Recipes for wine from fermented jam. It is better not to use a cocktail of different types of jam

Each of us, if we carry out an audit in our cellar or pantry, you can find several jars of old, perhaps already fermented, jam that no one will eat anymore, but do not rush to throw away such a find, it can still be given a second life. Old fermented jam is an excellent raw material for making homemade wine. We have already told, now it's the turn to satisfy the needs of people who prefer less strong drinks, and tell you some simple recipes on how to make wine from jam at home.

Recipe for wine from old jam

We will need:

• 1 liter of jam;
• 1 liter of water;
• 100g raisins.

Very often people ask what kind of jam is better to use, there is no definite answer, because there is no friend for the taste and color. You can take any: apple, raspberry, apricot, plum, strawberry and other fruits. The only thing that should be said is, well, you need to mix different types of jam, as the wine will lose its original taste and aroma.

We will use raisins as yeast, because bacteria live on its surface, which help fermentation. It is not advisable to use ordinary yeast, in which case we may not get wine, but ordinary mash. There are special wine yeasts on the market, but they are very hard to find and raisins are a great alternative. The most important thing is not to wash it before adding it, as we will wash away all the bacteria we need.

Dessert wine lovers should also include sugar syrup in this recipe, which must be added to the wine just before fermentation itself. Sugar syrup is prepared in the proportion of 250 grams of sugar per half liter of water.

Cooking:

Sugar Free Jam Wine Recipe

If you do not want to wait for a long time and the recipe described above does not suit you, we suggest you prepare another, relatively quick recipe for wine from old jam without added sugar. It will take us about a month and a half to prepare it.

Ingredients:

• 3 liters of any old or fermented jam;
• 5 liters of water;
• A handful of raisins.

Cooking:

We mix water and jam and boil over low heat for 3-4 minutes, stirring constantly. Remove from heat and let cool, then pour into a container in which fermentation will take place and add raisins. We fill it in such a way that the fifth part remains empty.

To block the access of oxygen to the wine, we put a water seal or put on a rubber glove with a hole. During the entire time of fermentation, and this is about a month and a half, we do not open the container. As soon as the glove deflates or air stops escaping from the water seal, this is a clear sign that the fermentation is over and our wine from the old jam is ready. We just have to carefully drain it from the sediment and bottle it.

It should be noted that, unlike a water seal, a medical rubber glove is a disposable device and must be new each time you make wine.

Recipe for homemade wine from jam with yeast

• Old or fermented jam -1 l
• A glass of rice;
• 20 g - fresh yeast;
• Boiled water - 1 liter.

How to cook:

The process itself differs little from the first recipe, only the ingredients are slightly different.

1. We prepare a three-liter jar: wash with soda, scald with boiling water.
2. Add rice (millet can be used as an alternative, but rice is still preferable), yeast and pour water.
3. We put on a glove or a water seal and put it in a dark, warm place for fermentation.
4. As soon as the sediment falls and the wine becomes transparent, we drain it from the sediment and put it in the refrigerator for 2-3 days, after which the wine can be considered ready.
5. If the drink turned out to be not very sweet, then you can add a little sugar to it, at the rate of 20 g per liter.

We wrote above that it is highly undesirable to use yeast for making wine, but this recipe is quite common on the Internet, although I myself have not yet had time to test it. So if you cook, I will be glad to see your feedback under this article.

Tips for making jam wine at home

Found an error? Select it and click Shift+Enter or

Every year, thrifty housewives have at least a few cans of last year's jam. I no longer want to eat it, since a new one has been prepared, and it’s a pity to throw away a natural product, the preparation of which has spent effort and money. I suggest the next way out - to make homemade wine from jam. We will consider the recipe and technology further.

In advance, I advise you to find a three-liter jar, a nylon lid, gauze and a medical rubber glove (you can install a water seal instead). In this recipe, we will do without yeast, since it is difficult to get wine, and ordinary pressed or dry ones are not used in winemaking, turning wine into ordinary mash. The role of yeast will be performed by raisins, on the surface of which the necessary fungi live.

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

Ingredients:

• jam - 1 liter;
• water - 1 liter;
• unwashed raisins - 100 grams;
• sugar - 10-100 grams per liter of water (optional).

The amount of water depends on the sugar content in the jam (natural in raw materials and added during the cooking process). It is necessary to strive so that the sugar content in the wort does not exceed 20%. If necessary, dilute with more water. If initially the jam is not sweet, you can add more sugar.

