How to make wine from fermented apple jam. Simple jam wine recipes at home

Those who grow a lot of grapes at home do not let it go to waste, making wonderful homemade wine in the fall. What to do when there are no grape berries, but you want to make a drink? Use jam! Moreover, even last year's and fermented blanks will do. The process is not laborious, and additional costs will not be required. The main thing is to strictly follow the sequence of the recipe, the proportions and you will get the most delicious wine from jam at home.

What is homemade jam wine

This is a delicious, fragrant, home-made alcoholic drink made on the basis of jam from various fruits and berries. Using detailed recipes for such wine, you will not only get rid of the preservation left over from last season, but you will be able to enjoy a strong drink without unnecessary additives at the festive table. Having prepared the container and the necessary ingredients, you just have to repeat the sequence of actions indicated in the recipe, wait the necessary time and pour the finished wine into containers.

Making homemade wine from jam

The technology for making wine at home based on jam consists of three main steps:

Wort production. One of the components of homemade wine is water, which is heated to 25-300, cooled, and only then added. Next, the mass is mixed, covered with gauze and placed in the pantry (on the balcony), where 10-14 is located at 18-250. Stir the mixture every 2 days. The container can be used glass, enameled or ceramic. In the process, the pulp will rise to the surface, which is discarded after straining. Before the next step, to flavor the wine sourdough, you can add lemon peel, honey, spices, and spices.
Fermentation (fermentation). The liquid obtained after the separation of the pulp is poured into special glass containers (3 or 10 l), previously thoroughly washed with soda, sterilized. Plastic, aluminum containers cannot be used, in order to avoid an oxidation reaction, the acquisition of bitterness, an unpleasant odor, and harmful impurities by the drink. The bottles are filled to 4/5 of the total volume, leaving room for the formation of bubbles, foam. On the neck, you need to make a water seal to remove carbon dioxide (buy, build from a rubber glove, make a hole in it with a thick needle or take a tube from a dropper, lowering 1 end into a glass of water, and inserting the other end into a nylon cap on the vessel). Containers with wine should be kept in a dark place at temperatures up to 230 for 1.5-3 months.
Excerpt. In order for young wine to acquire the desired strength (on average 100), rich taste, aroma, it is filtered through several layers of gauze from the sediment into a clean container, corked and allowed to ripen for 3 months in a cool room.

All containers and tools used must be thoroughly washed and disinfected beforehand to avoid the ingress of harmful substances. With excessive sweetness of jam, it must be diluted with plenty of water so that putrefactive processes do not begin. If the jam is sour and you want a sweet, dessert wine, add a syrup made from 250 g of sugar and 500 ml of water to the must.

Jam wine recipes at home

If you've never made homemade wine from jam, practice with the simplest recipe. Those who do not like sugary taste need to combine sour fruit and berry raw materials with sweet ones. Be sure to add yeast or raisins (not washed), which play the same role. Any preparations for the drink are suitable (even candied, fermented ones), but it is important that there is no mold on the surface, otherwise it will spoil the taste of the future wine.

From raspberry

Time: up to 90 days.
Servings: 10 persons.
Purpose: alcohol.
Cuisine: Russian.
Difficulty: medium.

Raspberry is a berry that has an amazing taste, aroma and many useful qualities. Any drinks, dishes, preparations prepared on its basis are never left without attention. Raspberry jam wine will turn out to be too sugary, so those who do not like it should add a little currant, gooseberry or cherry raw material. Such homemade wine can even be made from old jam and raisins.

Ingredients:

old raspberry jam - 1 kg;
water - 1 l;
sugar - 1 tbsp.;
raisins - a handful.

Cooking method:

Mix homemade jam with water, add raisins, ½ granulated sugar, stir until it dissolves.
Fill jar 2/3 full with mixture. Put on a rubber glove, make a hole.
Place the container in a dark place with a temperature of up to 250 for a period of up to several weeks. The fermentation process will end when the glove falls off.
Strain the liquid into another container, if necessary, sweeten it, put on another water seal, put it in heat.
When the sediment falls and the liquid becomes a little lighter, pour the young wine into bottles using a flexible tube. Cork, store, ripen in a cool room.

from apple

Time: up to 90 days.
Servings: 10 persons.
Calorie content of the dish: 151 kcal / 100 g.
Purpose: alcohol.
Cuisine: Russian.
Difficulty: medium.

