In anticipation of the next berry season, you should not dispose of sweet stocks, which for some reason remained nap in the cellar.

Even if your favorite spin is very old, you can try yourself in the role of a home winemaker and make delicious wine from raspberry fermented jam. As a result of minimal effort and cost, we get a great hoppy drink in which all the vitamin wealth of the main garden berry will be preserved!

Winemaking from jam: the main principles

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

• Raspberries, grated with sugar, which did not stand the test of time and fermented, will also work. Experienced home winemakers claim that wine from sour raspberry jam turns out no worse than from fresh berries.
• If even minimal hints of mold appear on the jam, it must be disposed of without regret and immediately. Working with such risky raw materials is an ungrateful work that may not succeed. In addition, mold is hazardous to health, so you should not risk it.
• All utensils and tools that we will use to make homemade wine from fermented or soured raspberry syrup must be sterile.
• In the absence of professional hydraulic locks, it is quite possible to use rubber medical gloves, but only necessarily new ones, to control the fermentation process.
• To make wine from raspberry jam tasty and healthy, you must strictly adhere to temperature recommendations. But the amount of sugar proposed in the recipes can be varied, based on your own taste preferences.

Raspberry - the berry is quite sweet, so to get a dry variety of homemade wine drink in the wort at the fermentation stage, you can add a little more sour jam, for example - cherry or currant.

We get an incredible aroma and a very pleasant non-fat taste!

In home winemaking use any dishes except metal, as it is prone to oxidation.

Raspberry jam wine: a 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 at room temperature, then add raisins there (you can’t wash - natural yeast is washed off).
2. The next step is to add half a serving of sugar. It is completely soluble.
3. Filling a glass container at 2/3 of its volume, put on a medical glove on top. In one of the fingers we make a small hole - gases will escape through it during fermentation.
4. We place the wine bottle in the heat (average temperature - 25 ° C) away from direct sunlight. The place of stay of the mash in a secluded place is several weeks. When the top fermentation is over (we will recognize this by the dropping glove and raising the berry base to the surface of the mash), we will move on to the next stage.
5. We pass the fermented wort through cheesecloth, try 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 put the semi-finished wine from raspberry fermented jam into the heat again.
7. When the lower fermentation stage is completed, and we will find out by the appearance of thick sediment at the bottom of the bottle and clarification of the drink, it will be necessary to transfer the drink into smaller portioned containers using a flexible tube.
8. We close the bottles filled almost to the top, and this time we send them to a cool dark place for ripening.
9. The periodic appearance of sediment is perfectly normal. As soon as it appears, the almost finished drink will need to be poured into clean containers and again placed in a dark cool.
10. The ripening period of homemade wine obtained from fermented raspberry jam is an average of 2-3 months. Its duration depends on the sweetness of the drink, the quality of berry raw materials, compliance with technology and many other factors.

The readiness indicator of home-made raspberry wine is the absence of sediment, transparency, rich taste with a fortress in the region of 10%.

Wine made from wine yeast jam

Ingredients

• Jam from raspberries and currants - 1.5 liters.
• Boiled warm water - 1.5 liters.
• Sugar - 2.5 cups.
• Homemade wine yeast - 2-3 tbsp.
• Dark unwashed raisins - 1 handful.
• Clean water - 1 cup.

1. First, “grow” homemade yeast. To do this, slightly heat the half of the water, dissolve the sugar in it, cool it, add the remaining water.
2. Pour unwashed raisins into a sterile bottle with a wide throat, fill with sweet water. The total mass should not exceed 2/3 of the capacity of the vessel.
3. Having corked the bottle with something that allows air to pass through well, we will stop the container in a rather warm place. You can put it on the sunlit window sill (in summer) or closer to the battery (in winter).
4. During the day, the contents of the jar need to be shaken - so the popped raisins will always be wet and not moldy. After 4-5 days, rapid fermentation will end - the yeast is ready. You can store the unused part for no more than 10 days and only in the cold.
5. And now we’ll start making wine on raspberry jam. We mix water at room temperature and jam, add half the sugar. When the grains dissolve, put the yeast in, stir. We cover the bottle with gauze and send it to heat for a couple of weeks.
6. When the bubbles cease to form and the smell of mash disappears, and the pulp (berry flesh) rises, you can filter the semi-finished drink.
7. We taste it and add, if necessary, more sugar, dissolving in a portion of the expressed liquid, and then pour it back.
8. We put on a glove and send it to heat to wander. The glove has deflated - fermentation is complete.