Recipe for wine from old jam

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

2. Transfer the jam to a jar, add water and sugar (if necessary), add unwashed raisins. Mix until a homogeneous mass is obtained. Instead of raisins, you can use any unwashed fresh berries that need to be crushed beforehand.

3. Cover the jar with gauze to protect against flies, transfer to a warm (18-25°C) dark place or cover with a thick cloth. Leave for 5 days, stir once a day with a clean hand or wooden fixture. After 8-20 hours, signs of fermentation should appear: hiss, foam and a slight smell of sour. This means that everything is going well.

4. Remove the pulp (floating pulp) from the surface, strain the contents of the jar through gauze folded in several layers. Pour the filtered wort into a clean jar, previously washed with soda and boiling water. The container can be filled to a maximum of 75% of the volume to leave room for foam and carbon dioxide that will appear during fermentation.

5. In one of the fingers of a medical glove, make a hole with a needle, and then put the glove itself on the neck of the jar. To keep the structure better and not fall off during fermentation, tie the neck with a rope over the glove.

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

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

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

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

Pour the drink into clean containers, it is advisable to fill up to the neck so that there is no contact with oxygen. Close tightly, transfer to the basement or refrigerator. Withstand at least 2-3 months (preferably 5-6). The optimum temperature is 6-16°C.

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

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

It's time to prepare the jam, but there are still jars from last season on the shelves. Do you want to try new recipes or cook your favorite ones, however, does the presence of last year's unused product stop you? There is a way out: start making wine from jam. So you will free the container and, with a clear conscience, proceed to new preparations. It is time to prepare jam, but there are still jars from last season on the shelves. Do you want to try new recipes or cook your favorite ones, however, does the presence of last year's unused product stop you? There is a way out: start making wine from jam. So you free the container and, with a clear conscience, proceed to new blanks.

This recipe for homemade jam wine is simple and does not require additional costs. If you want the wine to be delicious, you just need to be patient and follow the recipe exactly. You will see - everything will turn out!

Basic terms and fixtures

Sometimes the terms of winemakers seem incomprehensible to an uninitiated person, and the process itself is very complicated. However, it is very easy to make wine from jam at home, and a simple recipe will be a great help for this. If you carefully understand, then there is nothing complicated or confusing.

So, first things first, let's look at the basic terms and deal with the devices.

The whole process of wine formation is divided into several stages:

1. The formation of pulp, while all the ingredients are mixed and the container is left for several days in a warm place under a lid or without it, but covered with a cloth on top (third-party particles should not get into the must). The time of this stage is up to 10 days.
2. Fermentation. During this period, a special device (water lock) and a fermentation room will be required - a dark room with a stable temperature of 22-24 C. This period will take about 50 days.
3. Wine maturation. This length of time depends on how strong your exposure is. The longer the young wine stays in the cold, the tastier it will be. On average, this process takes from 2 to 3 months, and the room temperature should not exceed +16 C.

Between the main stages there will be several intermediate ones, which differ in different recipes for jam wine, they will be discussed separately.

Now about fixtures

To prepare a drink, you will need a container for jam wine; it is better to use glass jars or bottles. They allow you to control the fermentation process and do not give extraneous odors.

You can use barrels or enamelware (but here it will be problematic to arrange a water seal during fermentation).

You can’t take plastic or aluminum dishes for these purposes - the wine will have an additional smell and taste (not always pleasant), and in some cases ethyl alcohol will react with plastic and substances harmful to humans are formed (you can simply get poisoned).

Before making homemade wine from jam, make sure that there is no mold in the jam containers.

How to arrange a water seal? To do this, you can take a thin tube from the dropper system (new) and insert one end into the nylon cap. The other must be lowered into a glass of water (filled ½). Such a shutter is good for ordinary glass jars, here the straw is disposable, and the lid can be used many times, only by changing the tubes.

You can buy a special factory-made shutter, usually it is suitable for bottles and cans, it all depends on the crust.

If all this is too complicated, then take an ordinary medical glove and pierce a hole in it with a gypsy needle in your finger, and then put it on a jar. Under the influence of gases, the glove will inflate and act as a water seal. It can only be used once.

Important Rules

Before making wine from jam at home, you will need to carefully rinse with soda and sterilize (boil, steam) all the containers and fixtures that will be used. So the wine will not receive unwanted or foreign odors.

Banks or other containers for fermentation are filled no more than 4/5 of the volume. It is even better to leave 2/5 of the container empty. And this is so that there is a place for foam and bubbles, otherwise they will rise too high and clog the water seal.

