Homemade wine made from jam with yeast. Recipe for wine made from blackcurrant jam. liter of berry mass

The Runet is filled with a bunch of dubious recipes for homemade wine from jam - and from the missing, sour, moldy, and from absolutely any fruit, and with rice, and with barley (what?), with water and sugar, raisins and yeast... “Girls” on culinary sites applaud and cheer. Just like that, you stuff a rotted hundred-year-old substance from the basement into a bottle, which nobody knows who brewed it from and from what, and add sugar in there - and more! - well water, yeast for pies, some cereal, you cover it all with a glove (for some reason a normal shutter is considered bad manners in this business), after a month you dive into it with a scoop, knock it over with a feeling of your own talent... And instantly you understand that you need to understand the topic more carefully , and look for information in trusted sources. Well, let's try to figure it out.

Wine is a naturally fermented drink. Even if it is made with the participation of sugar and digested raw materials, this fact remains a fact - whether you call it wine or home brew, you will have to drink directly what man’s main friends - yeast - have made from our raw materials. If moonshine can be distilled out of almost any jam - well, in extreme cases, you will get sugar sam, a raw material for liqueurs - then wine will not tolerate such neglect. By simply pouring “whatever came from the basement” into the fermenter, you will end up with a cloudy alcoholic compote with an indistinct taste and dull smell. We have no use for such profanities!

By the way, if your experiment with wine fails, do not be discouraged - you can always use it as a semi-finished product for making moonshine from jam -.

First, a method for making jam

• Classic jam in the proportion of sugar to berries 1:1– everyone probably has something like this in their pantry. The worst option. When cooked for at least an hour, all the flavor compounds and complex phenols were released from the fruit; during long-term storage, acetates and acids of a difficult to predict nature and effect on the body could be formed instead. Such jam can only be used if there is absolutely nowhere to put it and if it is made from the right fruits or berries, sufficiently acidic, with a very bright taste.
• Jelly and gelled confitures. We exclude it immediately. The product is, of course, tasty and usually contains much less sugar than jam. But gelling mixtures are most often pectin, which turns into methylene during the fermentation process. Do we need it? This also includes jam, marmalades and other viscous, slimy delights.
• "Five Minute"– fruits or berries are simply boiled in syrup or even poured directly into the jar. The raw materials are much better than the previous two. The berries still contain sufficient quantities of the acids, aromas, and taste necessary for fermentation.
• "Vitamins"- fruits twisted with sugar. This is the ideal for us! Homemade wine made from “jam”, the recipe of which does not include heat treatment, turns out to be the most vibrant, aromatic and tasty. For example, wine made from currants grated with sugar is almost the same as wine made from fresh berries. Moreover, it is “vitamins” that often begin to ferment on their own.

The second is the type of fruit

We need berries and fruits that contain a lot of acids, tannins, tannins, but little pectin, which produces cloudiness in the drink and releases ethyl alcohol.

1. Black currant or raspberries- most the best choice! From raspberry and currant jam most often the result is a wine with a fairly bright aroma, beautiful color, transparent, tasty. This can also include, for example blackberries, dogwood, barberry, irgu, yoshtu. Excellent wine comes from gooseberries– with characteristic sourness, almost transparent beautiful color.
2. The situation is worse with sweet berries - strawberries, blueberries, blueberries. Little aroma, little acids and tannins - the wine will have to be additionally acidified for normal fermentation and a balanced taste. What and how – we’ll talk further.
3. Stone fruits. When boiled in sugar syrup, the hydrocyanic acid contained in the seeds of some berries is known to be neutralized - unlike wine made from fresh fruit, wine from cherry jam, for example, it is completely safe, the path wanders on the pulp for at least two months. But such raw materials impart a refined almond aroma to the drink - the breakdown of amygdalin produces benzaldehyde, an aromatic compound with a pleasant spicy odor. For the same reason, something as exotic as jam from elderberries or bird cherry. Plum, apricot, and peach behave worse in this role, as they contain a lot of pectin, due to which the wine will take a long time and be difficult to clarify.
4. Apple and pear. Jam from these fruits is excellent for making moonshine, but the wine produces weak, poorly stored, watery, and almost always cloudy - again, due to pectins.
5. Jam mixtures. Classic: plum-cherry-raspberry, apple-currant, mixture of red and black currants, cherry-apricot, cherry-peach... It is advisable to dilute sweet, characterless jams with rich, bright berry jams - it is precisely such mixtures that ultimately produce the best fruit and berry wines.

Third - the state of jam

Before you make wine from jam at home, think about what is more important to you: processing low-quality raw materials or getting a tasty drink? No brainer what better material– the better the product. Don’t trust unprofessional recipes - you won’t get anything useful from sour jam, and even more so from moldy or rotten jam, no matter how many times you overcook it or dilute it with anything! Our jam should smell good and not contain traces of fungus, rust or other foreign substances on the lid or jar - especially from the inside.

But from candied jam, as well as from slightly fermented jam, you can make a completely suitable drink. In the latter case, it may even be possible to make wine from jam without yeast - but this is not a fact, because you never know what exactly is fermenting in the jar. Perhaps fermentation will stop at the most inopportune moment. Therefore, before making wine from fermented jam, it is better to first prepare raisin or raspberry starter.

