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Every hostess at home can find several jars of old jam, but now, it’s not clear what to do with it? Throwing it in the trash is a pity, drinking jam diluted with water is not so desirable, and the taste is not so hot.

Today we will tell you the perfect way to use old, fermented jam, and make delicious wine from it at home. One of the main advantages of such a wine drink is its budget. You do not have to go to the store and buy a lot of expensive ingredients for its preparation, and its taste will exceed all your expectations.

For the preparation of delicious, aromatic wine at home, not only fresh berries and fruits are used. An excellent ingredient for a wine drink will be old jam.

It can include absolutely any kind of fruit and berries. For example, we will tell you what taste qualities wine drinks from the following types of old jam will have:

  • Strawberry jam- the wine will have a delicate and light taste, with a pleasant berry aftertaste.
  • Black currant jam- the wine drink will be rich purple in color, with a heady persistent aroma and a characteristic strength.

Any kind of old jam is suitable for making wine on your own, the main advantage of which will be its taste and naturalness. Fans of wines with multifaceted tastes use several types of jam to make wine at once, in which case the alcoholic drink will turn out to be especially tasty.

The process of preparing a drink can be divided into the following stages:

  1. Preparatory stage.
  2. stage of primary fermentation.
  3. stage of secondary fermentation.
  4. Upholding stage.
  5. The stage of maturation of the drink.

The first stage is the most important, the quality and taste of the future wine depends on it. Everything containers and items that you will use in the process of making wine must be sterile! Otherwise, you will end up with fermented slurry that is unfit for consumption or rare sourness.

Find a glass container of suitable size, preferably a wide-mouthed bottle, if not, a regular three-liter bottle will do. In addition to the container, you will need:

  • Clean gauze.
  • Water lock (do-it-yourself lock is suitable).
  • Latex gloves.
  1. Rinse the glass bottle thoroughly and sterilize. This can be done in the microwave, oven, or using the old method of our grandmothers - putting the jar on a boiling kettle.

    The water you use must be of good quality, boiled, settled or spring water is suitable. The latter option is the most preferable, since the taste of your wine drink depends on the water. Before using, the water must be heated so that the jam can dissolve well in it.

  2. Separately, let's say about jam, this item is also very important. For making homemade wine, old, candied or fermented jam is suitable. If the jam has bloomed and mold has appeared in it - it cannot be used in any blanks, it would be more expedient to simply throw such a jar into the trash, as it can spoil the taste of any dish, including a wine drink.

    If the jam is cold, leave it in the room, let it warm up to room temperature. Old jam must be diluted with water, in a ratio of 1: 2, make sure that the jar is not filled under the neck. When fermentation processes are activated, your workpiece can go over the top and just pour out.

  3. Pay attention to the choice of yeast if you are going to use them for making wine. They must be special, wine. If you add simple bread yeast to the preparation, your wine will ferment and you will get mash, and we don’t need such muck, our goal is to make a tasty, noble drink with chic taste.

    Remember, if you want to add strength to wine, use granulated sugar, not rice, millet and other additives, they have a different purpose, and it has nothing to do with strength.

    You can add raspberries or others to your taste in the preparation for a wine drink, as well as add a few unwashed light raisins. As you know, wild yeast is located on the surface of fresh berry fruits.

  4. After placing all the components in the bottle, cover it with a clean gauze bandage., folded several times, then store in a cool place out of direct sunlight. The liquid should stand in this form until the settled pulp appears on the surface, in time it will take from 7 to 10 days. washed and sterilized.
  5. We proceed to the third stage - this is the fermentation process. Put medical gloves on the neck of the bottle, or put a water seal, then wait until the gloves rise and inflate. The whole fermentation process takes about 3 months, when this time passes - strain again and pour the wine into a sterile bottle, make sure that the sediment remains in old container. For the convenience of the process, you can use a thin rubber hose.
  6. After completing all the previous steps - cork the wine, and put in a dark, cool place out of direct sunlight so that it can ripen and get enough. The ripening period depends on the components that you used to make. Using old jam, you can get only 2 types of wine drinks at the exit - semi-sweet wine or sweet, dessert. If you want to make a dry wine, this can only be done using fresh fruits and berries.

The best and simple cooking recipes

Especially for you, we have collected the TOP 3 best recipes for making wine from old jam at home. These will be recipes with wine yeast, without the use of yeast, as well as one simple recipe that even the most inexperienced beginner can handle. Consider the recipes and cooking steps in more detail.

By leaps and bounds

  • 3 liters of any old jam, to your taste. You can take different ones.
  • 3 liters of purified drinking water.
  • 1 stick of wine yeast.
  • 295 grams of granulated sugar.