We bottled almost ready-made home-made wine in bottles, leaving the precipitate in a large container, then we closed it - and it was ripened in the dark and cool! In the process we will periodically drain the wine from the lees into fresh clean containers.

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

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

Any product made by one’s own hands is usually not only tasty, but also healthy. The same can be said about wine from raspberry jam, if you know how to cook it at home and properly stored.

With its unsurpassed taste and delicate aroma, not a single store drink can be compared! So do not rush to pour old twists - they may still come in handy ...

In the pantries of almost every caring hostess, there will surely be a jar of last year's jam, and one more year before last, and more. It’s a pity to throw it away, but I don’t want to eat it. What to do? Such jam can easily be used. Use it to make homemade wine. Wine made from jam, prepared at home, is no worse than the one you buy in the store, and perhaps even better, since it certainly consists of natural substances, not powder and other “chemistry”.

Cooking method

So, to make wine from last year's jam at home, we need:

• Water - 1 liter;
• Jam - 1 liter;
• Raisins 100-150 grams;
• 3 liter jar.

Thoroughly wash a three-liter jar, it is possible with a solution of soda, rinse well so that there is no soda, warm running water, then pour over boiling water. “To prevent the jar from bursting, put a tablespoon in it.”

Pour a liter of water into the pan and put on a strong fire, bring to a boil. You can cover it so that the water boils faster. Turn off the fire and leave the pan with water to cool. We need water, the temperature of which will exceed the usual room temperature, but it will not be hot either, we need something average.

Pour jam into our three-liter jar, there we also send a liter of warm water. Next, add a handful of pre-washed and dried raisins. Mix everything carefully. We put on the capron lid on the jar. We clean in a dark warm place (temperature 15-20 degrees) for at least 14 days.

After this time, open the jar and remove the resulting pulp from the surface. The liquid is well filtered through a few words folded gauze. We take a clean jar and pour our liquid there again.

Then we take the usual medical glove, put on the neck of the can, tie the neck with a tourniquet or rope over the glove so that it does not fly off. You can install a water seal.

Again, we remove the jar with our future wine in a dark place, this time for at least 40 days. If after this time you noticed that the glove inflated by fermentation began to fall off again, and then completely dropped, then our wine from jam is ready, it's time to bottle it.

Tip: “Make sure the wine is clear. At the same time, you do not need to thoroughly shake the jar, otherwise the precipitate will rise, "experienced winemakers advise."

Wine from a three-liter jar is carefully bottled, you can do this with a watering can, the bottom of which is lined with gauze so that no sediment gets into the bottle. We put the bottles with the bottled wine in a dark place again this time for about 2 months. The approximate strength of such wine from jam is 10 degrees, plus or minus one degree.

Simple Strawberry Recipe

I would also like to consider the preparation of wine from strawberry jam. For this we need:

• Strawberry Jam - 1 liter;
• Water - 2.5 liters;
• Raisins - 150 g.

The jam is mixed with warm boiled water, stirring for at least 7 minutes. Then add the swollen raisins soaked in warm water. We leave the jar with a mixture of water, jam and raisins to ferment at room temperature in a dark place. When the fermentation process stops, we filter through cheesecloth and again we pour it into pre-prepared clean bottles. The vessels with our wine must be closed with a cork and put in a cool place for at least 3 days. After three days, the drink can begin to be tasted. The strength of wine made from strawberry jam is usually about 11%.

Fermented Jam

The above recipes related to jam, which has not yet had time to ferment. If you have fermented jam lying in your pantry, then do not rush to throw it away, you can also make wine from it.

For cooking, we need:

• Our fermented jam - 1.5 liters;
• Boiled water - 1.5 liters;
• Sugar - 200 grams;
• Raisins - 1 tablespoon with a slide.

In this embodiment, raisins are not washed and not pre-soaked in water. Cool boiled water to about 40 degrees. Pour it into a five-liter jar, add the liter of fermented jam, ½ sugar and raisins that we cooked there. Mix. We put a medical glove on the neck of the can and fix it with a tourniquet. On one of the “fingers” of the glove we make a small hole with a needle so that the gas from the can can go out a little bit.

If you did not find such a large capacity, then instead of one five-liter one, you can use two three-liter jars, after mixing all the ingredients in a large pan.

The jar of the product is removed in a warm dark place for 2 weeks. After this time, open the jar, filter the contents and add the second half of the required sugar (100 g). Pour the wine into a clean five-liter jar and again send to wander in a warm dark place for 3 months.

Then we pour the finished wine into bottles, being careful not to pick up the precipitate in the jar. Store wine bottles in a cool place. Such wine will have a slightly higher percentage of the fortress of the previous week due to the sugar added to it during the manufacturing process.