How to make wine from jam at home? Detailed Guide

We give one recipe, but it is ultimate and variable. In any case, both the principles and stages of making the drink will be identical. Regardless of the type of jam used, we operate only with such ingredients as the raw materials themselves, water, an acidifier (acid mixture for wine, tartaric and tannic acid, in extreme cases - lemon juice), yeast (either “wild” or a pure culture of wine yeast from a bag), optionally - a variety of yeast supplements, tannin, pectin enzyme. I advise you to immediately discard such nonsense as wine on rice and jam - well, think for yourself, what will rice do here? Why is it needed? If you want to experiment, it’s better to make rice wine. For obvious reasons, we don’t use sugar - the raw materials already contain even more of it than is needed.

The first and most important stage is the preparation of the wort.

Actually, only at this stage the preparation of homemade wine from jam differs significantly from the preparation of ordinary grape or any other wine. We need to make the right wort, that is, ensure normal sugar content, density, acidity for fermentation and introduce viable yeast. So, we will need:

To correctly compose the wort, you can use a wine sugar meter. However, in this case, it is unlikely to give the correct results - after all, diluted jam is not juice at all, neither in terms of density nor in other indicators. There is only one conclusion - try and try again! The proportions of jam and water are approximate; some types of jam require a little more water, some a little less. The wort should be sweet, but not too sweet - no more than 20% sugar content, including the fruit's own sugar and that added at the stage of preparing the jam.

The second problem is acidity. There is a jam that does not require additional acid at all - for example, currant, raspberry, sour apples, etc. In most cases, it is necessary, especially for low-acid fruits - apples, plums, cherries, and so on. It is better to replace citric acid with an acid mixture for wine (tartaric, tannic and other acids) or at least the juice of fresh lemons.

And third is yeast. I recommend using only pure yeast culture - you can buy ChKD at any winemaker's store, order by mail or in any other way. This is the simplest, fastest, most reliable and guaranteed quality option. Naturally, we immediately refuse baker’s yeast; we’re too lazy to even explain why. You can also make wine from jam without yeast - to be precise, not “without yeast”, but “with wild yeast”, which can be obtained by preparing sourdough with raisins or raspberries - there are recipes accordingly.

In general, we dilute our jam with water (if there is a suspicion that it is spoiled, you can boil it additionally), add acid, tannin, mix thoroughly, bring the temperature to 25-30 degrees and add yeast or starter. We close it with a water seal and a glove (at this stage you can even just use gauze) and wait with bated breath for several hours until the wort plays out.

Wort setting and fermentation

After the wort has begun to ferment, our detailed instructions turns into a simple fruit wine recipe. Jam wine is not made using the “red” technology, since all the taste, aroma and color have already been removed from the fruit during the jam cooking process, but it won’t hurt to slightly ferment the pulp - it will release more syrup and collect on top of the container in the form of a “cap”, which can be easily removed and pressed. This is what we will do - as soon as rapid fermentation began, our “compote” began to spew bubbles, exude a pleasant sour smell, familiar to every winemaker, and all the pulp was concentrated on top - we remove the latter using a colander, squeeze it through gauze or muslin. The liquid can and should even be tasted at this stage in order to adjust the sugar content and acidity using available means.

For fermentation, pour the wort into a container of suitable volume so that it takes up about 75% of the space - the rest of the space will be taken up by the foam cap. We place a water seal on top (or a glove, an option for retrophages), make sure that the seal gurgles or the glove is inflated, and transfer the fermenter to a dark place with a constant temperature of about 18-23 degrees.

Depending on the temperature and thousands of other factors, primary fermentation can last from 5-14 days (with a pure yeast culture) to one and a half or even more months with a yeast starter. In any case, while the layers are moving inside the bottle, bubbling is observed, the shutter is rumbling, and the glove is still “sending greetings from the USSR,” we do not touch or turn the wort, without preventing the yeast from continuing its proud work. As soon as the vigorous fermentation is over, drain the liquid from the sediment using a straw, if necessary -

Secondary fermentation. Bottling and storage

We got new wine from jam with yeast, or rather with their remains. The process will continue for a long time, albeit slowly. For it to flow correctly, the wine needs to be poured into a smaller bottle, so that the liquid takes up 90-95% of the volume - no less, this important point! We move the fermenter to the basement or other room with a constant low temperature, ideally 13-15 degrees. We put the water seal in place - let it gurgle some more.

During the process of secondary fermentation, the yeast will finally “finish its work”, the wine will clarify, gain aroma and taste. Yeast corpses, along with the remnants of insoluble substances from the raw material, will fall out in the form of a dense, homogeneous sediment - it must be disposed of by decanting as needed, once every month or two. Fermentation lasts up to 3-5 months, its completion is determined by the complete clarification of the wine, dry taste and the absence of hints of sediment.

Now our wine can be “finished” - sweetened a little if necessary or fixed for better storage– how and why to do it, . It is advisable to keep the finished wine a little longer in a warm place to make sure that fermentation has not resumed. If everything is fine, we bottle the drink. According to the recipe, homemade jam wine should “rest” in a dark, cool place for at least another six months, after which you can slowly begin tasting. Let it be!

On the eve of the next berry season, you should not dispose of sweet reserves that, for some reason, remained dormant in the cellar.

Even if your favorite twist has become very old, you can try yourself as a home winemaker and make delicious wine from fermented raspberry jam. As a result of minimal effort and expense, we will get a magnificent intoxicating drink that will retain all the vitamin riches of the main garden berry!