Step-by-step instructions for making a wine drink:

  1. Choose a suitable size saucepan with a dense bottom, pour all the jam into it and add 3 liters of water. Then add a little sugar and mix well.
  2. If you have a hydrometer, measure the sugar. It should vary between 19 and 23%;
  3. Add a stick of wine yeast and cover the container with gauze, folding it into several layers (about 3-5). Remove the liquid container in a cool dark place without light for 9-11 days.
  4. After the passage of time, close the neck of the bottle with a water seal, and place in a place with a temperature regime of 23-25 ​​degrees Celsius. The fermentation time will take about 50-55 days.
  5. The ripening period of the wine. The longer the wine sits in a cool place, the richer it will be. The ripening period is at least 3 months at temperatures up to 14 degrees Celsius.

Remember, when making homemade wine, it is permissible to use only glass containers. Plastic and other materials can give the drink bitterness or an unpleasant specific aftertaste!

Yeast free

If you can't find wine yeast, don't worry, you can make delicious wine without it. using raisins. When using this recipe, it is recommended to use jam from one type of fruit. Mixing different occlusions can produce an unpleasant or peculiar taste that you definitely won't like.

If the old jam is not sweet enough, add more granulated sugar, given that you need to take 250 g of sugar for 0.5 liters of water. At the output, you will get a natural homemade wine with a strength of 10-14%.

For cooking you will need:

  • 1 liter of water.
  • 1 kg of old jam.
  • 115 grams of unwashed light raisins.

How to make wine? Cooking process:

  1. Take a glass three-liter bottle, rinse and sterilize. Then, add all the ingredients to it and mix thoroughly.
  2. Close the container with a nylon lid and leave in a warm place without direct sunlight for 10-12 days.
  3. At the end of the term, open the container and remove the pulp. Then, strain the drink through cheesecloth and pour into a sterile bottle, put on a medical glove on the neck. With a thin sterile needle, make a puncture on one finger.
  4. How to put the bottle on fermentation? Put the bottle in a dark cool place for 40-45 days. During this time, the glove will rise. When the fermentation process is over, sediment will form at the bottom, and the glove will deflate.
  5. You just have to pour the wine into prepared sterile containers without affecting the sediment. And leave the bottles in a horizontal position in a cool dark place. Such wine can be stored for more than 2 months.

Quick Recipe

The last recipe that closes the top three recipes. It is the easiest and fastest to prepare. To speed up the process, wine yeast is needed, nothing will work without it.

For cooking you will need:

  • Old jam - 1 kg.
  • Rice - 20 gr.
  • Wine yeast - 20 gr.
  • Purified drinking water.

Cooking process:

  1. Put all the ingredients in a sterile glass container, add water and mix thoroughly.
  2. Put a sterile glove on the neck of the bottle, making a puncture on one finger.
  3. Leave the bottle in a warm place out of direct sunlight. At the end of the fermentation process, you will see sediment at the bottom, and the air will come out of the glove.
  4. Wine drink should become transparent. Taste it. Add more sugar if necessary. Please note that for 1 liter of wine there are 20 grams of granulated sugar.
  5. Pour the wine drink into sterile bottles without affecting the sediment at the bottom.
  6. You can drink wine after 3-4 days. To give a wine drink a special piquancy, you can add ingredients such as mint or cinnamon.

Drink storage rules

Making delicious wine is only half the battle, because you need to know how to store it properly so that it does not spoil.

When storing homemade alcoholic beverages, follow these simple rules:

  1. Wine should only be poured into sterile containers, dark glass containers are ideal.
  2. The temperature for storing a wine drink is 10-12 degrees Celsius.
  3. The wine must be well brewed. The period will take from 1 to 4 months.
  4. Store bottled wine only in a horizontal position.
  5. Avoid temperature fluctuations and vibrations near the bottles.

Now you know about all the intricacies of making homemade wine from old jam, as well as the rules for storing a noble drink. You just have to try the best recipes in practice, and enjoy the aroma and taste of natural fruit wine.

We offer you to watch a video recipe for making wine from old jam:

Often last year's jam remains in stocks, which you no longer want to eat - there is fresh, but it's a pity to throw it away. Most often, craftsmen use old blanks to make moonshine or tinctures, but not everyone likes these strong drinks. Can you make wine from jam? Of course, homemade wine is a wonderful alternative to moonshine.

Drink Features

For making wine, jam from any berries and fruits is suitable: apples, plums, raspberries, strawberries, currants, cherries, etc. However, mixing them is not recommended - the individual taste of the fruit is lost. Therefore, if you want to try different options, you should prepare several servings of wine with selected flavors.