Advice: “To prevent the cork from drying out, wine bottles should be tilted,” experienced winemakers advise. ”

As you can see, even a seemingly spoiled fermented jam can be turned into good home-made wine, which in its taste will not be inferior to factory wines. At the same time, without incurring virtually any financial costs. The cost of raisins and 200 grams of sugar is nothing compared to expensive purchased and most often far from natural wines, as well as the pleasure that you get when treating your friends with a drink of your own preparation.

Have a good tasting! And do not forget that excessive drinking of alcoholic beverages is hazardous to health. And in a situation where it is a drink of its own making, the temptation to try it again and again oh how great.

There are not many reserves for the winter, much less jam. Often, zealous owners, carried away by homemade preparations, close so many cans that all the household members are not able to eat. From the goodies you can make moonshine, but not everyone loves it. As for wines, there is rarely a person who does not favor them. If the actions are carried out correctly, wine from jam will not yield to what is prepared from fresh berries or fruits. It will have a mild flavor, a pleasant aroma, the necessary strength.

Ingredients for pleasure - a minimum!

Homemade jam wine recipe

Almost any wine recipe is especially convenient because it contains a minimum of components. For cooking you will need:

• jam;
• sugar;
• boiled water.

Tanks must be taken care of in advance. For cooking use, as a rule, glass containers. But that's not all. Not every treat is suitable for this purpose. If it is moldy, time and effort will be wasted. Nothing will turn moldy raw materials into something tasty. The treat can be fermented or sugared, but without mold.

https://www.youtube.com/watch?v\u003dQ7WP9IcaDYY
  The proportions of the ingredients do not require complex mathematical calculations, as a rule, includes an equal ratio of goodies and water. Per one three-liter bottle, half a glass of sugar is required. To prepare homemade wine from jam, the recipe for preparation includes the following steps. First you need to mix the ingredients, pour the liquid into the container and close. The balloon is placed in a dark, warm place. As soon as the pulp is on top, the wine needs to be filtered.

Any recipe necessarily includes the second stage of insisting. Another half a glass of sugar is added to the filtered liquid and again poured into a glass container, which must first be thoroughly washed with soda and scalded with boiling water. The strained wine is again placed in a dark, warm place for about 90 days, after which it is bottled. To perform this operation, thin rubber pharmacy hoses are most often used. Transfusion must be performed very carefully - so as not to disturb the sediment. And the wine is ready! Inexperienced owners often put it in the refrigerator, which is absolutely wrong. Alcohol should be stored in a cool dark place.

Homemade Raspberry Jam Recipe

Raspberry hop: taste of summer - all year round

We will need:

• 2.5 liters of boiled water;
• liter jar of goodies;
• 150 grams (barley with top) raisins.

Boiled water is heated to a warm state, mixed with jam. Raisins are added to the liquid. To make the drink tasty and “play it right,” they don’t wash the raisins. The liquid is bottled, and it is necessary in each of them to leave the third part free. Gloves made of rubber are put on the bottlenecks; they can be purchased at any pharmacy without any problems.

You can make wine pretty quickly. Let them stay in the dark place of the bottle for a month. The drink will ripen in 3 weeks, after which it must be poured, filtered through cheesecloth, into clean containers. After filtering, the container is tightly closed, and the contents reach 3 days. During this time, a precipitate forms again, which they try not to disturb, overfilling the alcohol again.

Strawberry hops: how to emphasize the sophistication of an expensive drink?

  Strawberry goodies are expensive. Most natural wines obtained from berries are elite. Properly prepared wine will have a delicate, spicy taste. To get yummy, you need the following ingredients:

• 2.5 liters of boiled water;
• liter jar of jam;
• raisins.

Raisins must first be soaked. To make wine from strawberry jam, you need to mix the ingredients and pour the liquid into the bottles, leaving them a third of the free space. Gloves made of rubber, bought in a pharmacy, act as caps, they are also an indicator of the fermentation process. The main thing: do not forget to pierce one finger gently with a needle.

As soon as fermentation stops, the gloves fall on their side. It remains to pour the wine into glass bottles, let it brew for 3 days and pour it again without disturbing the sediment. Real gourmets know how to make the taste of a noble drink even more refined. The secret to its preparation is simple: you need to mix strawberry and currant treats in equal proportions.

Apple hops: harmony of sour and sweet

  This wine is preferred by those who love sweet and sour foods. To get a tasty, aromatic intoxicant, you need:

• liter jar of jam;
• a glass of rice - always unwashed;
• boiled water;
• 20 grams of fresh yeast.