If you have old apple blanks in your cellar, do not rush to throw them away, make wine from apple jam at home. If during conservation, in addition to apples, you added other berries, fruits, then it is better not to use such raw materials, as the original apple flavor will deteriorate. Even candied, outdated jam is suitable for the process.

Ingredients:

apple homemade jam - 1 l;
water - 1 l;
sugar - 2-4 tbsp. l.;
unwashed raisins - 100 g.

Cooking method:

Pour apple jam into a three-liter jar, pour in water, add granulated sugar, raisins, mix.
Cover with gauze, put in a dark room for 5 days, stir daily.
Remove the pulp, strain into another container, filling 2/3. Put on a water seal, put in a warm place for fermentation.
At the end of the process (when the glove falls off), drain the liquid without touching the sediment, if necessary, sweeten and cork.
To increase the degree of homemade wine, you can add alcohol - no more than 15% of the total volume.

from plum

Time: 31 days.
Servings: 15-18 persons.
Purpose: alcohol.
Cuisine: Russian.
Difficulty: easy.

The homemade plum jam wine recipe is distinguished by the speed of the process and the fact that rice is used instead of raisins and yeast. The finished product is very fragrant, with a pleasant tart aftertaste and a beautiful rich color. Without making any special efforts, without investing financial resources, after 31 days you will be able to taste a noble homemade alcoholic drink.

Ingredients:

homemade plum jam - 1.5 kg;
water - 4.5 l;
rice - 400 g.

Cooking method:

Mix the jam with water and rice, pour into a special container, put on a water seal.
Put the wort in a dark, warm place, periodically checking that the water seal does not break.
After 30 days, strain the liquid into another container, leave for a day, without clogging anything.
Then close the wine with lids, put in the cold.

Apricot jam with honey and cinnamon

Time: 30 days.
Servings: 15-17 persons.
Calorie content of the dish: 169 kcal / 100 g.
Purpose: alcohol.
Cuisine: Russian.
Difficulty: medium.

This recipe for homemade jam wine will appeal to true connoisseurs of dessert alcoholic drinks. The product has an amazing oriental flavor due to the presence of spices such as cloves, cinnamon in the list of ingredients. Honey will add additional sweetness, but if you do not like cloying, just do not put this component. Such homemade wine from you in the eyes of the guests of a real winemaker.

Ingredients:

apricot jam (homemade) - 1.5 l;
water - 1.5 l;
sugar - 0.5 kg;
raisins -300 g;
honey - 50 g;
cinnamon, cloves - 5 g each.

Cooking method:

Combine apricot jam with water, granulated sugar, mix, close, put in a cool, darkened room for fermentation.
After 30 days, remove the pulp from the wort, strain.
Add the remaining ingredients, stir, close again and remove for fermentation for another month.
Strain the wine again and bottle.

from strawberry

Time: 33 days.
Number of servings: 25 persons.
Calorie content of the dish: 89 kcal / 100 g.
Purpose: alcohol.
Cuisine: Russian.
Difficulty: easy.

A wonderful homemade alcoholic drink will turn out from strawberry jam. Like raspberries, this berry has a pronounced aroma, taste, which acquires in the process of making wine. There is no need to add granulated sugar, since the main component is already very sweet, but to give piquant notes, you can add a handful of dried citrus peel at the fermentation stage.

Ingredients:

homemade strawberry jam - 1 l;
water - 2.5 l;
raisins - 150 g.

Cooking method:

Thoroughly mix the water with jam, placing them in a glass container.
Add raisins, cover with gauze, leave to ferment in a warm place, closed from direct sunlight.
After about a month, when the fermentation process is completed, strain the wort, bottle it, cork it, put it in the cold.
After 3 days the wine can be tasted.

From currant

Time: 4 months.
Number of servings: 15 persons.
Calorie content of the dish: 142 kcal / 100 g.
Purpose: alcohol.
Cuisine: Russian.
Difficulty: easy.

Such wine will also be to the taste of those who do not like sweet, sugary alcohol, since the berries will give the necessary sourness, a little astringency. In addition, alcohol will delight you with its noble red-burgundy rich color. Sugar is still present here, without it there will be no fermentation process. So, in just 1-1.5 months you can taste wonderful home-made wine.

Ingredients:

homemade currant jam - 1.5 l;
water - 1.5 l;
sugar - 100 g.

