Often the diligent mistress does not know what to do with stocks of jam, which for years have been gathering dust on the shelves. basement or storeroom, starting to sugary or wander. Meanwhile, they can be used - to make homemade wine from jam. Ordinary jam, candied fruit, and even products with signs of fermentation are perfect for them.
What you need to make wine
Before you make wine from jam at home, you need to prepare a container for fermentation. Its volume depends on how much products you plan to process. On average, a liter of jam needs the same amount of water. It is necessary to leave enough space in the tank for evolved foam and carbon dioxide. It is desirable that the container was glass, as the home-made wine reacts with metal and polymers, acquiring the smell of plastic or iron. Best suited glass bottle with a capacity of 3 or 10 liters.
Looking ahead, you need to say that you need to pour homemade wine from old jam into glass bottles or pre-processed wooden barrels. Cork stoppers for such wine are best prepared to prepare cork. With them, the wine "breathes", stabilizes most reliably. Since the best homemade wine from jam, the recipe of which is given below, is stored in a dark place, then it is better to pick up bottles for its bottling from dark glass.
Without which it is impossible to prepare wine from jam, so it is without a water gate, which:
- serves to divert the carbon dioxide produced in the fermentation process,
- prevents oxygen from entering the tank,
- is an indicator to proceed to the next step.
It can be purchased at the store of household goods, and you can do it yourself. Types of water gates:
- Water stopper from a medical rubber glove. In the usual thin rubber glove, which
Homemade wine from jam
it is fixed to the fermentation tank, the needle makes one hole for the gas to exit, such a kind of valve for relieving excessive pressure. When the glove is deflated and laid down - the fermentation process is completed.
When all preparations are finished, you can think about how to make homemade wine from jam.
The raw material from which homemade wine is prepared should be without mold. This is the only mandatory requirement, as in this case, a quality product just will not work. You can put the wine on the jam from different types of fruits and berries, this assortment will enrich the homemade wine from the old jam with original taste and aroma.
The technology of making wine from home jam is quite simple. It consists of several stages:
- 1. In a mixture of an equal in mass amount of jam and warm boiled water (1: 1), add sugar and stir everything. The amount of sugar - a glass of 6 liters of the mixture.
- 2. In this solution add a couple of handfuls (200-250 g) of unwashed raisins or the same unwashed grapes. Special wine yeast on the surface of the berries trigger a natural fermentation process, which extends to the jam.
- 3. The container with the mixture is set in a dark and warm place.
- 4. After all the pulp rises, it is carefully separated, and the wort is filtered into a clean bottle or jar. The classic recipe for homemade wine from jam provides at this stage to add to the wort the same amount of sugar.
Old Jam Wine Recipe
1. Wash the three-liter jar of soda, rinse several times with warm water, then sterilize by pouring a little boiling water. This will kill the pathogens that can spoil the wine.
2. Put the jam in a jar, add water and sugar (if needed), fill in unwashed raisins. Stir until smooth. Instead of raisins, you can use any unwashed fresh berries that need to be crushed.
Some recipe authors recommend adding a handful of rice to raisins. But rice does not contribute to fermentation, it is a useless undertaking.
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 device. After 8-20 hours, signs of fermentation should appear: hissing, foam, and a slight sour smell. This means that everything is going fine.
4. Remove the pulp from the surface (surfaced pulp), strain the contents of the jar through gauze folded in several layers. The filtered mash is poured into a clean jar, pre-washed with soda and boiling water. The tank can be filled up to a maximum of 75% of the volume so that there is enough space for the foam and carbon dioxide that will appear during fermentation.
5. In one of the fingers of the medical glove, make a hole with a needle, then put the glove itself on the neck of the jar. To keep the construction better and not to fly off during fermentation, tie a neck over a glove with a rope.Fermentation under the glove
An alternative way is to install a water seal. There is no difference between these two options. If you make domestic wines all the time, it is better to build a water seal, it is universal, in other cases a glove will fit (every time a new one).
6. Put the jar for 30-60 days in a dark warm place. The fermentation will end when the inflated glove is completely deflated or the water seal will not blister for several days. The wine itself should become lighter, and sediment will appear on the bottom.
Attention! If fermentation does not stop after 50 days from the moment of installation of the hydraulic seal, the jam wine should be drained without touching the sediment at the bottom. Then put it under the hydraulic lock again. If this is not done, the drink may be bitter.
7. Fermented young wine to drain from the sediment. Taste, optionally add sugar for sweetness or vodka (alcohol) to increase the strength (2-15% by volume). Fortified wine made from jam is better preserved, but not so aromatic and has a tighter taste.
Pour the drink into clean containers, it is desirable to fill the neck, so that there is no contact with oxygen. Tightly close, 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 sludge appears with a layer of 2-5 cm, filter the wine by pouring it into another container. A long stay on the draft can cause bitterness. The finished drink (the precipitate no longer appears) can be poured into bottles and hermetically sealed with stoppers.
The strength of the prepared wine - 10-13%. The shelf life when stored in the basement or in the refrigerator is up to 3 years.