If you decide to make wine from apple jam, it is best to take special wine yeast. The choice of a variety of apples and the delicacies prepared from it is a matter of taste.

The jam must be transferred to a three-liter bottle and add rice to it. Then put the yeast, slightly diluted with water. The cooled water is not immediately infused. The composition is gently stirred, the water is poured in portions. As soon as it reaches the level of the "shoulders" of the cylinder, they stop adding it. Mix thoroughly again. A glove is put on the neck of the jar, the container is placed in a warm dark place. Once the liquid is clear, the wine is ready. It remains only to merge it. If it turned out to be sour, it’s easy to fix it: you need to add 20 grams of sugar per liter and give the drink to “ripen” for 3 days.

Currant Hop - elegant color and aroma

  This wine is not only distinguished by its luxurious color and taste. It contains a lot of vitamin and minerals useful for health. To make wine you need:

• liter jar of any currant jam;
• a glass with a slide of fresh grapes;
• unwashed rice;
• 2 liters of cooled boiled water.

Wine from currant jam begins to be prepared by placing jam, rice, grapes in a bottle. The ingredients are poured with water, mixed, the container is closed with a rubber glove for 20 days. All this time, the drink "wanders" in a warm, dark room. The glove falls off, it becomes transparent. It remains only to carefully pour the yummy into pre-prepared bottles.

Cherry intoxicated: solo, sensuality, luxury

  The drinks where the cherry solo are original are rich in color and taste and require a minimum of components:

• liter jar of goodies;
• warm boiled water;
• a couple of handfuls of raisins of any kind.

Wine from cherry jam can be prepared in an ordinary three-liter bottle, where the ingredients are thoroughly mixed. After this, the container is closed with a plastic or polyethylene lid.

10 days the container is in a warm dark place. Then begins the second phase of work on the drink. The liquid is filtered. This operation will require a rare strainer or gauze. The file is placed in a clean glass container, where the rubber glove acts as a lid. 40 days pass, she "tumbles to one side." Then the wine is poured with a thin pharmacy rubber hose into another container. And the third, final stage remains: the drink is placed in a dark place for 2 months.

Homemade wine from an old jam recipe

Old jam is a great base for a noble drink

The ingredients for this purpose need the following:

• liter jar of jam;
• 2 handfuls of raisins;
• 1 liter of boiled warm water.

To make wine for the first time from old jam drinks, you don’t need to complicate it, because everything ingenious is simple. Candied jam is transferred to a glass container, boiled water is added. The cork, if not a bottle is used, but a large three-liter bottle, must be wrapped with cotton.

Tightly closed containers with a drink are kept for 10 days in a dark place. Then the pulp is removed, the drink is filtered, placed in a clean container. Her neck is covered with a rubber glove, and the wine "walks" 40 days in a dark place, after which it is bottled. To cope with the last task, you need a thin rubber hose. At the final stage of the work, it is important to correctly position the bottles, where the alcohol will “take care” of another 2 months in order to become fragrant and slightly foamy. Corked containers are certainly placed on their side.

Each housewife had such a situation when it was time to prepare supplies for the winter from fruits and berries, but last year's jam is still on the shelves, because during the winter they did not have time to eat it. What to do with it?

Make a tasty and aromatic alcoholic drink - wine from jam at home. The finished wine will turn out to be very tasty, while for its preparation it is necessary to spend a minimum of money and physical strength.

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 a fermented one - it can be found below.

The principles of making jam at home

The similarities between the 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 such a concept as the technology of wine production from jam does not exist. The enterprises process secondary raw materials using high-tech methods, which cannot be reproduced under domestic conditions.

Perhaps that is why someone invented the technology of making wine from jam at home, to the great joy of frugal housewives and wine lovers with their own production.

But, both in industrial and domestic wine technology, there are main stages of their production. The scientific approach in any business has not been canceled. Therefore, we consider the basics of wine production in comparison: from primary and secondary raw materials. Such a comparison will more clearly reflect the advantages and costs of the technology of wine from jam.

So, the main technological stages of wine production:

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

Collection and preparation of fruit material

We immediately note that for wine from jam this stage has already been completed. Berries and fruits for jam have already been picked, washed, sorted and chopped. It remains to take the finished wine material. In fact, jam is a ready-made pulp, in which it remains to add the right amount of water to get a full wort.

Ready jam at the first stage of winemaking is an undoubted advantage that saves time and energy.

Wort making

During the initial processing of fruit wine material, fresh juice or pulp is used, to which are added:

• other sweeteners.

