How to make homemade wine from fermented jam: recipe

Bushes of currants, gooseberries, overgrown apple trees,Plums, planted in the country sites by our ancestors, force each new generation to perform the harvesting summer-autumn ritual, and, among other things, roll up the next jam jars.

Happy are the families who manage to usethese blanks to the destination, the rest inevitably have problems with the storage and forced disposal of fermented fruit and berry stocks. The soul mourns, but there is a "stale" or candied jam from strawberries or raspberries do not want to, and throw away the fruits of their labors sorry. Do not need.

Any jam that was made according to common recipes and did not become moldy, can become an excellent base for a wonderfully tasty home-made wine. The terms of storage of the initial product do not matter.

A recipe for wine from a fermented currant jam on an izume

Even the most attentive mistresses sometimes forget aboutTheir old supplies, stored in the far corners of the pantry. The lids on the banks are swollen, and lovingly made last year's blanks are fun flowing on the shelves. Throw fermented currant jam from the currant, as well as raspberry or strawberry jam, it is a sin, better use it with benefit and engage in a fascinating business in winter - creating homemade wine.

Nothing is needed for this: clean, carefully washed and sterilized glassware (3-and 5-liter cans or bottles will fit), cotton wool, gauze, rubber glove or the simplest hydraulic seal, the device of which we discussed in the article home made wine from black cherry, a handful of dried grapes, but, most importantly, patience and desire.

Since the process of fermenting jam has already begun, for the preparation of house wine should only give it a more intense and focused.

Let's get started! To 1 liter of jam, add 1 liter of boiled warm water(about 30 ° C) and about 100 g raisins. To wash grape dried fruit in any case it is impossible - yeast bacteria, safely living on its surface, can be very offended. You can pre-make the wine yeast (as we'll explain below), but in case of fermented jam it is not necessary.

All this mixture is placed in prepared dishes(so that it occupies no more than 2/3 of the volume) and close the stopper made of highly densified cotton wool wrapped in several layers of gauze. It should be noted that banks closed with polyethylene caps, although they create the conditions for initial fermentation, but work much worse.

Ready "shell" is placed in a warm place,for example, in winter - to a radiator battery or to a heated storage room. Ultraviolet future guilt from jam is contraindicated at any time of the year. This stage of fermentation, which usually lasts 7-10 days, requires special attention.

The semi-finished product of your wine was covered with a foam cap, and the whole thicket surfaced. It's time to remove the mash and drain the mash through a colander and 2-4 layers of gauze (the thinner the cleaning, the longer the process).

Purified wine material pours again insterile dishes of a suitable size, install a water seal and place the construction in a dark warm place for the final maturation of house wine from jam. To get a more sweet drink, you can add 0.5 cup sugar in the form of a syrup per 1 liter of the product to the wort.

The final fermentation can last 40-60 days (it will be signaled by either a "fallen" rubber glove or the absence of bubbles in the septum).

Strictly speaking, everything, wine from fermentedjam currants or raspberries ready. We recommend you to hedge and fix the received drink: add 50ml of ordinary vodka to 1 liter of ready wine. This is guaranteed to stop further fermentation and relieve you of unpleasant surprises. Ready wine gently, without stirring the sediment, through a tube, we squeeze into clean bottles, tightly cork them and send them to storage in a cool place. Or we simply put it on the table and treat our guests.

Homemade wine from old jam: recipe

Often forgotten on the shelves of cabinets or a refrigeratorjam is simply candied. You can, of course, digest, but the taste and consistency will not be the same as before. But for the preparation of wine with their own hands this jam fits perfectly.

Before starting the process, it makes sense to cookyourself wine yeast. To do this, take 150 grams of raisins (two handfuls), half a cup of sugar. 1,5 - 2 glasses of water. Raisins are recommended to take dark, matte with tails.

In cooked and cooled to 30 degrees. syrup from water and sugar, add unwashed dried fruits and pour the mixture into a bottle with a wide neck for 2/3 of the volume, close it with a dense cotton plug and place it in the heat (the upper shelves of the kitchen cabinets are what you need). After 3-4 days, the leaven is ready.

Further actions of the amateur winemaker in accuracyrepeat the above, but instead of dry grapes, the initial batch of wine is added with the prepared leaven. This method works great for a mix of jam, which allows you to combine the taste and richness of wine.

The charm of "winemaking at home" is that every drink you prepare will be unique in taste and can become a family recipe.

Author: Katerina Sergeenko