Winemaking from jam: main principles

The wine made from raspberry jam, beloved by many ladies, will turn out tasty and healthy from almost any raw material. So, in home winemaking, raw materials with an expired shelf life - one or even two years ago - are useful!

• Raspberries, ground with sugar, which have not stood the test of time and have fermented, will also work. Experienced home winemakers claim that wine made from sour raspberry jam is no worse than from fresh berries.
• If even the slightest hint of mold appears on the jam, it must be disposed of without regret and immediately. Working with such risky raw materials is a thankless task that may not be successful. Plus, mold is dangerous to your health, so don't take the risk.
• All utensils and instruments that we will use to make homemade wine from fermented or sour raspberry syrup must be sterile.
• In the absence of professional water seals, it is quite possible to use rubber medical gloves to control the fermentation process, but be sure to use new ones.
• To make raspberry jam wine tasty and healthy, you need to strictly adhere to temperature recommendations. But the amount of sugar suggested in recipes can be varied based on your own taste preferences.

Raspberries are quite sweet berries, so to obtain a dry variety of homemade wine drink, you can add a little more to the wort at the fermentation stage. sour jam, for example - cherry or currant.

We will get an incredible aroma and a very pleasant, unsweetening taste!

In home winemaking, any utensils are used except metal ones, since they are prone to oxidation.

Raspberry jam wine: step-by-step recipe

Ingredients

• Old raspberry jam- 1 kg + -
• — 1 l + -
• - 1 glass + -
• Unwashed raisins - a handful + -

How to make wine from fermented raspberry jam

1. First mix the jam and water room temperature, then add raisins there (you can’t wash them - the natural yeast will be washed off).
2. The next step is to add half a serving of sugar. We completely dissolve it.
3. Having filled the glass container to 2/3 of its volume, put on a medical glove on top. We make a small hole in one of the fingers - gases will escape through it during fermentation.
4. Place the wine bottle in a warm place (average temperature - 25 o C) away from direct rays of the sun. The mash stays in a secluded place for several weeks. When the top fermentation is over (we recognize this by dropping the glove and raising berry base onto the surface of the mash), let's move on to the next stage.
5. We strain the fermented wort through cheesecloth, taste it and, if it is not sweet enough, add more sugar.
6. After sweetening the drink a second time and pouring it into a clean bottle, put on a glove and place it again finished wine from fermented raspberry jam into heat.
7. When the lower fermentation stage is completed, and we will know this by the appearance of thick sediment at the bottom of the bottle and the drink becoming clearer, you will need to use a flexible tube to pour the drink into smaller portioned containers.
8. We seal the bottles, filled almost to the top, tightly and this time send them to a cool, dark place for maturation.
9. Occasional sedimentation is completely normal. As soon as it appears, the almost finished drink will need to be poured into clean containers and placed again in a cool, dark place.
10. The ripening period for homemade wine made from fermented raspberry jam is on average 2-3 months. Its duration depends on the sweetness of the drink, the quality of the berry raw materials, adherence to technology and many other factors.

The readiness indicator of homemade raspberry wine is the absence of sediment, transparency, rich taste with a strength of around 10%.

Wine made from jam with wine yeast

Ingredients

• Raspberry and currant jam – 1.5 l.
• Warm boiled water – 1.5 l.
• Sugar – 2.5 cups.
• Homemade wine yeast – 2-3 tbsp.
• Dark unwashed raisins – 1 handful.
• Clean water - 1 glass.

1. First, let's “grow” homemade yeast. To do this, slightly heat half the water, dissolve sugar in it, cool, and add the rest of the water.
2. Pour unwashed raisins into a sterile wide-necked bottle and fill with sweet water. The total volume of the mass should not exceed 2/3 of the capacity of the vessel.
3. Having sealed the bottle with something that allows air to pass through well, place the container in a fairly warm place. You can place it on a sunlit windowsill (in summer) or closer to the radiator (in winter).
4. During the day, the contents of the jar need to be shaken - this way the floating raisins will always be moist and will not become moldy. After 4-5 days, vigorous fermentation will be completed - the yeast is ready. The unused part can be stored for no more than 10 days and only in the cold.
5. Now let’s start making wine with raspberry jam. Mix water at room temperature and jam, add half the sugar. When the grains dissolve, add the yeast and stir. Cover the bottle with gauze and put it in a warm place for a couple of weeks.
6. When bubbles stop forming in the container and the smell of mash disappears, and the pulp (berry pulp) rises to the top, you can filter the semi-finished drink.
7. We taste it and add, if necessary, more sugar, dissolving some of the expressed liquid, and then pour it back.
8. We put on a glove and send it out into the warmth to wander some more. The glove is deflated - fermentation is over.

We pour the almost finished homemade wine into bottles, leaving the sediment in a large container, close it - and ripen in the dark and cool! During the process, we will periodically drain the wine from the sediment into fresh, clean containers.

The strength of the finished wine can be increased by adding alcohol in an amount from 2 to 15% of the total volume of liquid.

The drink is fixed before it is sent for aging. It should be borne in mind that the more alcohol in the wine, the harsher its taste will be.

Any product made with your own hands usually turns out not only tasty, but also healthy. The same can be said about wine made from raspberry jam, if you know how to prepare it at home and store it correctly.

With its unsurpassed taste and delicate aroma No store-bought drink can compare! So don’t rush to throw away your old twists - they may still come in handy...

Every housewife has had such a situation when it’s time to prepare supplies for the winter from fruits and berries, but last year’s jam is still on the shelves, because they didn’t have time to eat it during the winter. What should we do with it?