In the preparation of wine from primary raw materials, water is added to bring it to the desired volume or concentration of raw materials. 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 the jam, and in a significant amount. From this it follows that adding sugar to the secondary raw materials is not needed, and to reduce its concentration in the must from jam can be done by adding water.

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

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

When processing jam for wine, one should also take into account that jam is usually subjected to heat treatment at high temperatures. That is, it completely lacks the optimal environment for the life of yeast, which cause the process of fermentation of the wort, making wine wine. Such an environment is created artificially.

This can be done in the following ways:

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

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Recipes for making sourdough for wine

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, aged at 20-250C, 3-5 days. The leavened container is closed with a cotton filter, allowing gas to escape and preventing unwanted air from getting into the air.

From berries

Fermentation is done on the same principle as raisins, but 100 g of sugar (or its substitute) and 250 ml of water are added to the same number of berries.

On a liter of wort, add 20-25 g of finished yeast.

When making wort, it is important to pay attention to the acid component. Acid in wine is not only a taste factor. 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, in contrast to production conditions. Therefore, it remains to focus on the organoleptic method.

In the manufacture of wort, the acidity should be higher than in the finished product.

Since we are talking about the preparation of 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 prepared. Jam also has an aroma, but it is slightly different from the original, due to heat processing, during which a significant part of the essential components of the product is lost. Perhaps this moment is the only drawback in the home production of wine from recycled material. What can be done in this case?

There are two options to choose from.

• To restore the natural aroma, you can use similar, not processed fruits, if it is planned to make varietal wines. If a must is prepared for blending 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 wort at the initial stage, so that during the fermentation period they are completely extracted and saturated with their aroma the future wine.
• An alternative is the manufacture of an alcoholic extract, extract of fruits or herbs. This method of aromatization is most suitable for the manufacture of vermouth, fortified wines.

Alcohol components can be added after fermentation and removal of wine from the sediment, just before the start of aging of the finished product. The amount of added essence is best determined using an alcohol meter.

The remaining stages in the home production of jam wines do not have any fundamental differences from their preparation from fresh wine stock.

Further wine preparation 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 thicken completely settles to the bottom of the tank and stops the allocation of bubbles, the wine can be removed from the sediment.
2. Lightening is a necessary moment. The smallest particles of the wort should settle to the bottom, not only in order to achieve maximum transparency of the drink. Among the pulp residues are spent yeast. If the wine is not clarified and not removed from the sediment, then its quality can be lost.
3. The aging time of the young wine also has different periods: the older the wine, the better. As a rule, wine is stored at fairly cool temperatures and try to hide it from sunlight.

Do not forget about sanitary and hygienic standards. Although the technology for making wine involves the use of unwashed berries, this requirement does not apply to the containers used. The wine material is not washed to preserve colonies of wild yeast that live on the fruit in vivo. On the dishes can be extremely undesirable bacteria for wine, and even microbes. Particularly carefully prepared storage containers.

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

The ideal capacity 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 containers, you can go for a trick: throw a linen or gauze bag with oak sawdust or bark, which can be found in any pharmacy, into a glass bottle.

To the above we attach tried and tested recipes, with a small caveat: winemaking is an art where every wine maker can show his 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 whole process of making homemade wine from jam will last a little more than 2 months. 100 g of the drink will contain 247 kcal.

Step cooking

1. The jam is mixed with water, 250 g of sugar is added there, the whole mass is thoroughly mixed;
2. Add raisins (or grapes) to the resulting solution, it will act as a kind of wine yeast that will start fermentation;
3. The container with the obtained sweet mass must be removed in a warm dark place;
4. After the pulp rises to the surface, it will need to be carefully removed, and the must must be filtered into a separate clean dish (preferably a glass bottle);
5. In the resulting wort, pour 200 g of sugar;
6. The bottle must be tightly closed with a special water lock;
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 stand out, the resulting product can be poured into separate bottles, being careful not to agitate the precipitate;
9. All bottles must be sealed with tight corks, after which the wine should be suitable for another 2 months in a dark place, but this time it is already cool.

Homemade cherry jam wine

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

The process of mixing the ingredients will take no more than 10 minutes, the wine itself should be suitable for 2.5 months. Calories in 100 g of the drink will be 256 cal.

Step by step recipe

Wine made from plum jam on rice at home

The recipes of such a homemade drink are distinguished by their diversity, and one of them includes rice:

This wine will be prepared in just 10 minutes, the fermentation process will take 31 days. Calorie content in 100 g - 288 kcal.