For those who are just learning the art of winemaking, it will be useful to get acquainted with some of the nuances of the process:

  1. Candied jam should be slightly warmed up beforehand so that it acquires a more liquid and uniform consistency.
  2. Water can be replaced with compote - it will enhance the richness of taste.
  3. A small amount of yeast - wine or bread - will allow the must to ferment faster.
  4. In some cases, mixing different types of jam can be useful: for example, it is worth adding sour jam to a very sweet jam, and the drink will look less like compote. The technique works well with strawberry and raspberry jam - they are complemented by blackcurrant and gooseberry.
  5. Sometimes the addition of honey is well reflected in the taste of wine, especially for apricot, apple and plum drinks.
  6. Homemade wine is recommended to be stored in glass bottles - plastic deteriorates quickly, this can affect the taste.

As for the state of the jam, both fresh and candied, and even sour or fermented, will do. The main thing is not to use a product affected by mold, otherwise the wine will acquire its taste and smell.

Reference! If the fungi settled only in the upper layer, and the bulk did not have time to absorb an unpleasant odor, then it is permissible to use such jam, having previously cleaned it of plaque.

The easiest recipe

Today, there are many instructions for making homemade wine from jam. However, there is a so-called basic cooking recipe, which is the basis of all the others and is easier to perform.

Ingredients:

wine must

  • Jam (any) - 1 l.
  • Water - 1 l.
  • Raisins (unwashed) - 100 g.
  • Sugar - 10-100 g / l (optional).
  • Alcohol (vodka) - 2-15% of the volume of the must (optional).

Cooking process:

The required volume of water is determined by the amount of sugar in the jam (originally contained in the fruit and added during cooking). The optimal value is considered to be no more than 20%, therefore, if the “raw materials” are too sweet, you should dilute it with water. Conversely, if it's not sweet enough, add sugar.

  • Wash and sterilize a three-liter jar.
  • Pour jam into it, put unwashed raisins or some fresh berries to it (the main thing is to crush them beforehand) and mix until smooth.
  • Close the jar with gauze, put it in a dark warm (18-25 ° C) place and leave for 5 days, during which daily stir the workpiece with your hands or with a wooden spatula. After the first day, fermentation should begin, you can determine it by hissing, bubbles on the surface and a sour smell.
  • Remove the pulp (pulp and skin of fruits) that has risen to the surface, and strain the liquid (must) through several layers of gauze.
  • Pour the future wine into a sterile container so that it fills approximately 75% of the volume - the liquid will actively foam.
  • Pull a clean rubber glove over the neck of the container, secure with an elastic band or tie it with a rope, pierce one of the fingers or put a water seal.
  • Remove the must for a couple of months in a warm, dark place until the fermentation stops. You can determine it by a deflated glove or the disappearance of bubbles in the water seal. By this time, the drink should become lighter and more transparent due to the precipitation.
  • Filter the wine and conduct an initial tasting. At this stage, you can add sugar for sweetness and alcohol (vodka) for strength (no more than 15% of the total volume).
  • Pour young wine into sterile jars or bottles, filling them to the very neck, cork and put in the refrigerator or cellar (optimum temperature 6-16 ° C).
  • Leave for a period of 2 months to six months - the longer the better. Regularly check the condition of the drink, if sediment forms, pass the wine through the filter, pouring it into a new container (about once a month).
  • Pour the finished wine into bottles and seal tightly.

Reference! In the event that fermentation lasts too long (more than 50 days) from the moment the water seal is installed (putting gloves on the jar), the drink should be removed from the sediment by pouring it into a new container. Then start again from the 6th paragraph of the instruction.

From fermented raw materials

Fermented jam will also be an excellent raw material for making wine - firstly, this way the drink will be tastier: the berries will give more juice and aroma; secondly, it will reach readiness faster: the bacteria are already active. If the jam has fermented, then the process of making wine from it step by step looks like this:

Ingredients:

  • Fermented jam (any) - 1 l.
  • Boiled water - 1 l.
  • Sugar - 200 g.
  • Raisins (unwashed) - 1 tbsp

Making at home:

  1. Heat water to 40°C.
  2. Mix water with jam, half of granulated sugar and raisins. If 1 can is used, then its volume should be more than 5 liters, if several 3-liters, then they need to be filled halfway.
  3. Fasten a rubber medical glove to the neck with an elastic band or rope and pierce 1 finger with a needle.
  4. Put for 2 weeks in a dark warm place so that the wort ferments.
  5. Peel, pour into a clean sterile container and add the second half of the sugar.
  6. Remove for 3 months in a dark warm room.
  7. Separate the wine from the sediment and pour into bottles.
  8. Close tightly with stoppers.

The drink is ready for storage and consumption.

From old currant jam

Wine according to our recipe from old currant jam turns out to be very fragrant.

Ingredients:

  • Currant jam - 1.5 l.
  • Sugar - 100g.
  • Water - 1.5 liters.

Cooking process:

  • In a large enamel saucepan, combine the jam with warm (30-40 ° C) boiled water and 50 g of granulated sugar.
  • Mix thoroughly and put in a warm place.
  • Strain the liquid when the wort is ready (this can be determined by the floating pulp).
  • Pour into jars, pour in the remaining sugar, install water seals on the necks and transfer to heat for 3 months.
  • Remove the drink from the sediment when the fermentation is over.
  • Pour into sterile bottles and stopper.
  • Leave in a cool place for a day.