Cooking technology

Before making wine from old jam, carefully study the technology and think about where each stage of creating a delicious drink will take place. It is also important to stock up on the necessary containers and fixtures or make them.

1st stage

This is the mixing of the ingredients and the formation of the wort. For wort, water must be boiled, and then cooled to a warm state (+ 25C).

This process can be organized in an ordinary enamel pan or in a 3-liter jar. It is better to store the container not in the apartment, but in the pantry or on the balcony, but to start the process, you need a temperature of + 18–25. The container is covered with cotton cloth or gauze so that insects do not get in.

First, mix all the ingredients very well. In the process of fermentation, the jam will rise up and begin to make noise, it needs to be stirred 2 times a day for better distribution of the yeast.

When the pulp begins to rise, it is filtered through gauze (preferably in 2-3 layers), squeezed well and the cake is thrown away.

2nd stage

Formation of young wine. The resulting liquid is poured into sterile glass containers and closed with a water seal, filling them as described above.

The containers can withstand from 1.5 to 3 months, depending on the recipe, making wine from jam in a darkened room (necessarily without direct sunlight) at a temperature not higher than + 23C.

The fermentation process is considered complete when the glove falls off or bubbles cease to stand out from the water in the glass.

If after 50 days the process is still intense, then you need to remove the water seal and pour the contents into a clean container without affecting the sediment. A new container is closed with a clean water seal and the wine is allowed to ferment, otherwise it will be bitter.

3rd stage

Excerpt. It is necessary for the wine to get its characteristic taste and aroma. When the fermentation process is completed, the wine is drained from the sediment (3-4 layers of gauze) into a clean container. With a large draft, the procedure is performed several times with an interval (3-4 days).

After the sediment is removed, the young wine is placed in a dark, cool (+16) room for 1.5–3 months. Then it can be served at the table.

The strength of such a drink is about 10 0.
It should be served slightly chilled, it is great for dessert.

You can also use yeast or ethyl alcohol, then you get a stronger drink.

simple recipes

If you are making homemade wine from jam for the first time, you need to choose a simple recipe. Here are some recipes for different varieties of jam.

Tip: To make the wine tasty, combine sweet fruits and sour fruits, such as raspberries and gooseberries.

Wine from jam is prepared in a 1:1 ratio of water and jam, raisins are added for each liter of jam (it cannot be washed so as not to remove the yeast). Raisins play the role of yeast.

If you make homemade wine from jam, then you can even use sour, spoiled one, but you can’t take jam with mold (the wine will have an unpleasant aftertaste).

Apples

• Apple blank - 1.5 kg;
• Water - 1.5 l;
• Raisins - 1 handful;
• Granulated sugar - 0.2 kg.

The easiest to prepare. It turns out moderately sweet and fragrant.
For the recipe, you need to take equally water and jam, as well as a handful of raisins. To these ingredients you need to add ½ cup of granulated sugar and mix everything well.

Leave the mixture for the preparation of the wort for 5-6 days in heat, stirring 2 times a day. When the jam rises and begins to make noise (it may be a little earlier if it is warm), the pulp is drained, and the must is poured into a glass container, another 100 g of sugar are added and closed with a water seal.

Then you need to put the containers for fermentation in heat, when the bubbles cease to stand out, the young wine is ready. It remains to drain it through 3-4 layers of gauze (do not touch the sediment), and then place it for ripening in a cold place for at least 2 months.

Raspberries

• Raspberry blank - 2.5 kg;
• Water - 2.5 l;
• Sugar - 0.1 kg.

This is where all the sugar is added when the wort is made. Keep this wine in the cold for at least one and a half months.

Easily converted into a great liquor. To do this, after the young wine is removed from the water seal and drained from the sediment, add another 100–150 g of sugar for each liter of water (if you want a very sweet liquor), less sugar will make the liquor less sweet.

Currant

• Currant billet - 1.5 kg;
• Cherry leaves - 5-7 pcs.;
• Sugar - 0.1 kg;
• Raisins - 60 g.

The original taste is obtained from currant wine, this is due to cherry leaves.

We prepare the wort from the proposed ingredients. It can be closed with a lid and only stirred for 7-10 days, 2 times a day.

Then it strains the pulp through gauze, and leaves a sediment at the bottom. We arrange the shutter in a container filled with ¾ wort.

After the process is completed, the young wine will be clarified (it will take up to 40 days), it can be drained from the sediment and put on aging (at least 1.5 months).

