How to make wine from old jam. Homemade Plum Jam Wine: A Simple Recipe

28.09.2019 Snacks

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

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

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

Ingredients:

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

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

Recipe for wine from old jam

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

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

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

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

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

Fermentation under the glove

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

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

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

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

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

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

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

Currant jam wine is a wonderful fragrant drink that is very easy to prepare at home.

Taking into account the fact that each hostess has her own taste, and the sweetness of jam may be different, the amount of sugar may be slightly more or less. The main condition is that sugar must be added, otherwise fermentation will not begin.

You should also remove mold if it has formed on the surface.

To make wine in a large saucepan, mix the jam with warm boiled water, add 50 grams of sugar and mix well. Put the pan in a warm place for fermentation.

Braga for wine will be ready when all the pulp - the pulp rises to the surface.

It is necessary to put wine from currant jam only in well-washed clean dishes. Therefore, rinse glass jars thoroughly, dry them in the oven, and even better, sterilize them.

Strain the Braga and drain the liquid into prepared jars, add the remaining sugar and put in a warm place for another 3 months.

When the wine is ripe, it will need to be removed from the sediment with a straw, poured into bottles and tightly closed.

Put the wine in a cool place for a day so that it rests, after which it will be possible to try a fragrant drink.

Blackcurrant jam wine recipe

Blackcurrant jam wine is very beautiful and incredibly fragrant. Your guests at the festive table will be happy to taste a homemade drink, especially since it is not at all difficult to prepare it. To prepare this recipe, you will need to take a simple set of products:

Blackcurrant jam - 1 liter
Water -2 liters
Rice - 200 gr
Fresh grapes - 200 gr

Pour jam into a convenient large glass jar, add grapes and rice.

Rice can be taken any - round or long. It is best not to wash the grapes, of course, if you are sure that they have not been treated with chemicals. Separately, heat the water, bring it to a boil and cool. Pour boiled water into a jar of prepared products, mix well and put a water seal on the neck.

If your household does not have a water seal, it is easy to prepare it from improvised means. Take an ordinary rubber glove, make one small puncture in your finger with a needle and put it on the jar.

With its help, it will not be difficult for you to observe how the fermentation process is going on. Put the jar of mash in a dark, warm place for 3 weeks - about the time it takes for it to ferment. When the glove “falls off”, the liquid in the jar becomes transparent, and a small sediment forms at the bottom, it will be possible to start filtering the drink.

Carefully remove it from the sediment and pour it through a gauze filter into a clean dish.

After that, delicious wine can be poured into bottles, tightly closed and stored. Do not forget to pour some of the drink into a carafe and immediately taste it.

Wine from fermented currant jam is a delicious light drink, the delicate aroma of which is unlikely to leave you indifferent. To prepare it you will need:

Fermented jam - 1 liter
Sugar - 1 cup
Water - 1.5 liters
Raisins - 1 tbsp. l

For better fermentation of the mash, it is better not to wash the raisins. Then the wild yeast remaining on its surface will allow the drink to ferment well.

Water should be heated to 35-40 degrees - this will also help the fermentation process start faster.

Mix water, raisins, sugar and jam, put on a lid with a water seal and leave the mixture to ferment in a warm place. Infuse the drink for at least 10 days - sometimes fermentation lasts a little longer.

When the pulp appears on the surface of the mash, and the yeast precipitates, the drink will need to be filtered and poured into a clean bowl. Ready young wine should be stored in a cool place in closed bottles.

Making wine from fermented blackcurrant

You can make wine from fermented blackcurrants or from berries forgotten in the freezer. Frozen, unripe and sour berries, which you would hardly use for preparations, are perfect for making a drink.

To make wine from fermented blackcurrants, take 3 parts of water, 2 parts of berries and 1 part of sugar. Rinse the fermented berries well so that there is no mold on them, knead well or heat over low heat or a bath. So the berries better give the juice needed to make wine.

Add half of the sugar to the berry mixture, mix well and leave in a warm place to ferment for about a week. When the pulp rises to the surface, it will need to be carefully removed, and the liquid drained into a clean jar.