Prepare a delicious and aromatic alcoholic drink - wine from jam at home. The finished wine will turn out very tasty, and to prepare it you need to spend a minimum of money and physical effort.

There are quite a few recipes for making wine from old jam - each of them is good in its own way. There is also a recipe for making an alcoholic drink not only from old jam, but also from fermented jam - you can find it below.

Principles of making jam at home

The similarities between the materials of jam and wine are obvious: fruit and berry raw materials and sugar are used to make the product in both cases.

But in industrial production there is no such thing as a technology for producing wine from jam. Enterprises process secondary raw materials using high-tech methods that cannot be reproduced in everyday conditions.

This is probably why someone invented the technology of making wine from jam at home, to the great joy of thrifty housewives and lovers of homemade wines.

But, both in industrial and in home technology wines, there are main stages of their production. No one has canceled the scientific approach in any matter. Therefore, let’s look at the basics of wine production in comparison: from primary and secondary raw materials. Such a comparison will make it possible to more clearly reflect the advantages and costs of the jam wine technology.

So, the main technological stages of wine production:

1. collection and preparation of fruit material.
2. wort preparation.

Collection and preparation of fruit material

Let us immediately note that for wine made from jam this stage has already been passed. The berries and fruits for jam have already been collected, washed, sorted and chopped. All that remains is to take ready-made wine material. In essence, jam is ready-made pulp into which you just need to add required quantity water to get a full wort.

Ready-made jam at the first stage of winemaking is an undoubted advantage, allowing you to save time and energy costs.

Wort preparation

At primary processing fruit wine material is used Fresh Juice or pulp, to which is added:

• other sweeteners.

When making wine from primary raw materials, water is added to bring the raw material to the required volume or concentration. At this stage you need to determine the amount of sugar needed for the wort. For primary wine materials (pulp, juice from fresh fruits) the standard rate ranges from 150 to 300 g per liter of wort.

However, sugar is already present in jam, and in a significant amount. It follows from this that adding sugar to secondary raw materials is not necessary, and its concentration in the jam wort can be reduced by adding water.

Every housewife knows in what ratio she used sugar and fruits for jam. Therefore, the ratio can be determined arithmetically so that the must from recycled materials is as identical as possible to the must from fresh wine materials.

Let us remember that sugar is energy for yeast. Its excess will slow down fermentation, and can even stop it completely (sugar is a preservative!), and a deficiency can lead to sourness of the wort, the appearance of acetic bacteria or other colonies undesirable for wine (mold, rot). Deviation from the sugar norm is undesirable in any case.

When processing jam into wine, it should also be taken into account that jam, as a rule, is subjected to heat treatment at high temperatures. That is, it completely lacks the optimal environment for the vital activity of yeast, which causes the process of fermentation of the wort, making the wine wine. Such an environment is created artificially.

This can be done in the following ways:

• Adding special wine yeast;
• Using ammonium chloride salt. It can be purchased at pharmacies. Ammonium creates for yeast nutrient medium. This component also improves the taste of blended wines;
• You can, in the absence of these components, prepare a starter. Most often, raisins are used for this, but other materials are also suitable: raspberries, strawberries, blackberries, mulberries.

zhenskoe-mnenie.ru

Wine sourdough recipes

From raisins

• you need to take approximately 150 to 200 g of dried berries,
• sugar – 50 grams,
• about half a liter of water.

Raisins are combined with sugar and warm water and kept at 20-250C for 3-5 days. The container with the starter is closed with a cotton filter, allowing gas to escape and preventing the entry of unwanted suspended matter from the air.

From berries

Sourdough is made according to the same principle as raisin sourdough, but 100 g of sugar (or its substitute) and 250 ml of water are added for the same number of berries.

Add 20-25 g of ready-made starter per liter of wort.

When making wort, it is important to pay attention to the acid component. Acid in wine is not just a taste factor. Just like sugar and alcohol, it plays the role of a preservative. The difficulty lies in the lack of special equipment and material for determining the acidity of the wort, unlike production conditions. Therefore, it remains to focus on the organoleptic method.

When making wort, the acidity must be higher than in the finished product.

Since we are talking about making wines from processed products, let us dwell on one more specific point.

Each wine has an aroma characteristic of the material from which it is made. The jam also has an aroma, but it is somewhat different from the original due to thermal processing, during which a significant part of the essential components of the product is lost. Perhaps this point is the only drawback in home production wines made from recycled materials. What can be done in this case?

There are two options to choose from

• To restore the natural aroma, you can use similar, unprocessed fruits if you intend to make varietal wine. If you are preparing mash for blended wine, then any available material can be used for flavoring, in accordance with the preferences of the manufacturer. Fresh aromatic products can be added to the must at the initial stage so that during the fermentation period they are completely extracted and saturate the future wine with their aroma.
• An alternative option is to make an alcohol extract, fruit or herbal extract. This method of flavoring is most suitable for making vermouths and fortified wines.

Alcohol components can be added after fermentation is complete and the wine is removed from the sediment, immediately before aging the finished product. It is better to determine the amount of added essence using an alcohol meter.

The remaining stages in the home production of wines from jam have no fundamental differences from their preparation from fresh wine material.