How to make a drink:

1. In a special glass container, it is necessary to place jam, pour rice to it (you do not need to wash it), pour it all with warm water;
2. The whole mass is mixed well, 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 must must be put in a dark and fairly warm place, there it will wander. It is important to periodically monitor this process, as sometimes it can occur too intensely, tearing off the glove and spilling out the contents;
4. After 30 days, the wort can be filtered, the wine poured into glass jars and left to fit for another 1 day, while their necks do not need to be clogged;
5. At the last stage, wine can be closed and refrigerated.

Sugar-Free Strawberry Jam Recipe

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

The whole cooking process will take a little more than a month. This drink will contain 270 kcal.

How to make a drink:

1. In a separate glass container, mix jam and warm water, the whole mass is very thoroughly mixed (at least 7 minutes);
2. Pour unwashed raisins into a sweet strawberry mixture, after which the container is placed in a warm and dark place for subsequent fermentation;
3. When the fermentation stops, the wort will need to be filtered, after which it is once again bottled in several jars or bottles;
4. This time, the bottles will definitely need to be corked, after which they are not placed in a cool place for 3 days;
5. After the specified time, the drink is ready to drink.

Homemade apricot jam wine with honey and spices

A particularly tasty drink will be one in the recipe of which additional ingredients in the form of spices are used. Thanks to them, the wine will acquire a rich taste and aroma, emphasizing the skill of a skilled winemaker:

The full process of making such a wine will take 2 months. Calorie content per 100 g of product is approximately 370 kcal.

Phased method of preparation:

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

Homemade Currant Jam Wine

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

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

1. First, sterilize a three-liter jar by boiling it for 10 minutes. After expiration, cool, wipe and dry.
2. Rinse the raisins in purified water, place it on a cotton cloth until completely dry. Combine water, rice and jam, add dry raisins.
3. Put the mixture in a warm place (near heating appliances), covering with a towel, wait 15 minutes.
4. After this period, pull the rubber glove over the neck of the container, make a hole in it with a needle. Send the composition to insist in a dark place, the exposure time is 3-4 weeks.
5. First, the glove rises, then falls on one side. This will tell you that the wine is ready. Now it needs to be filtered through a colander, and then through a filter of bandage and cotton wool. At the end of the straining, sweeten the wine (optional), bottle it. Keep in the refrigerator.

howtogetrid.ru

Rowan-currant jam homemade wine

Raw Material:

• Rowan jam - 5 L
• Sugar - 2.4 kg
• Purified Water - 12 L
• Currant jam, red - 5 l
• Raisins, dark (for fermentation)

Order of preparation:

The jam is transferred to a bottle (20 l) and filled with water (18 - 22 ° C). Raisins or sourdough made from it are added to the must. Before the onset of fermentation, it is necessary to mix the wort daily, and it is better to do this at least twice a day. The entire fermentation period must be maintained at the required temperature. When the wort starts to foam, install a water lock on the bottle or seal the bottle with a rubber glove, having previously punctured it.

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

Homemade Raspberry Jam Wine

Raw Material:

• Raspberries, grated with sugar - 6 kg
• Raspberries, fresh (or frozen) - 4 kg
• Yeast, wine (or sourdough)
• Water - 20 L

Order of preparation:

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

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

For wine fermentation, about 200 g of sugar is needed per liter of wort. Four kilograms of sugar is enough for 20 liters of wine must.

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

Blackcurrant and Blueberry Jam

Raw Material:

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

Cooking Technology:

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

In this case, blueberry jam and currant berries, grated with sugar, are a pulp in which you need to add only warm, purified water and wine leaven. Sugar is already contained in the billets used, in sufficient quantities.

We mix the wort and wait for the start of fermentation, after which we install a shutter on the bottle, preventing air from entering and oxidizing the wine material. Further actions are carried out using 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 that the final product will be tasty and aromatic.

Prepare this set of products:

• 1 liter of jam
• 1 liter boiled water
• 100 g cane sugar

Here's how it gets ready:

1. in a prepared container, combine jam and water, and then pour cane sugar into it. Mix everything well and close the capron lid, but you can use a medical glove.
2. Put the bottle in a dark place and leave it for 2 months. The next step is to remove the pulp, and strain the liquid through a few 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 passes, you can conduct a tasting.

lenta.co

Vermouth, red

Raw Material:

• Cranberry jam - 3 L
• Blueberry compote - 7.0 L
• Flower honey - 1 L
• Water - 11 L
• Sourdough, wine

Herb tincture:

• Wine alcohol (50%) - 500ml
• Anise (Star Anise) - 2-3 stars
• Orange zest - 50 g
• Cinnamon - 1 p.
• Nutmeg - 2 peanuts
• 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 the spicy aroma of herbs it is impossible to get vermouth, so we start by preparing the tincture. The indicated weight of herbs, of course, can be added without using pharmacy scales, knowing that in dried form 2-3 g of grass is approximately one teaspoon. To obtain the extract, a mixture of herbs insist on vodka for at least two weeks, without access of light.