Add a quarter of sugar to the purified wort, mix, put on a lid with a water seal or a rubber glove and put in a warm place for fermentation.

After 21 days, the wine will need to be drained from the sediment, the remaining sugar added and put on for another 3-4 weeks. When the fermentation process is completed, the wine will need to be filtered and poured into a convenient container - jars or bottles, Close with lids and put in a cool place for storage.

Homemade currant jam wine is a great way to recycle old homemade preparations. If you forgot about the jam, it candied or fermented - this is not a reason to throw it away. Add some warm water and wine yeast to it, and in a month you will have magnificent currant wine on your table.

To prepare wine yeast yourself, you will need to take 150 g of raisins, 70 g of sugar and 2 cups of water. Dark raisins are best for sourdough, although white raisins can also be used.

Pour sugar into a small saucepan and cover with water. Put the mixture on medium heat and boil the syrup. When the syrup boils and becomes homogeneous, it will need to be removed from the heat and cooled to 27-30 degrees. Infuse raisins into a glass jar or bottle and pour over warm syrup. Leave the starter for fermentation in a warm place for 3-4 days, after which it can be used not only for making homemade wines, but also for other drinks.

For 3 liters of homemade jam, you will need 4-5 liters of boiled chilled water and a glass of raisin starter. Mix all the ingredients in a convenient container - it can be a regular saucepan or a milk can, tightly close the lid with a water seal and place in a warm place for fermentation. It is most convenient to prepare homemade wine in glass jars - it is easy to put a lid with a water seal on their neck or use an ordinary rubber glove instead. After about 45 days, homemade wine will be ready - the liquid in the jar should become transparent, the pulp will rise to the surface, and a yeast sediment will form at the bottom. Carefully pour the wine into clean jars and place them in a cool place.

Homemade wine from currant jam is not only very tasty, but also a very healthy drink. Despite the fact that the currant was digested, most of the vitamins were preserved in it. Thus, you can not only enjoy the wonderful taste of this drink, but also replenish the supply of missing vitamins.

If the jam prepared for the winter has fermented, do not get excited and immediately throw it away. From this raw material you can make delicious wine. The recipe is simple and does not require rare ingredients. I will tell you how to make wine from fermented jam at home. Not only fermented, but also just old jam of past years will do. Separately, we will consider the issue of producing wine from compote, both technologies are very similar.

Attention! You can not use spoiled jam, which is covered with mold, it is better to throw it away immediately. This also applies to compote. To prevent contamination of the wort with pathogenic microorganisms, all containers must be sterilized with boiling water and dried.

Ingredients:

old or fermented jam (apple, cherry, blueberry, etc.) - 1.5 kg;
water - 1.5 liters;
sugar - 250 grams (optional);
unwashed raisins - 1 tablespoon (optional)

The amount of sugar depends on the initial sweetness of the jam, if it is very sweet (sugar content 40% or more), no additional sugar is required. Raisins are needed for fermentation, on the surface of the berries there are wild wine yeasts that will start the process. This is very important in the case of old jam.

Fermented Jam Wine Recipe

1. Mix jam and warm water (25-30°C) in a one-to-one ratio. Add raisins. The wort should be sweet, but not cloying. If there is little sweetness, add 50-100 grams of sugar.

A glass bottle of 5 liters or more is ideal as a fermentation tank. You can also use three-liter jars, but then the portion will have to be divided into several parts, and the jars themselves should be filled no more than 2/3 of the volume so that there is room for foam and carbon dioxide.

2. Put on an ordinary rubber glove on the neck of the container or install a water seal. If a glove is used, make a small hole in one of the fingers with a needle to vent gas.

Gloves puffed up - fermentation is on

3. Transfer the container to a dark (can be covered) warm place (18-29°C) for fermentation. After 4 days, add a second portion of sugar (50-75 grams). It is necessary to remove the water seal, drain 100 ml of fermenting wort through a thin tube, dilute sugar in it. Pour the resulting syrup into a container with wine and reinstall the water seal. After another 4-5 days, repeat the procedure for adding sugar (50-75 grams) according to the technology described above.