Cooking method:

Using a large saucepan to prepare the wort, combine the currant jam with water and ½ granulated sugar. Stir, cover with a lid, put in heat.
When all the pulp is on the surface, remove it. Strain the liquid, pour into prepared jars, add the remaining granulated sugar, remove for fermentation in heat for 3 months.
Pour the wine with a flexible tube, without affecting the sediment, into bottles, cork.
Let the homemade wine brew for a day.

from cherry

Time: 51 days.
Servings: 10 persons.
Calorie content of the dish: 135 kcal / 100 g.
Purpose: alcohol.
Cuisine: Russian.
Difficulty: medium.

This recipe for homemade cherry jam wine is very simple, suitable for those who are trying to make such a drink for the first time. The finished product turns out to be pleasant in taste, with a slight sourness, thanks to cherries. Ground cinnamon, which is added at the first stage of the process, will give a special aroma to homemade alcohol. Remember to pre-wash all the containers and fixtures that you use.

Ingredients:

cherry jam (homemade) - 1 l;
boiled (chilled) water - 1 l;
raisins - 100 g;
cinnamon - 1 tsp

Cooking method:

In a three-liter jar, combine water, jam, raisins and cinnamon, mix. Put on a homemade water seal from a rubber glove without a hole on the neck.
Place the container in a dark, heated room for 10 days.
Strain the wort into another container through several layers of gauze, discard the pulp.
Put on another glove, make a puncture with a needle, put the container in a warm dark place for 40 days.
Pour the finished homemade wine into clean containers, straining without affecting the sediment. Close with lids or seal with cork stoppers.

Time: 4-8 months.
Number of servings: 15 persons.
Calorie content of the dish: 157 kcal / 100 g.
Purpose: alcohol.
Cuisine: Russian.
Difficulty: easy.

Many housewives, having discovered that the preservation is sour, fermented, get upset and throw it away. This happens because not everyone knows how amazing wine can be made from sour jam. The only caveat is that you can’t use homemade sourdough mold to prevent infection of the wine sourdough with harmful bacteria.

Ingredients:

sour jam (any) - 1.5 kg;
water - 1.5 l;
sugar - 250 g;
raisins - 1 tbsp. l.

Cooking method:

Mix 100 g of granulated sugar with jam, water, raisins, pour into a five-liter bottle. Put on a rubber glove with a hole on the neck, put it in heat.
After 4 days, drain a cup of liquid through a tube, dissolve 75 g of granulated sugar in it and pour it back. Put on the glove again, put the container back in place. After 5 days, repeat this procedure again.
At the end of fermentation (25-60 days), strain the homemade wine from the sediment, pour into prepared bottles, leave to infuse for 2-6 months in the cold. Every month, drain the liquid through a straw, getting a clear drink without sediment.

Time: 7-8 days.
Servings: 20-23 persons.
Calorie content of the dish: 100 kcal / 100 g.
Purpose: alcohol.
Cuisine: Russian.
Difficulty: easy.

Wine made from jam with yeast cooks much faster due to the presence of these living organisms. Yes, and the finished product itself turns out to be slightly carbonated, but this recipe also has a drawback. Long-term storage, alas, will not improve the quality of alcohol, but rather the opposite. You need to prepare such wine just before the feast, about a week in advance.

Ingredients:

homemade jam (any) - 1300 g;
water - 2.3 l;
yeast (dry) - 10 g;
raisins - a handful.

Cooking method:

In a saucepan, mix fruit (berry) jam with water. If necessary, add granulated sugar.
Put on the stove, boil, remove from heat. Cool, strain.
Pour off a couple of ladles and dilute the yeast. Cover the container, leave warm for 20 minutes.
Pour both parts of the liquid into a bottle, make a water seal, put away for 3-5 days in heat. The process will end when the precipitate falls out and bubbles stop forming.
Drain the wine from the sediment in bottles, adding 5 raisins. Put on the shelf of the refrigerator for 2 days.

On rice and jam

Time: 3 months.
Servings: 10 persons.
Calorie content of the dish: 143 kcal / 100 g.
Purpose: alcohol.
Cuisine: Russian.
Difficulty: easy.

Many today have become unaffordable for original high-quality alcoholic beverages. Cheap wine gives off alcohols and various flavorings, it is far from a natural grape product. Having prepared a delicious home-made drink, you can enjoy it whenever you want, treat your guests without spending extra money and time.

Ingredients:

homemade jam - 1 l;
water - 1 l;
raisins - 110 g.

Cooking method:

In a jar with a volume of 3 liters, mix all the ingredients, close the lid, put in heat.
After 10 days, remove the pulp, strain the must, pouring it into another container. Put on a glove with a hole.
The further fermentation process should take place in a dark place and last until the glove is lowered, approximately 40 days.
Pour the resulting liquid into bottles without affecting the sediment. Taste the wine after 2 months.