Jam wort can be prepared at the same time as tincture, because it will “wander” for at least two months, and the herbal tincture in vermouth is added after removing the finished wine from the sediment, during aging. Technology is common for blending wine.

White vermouth

Raw Material:

• Apple jam (or jam) - 8 L
• Wild rowan jam (or fresh berries) - 2 kg
• Honey (forbs) - 0.8 L
• Water - 14 L
• Yeast (or sourdough)

Herb tincture:

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

Cooking:

Dilute apple and mountain ash with warm water. If you use fresh rowan berries, then they must first be fermented by combining with wine sourdough. Alcohol tincture and blending wine are prepared in the same way as described in the recipes above.

"Beekeeper"

It happens that in home bins honey stagnates for a long time. A valuable product that retains many useful properties, despite the expired shelf life, must be used, for example: as a natural sweetener for the preparation of any wines. But do not give up the pleasure to try a drink, the recipe of which has come from centuries ago.

Raw Material:

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

Cooking:

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

Citric acid accelerates the fermentation process, improves the taste of 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 per liter of wort.

Hop cones give light astringency, accelerate fermentation. For a beautiful, pink-amber color and an additional aroma, lime color is used. Fresh, freshly picked linden flowers give a more intense and vibrant aroma. It is better to tie herbs in a gauze bag to facilitate the filtering process.

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

Method 1:

The honey is stirred in warm water. Be sure to use filtered or boiled, standing water.

Method 2:

The honey dissolved in water is boiled for half an hour on a very low fire, constantly removing foam.

1. At the same time, a bag of cooked herbs is added.
2. In a gauze bag with hops and linden, it is better to first put a small load so that it does not float in the pan.
3. Citric acid (or juice), ammonium chloride powder are introduced in turn into warm syrup and poured into a bottle.
4. Raspberry or raisin yeast is added.
5. Sytu is closed with a water lock.
6. After fermentation, they are removed from the precipitate for three weeks.
7. Ready wine from honey should be absolutely transparent, without bubbles.
8. To withstand honey wine is best as long as possible (at least a year) in a cool place.
9. If during aging the precipitate again precipitated, then the removal must be carried out again.

Wine from Old Jam

Every year, all hardworking housewives in the house have no less than a couple of jars of old jam. There is no desire to use it, because already on the way a fresh, but natural creation, in which a lot of time and own work has been invested, you do not want to throw out. We offer you the best solution to the problem - make wine from old jam!

A simple recipe for homemade wine from old jam

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

For cooking, we need:

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

Step 1: prepare the jar

Before we prepare the wine, 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 several times with warm running water. After this, you need to rinse the container with boiling water from the kettle. Caution: Be extremely careful not to burn 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 the alcoholic beverage.

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

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

After the water boils, set it aside and allow it to cool to room temperature. To make wine you will 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 capron lid. We put the jar in a warm place. In the summer, you can leave it in the kitchen - it is always hot there, and in winter - under the battery in one of the rooms, so that the fermentation process starts in our mixture. The main thing is that the place should be secluded from children.

Step 3: decanting the pulp

After 10 days, take a jar of fermented wine ingredients and open the lid. Since the whole pulp after the fermentation process rises from the bottom to the neck of the jar, carefully using a tablespoon we remove it from the surface of the liquid and transfer it to the gauze cloth, after substituting a clean bowl or pan under it so that the squeezed thick mixture from the pulp is poured there. The cake is taken out of gauze and discarded.

We wash the gauze fabric under running water and unscrew it manually.

Step 4: - second stage

• The remaining liquid from the can is also filtered through cheesecloth and drained in the same container, where the squeezed mixture from the pulp is located.
• The resulting primary fermentation product is called a must.
• Now we pour the wort into a jar well washed under running water.
• We put a clean rubber glove on the neck of the can, without 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 tear.
• We put our can with a must in a dark place.

The fermentation process lasts 40 days, but to be convinced of this finally, closer to the time for making wine, watch the rubber glove: when it, having puffed up again, drops again, the fermentation process is completed. The color of the wine should be transparent.

Step 5: preparing homemade wine from jam - the third stage

Before we pour the resulting alcoholic beverage, 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 with a dishwashing brush. Turning the container over, let the water drain.