Raw materials for wine from jam and container
To make wine from jam at home, you need to prepare enameled dishes for fermenting the wort, glass cylinders with a capacity of 3 or 5 liters, water trap or medical gloves, gauze, and actually sweet supplies intended for processing.
Containers for the manufacture of alcohol, you must first wash with soda, and sterilized glass jars in addition. Homemade wine from old jam can be made only if it is of good quality, sugar or sour. Even the slightest traces of mold on the surface completely exclude the possibility of further processing. No matter how you collect white bloom with a spoon, you will not be able to make wine from jam affected by pathogenic microorganisms. It does not help, even if you throw half the jar.
Sourdough for wine
To make homemade wine from jam, you may need wine yeast. It is not easy to get them, especially if you make occasional alcoholic beverages, so it is easier to use leaven. In the sour or candied jam, you can add unwashed rice or raisins to enhance fermentation.
It is even better to prepare the starter in one of the ways outlined in our article Grape Wine at Home: A Simple Recipe.
Baker's yeast can not be used in winemaking. Even if you do not get home brew instead of a noble drink, then its smell will be clearly noticeable. No exposure or filtering will help get rid of the moonshine darling.
Do I need to add sugar to the wine from jam
Although the process of wine production from candied jam is very similar to the preparation of a drink from fresh fruit or berries, it must be remembered that there are differences. This mainly concerns the fermentation of the wort.
When homemade wine is made from fermented jam, the sugar contained there is broken down into alcohol and carbon dioxide. The strength of the wine directly depends on its quantity. But if the level of alcohol in the wort reaches 20%, fermentation will stop, and not because it ended naturally, but because of the death of beneficial microorganisms that ensure the processes of fermentation.
Therefore, before making homemade wine, you need to think carefully about the recipe of its preparation. If you add a little water, you do not need to add sugar. When the amount of liquid with jam is correlated as 4: 1 or 5: 1, the wort is still not sweetened in the initial stages, if it ferments well. Sugar can be added in parts after you put the wine under the water gate.
- jam - 1 l,
- water - 1.5 l,
- raisins (yeast) - 100 g
You may also need some sugar. How many and in what cases it should be added, we describe below.
Remember, any recipe for wine implies that the sugar in the wort will contain no more than 20%. Otherwise, it simply will not roam. For wine from fermented jam, at home, the above amount of water may be sufficient. Sugar is diluted with a large volume of liquid.
Put the jam in a clean container, pour in warm boiled water. Add unwashed raisins and mix well. Fermentation containers should be about 3/4 full.
Cover the dishes with clean gauze, set in a warm place (18-25 degrees). After 15-20 hours, pulp from sour or sugary sugar will start to ferment and float upwards. Stir several times a day with a wooden spoon or spatula.
You may find that the wort is badly fermented, and the room temperature has not dropped below 18 degrees. Try liquid:
- if it has become sour, add 50 grams of sugar per liter,
- if the wort, on the contrary, is too sweet, add a glass of water to the same volume.
After 5-6 days, strain the wort through the gauze folded in layers, pour it into clean glass cylinders, fill them to 3/4, install a water seal, or pull on a rubber glove with one pierced finger.
Store cylinders in a warm place to continue fermentation. Usually the process takes from 30 to 60 days.
When the air trap stops releasing bubbles or the glove drops, try the wine. If it seems to you that it is not fertile or too sour, you can add sugar at the rate of 50 g per liter.
If the fermentation has stopped, and the taste of the drink suits you, pour it into bottles so as not to disturb the sediment and cork.
Clean the wine in a cool room with a temperature of 10-12 degrees for 2-3 months. Every 20 days gently perezteyvayte it. Then bottle again, close tightly and store.
Basic terms and devices
Sometimes to the uninitiated person the terms of wine-makers seem incomprehensible, and the process itself is very complex. 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, there is nothing complicated or confusing.
So, everything in order, consider the basic terms and deal with devices.
The whole process of wine education is divided into several stages:
- The formation of pulp, while all the ingredients are mixed and leave the container for several days in a warm place under the lid or without it, but covering the top with a cloth (in the wort should not get third-party particles). The time of this stage is up to 10 days.
- Fermentation During this period, a special device (water seal) and a ferment is required - a dark room with a stable temperature of 22–24 C. This period will take about 50 days.
- Ripening wine This length of time depends on how fast your shutter speed is. The longer the young wine will stand in the cold, the more delicious 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 of wine from jam, they will be discussed separately.
Now about adaptations
For the preparation of the drink you need a container for a wine from jam is better to use glass jars or bottles. They allow you to control the process of fermentation and do not give odors.
You can use kegs or enamelware (but here, during fermentation, it will be difficult to arrange a water seal).
You can not take for this purpose plastic or aluminum dishes - the wine will have an additional smell and taste (not always pleasant), and in some cases ethyl alcohol will react with the plastic and substances harmful to humans will be formed (you can simply recover).
Before you make 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 system for a dropper (new) and insert one end into the capron cover. The other must be dipped in a glass of water (filled ½). Such a shutter is good for ordinary glass jars, here the tube is disposable, and the lid can be used many times only by changing the tubes.