Further preparation of wine consists of the following processes

1. Installing the shutter and starting fermentation. This stage can last from one to two months. As soon as the grounds have completely settled to the bottom of the container and the emission of bubbles has stopped, the wine can be removed from the sediment.
2. Lighting is a necessary moment. The smallest particles of wort must settle to the bottom not only in order to achieve maximum clarity of the drink. Among the remains of the pulp there is spent yeast. If the wine is not clarified and removed from the sediment, its quality can be lost.
3. The aging time of young wine also has different periods: the older the wine, the better it is. Typically, wine is stored at fairly cool temperatures and care is taken to protect it from sunlight.

Don't forget about sanitary and hygienic standards. Although the technology for preparing wines involves the use of unwashed berries, this requirement does not apply to the containers used. The wine material is not washed in order to preserve the colonies of wild yeasts that live on the fruits in natural conditions. The dishes may contain bacteria and even microbes that are extremely undesirable for wine. Storage containers are especially carefully prepared.

It is also necessary to pay attention to the material from which containers for wine or wort are made. Any utensils will do, except aluminum, copper and iron containers.

The ideal container is an oak barrel, but it is also a great luxury. Based on the fact that the best wine is obtained when stored in such a container, you can use a trick: throw a linen or gauze bag with oak sawdust or bark, which can be found in any pharmacy, into a glass bottle.

Attached to the above tried and tested recipes, with a small caveat: winemaking is an art where every wine creator can show their talents.

Simple recipe

In order to make wine at home, you can take any jam, or you can even mix jam from different fruits and berries. The following ingredients will be required:

The entire process of making homemade wine from jam will last a little over 2 months. 100 grams of drink will contain 247 kcal.

Step-by-step preparation

1. The jam is mixed with water, 250 grams of sugar is added, the whole mass is thoroughly mixed;
2. Add raisins (or grapes) to the resulting solution; they will act as a kind of wine yeast that will start fermentation;
3. The container with the resulting sweet mass must be placed in a warm, dark place;
4. After the pulp rises to the surface, it will need to be carefully removed and the wort strained into a separate clean container (preferably a glass bottle);
5. Add 200 grams of sugar to the resulting wort;
6. The bottle must be tightly closed with a special water seal;
7. The resulting wort must be placed in a dark, warm place (25°-27°), where the fermentation process will take place;
8. As soon as the gas bubbles inside the bottle cease to be released, the resulting product can be poured into separate bottles, being careful not to agitate the sediment;
9. All bottles must be sealed with tight corks, after which the wine should sit for another 2 months in a dark place, but this time in a cool place.

Homemade wine made from cherry jam

Homemade wine from high-quality and fresh cherry jam is prepared very quickly and simply, and you will need the following:

The process of mixing the ingredients will take no more than 10 minutes, the wine itself should last 2.5 months. The calorie content of 100 grams of drink will be 256 calories.

Step by step recipe

Homemade plum jam wine on rice

Homemade recipes for this drink are varied, and one of them includes rice:

This wine will take only 10 minutes to prepare, and the fermentation process will take 31 days. Calorie content per 100 grams – 288 kcal.

How to prepare the drink:

1. You need to place the jam in a special glass container, add rice to it (no need to wash it), fill it all with warm water;
2. The whole mass is thoroughly mixed, after which it is poured into a large glass bottle, the neck of which is closed with a thin rubber glove;
3. The container with the wort must be placed in a dark and sufficiently warm place, where it will ferment. It is important to periodically monitor this process, as sometimes it can proceed too intensely, tearing off the glove and spilling the contents out;
4. After 30 days, the wort can be filtered and the wine poured into glass jars and leave to rise for another 1 day, while their necks no longer need to be clogged with anything;
5. At the last stage, the wine can be sealed and placed in the refrigerator.

Sugar-free strawberry jam drink recipe

An excellent alcoholic drink prepared at home can be obtained from strawberry jam:

The entire preparation process will take a little over a month. This drink will contain 270 kcal.

How to make the drink:

1. In a separate glass container, mix jam and warm water, the whole mass is mixed very thoroughly (at least 7 minutes);
2. Unwashed raisins must be added to the sweet strawberry mixture, after which the container is placed in a warm and dark place for subsequent fermentation;
3. When fermentation stops, the wort will need to be strained, after which it is again bottled into several jars or bottles;
4. This time the bottles will definitely need to be corked, after which they are placed in a cool place for 3 days;
5. After the specified time has passed, the drink is ready for consumption.

Homemade wine made from apricot jam with honey and spices

Especially delicious drink the result will be the one for which the recipe uses additional ingredients in the form of spices. Thanks to them, the wine will acquire a rich taste and aroma, emphasizing the skill of a skilled winemaker:

The complete process of making such wine will take 2 months. Calorie content in 100 grams of product is approximately 370 kcal.

Step-by-step cooking method:

1. Jam and water are mixed in a large glass container, granulated sugar is poured into it;
2. All ingredients are mixed until homogeneous mass, after which the container is closed and placed in a dark and cool place for subsequent fermentation;
3. After 1 month, you can take out the half-finished wine, remove the pulp from its surface, and then strain the wort;
4. You need to add honey, cinnamon, cloves and raisins to the strained liquid, mix everything lightly again and again leave to ferment for exactly 1 month;
5. When the time is right, the wine can be filtered through cheesecloth, all food residues removed from it, after which the spiced apricot wine is ready for tasting.

Homemade wine made from currant jam

In addition to its tart, sour taste, currant wine is a treasure trove useful vitamins. Doctors recommend taking 100 grams of it every evening. for those people who suffer from heart disease. If desired, you can mix currants with grapes in a 5:1 ratio.