After 24 hours, you can try currant wine.

Important! Before proceeding with the process of infusion of the drink, you should thoroughly rinse the container with baking soda and sterilize. If the latter is not possible, simply pour over with boiling water.

from cherry

To make wine from cherry jam, it is better to choose something that is pitted: during long-term storage, they release poison - hydrocyanic acid. How to make wine from cherry jam - recipe:

Ingredients:

  • Cherry jam - 1 l.
  • Boiled water - 1 l.
  • Raisins - 100-150 g.

Process:

  1. Combine warm boiled water and jam in a glass jar.
  2. Add unwashed raisins.
  3. Mix and cover.
  4. Clean in a dark warm place for 1.5 weeks.
  5. Collect the pulp that pops up.
  6. Strain the liquid through cheesecloth or strainer and pour into a clean sterile container.
  7. Put on a rubber glove with a pierced finger on the neck and fasten.
  8. Leave to ferment for 40 days in a dark, warm room.
  9. Wait until the glove “falls” on its side, the wine becomes transparent and remove the drink from the sediment.
  10. Pour into storage containers and put away for 2 months in a place without access to light.

A long wait will be rewarded with the enchanting smell of cherries and a light, pleasant taste of young wine.

Wines made by one's own hands will never cease to be relevant. After all, this is not just alcohol - this is a real author's drink.

Crockery and inventory

To make wine, you will need a large container (at least 5 liters). It should be made of glass, ceramic or wood. Metal utensils and utensils cannot be used - they oxidize, with the exception of enameled kitchen utensils.

Before proceeding with the process of infusion of the drink, you should thoroughly rinse the container with baking soda and sterilize. If the latter is not possible, simply pour over with boiling water.

You will also need gauze to filter the wort, a funnel and several sterile medical rubber gloves or a thin tube for a water seal.

Cooking technology

All jam wine recipes are based on a single technology, which consists of several stages.

Wort preparation

To prepare the drink, wild yeast is often used, which is found on unwashed raisins or other berries. However, sometimes this is not enough to start a quality fermentation process.

To ensure a good biochemical reaction, you can use pre-prepared sourdough. Making it simple:

  • Soak a handful of raisins in water.
  • Add some sugar.
  • Cover with gauze.
  • Withstand for several days.

Reference! The resulting mixture contains more healthy mushrooms than just unwashed raisins.

To get the must, you need to mix the jam with warm boiled water and raisins (or sourdough), and then insist for several days. In this case, the container must be covered with a nylon lid or gauze and placed in a warm place away from light sources.

Fermentation

After a couple of days, the wort will start bubbling and hissing. It is important to avoid temperature fluctuations during this period, otherwise fermentation may slow down or stop altogether. It is optimal to maintain + 25 ° С.

After a week, the infusion must be filtered and poured into a sterile container so that ¼ of the volume remains free. The neck of the container should be closed with a medical glove or a water seal.

After some time, the wort stabilizes and brightens, sediment forms at the bottom, and the glove deflates and leans to one side. This means that fermentation has come to an end.

Filtration

Now the wine needs to be rid of sediment. To do this, the container with the drink is placed on a hill and a tube or a small hose is lowered into it, the second end of which is immersed in a clean container below. In this way, all the liquid is poured. At this stage, you should remove the sample from the infusion. If it sours, add sugar.

Aging and storage

You need to prepare containers suitable for storing wine. Then pour the drink over them, close hermetically and put in the refrigerator or basement for 2.5-3 months.

The resulting young wine will have a strength of approximately 10-13%. You can store it for no more than 3 years at a temperature of less than 15 ° C in a horizontal position - it is important that the contents of the bottle touch the cork, otherwise it will dry out.

Not everyone who wants to try their hand at winemaking has access to a lot of grapes. And as a drink from the store, it is difficult to be 100% sure. But there is a way out - try to cook it yourself from what is at hand. Such wine will not only replace a purchased surrogate, but also save stale jars of jam.

Reference! Jam wine should be served slightly chilled.

Useful video

From this video you will learn in more detail how to make homemade wine from jam.


Well, we can not live without jam. Let then the candied jars stand for years on the far shelves of the pantries and fill the much-needed space in. But all the same, every autumn begins an epic called "It's time to cook!". Sugar is bought in bags, all the burners on the stove are tightly occupied by basins and other containers. Banks are sterilized en masse. In general, for a few days the kitchen turns into hell - however, it does not smell gray there, but much better ...

But the excitement ends - and the question immediately arises: what to do with last year's jam? It's a shame to throw it away. That's right, you don't have to throw it away. After all, last year's jam is an excellent "raw material" for the production of a wide variety of alcoholic beverages.