Wine from currant jam is perfectly stored in a cool place, the longer it stands, the more saturated the taste and aroma will be. It can be stored for 2-3 years.

Cherry

Experienced winemakers are able to turn any edible product into a real gourmet drink. Jam that has fermented can be especially helpful when making delicious wine at home.

Therefore, do not throw it away because of suspicion of damage. After all, the wine obtained on its basis has useful qualities, retaining many substances and trace elements valuable for health.

At the same time, it has a pleasant, incomparable taste.

simple recipe

A homemade wine drink made from jam that shows all the signs of a fermenter will be incredibly tasty if you approach this task with a special creativity.

This process is quite simple and accessible to any hostess, not even the most skilled one. It is enough to have some free time and actually fermented jam.

Required Ingredients for Fermented Jam Wine:

• Raisins of any variety (it is better not to wash it) - 55 g;
• Sugar - 250 g;
• Water is clean, drinking - 3 l;
• Fermented jam (any berry or fruit) - 3 kilograms.

The color of the finished wine will determine the composition of the jam. Accordingly, thanks to the red berries, the drink will get a red tint, and yellow or white - lighter.

Most often, housewives use jam from currants, cherries, raspberries, gooseberries, apples, pears and cherry plums. But other options (especially “sets” of several types of fruits) will make it possible to get quite tasty homemade wine.

Steps for making wine from fermented jam at home:

How to make wine on rice from fermented jam

Japanese experts prepare vodka on rice. It is known that such a product makes it possible to obtain particularly high-quality alcoholic beverages. The recipe for making wine from fermented jam and rice is simple and does not require much effort. It is advisable to use "raw materials" made from berries.

Ingredients that will be required:

• Rice - 2 cups;
• Drinking water - 6.5 l;
• Fermented jam - 1.5 l.

The process of making homemade wine from rice and fermented jam:

1. You will need a container consisting of any material other than metal, jam, rice are placed in it, water is poured;
2. The products placed in the container must be properly kneaded;
3. After that, the resulting mass is poured into a bottle and closed with rubber (you can use a glove perforated in one zone);
4. It will take about a month to allow the mixture to wander properly in a dark secluded place in the apartment (all this time it is important to ensure that excessively violent release of carbon dioxide does not tear off the lid and does not lead to the mass being pushed out);
5. Then the mixture is poured into a glass container and infused open for 24 hours;
6. A day later, you can consider the drink is already completely ready for use.

What can be made from raspberry fermented jam

Raspberry jam is great for making high-quality fine homemade wine. It is quite simple to make it on the basis of this fermented product. Its taste is incredibly pleasant.

Ingredients that are needed for wine from fermented raspberry jam:

• Raisins (no need to wash it) - 75 g;
• Raspberry jam that has fermented - 4.5 kg;
• Water ordinary for drinking - 4.5 kg;
• Sugar - 750 g.

Wine preparation:

wine drink

Raisins in the process of making wine at home act as natural yeast. However, if desired, you can prepare such a delicious drink without its presence. But in this case, real yeast is required. This will not adversely affect the taste of the wine.

Ingredients needed to make the drink:

• Special wine yeast - 50 g;
• Drinking water - 2 liters;
• Sugar - 200 g;
• Berry jam that has fermented - 2 liters.

Wine preparation:

If you want to get an unsweetened drink from fermented jam, in this case you need to exclude granulated sugar from the list of necessary ingredients. In another case, it must be used, as it will give the wine a sweetish aftertaste.

The wine will turn out to be especially tasty and of high quality if you follow all the important rules for making it at home. Experts recommend the following:

• The taste of the finished wine depends on the dose of sugar, so you need to take into account your taste preferences before deciding on the amount of granulated sugar;
• To give a red or pink hue to wine, cherries, raspberries and other berries of a characteristic shade are used;
• If a rubber glove is used instead of a special hydrolyser, in the process of infusing the wine, it is necessary to ensure that carbon dioxide does not rip off the rubber, which can cause spoilage of the product;
• Before pouring the infused liquid into bottles, you need to remove the foam;
• An extremely important point during the pouring of the drink into bottles is to leave the resulting sediment in the bottle;
• Even in the case of making wine using raisins, the use of yeast in a small amount is allowed, this will speed up the process of its manufacture;
• Exclusion of yeast from the list of necessary products for making homemade wine will allow you to prepare a drink with a special tart taste.

If you follow all the basic recommendations of winemakers, you can achieve the best result. Homemade wine from fermented jam always has advantages over store-bought wine, because it is made from natural, proven products.