• currant jam - 1 kg.
• long grain rice - 220 gr.
• raisins - 230 gr.
• filtered water - 2.2 l.

1. First, sterilize a three-liter jar by boiling it for 10 minutes. After the expiration date, cool, wipe and dry.
2. Rinse the raisins in purified water and place them on a cotton cloth until completely dry. Mix water, rice and jam, add already dry raisins.
3. Place the mixture in a warm place (near heating appliances), cover with a towel, wait 15 minutes.
4. After this period, pull the rubber glove over the neck of the container and make a hole in it with a needle. Send the composition to infuse in a dark place, the exposure time is 3-4 weeks.
5. First the glove will rise, then fall to one side. This will tell you that the wine is ready. Now you need to strain it through a colander and then through a filter made of bandage and cotton wool. After straining, sweeten the wine (optional) and bottle. Store in the refrigerator.

howtogetrid.ru

Homemade wine from rowan-currant jam

Raw materials:

• Rowan jam – 5 l
• Sugar - 2.4 kg
• Purified water – 12 l
• Red currant jam – 5 l
• Raisins, dark (for fermentation)

Preparation procedure:

The jam is transferred into a bottle (20 l) and filled with water (18 - 22°C). Raisins or sourdough prepared from them are added to the wort. Before fermentation begins, it is necessary to stir the wort daily, and it is better to do this at least twice a day. The required temperature must be maintained throughout the fermentation period. When the wort begins to foam, install a water seal on the bottle or seal the bottle with a rubber glove, having first pierced it.

After the grounds have completely settled, remove the finished wine from the sediment and let stand until completely clarified. Repeat removal, then add sugar and leave the wine to age for two months, but in a cooler room.

Homemade wine made from raspberry jam

Raw materials:

• Raspberries, grated with sugar - 6 kg
• Raspberries, fresh (or frozen) – 4 kg
• Yeast, wine (or starter)
• Water – 20 l

Preparation procedure:

Raspberry wine is so delicious that it is the subject of poetic inspiration. It costs material costs and effort. But first you need to do some mathematical calculations to comply with the technological process.

Fresh raspberries are ground with sugar for storage, observing the optimal proportion for storage, at a rate of 1:2 - one part berries and two parts sugar. That is, six kilograms of the product contains 4 kg of sugar and 2 kg of raspberries.

For wine fermentation, each liter of wort requires approximately 200 g of sugar. Four kilograms of sugar is enough for 20 liters of wine must.

But, the berry pulp is clearly not enough for the color of the wine and its unique aroma. Therefore, if you want to get an excellent varietal raspberry wine, you will have to add fresh or frozen raspberries. For this amount of wort you will need two bottles with a capacity of at least 20 liters.

Blackcurrant and blueberry jam

Raw materials:

• Blueberry jam – 2 l
• Blackcurrant, with sugar – 8 l
• Heated water (filtered) – 10 l
• Leaven.

Cooking technology:

Black currants and blueberries contain a sufficient amount of vitamin C and other natural preservatives, which help reduce the sugar content for preparations from these berries. In addition, the aroma of currants is so bright that it does not require any additional flavoring components.

IN in this case blueberry jam and currants, ground with sugar, are pulp, to which you only need to add warm, purified water and wine starter. Sugar is already contained in the preparations used, in sufficient quantities.

We stir the wort and wait for fermentation to begin, after which we install a shutter on the bottle to prevent the entry of air and oxidation of the wine material. Further actions follow the technology described above.

With cane sugar

Cane sugar makes the drink tasty and original in taste. Today you can buy this product in almost every supermarket. Try to find a large bottle to ensure a high-quality fermentation process, which means the final product will be tasty and aromatic.

Prepare the following set of products:

• 1 liter jam
• 1 l. boiled water
• 100 g cane sugar

Here's how everything is prepared:

1. In a prepared container, combine the jam and water, and then pour it in cane sugar. Mix everything well and close with a nylon lid, but you can also use a medical glove.
2. Place the bottle in a dark place and leave for 2 months. The next step is to remove the pulp and strain the liquid through several layers of gauze. Pour it into a clean container and leave it for another 40 days, also in a dark place. When the allotted period of time has passed, you can conduct a tasting.

lenta.co

Vermouth, red

Raw materials:

• Cranberry jam – 3 l
• Blueberry compote – 7.0 l
• Flower honey – 1 l
• Water – 11 l
• Sourdough, wine

Herbal tincture:

• Wine alcohol (50%) – 500ml
• Star anise (anise) – 2-3 stars
• Orange zest – 50 g
• Cinnamon – 1 p.
• Nutmeg – 2 nuts
• Rosemary – 10 g
• Mint – 15 g
• Rosemary (seeds) – 20 g
• Sage – 30 g
• Oak bark – 50 g
• Black pepper – 5 g
• Wormwood – 25 g

Cooking technology:

Without spicy aroma It is impossible to get vermouth from herbs, so we start by preparing the tincture. The indicated weight of herbs, of course, can be added without using a pharmacy scale, knowing that in dried form 2-3 g of herb is approximately one teaspoon. To obtain the extract, the mixture of herbs is infused in vodka for at least two weeks, without access to light.

You can start preparing the jam wort at the same time as the tincture, because it will “ferment” for at least two months, and herbal tincture it is added to vermouth after removing the finished wine from the sediment, during the aging process. The technology is common for preparing blended wine.