Video

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.

At the expiration of 10 days 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: preparing 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 on 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 continues 40 days, but to finally make sure of this - closer to the time of making wine, watch the rubber glove: when it, having puffed up, drops again, then the fermentation process is completed. The color of the wine should become transparent.

Step 5: making homemade wine from jam - the third stage.

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 the 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. Through two month after pouring it is ready for use. Our homemade jam wine has a strength of about 10 degrees.

Step 6: serve homemade wine from jam.

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 so that it has enough space for the fermentation of the future wine.

- - 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.

- - To store the finished wine, it is better to use glass bottles rather than plastic ones, since plastic quickly deteriorates, and this can also spoil the wine.

If your jam is sugared, sour or fermented for five minutes, do not throw away the blanks. Make homemade wine from this sweet mass.

It is easier to make wine from jam than from fruit - raw materials do not need to be washed, cleaned, and the fermentation process will go faster. And the resulting drink will not yield to the taste of alcohol from fresh ingredients.

Wine from jam at home - cherry

A wine drink is made from any pitted jam. But it’s better not to use moldy jam - the liquid will absorb an unpleasant odor and your work will go down the drain. Try our easy cherry wine recipe. The method is suitable for sweet berries and fruits: strawberries, raspberries, wild strawberries, apples, pears.

You will need: 1.5 kg of jam, 200 gr. sugar, 2 liters of water, 50 gr. raisins. For the first stage of fermentation, take a five-liter pouring pan, for the second - a glass bottle. Stock up on a rubber glove.

Put jam, sugar, raisins in a saucepan. Fill with warm boiled water. Close the lid, hide in a dark place for 12 days.
After the time has elapsed, remove the pulp that has risen to the top. Strain the wort through cheesecloth, pour into a bottle using a funnel.

Tip: pre-wash the wine container with soda and rinse with boiling water.

Put a glove on the neck of the bottle. Poke a hole in your finger with a needle to let air out. Remove the wine to the pantry for fermentation.
A day later, the rubber palm will inflate - secondary fermentation has begun. After a month, the glove will lean to the side, which means the drink is ready. Pour it into any containers without disturbing the sediment. Put the cherry on exposure and after 60 days you will get a foamy drink with a strength of 10 to 13%.

Cherry wine pairs well with red meat and game, and you can't go wrong with a sweet dessert or chocolate cake.

Wine from jam at home - currant

If the jam is made from sour berries - gooseberries, blackberries, honeysuckle, then more sugar will go, and the sourdough will have to be strengthened. Let's figure out how to make wine from a currant five-minute.

In a large pouring container, mix the jam with boiled water 1: 2, add 2 tbsp. l. sugar, 0.5 cups of raisins with seeds, 100 gr. raw rice. Cover the pan with a light cloth, put in a cool place.
After a week, remove the pulp that begins to smell, strain. Taste the liquid, if sour, add sugar.
Fill the bottle 2/3 full with purified wort. Put a glove on the neck or insert a rubber stopper with a tubular outlet - a water seal.

Define the wine in a secluded corner for a month and a half, then filter it, bottle it, put it in the kitchen cabinet.

Alcoholic drinks from jam at home

Want to get fortified wine instead of dessert wine? Add high-grade alcohol to the recipe.

strawberry liqueur

Take: 1 kg of jam, 200 gr. sugar, 400 ml of water, 1.5 liters of vodka. In a saucepan, heat sugar with water, put strawberries, boil for 10 minutes. After cooling, strain the mixture, pour vodka. Pack in storage containers. Taste after a week.

apricot liqueur

As an alcohol base for liquor, take inexpensive cognac - one liter bottle. Water will go 0.5 l, jam and sugar - 500 gr each.

Pour water into the pan, put sugar, jam, boil. Cool, add alcohol. Leave to brew for two weeks, filter, pour into a container.

Raspberry tincture for colds

A good cold tincture is obtained from jam with the addition of medicinal herbs. Fill half a three-liter jar with raspberry jam. Add a handful of lime blossom and strawberry leaves. Fill the rest of the container with vodka. Place in the sun for active fermentation. Shake daily. After a month, strain, cork, take at the first manifestations of the disease a glass at night.

As you can see, making homemade wine from jam is easy. This process is creative, exciting, cheap, however, requiring a little free time. But it will more than pay off with the resulting original drink with a pleasant berry aroma and taste.