You can buy a special valve factory production, it is usually suitable for bottles and cans, it all depends on the peel.
If all this is too difficult, then take an ordinary medical glove and pierce a hole in it with a gypsy needle and then put it on the jar. Under the influence of gases, the glove will inflate and perform the role of a water seal. You can use it only once.
Before you make a wine from jam at home, you will need to very carefully rinse with soda and sterilize (boil steamed) all containers and accessories that will be used. So the wine does not get unwanted or extraneous odors.
Banks or other fermentation tanks are filled to no more than 4/5 of the volume. It is better to leave 2/5 containers empty. And this is in order to have a place for foam and bubbles, otherwise they will rise too high and clog the water seal.
If for the first time cooking homemade wine from jam, the recipe must be chosen simple. Here are some recipes from different varieties of jam.
Tip: in order for the wine to be delicious, combine sweet and sour fruits, for example: raspberries and gooseberries.
Wine from jam is prepared in a ratio of 1: 1 water and jam, raisins are added to each liter of jam (it must not be washed so as not to remove the yeast). Raisin plays the role of yeast.
If you make homemade wine from jam, then you can use even soured, spoiled, but you can not take the jam with mold (the wine will have an unpleasant taste).
- Harvesting apples - 1.5 kg,
- Water - 1.5 l,
- Raisin - 1 handful,
- Sugar - 0.2 kg.
The easiest to prepare wine from apple jam. It turns out moderately sweet and fragrant.
For the recipe you need to take equal amounts of 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 mash mixture for 5–6 days in heat, stirring 2 times a day. When the jam rises and starts to rustle (it may be a little earlier if it is warm), the pulp is drained and the wort is drained into a glass container, another 100 g of sugar is added and closed with a hydraulic lock.
Then you need to put the capacity for fermentation in the heat, when the bubbles will no longer 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 on ripening in a cold place for at least 2 months.
- Raspberry harvesting - 2.5 kg,
- Water - 2.5 l,
- Sugar - 0.1 kg.
Here all the sugar is added during the preparation of the wort. It is necessary to maintain this wine in the cold for at least one and a half months.
Вино из малинового варенья легко переделать в отличный ликер. Для этого нужно после того как молодое вино снято с гидрозатвора и слито с осадка добавить еще по 100–150 г сахара на каждый литр воды (если хотите очень сладкий ликер), меньшее количество сахара сделает ликер менее сладким.
Перед подачей ликер также рекомендуется охладить.
- Заготовка из смородины – 1,5 кг,
- Cherry leaves - 5–7 pcs.,
- Sugar - 0.1 kg,
- Raisin - 60 g
The original taste is obtained from the currant wine, it is thanks to the cherry leaves.
Of the proposed ingredients prepare the wort. It can be closed with a lid and only stirred for 7–10 days, 2 times a day.
Then strain the pulp through gauze, and leave the sediment at the bottom. We set the bolt in a container filled with ¾ wort.
After completion of the process, the young wine will lighten (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 saturation will be the taste and aroma. It can be stored for 2–3 years.
- Cherry blanks without stones - 1 l,
- Sugar - 1 kg,
- Raisin - 200 g
Cherry preserves must be taken without stones, as the bones secrete undesirable substances during long-term storage.
Wine from cherry jam will be very fragrant and pleasant to taste.
The process of formation of the wort from the above components will take about 10 days.
Then press the cake, and the wort is closed with a hydraulic lock and put on fermentation.
Ready wine will be when the glove is traditionally dropped.
Exposure in the cold of 1 month.
A few storage tips
Any recipe for wine from old jam implies a period of ripening, when containers with young wine are placed in a cold (room with a temperature of +16). In such a place you can store wine and more. Shelf life will be up to 2-3 years.
The longer stored wine from jam at home, so they will be tastier.
However, this rule will only work if the beverage containers are stored in a cool, dark place. They should not be moved or shaken too often.
The best way to block will be wooden peels. You can use nylon covers.
Features of making wine
The result of cooking will be a sweet and sour drink with a strength of 10-14%. If necessary, it can be filled with vodka or alcohol and increase the value, but then it will not be wine. Even without additional fixing the wine is not the weakest.
In order not to spoil the taste of the drink it is necessary to take a responsible approach to the selection and preparation of containers. The ideal option would be glass containers. If during the whole process glass is not used, then it is necessary to choose dishes from a material that is not oxidized (enameled, stainless). Plastic is also undesirable because it reacts with alcohols and spoils the taste of the drink.
All containers used in the cooking process must be sterile. To do this, it is recommended to thoroughly clean everything with baking soda, and then sterilize it with a couple. It is necessary to use sterile containers at all stages of preparation, both during the primary fermentation and during the transfusion of the beverage.
As for jam, you can use any last year's jam, which has already lost its taste and aroma. If the billet is already fermented, it will not become an obstacle to making wine from jam at home, a simple recipe, described later, allows you to use such raw materials. But if there is mold in the jar, then such sweetness should be immediately thrown away, it will by no means be suitable for winemaking.