After the expiration of the preparation of the wine drink, remove the glove from the neck of the can 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 in this case the sediment formed after the second fermentation process is not affected.

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

  tvcook.ru

Before serving, we cool our wine a little in the refrigerator, and then pour it into a decanter and serve it with glasses. I think that our wine product will make a pleasant 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!

Enjoy your wine!

1. To make the wort ferment faster, you can add a little yeast to it. If you can’t get wine, then you can use yeast to bake bread. But in no case do not use brewer's yeast.
2. You can close the neck of the can not only with a rubber glove, but also with the help of a water seal. A water trap is a tube, the second end of which is lowered into another can of water.
3. If for cooking wine we will use sweet jam, such as raspberry or strawberry, then it is advisable to add sour, such as blackcurrant or gooseberry, to this jam, otherwise our wine will more likely remind us of compote with alcohol.
4. Very tasty wine is obtained from apple, plum or apricot jam, and if you add a little honey to one of these preserves, the wine will have a delicate honey taste.
5. Wine must be prepared from unspoiled jam, that is, our ingredient should in no case be moldy.
6. The jar should be large enough so that it has enough space for the fermentation of future wine.
7. An alcoholic wine drink turns out to be very tasty if we mix several different types of jam, so we get assorted both in taste and aroma.
8. To store the finished wine, it is better to use glass bottles, rather than plastic ones, since the plastic deteriorates quickly, and wine can also deteriorate.

liveinternet.ru

Recipe for wine from old jam with berry sourdough

For making wine, the old one is still good, but not so tasty jam or sour, which no one will feast on. Fermentation can be ensured not only by raisins, but also unwashed fresh berries, on the surface of which yeast-like fungi also live. From the berries you need to make a sourdough. With its help, jam wort will ferment quickly and actively.

Ingredients for Fermentation:

• ½ cup fresh unwashed berries;
• ½ cup 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 leaven. Unwashed fresh berries (grapes, raspberries, currants, etc.), mash with sugar in an enamel or glass cup, add warm water. Mix. Cover with gauze and put for three days in a warm sunny place for fermentation.
2. Pour the finished sourdough into the pan, add jam, sugar and water there. Mix all the 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 mixed, otherwise a dense layer of pulp will begin to mold, and the juice under it will turn sour.
3. Then collect the pop-up 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 warm for about 30–40 days. During this time it will ferment, a sediment will form at the bottom.
4. Young wine needs to be filtered and poured into clean containers. Close them with ordinary nylon covers and put into the cellar. After a few months, the wine from the old jam will fully ripen. It can be poured into bottles and corked.

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

Now you know what to do with failed or old workpieces, in which a lot of work and money was invested. Certainly not to throw it away.

zagotovochkj.ru

From an old fermented apple jam

If a jar of old apple jam that has already been fermented is found in the cellar or pantry, there is no need to get rid of it. From such a product it will be possible to prepare excellent homemade wine, for which a large number of components will not be required:

This cooking process will be the longest - about 4.5 months, but the result should be an excellent homemade wine. Calorie content per 100 g 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 the apple fermented jam, raisins, pour all the ingredients with boiled warm water;
2. The whole mixture is thoroughly mixed, 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 previously made small hole in one finger is put on the neck of the can;
5. Set aside the can for subsequent fermentation. The fermentation process is considered complete when the sediment falls on the bottom of the tank, the liquid stops giving bubbles, and the glove is blown away. All this will take about 40 days;
6. Then the wine is filtered from the precipitate, poured into suitable containers and put in a cool place for about 2.5 months;
7. After the specified time, the finished wine can be consumed.

alko-planeta.ru

Jam wine at home - tips and tricks

• To remove wine from the sediment, it is convenient to use a transparent plastic cord from the medical system for intra drip injection. This tube is lowered into a bottle of wine, two centimeters above the sediment level, carefully, without shaking, decant the wine into the prepared dishes.

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

notefood.ru

How to store wine made from fermented jam?

So that the prepared drink does not deteriorate, it must be stored correctly. This is important not only for preserving the taste, but also for the duration of the storage period.

Wine from fermented jam should be stored, given the following rules:

• pour the finished drink exclusively in clean containers and best if they are made of dark glass;
• an ideal temperature for storage is considered to be 10-12 degrees;
• in order to get a truly 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 in a horizontal position during storage. Protect bottles from temperature spikes, vibrations, etc.

Now you know that you can make delicious home-made wine from old jam. Use the presented recipes as a basis for your culinary experiments, using different spices.