By the beginning of the new summer season, jars of last year's jam often remain on the shelves of the refrigerator. Do not rush to get rid of it, because you can make wine from jam that has already lost its taste and aroma. Instead of tasteless sweetness, you get a full-fledged product - a pleasant homemade wine that will warm and delight the household. Let's share a simple recipe for homemade jam wine.

A simple traditional way of making wine

It is necessary to prepare:

jar with a capacity of 3 l;
a piece of gauze for filtering and a funnel;
a glove bought at a pharmacy, or a water seal;

Jars for wine made from jam should be sterilized with all possible care. Wash them with baking soda, then fill them with boiling water or use another method that is convenient for you.

Ingredients:

1 liter of old jam;
1 liter of boiled chilled water;
10 - 150 g of raisins or fresh grapes;

Adding sugar is possible if the jam is sour. When, on the contrary, it is over-sweetened, water must be added. Connoisseurs have determined that the optimal sugar content in the wort should not exceed 20%.

Raisins or grapes are taken only unwashed! Otherwise, the yeast fungi that live on their surface will disappear. Do not use raisins packaged in bags prepared for immediate consumption.

This recipe for homemade jam wine does not involve the use of dry yeast, with it you will get a completely different drink. The fermenting element in our guide is raisins or grapes.

Cooking technology

The process of making wine from jam can be divided into two main stages. while the first includes primary fermentation, and the second includes filtering the drink and settling it to obtain strength and transparency.

Stage 1

Fill a three-liter jar or bottle with jam, water and berries (raisins or fresh), stir until smooth. Crush fresh berries. Cover the jar with gauze and put in a dark and warm (not lower than 20 - 25 degrees) place. If it is not possible to reliably protect from light, wrap the jar with a thick cloth.

You can use last year's homemade preparations from any berries and fruits, it is advisable not to mix them so that the wine has a certain taste.

Keep for five days, stirring daily with a long-handled wooden spoon. If after 20 hours or earlier there are signs of fermentation: (sour smell, foam, hiss), then the process from the old jam is going well.

After five days, it's time to intervene: separate the floating pulp (dense, undissolved particles), filter the liquid through gauze folded in several layers and pour into a clean jar, also thoroughly sterilized. Make sure that at least 25% of the volume remains free in the jar, this space is necessary for the foam and carbon dioxide formed during fermentation.

Put on a rubber glove tightly on the neck of the jar, having previously made a puncture in one of its fingers. If the farm has a water seal, use it to make wine from jam at home.

In order not to break the tightness of the contents of the jar, tightly tie its neck over the glove.

What should I do if the glove has not inflated within 4 days? Check whether the necessary conditions are met: the temperature in the room where the drink matures, the hermetic closure of the can. It may be more reliable to seal the joints of rubber and glass with dough.

Stage 2

We leave the jar alone for a long time: from 30 to 60 days, again in warmth and darkness, we monitor the condition of the rubber glove. When it finally droops (or, accordingly, the water seal "calms down"), fermentation is over. The drink brightened, sediment fell to the bottom.

Carefully drain the resulting wine without affecting the sediment, for this it is better to use a flexible tube from the set to a medical dropper. If it tastes sour, add some sugar. Now you can pour the liquid into clean bottles, cork tightly and put in the refrigerator. As a result, we get the strength of the drink from 10 to 13 degrees.

It can be poured into glasses after 2 - 3 months. If sediment appears during maturation, the wine should be poured back into a new container. Sediment can give a bitter taste. This wine will retain its quality for 2 to 3 years when stored in the cold.

The above method is also suitable if the jam has fermented. We repeat all the same operations with the soured mass, keeping the same proportions for boiled water and raisins. The only difference is that 1 glass of sugar is added. At the end of the fermentation process, the drink is also given time to ripen in the refrigerator. But practice shows that it will take a little longer to keep it in a cool place, at least 3 months.

How to quickly make wine from jam at home

For the impatient, here is a “palliative” version of the jam wine recipe. For 1 liter of the old product, 2 times more water is taken: 2 - 2.3 liters, a handful of raisins. But decisive is the addition of 10 g of dry yeast.

Cooking technology:

After 2 - 3 days, fermentation continues, you can observe the movement of carbon dioxide bubbles. And after a week, you can already taste the wine, it should be sweet and sour and a little carbonated. It remains to get rid of the sediment - pour into clean bottles, adding a few raisins to each, and send to the refrigerator. Just for one or two days. After that you can eat. One minus - the wine prepared in this way will not retain its qualities for a long time.