Homemade wine from old jam has a light, tart taste and heady aroma, depending on which jam was used for cooking, the “notes” and “bouquet” of this noble drink will differ.

Berry or fruit jam - 1 liter
Purified water - 1 liter
Raisins - 110 grams

Step 1: prepare the jar

Before we prepare the wine, we will prepare the container. To do this, take a jar and carefully process it with baking soda using a kitchen sponge for washing dishes. Then rinse thoroughly with warm running water several times. After that, you need to pour boiling water over the container from the kettle. Attention: be extremely careful not to burn your hands or other parts of your body with boiling water during this procedure. It is also important to remember that the dishes for making wine should be glass, ceramic or enameled, but in no case metal, so that there is no oxidative reaction during the fermentation process of an alcoholic beverage.

Step 2: making homemade wine from jam - the first stage

Pour water into a saucepan and put on fire. At this time, we take a jar of homemade jam and, using a tablespoon, transfer it to the prepared container, pour the raisins previously washed under water there. Once the water boils, set it aside and let it cool to room temperature. To make wine, you need warm boiled water. Attention: in no case should there be boiling water! Pour warm boiled water into a bottle with jam and raisins. Using a wooden spoon, mix all the ingredients well and close the container with a nylon lid. We put the jar in a warm place. In summer, you can leave it in the kitchen - it's always hot there, and in winter - under the battery in one of the rooms, so that the fermentation process begins in our mixture. The main thing is that the place is secluded from children.

Step 3: decanting the pulp

After 10 days, we take a jar of fermented wine ingredients and open the lid. Since all the pulp after the fermentation process will rise from the bottom to the neck of the jar, carefully remove it from the surface of the liquid with a tablespoon and transfer it to a gauze cloth, after substituting a clean bowl or pan under it so that the squeezed out thick mixture from the pulp merges there. We take out the cake from the gauze and throw it away. We wash the gauze fabric under running water and twist it by hand.

Step 4: making homemade wine from jam - the second stage

The remaining liquid from the jar is also filtered through cheesecloth and drained into the same container where the squeezed mixture from the pulp is located. The resulting product of primary fermentation is called must. Now pour the wort into a jar well washed under running water. We tightly put a clean rubber glove on the neck of the jar, not forgetting to pierce the fingertips of the glove with a needle so that the fermentation products have an outlet. Otherwise, the rubber product may swell and break. Let's put our jar of wort in a dark place. The fermentation process lasts 40 days, but to be sure of this - closer to the time of making wine, watch the rubber glove: when it, having puffed up again, falls down, then the fermentation process is completed. The color of the wine should become transparent.

Step 5: Making Homemade Jam Wine - Stage Three

Before we pour the resulting alcoholic drink, we will prepare a container in which our aromatic wine will be stored. It is better to take glass bottles with a capacity of 500 or 700 milliliters for storing wine. To do this, carefully rinse the bottle under running water using a dishwashing brush. Turning the container over, let the water drain.

At the end of the preparation period for the wine drink, remove the glove from the neck of the jar and very carefully, using a watering can, pour the liquid into prepared clean, dry bottles. The main task in this process is the fact that the sediment formed after the second fermentation process is not affected.

We close the bottles with corks or very small nylon caps. Ideally - wooden corks. Then we transfer the finished wine to a dark, preferably cool room. Two months after bottling, it is ready for use. Our homemade jam wine has a strength of about 10 degrees.
tvcook.ru

Before serving, we cool our wine a little in the refrigerator, and then pour it into a decanter and serve it to the table with glasses. I think that our wine product will make a good impression on your guests. Wine can be served for dessert with fruits and chocolates, as well as treat friends during the main meal - the taste of wine will not change from this!

Enjoy your wine enjoyment!
– To ferment the wort faster, you can add a little yeast to it. If you can't get wine yeast, then you can use bread yeast. But never use brewer's yeast.

- You can close the neck of the jar not only with a rubber glove, but also with a water seal. A water seal is a tube, the second end of which is lowered into another jar of water.

- If we use sweet jam, such as raspberry or strawberry, to make wine, then it is advisable to add sour jam to such jam, such as blackcurrant or gooseberry, otherwise our wine will rather remind us of compote with alcohol.

- A very tasty wine is obtained from apple, plum or apricot jam, and if you add a little honey to one of these preservations, then the wine will have a delicate honey taste.

- Wine must be prepared from unspoiled jam, that is, our ingredient should in no case be moldy.

- The jar should be large enough to have enough space for the future wine to ferment.

- An alcoholic wine drink turns out to be very tasty if we mix several different types of jam, so we get an assortment of both taste and aroma.