White vermouth

Raw materials:

• Apple jam (or jam) – 8 l
• Wild rowan jam (or fresh berries) – 2 kg
• Honey (forbs) – 0.8 l
• Water – 14 l
• Yeast (or starter)

Herbal tincture:

• Vodka (40%) – 700 ml
• Mint – 70 g
• Cardamom – 25 g
• Yarrow – 50 g
• Wormwood – 35 g
• Cinnamon (sticks) – 2 pcs.
• Saffron – 10 g
• Muscat ( whole nut) - 2 pcs.

Preparation:

Dilute apple and rowan jam with warm water. If you use fresh rowan berries, they must first be fermented by combining them with wine starter. Alcohol tincture and blended wine are prepared in the same way as described in the recipes above.

"Beekeeper"

It happens that honey stagnates for a long time in home bins. A valuable product that saves many beneficial properties, despite the expiration of the shelf life, it must be used, for example: as a natural sweetener for the preparation of any wines. But don’t give up the pleasure of trying a drink whose recipe comes from time immemorial.

Raw materials:

• Honey – 5 kg
• Hop cones - 250 g (dry)
• Linden blossom – 150 g
• Water, spring (or purified) – 13 l
• Leaven
• Lemon (or citric acid)

Preparation:

Raspberries can serve as a starter (one glass of berries per liter is full). You can also use any kind of raisins - 120 g per liter of raisins (wort), or ammonium salt, as in industrial production - 3 g / 10 l.

Citric acid accelerates the fermentation process, improves taste qualities honey wine. Citric acid will require 1 g per liter. If you decide to use natural lemon juice, then add the juice of half a lemon to one liter of wort.

Hop cones add a slight tartness and speed up fermentation. For a beautiful, pink-amber color and additional aroma, linden blossom is used. Fresh, just picked linden flowers give a richer and brighter aroma. It is better to tie the herbs in a gauze bag to make the filtration process easier.

Sytu (the so-called wort when preparing wine from honey) is prepared in two ways:

Method 1:

Honey is stirred in warm water. Be sure to use filtered or boiled, settled water.

Method 2:

Boil honey dissolved in water for half an hour over very low heat, constantly removing foam.

1. At the same time, add a bag of prepared herbs.
2. It is better to first put a small weight in a gauze bag with hops and linden so that it does not float up in the pan.
3. Warm satiety is introduced one by one citric acid(or juice), ammonium chloride powder and pour into a bottle.
4. Raspberry or raisin starter is added.
5. The filling is closed with a water seal.
6. After fermentation for three weeks, remove from the sediment.
7. The finished honey wine should be absolutely transparent, without bubbles.
8. It is better to age honey wine for as long as possible (at least a year) in a cool place.
9. If, during aging, sediment forms again, the removal must be repeated.

Wine from old jam

Every year, all hardworking housewives end up with at least a couple of jars of old jam in their house. There is no desire to consume it, because a fresh but natural creation is already on the way, into which a lot of time and own labor, I don’t want to throw it away. We offer you The best decision problem - making wine from old jam!

A simple recipe for homemade wine from old jam

Homemade wine made from old jam has a light, tart taste and an intoxicating aroma; depending on what kind of jam was used for preparation, the “notes” and “bouquet” of this noble drink will differ.

To prepare we will need:

• Berry or fruit jam – 1 liter
• Purified water – 1 liter
• Raisins – 110 grams.

Step 1: prepare the jar

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

Step 2: preparing homemade wine from jam - first stage

Pour water into a saucepan and put it on fire. At this time, take a jar of homemade jam and, using a tablespoon, transfer it into the prepared container, and pour in the raisins, previously washed under water.

After the water boils, set it aside and let it cool to room temperature. To prepare wine you will need warm boiled water.

Attention: under no circumstances 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 the summer, you can leave it in the kitchen - it’s always hot there, and in the winter - under the radiator 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: drain the pulp

After 10 days, take a jar of fermented wine ingredients and open the lid. Since all the pulp will rise from the bottom to the neck of the jar after the fermentation process, carefully remove it from the surface of the liquid using a tablespoon and transfer it to a gauze cloth, first placing a clean bowl or pan under it so that the squeezed thick mixture from the pulp drains there. We take the cake out of the gauze and throw it away.

We wash the gauze fabric under running water and twist it by hand.

Step 4: – second stage

• We also filter the remaining liquid from the jar through cheesecloth and pour it into the same container where the squeezed pulp mixture is located.
• The resulting product of primary fermentation is called wort.
• Now pour the wort into a jar that has been well washed under running water.
• We put a clean rubber glove on the neck of the jar hermetically, not forgetting to pierce the fingertips of the glove with a needle so that the fermentation products have access to the outside. Otherwise, the rubber product may swell and tear.
• Let's put our jar of wort in a dark place.

The fermentation process lasts 40 days, but to finally be sure of this, closer to the time of preparation of the wine, watch the rubber glove: when it, having inflated up, goes down again, it means the fermentation process is complete. The color of the wine should become transparent.

Step 5: preparing homemade wine from jam - third stage

Before we bottle the resulting alcoholic drink, we will prepare a container in which our aromatic wine. 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 dish brush. Turning the container over, let the water drain.

After the preparation time for the wine drink has expired, 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 it does not affect the sediment formed after the second fermentation process.

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

tvcook.ru

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

Enjoy your wine!

