of raisins or other fresh berries are poured. They are not washed, so as not to lose the natural yeast that is on the peel. Fresh berries must be crushed and mixed until a homogeneous thick mass. The mixture is covered with gauze and removed in a dark warm place for five days until the pulp is formed and fermentation starts. All this time, the liquid must be thoroughly mixed daily.

After the time has elapsed, it is necessary 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 must not be filled to the brim. A fifth of the volume remains empty for 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: the cessation of gas formation, precipitation and clarification of the liquid.

Now the finished wine must be carefully removed from the sediment with a rubber tube. The finished product is poured into containers for storage. If the wine is sour, then sugar syrup is additionally added to sweeten it. The spilled drink ripens in coolness 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 blanks

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

Wine from jam can be prepared from only one blank, or fresh fruits and berries can be added to adjust the taste. Mixing several types of jams is not advised, 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. Wine made from cherry jam perfectly retains the aroma of this berry. Apple is very light and fresh, and plum or blueberry is very rich and bright. What basis to choose everyone decides for himself. The main thing is to follow all the cooking technologies and then the resulting wine from jam will please 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 according to standard technology and does not have any new features. In order to make something new, additional ingredients will be required:

• 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 for 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 slightly crushed and mixed with the total mass. The whole mixture is placed in a dark warm place and covered with gauze or cloth from dust and dirt. The must must be constantly stirred. To do this, use a long wooden spoon.

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 must is aged until complete fermentation. This process can take from two to three and a half months.

After the complete end of gas formation, the drink is poured into another container, removing from the sediment, in which it will be clarified. To do this, use a rubber tube or just a neat transfusion without the bottom thick. In a new container, the wine is aged 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 cleaned in a cool place until fully ripened. This process takes another couple of months, after which the drink is ready for tasting. Such a 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 strawberry jam wine is also based on raisins. But to get a more aromatic and sweet dessert drink, technology is used with the addition of fresh berries. For cooking you will need:

• Strawberry jam - 1 liter.
• Water - 1 liter.
• Fresh strawberries - 2 kilograms.
• Sourdough - 30 grams.
• Sugar - 400 grams.

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

Leaven is added to the mixture and the jar is placed in a warm place, excluding direct sunlight. The must is infused until the first signs of fermentation appear. On average, this process takes about five days. All 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 must ferments until the end of the process for about 2 - 3 months under the same environmental conditions.

After the time has elapsed, the water seal is removed, and the wine is separated from the sediment, excluding mixing with it. The resulting drink is bottled and aged for three days in a cool place. Due to this, the wine will be further purified and clarified. After that, sugar syrup is added to taste, and the drink is sent to a cool place to infuse until fully cooked. 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 sweet as others and at the same time very fresh. Therefore, homemade wine made from old jam will have the same taste characteristics. For cooking 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, raisins are replaced by cereals. All ingredients are mixed and placed in a warm place. Every day the wort is stirred to evenly distribute the ingredients. When the first signs of fermentation appear, the liquid is poured into a container of a larger volume and closed with a water seal. After the process is 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 ready.

Wine from currant jam

To make wine from currant jam at home, raisins or rice are used as a leaven. In this case, it is better to additionally add fresh currant or grape berries to enhance the taste and aroma. To make 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 must ferments in a warm, unlit place for 20 days. After the complete completion of gas formation, the wine is removed from the sediment using a silicone tube and infused for another three days for clarification and purification. After that, the drink is repeatedly removed in the same way and poured into a sterilized container. In it, it is infused until fully prepared for 2 - 3 months.

Cherry jam wine

The cherry drink itself is very bright and rich. Therefore, the classic recipe for wine from fermented jam with raisins is used. For cooking you will need:

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

All ingredients are mixed and put on fermentation 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. In it, the wine is aged until fully prepared for another two months, after which you can start tasting.

Wine from fermented jam at home is prepared in a container that does not come into contact with the must. 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 in the preparation must be thoroughly sterilized. In dirty dishes, the wine will not last long or may not cook at all.

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

Making homemade wine from jam is half the battle. It is also important to store it properly. Good wine is stored for two to three years. So that it does not ferment, you need to choose the right ambient temperature. The most suitable 15-16 degrees. But you can also store it on the refrigerator door. The longer a young wine is stored, the richer its taste will be. Bottles should be protected from direct sunlight and shaken 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 blanks and please yourself and your guests with a pleasant drink. You will not find such a bright and tasty drink in any store.