- It is better to use glass bottles for storing finished wine, rather than plastic ones, as plastic deteriorates quickly, and this can also spoil the wine.
Anyone who comes to Baku finds himself in a very special culinary world. As you walk through this wonderful seaside town, you are surrounded by smells that make your head spin. Moreover, these smells penetrate the street because of nondescript doors, on which sometimes nothing is even written. It is imperative to open one of them and enter a modest-looking establishment with simple furniture. Azerbaijani cuisine is characterized by a combination of meat with fruits, the use of chestnuts and an abundance of various greens, at your service are the secrets of creating fragrant kebab, delicious pilaf and delicious sweets: Turkish delight, kurabye and Baku baklava.

Many housewives are familiar with the situation when the jam has not yet deteriorated, but it has already been in the pantry for more than a year, as if it should not be eaten, and the taste is not the same. And even more difficult if the jam has fermented. This is usually regrettable, because a lot of products and money have been spent for its preparation, efforts have been invested. A recipe for wine from fermented jam will come to the rescue. With a little more effort, you can get an excellent dessert wine, and the cost of jam will pay off with interest.

A little about the components of homemade wine

To make wine from fermented jam, not many ingredients are required. This is primarily jam that has fermented or just old jam.
You should take jam from one type of berries or fruits, so you get a rich, bright taste. If you use several types of product, then combine sour and sweet berries, for example: raspberries and currants, in this case they complement each other.

Instead of yeast, they take raisins, since yeast with fermented jam is more likely to give mash. If the recipe contains yeast, then wine should be used. They are difficult to find in stores, but they are sold.

For wine, you will also need water, it is imperative to boil it. In all recipes, the water temperature is 25–35 C. And in some recipes, a little sugar is used to regulate the sweetness of the drink and alcohol or vodka for strength.

From the fermented jam, an excellent dessert wine is obtained with a strength of 10 to 14 O.

About tools and containers

To make homemade wine from fermented jam, you will need glass containers. It would be better to take 5-liter jars, but regular 3-liter ones will do. They are filled no more than 4/5, ideally this is 2/3 of the capacity (space is needed for fermentation).

And you also need a special water lock, it will require a plastic cap and a needle with a dropper tube and a container of water. The needle is stuck into the lid, and the end of the tube is lowered into the water. This complex device is called a hydrolyzer. If this is too difficult, just buy a rubber medical glove. The device will be required in order to protect the flow of oxygen into the container with the wort.

You will also need gauze, a colander, clean bottles with cork stoppers, and a medium diameter tube.

All jars and bottles should not just be washed, but sterilized - this will allow you to get a pure taste without impurities and the original aroma of the drink.

Most of the recipes described here are for two 3-liter jars.

What Not to Do

Before making wine from fermented jam, consider a few important rules:

  • You can’t take jam with mold, except that this product will spoil the taste of wine, as it is still very unhealthy (you can simply get poisoned).
  • If there is yeast in the recipe, then it is assumed that it is wine.
  • Raisins are needed for fermentation. You should not wash the berries, wine bacteria live on them, which will allow your composition to ferment. You can take any variety.

Recipe without yeast

To prepare wine in this way, be patient. Your product will be ready in 4-4.5 months. But the result is worth the long wait.

For him you need:

  • 1 liter of water;
  • 1 kg of jam;
  • 100 g raisins;
  • 0.5 kg of sugar.

To begin with, we will make the wort. We take water, after boiling it and cooling it, add sugar to it. We mix everything well.

Now pour the syrup into the prepared glass container and add jam and raisins to it.

put a rubber glove on top of the jar

We mix everything, close the nylon lid and put in a dark place for 10 days. The temperature in the room should be between 18 and 25 C.

Then mix everything again and strain the liquid into a new sterile container.

Now we put a rubber glove on top of the jar - we make a hole in it with a needle and leave it in the same place for a month and a half. First, the glove will inflate, and at the end it will fall off - this is a signal that the wine is ready. During this time, bubbles will appear on the surface of the wine, then their number will decrease significantly.

Now take the tube and carefully pour the liquid into clean bottles. This must be done so that the sediment remains in the jar and does not get into the bottles.

We tightly close each bottle with a crust and put it for another 3 months in a cool place (not higher than +16). Winemakers call this procedure “aging” and it is necessary for the formation of taste and aroma.

Now you can taste the wine.

A quick recipe for homemade wine from fermented jam without yeast

This wine is good to make from raspberries or other sweet berries. Although it is faster to cook than in the previous recipe, it will still take at least 2-3 months.

For wine from jam at home you will need:

  • 1.5 kg of raspberry jam;
  • 1.5 liters of water;
  • 25 g raisins;
  • 150 g sugar.
  1. In a sterilized glass container, you need to put jam, add water and half the sugar, and then mix everything well. Now add raisins to the contents and close the container with a shutter (hydrolizer or glove).
  2. We put our mixture in a dark and warm place. The duration of the process will depend on how warm the room is, but it will take at least 3 weeks. During this period, the number of bubbles will decrease significantly, and the glove will fall off.
  3. Then, with the help of gauze folded in several layers and a colander, the liquid contents are separated from the pulp. The remaining sugar is added to the liquid and, if necessary, strengthened with vodka. Everything is well mixed.
  4. Then the liquid is poured into sterile bottles and closed tightly with a crust.
  5. In a cool place, they are kept for at least 2 months, and then you can serve it to the table.