1. To make the wort ferment faster, you can add a little yeast to it. If you can't get wine yeast, then you can use yeast to bake bread. But under no circumstances use brewer's yeast.
2. 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 other end of which is lowered into another jar of water.
3. If we use sweet jam to make wine, for example raspberry or strawberry, then it is advisable to add sour jam to such jam, for example blackcurrant or gooseberry, otherwise our wine will rather remind us of a compote with alcohol.
4. Very tasty wine is made from apple, plum or apricot jam, and if you add a little honey to one of these preserves, the wine will have a subtle honey taste.
5. Wine must be prepared from unspoiled jam, that is, our ingredient must in no case be moldy.
6. The jar should be large enough to have enough space for the future wine to ferment.
7. It turns out very tasty alcoholic wine drink, if we mix several different types of jam, this way we will get an assortment of both taste and aroma.
8. To store finished wine, it is better to use glass bottles rather than plastic, as plastic quickly deteriorates, and this can also spoil the wine.

liveinternet.ru

Recipe for wine from old jam with berry starter

For making wine, jam that is old, still good, but not so tasty or sour, which no one will definitely enjoy, is suitable. Not only raisins, but also unwashed fresh berries, on the surface of which yeast-like fungi also live, can ensure the fermentation process. You need to make a starter from the berries. With its help, the jam wort will ferment quickly and actively.

Sourdough ingredients:

• ½ cup fresh unwashed berries;
• ½ glass of water;
• 50 grams of sugar.

Ingredients for wine:

• 2 liters of jam;
• 3 liters of water;
• 200 grams of sugar;
• 250 grams of sourdough.

Sequencing

1. First you need to prepare the starter. Mash unwashed fresh berries (grapes, raspberries, currants, etc.) with sugar in an enamel or glass cup, add warm water. Mix. Cover with gauze and place in a warm, sunny place for three days to ferment.
2. Pour the finished starter into a saucepan, add jam, sugar and water. Mix all ingredients. Cover the vessel with cloth or gauze and place in a warm, dark place for 10 days. Every day the contents of the pan must be stirred, otherwise the dense layer of pulp will begin to mold and the juice underneath will turn sour.
3. Then collect the floating pulp and strain the fermented juice. Pour it into two three-liter jars, and then close them with lids with a water seal. The wort should be kept warm for about 30–40 days. During this time, it will ferment and sediment will form at the bottom.
4. Young wine must be filtered and poured into clean containers. Close them with ordinary nylon lids and put them in the cellar. After a few months, the wine from the old jam will fully ripen. It can be poured into bottles and sealed.

Making wine from jam at home is easy. The wort ferments well, especially with previously fermented jam. The cooking process itself takes relatively little time. The drink turns out tasty and fragrant, with a beautiful color. After ripening, the taste becomes even better.

Now you know what to do with failed or old pieces into which a lot of work and money were invested. Definitely don't throw it away.

zagotovochkj.ru

From old fermented apple jam

If a jar of old food is found in the cellar or pantry apple jam, which has already fermented, there is no need to get rid of it. From such a product you can make excellent homemade wine, which does not require a large number of components:

This preparation process will be the longest - about 4.5 months, but the result should be excellent homemade wine. The calorie content per 100 grams of drink will be no more than 250 kcal.

Cooking process:

1. You will need a clean 3 liter jar, in which you need to place fermented apple jam, raisins, pour all the ingredients with boiled warm water;
2. The whole mixture is thoroughly stirred, after which it is closed with a tight lid and left in a dark place where the temperature should be between 18°-25°;
3. After 10 days, the wort is filtered from the cake and poured into another clean glass jar;
4. A thin latex glove with a small hole pre-made in one finger is placed over the neck of the jar;
5. Leave the jar in its original place for subsequent fermentation. The fermentation process is considered complete when sediment falls to the bottom of the container, the liquid stops producing bubbles, and the glove deflates. All this will take about 40 days;
6. Then the wine is strained from the sediment, poured into suitable containers and placed in a cool place for about 2.5 months;
7. After the specified time, the finished wine can be consumed.

alko-planeta.ru

Wine made from jam at home - tricks and useful tips

• To remove wine from sediment, it is convenient to use a transparent plastic cord from a medical system for intradroplet injections. This tube is lowered into a bottle of wine, two centimeters above the sediment level, carefully, without shaking, the wine is decanted into the prepared container.

• When making wine, you need to know how much glassware you will need to prepare the wort and ferment it. Remember that every kilogram of sugar adds 60% to the volume of the wort.
• The starter prepared for wine can be stored in the cold for no more than ten days.
• Remember that for white and red wines there are wine yeast different types. They affect aromatic and taste properties product.

notefood.ru

How to store wine made from fermented jam?

To prevent the prepared drink from spoiling, it must be stored correctly. This is important not only for preserving the taste, but also for the length of the storage period.

Wine from fermented jam should be stored taking into account the following rules:

• It is necessary to pour the finished drink exclusively into clean containers and it is best if they are made of dark glass;
• The ideal temperature for storage is 10-12 degrees;
• to get really tasty and aromatic drink, it is recommended to withstand it. Usually the process lasts 1.5-3 months;
• It is important that the bottles are kept horizontal during storage. Protect bottles from temperature fluctuations, vibrations, etc.

Now you know that you can make delicious homemade wine from old jam. Use the recipes provided as a basis for your own culinary experiments using different spices.