Recipe with yeast

If you need to make homemade wine quickly, you can use the recipe with yeast and rice. It will take from 15 days to 1 month to prepare the drink. For him you will need:

  • 1 kg of jam;
  • 1 liter of water;
  • 150 g rice (glass);
  • 20 g wine yeast (fresh).

With this recipe, wine is made much faster.

  1. Pour boiled, cooled water into a sterile container, add jam, rice and yeast. Instead of rice, you can take millet, but the result will be somewhat different, rice is still preferable.
  2. Mix everything well and close with a rubber glove with a hole.
  3. We put the container in a dark place where the temperature is in the range of 18-25 C.
  4. We follow the process, when the precipitate falls, drain the liquid, leaving the precipitate in the jar.
  5. We pour the resulting semi-finished product into bottles, cork them and put them (necessarily horizontally) in the refrigerator. Let it cool for 3-4 days.
  6. After that, the drink is considered ready to drink.

gourmet recipe

This recipe will require a lot of care and time, but it's worth it.

For him use:

  • 1.5 liters of water;
  • 1 cup of sugar;
  • 1.5 l jam
  • 1 st. l. (with top) raisins.

For cooking, you need a large container of 5 liters. We fill it only by 2/3 and nothing more.

First we make the wort: add sugar and jam to boiled and cooled water, taste it, it should be sweetish (but not too, not cloying). If there is little sweetness, add some sugar.

Now we are preparing a shutter from cotton wool and gauze. To do this, put a layer (0.5 cm) of cotton wool in 2 layers of gauze and wrap the neck of the jar with it. Connoisseurs say that this way the taste will be special. If this is difficult, we put on a rubber glove with a small hole.

We put the resulting composition in a dark and warm place, if it is not possible to put it in a dark place, you can cover the jar with a cloth.

Then, on the 4-5th day, add sugar to the container. To do this, with the help of a tube, we suck ½ cup of liquid from our container and dilute ½ cup of sugar in it. And then through the tube we return the liquid to the jar.

This procedure for adding sugar must be repeated again (again for 4-5 days). And then leave the container for fermentation for 1.5-2 months. The duration of the process depends on the temperature in the room.

If the fermentation process (liberation of bubbles) does not stop after 2 months, it will be necessary to drain the clear liquid into another prepared container and close it again with a shutter.

When fermentation stops, the liquid is filtered through cheesecloth and sugar and vodka are added (or not) to taste.

Then the resulting liquid is poured into the container to the top for holding. This process takes from 2 to 6 months (room temperature from 6 to 12 C). First, every 15 days, the liquid is poured into another container to avoid sediment (it is left in the old container). After 2 months, this procedure can be done 1 per month, and then less often (as sediment appears). When the exposure is completed, the wine is bottled and sealed tightly.

Stored in the basement up to 3 years.

To make your homemade wine tasty and retain its taste for a long time, you should follow a number of rules:

  • Store wine in dark glass containers, preferably bottles.
  • The optimum temperature for storage is 10-12 C and without lighting, direct sunlight is completely excluded.
  • The bottles are closed with cork stoppers and stored in a horizontal position. So the cork does not dry out and air does not get into the bottle.
  • In a room with wine, a stable temperature should be maintained, its differences are unacceptable. Bottles should not be shifted, it is better not to move at all, and even more so not to store in a room where there is vibration.

Delicious and sweet fragrant jam in winter becomes such a welcome part of summer. But what to do in those cases when its stocks, even with the onset of a new season of harvesting, have not run out?

Throwing away such goodness does not raise a hand, and somehow you don’t really want to store it for several years until it deteriorates.

There is a way out of this situation, and it is quite simple - to make homemade wine based on it.

At home, you can make wine from any jam. Depending on its taste, the taste and aroma of the finished alcoholic beverage will depend.

Important! When adding sugar, one should also take into account the degree of sweetness of the raw material itself, that is, cooking. If it is too sweet, then the volume of granulated sugar should be reduced in your own taste and vice versa.

To prepare such a drink you will need:

  • 1 liter of jam and water;
  • 100 grams of unwashed dark raisins;
  • 25 -50 g of granulated sugar.

If the jam is sugary-sweet, then you can not add sugar at all.

Wort preparation

  1. First of all, you should carefully sterilize a three-liter jar. It is best to do this by pouring boiling water over the container a couple of times.
  2. Place all ingredients in a jar and mix well.
  3. For five days, you need to remove the jar in a dark and dark place. Having previously covered its surface with a dense cloth.
  4. Once a day, the resulting wort should be thoroughly mixed. It is best to do this either with a wooden spatula or simply with a clean hand.
  5. After the specified period of time, the pulp, that is, everything that has surfaced on the surface of the jar, should be collected and thrown away. The remaining liquid should be carefully filtered.
  6. Another jar of the same volume should be carefully sterilized, and the future wine should be poured into it.

Fermentation with a glove instead of a water seal

  • Place a container under the water seal. In this case, it is better to use a regular medical glove with a hole in one of the fingers. By the degree of its puffiness and deflation, it will be easier to determine when the fermentation process is over.
  • After that, the container with the future alcoholic drink is removed in a dark and necessarily warm place for one or two months. The fermentation period directly depends on the accuracy of all previous stages and the ambient temperature. It is best if it is in the range from 19 to 28 degrees.
  • When the glove falls off, it means that the wine is almost ready. The liquid itself should become several times lighter, and a layer of sediment will be clearly visible at the bottom of the can.

The fermentation process of homemade wine is shown in the video:

Now, using a rubber hose, the resulting wine should be drained into a clean container without disturbing the sediment.

Pour the resulting drink into clean containers, filling them to the very top.

Attention! If active fermentation does not stop after 50 days, the wine without sediment should be poured into a clean container and put back under the water seal. Otherwise, it can either turn sour or acquire a pronounced bitter aftertaste and an unpleasant aroma.

Drinking the resulting alcoholic beverage immediately after preparation is not recommended. It must be kept in a cool place for at least another 4 months.

At the same time, once every 28 days, the wine is also drained from the sediment. When it stops falling out at all, then homemade wine from jam is considered ready for use.

The average strength of the resulting alcohol is from 10 to 13 turns. It should be stored in a dark and cool place for a maximum of 36 months.

Alternatives

According to the recipe above, you can make wine from any kind of jam.

However, for some varieties of this sweetness there are separate ways to turn it into wine using additional ingredients. In this case, the finished drink is more tasty and aromatic.

If you want to make wine from any other sweet prepared in the summer, but you don’t want to wait a long time, you can use a quick recipe.

simple recipe

In this case, you will need:

  • 10 g of wine yeast;
  • 350 g unwashed raisins;
  • 2 liters of boiled water;
  • granulated sugar from 10 to 100 g;
  • 1 liter of any jam.

As in the previous recipe, first of all, it is necessary to carefully sterilize all containers that will be used in the future.

Procedure:

  1. It is necessary to mix water and jam and bring to a boil over medium heat.
  2. Strain the resulting syrup and pour into a fermentation container, leaving about 1 cup to dilute the yeast.
  3. Add all the yeast to the cooled sweet liquid in a separate container and mix. After 20 minutes, when the fermentation process becomes pronounced, pour the starter into the main container.
  4. Put the resulting wort under a water seal and leave for 7-10 days. When fermentation is over. The wine is drained from the sediment and bottled. Stored in the refrigerator for about three days.

After the expiration of the specified period, the resulting homemade wine from jam is considered ready for use.

Reference! Its average strength is about 1 degree, the taste is pleasant sour-sweet.

"Rice" from old blanks

According to this recipe, it is best to prepare wine based on sweetness with sourness, for example, currant jam, although raspberry or strawberry is also quite suitable.

Such a ready-made alcoholic drink has a more pronounced aroma and taste of grapes, due to the use of its fresh berries in the recipe. It is also noteworthy that the entire process of making such fruit wine takes no more than 45 days.

For its preparation you will need:

  • 250 g of unwashed raisins and fresh grapes;
  • 1 liter of jam;
  • 200 g unwashed rice;
  • 2 liters of water.

Reference! For jam made from sour berries or fruits, it is better to use dark grapes and raisins. For a sweeter preparation, white raisins and grapes are better suited.

Water should be boiled and cooled in advance, and all containers should be carefully sterilized.

The cooking process itself is carried out in several stages:

  1. All components are mixed in a fermentation container and then poured with warm water.
  2. By tradition, the container is sent to a darkened and warm place for fermentation, with a pre-installed water seal.
  3. After about 30 days, and in the case of using sour cooking, the fermentation process is over.
  4. The wine is drained from the sediment and bottled.
  5. The resulting young alcoholic product is sent to stand in the basement or refrigerator for 7 to 10 days. After which it is ready for use.

Reference! Rice in this recipe does not help or speed up the fermentation process, as many beginner winemakers read. In fact, it helps the wine clear faster and draws out harmful impurities from it that spoil the appearance and taste of the finished drink.

Homemade wines can be made from absolutely any jam. So professional home-grown winemakers even got the hang of mixing different types of this sweetness and create real blended drinks.

This method of recycling stagnant blanks is not only very convenient and profitable, but also very economical and exciting.