Fermentation of wine from jam lasts 25-60 days, the time depends on the sugar content in the must, temperature and yeast activity, it is difficult to predict.

If fermentation does not stop after 55 days from the date of installation of the water seal, in order to avoid bitterness, it is necessary to drain the wine from the sediment into another container and place it under a water seal to ferment.

4. After the wine ferments (the glove deflates or the water seal stops gurgling), the drink must be filtered through gauze or drained from the sediment.

If desired, you can add sugar for sweetness or fix with vodka (alcohol 40-45%) in an amount of 2-15% by volume. Fortified wine keeps better, but has a tougher taste.

5. It is desirable to fill the containers with a filtered drink to the top (so that there is no contact with oxygen), tightly close with a cork and put it for 2-6 months in a dark, cool (6-16 ° C) place - a basement or a refrigerator. If sugar was added at the previous stage, it is better to keep the wine under a water seal for the first 7-10 days.

The longer the holding time, the better. First, every 10-15 days, then as it appears, for example, once a month, remove the wine from the sediment by pouring it through a tube into another container.

6. The finished drink can be bottled and hermetically sealed.

Wine from strawberry jam after fermentation

If stored in a refrigerator or cellar, the shelf life of homemade jam wine is 2-3 years. Fortress - 8-12% (without fixing with vodka).

Wine from fermented compote

The cooking technology is identical to the previous method, so there is no point in describing it again. Only the proportions of sugar and ripening time will change. In unsweetened compote, you can add all the sugar at once, and not crush it into pieces. Then do by analogy with jam wine.

1. Pour 3 liters of compote into the fermentation tank, add 150-300 grams of sugar (depending on the initial sweetness) and a few raisins (optional).

2. Put on a glove (water lock), leave for several weeks in a warm, dark room.

3. After the end of fermentation, filter the drink by removing it from the sediment. After 2-3 months of aging in the refrigerator (cellar), compote wine will be ready to drink.

Cherry compote wine

Fortress - 8-12%. Shelf life - 2-3 years.

If it suddenly turned out that the jam prepared by you for the winter has fermented, it does not matter. Because of such a trifle, you do not need to be upset and immediately throw it away. There is a way to put it to good use! This raw material will make excellent homemade wine of excellent quality. "Homemade wine from fermented jam" recipe quite simple and does not require any additional, complex ingredients.

cook homemade wine from fermented jam very easy. For this you will need:
- 1.5 kg of fermented or old jam;
- 1 cup of sugar;
- 1.5 liters of water;
- 1 tbsp raisins.
By the way, jam can be absolutely anything; but still, "winemakers" prefer apple, blueberry, cherry, raspberry, plum, blackberry, etc. Whatever you choose, the taste of the wine will not suffer from it! The main thing is that there is no mold on the surface of the jam, otherwise your wine will be spoiled.

The sequence of making wine at home:
The selected (spoiled or old) jam is mixed with warm water in a 1: 1 ratio. After that, raisins and half a glass of sugar are added to it. The raisins in the recipe are needed in order to support fermentation due to the presence of wine bacteria on the surface of the raisins. A glass bottle with a volume of 5 liters or more is ideal as a container for making wine. Three-liter jars can also be used, but in this case, portions will have to be divided into parts, since the jars are filled with no more than two-thirds of their volume.

A rubber glove is put on the neck of the container in which it is located (one of the fingers of which has a hole for venting gas) or a water seal is placed. A mixture of jam and other ingredients is left to ferment in a warm place for a couple of weeks.

When the wine has already fermented enough (this can be understood by a deflated glove or the water seal stops gurgling), it must be filtered with cheesecloth and half a glass of sugar added to it. The filtered "young" wine is left in a dark place to infuse for 2-3 months, after which the aged wine is poured through a straw into prepared bottles. Sediment should remain at the bottom.

Bottles of homemade wine are carefully sealed with corks. The drink is ready. By the way, for the recipe How to make homemade wine from fermented jam"You can use not only jam, but also canned fruit, the shelf life of which is already coming to an end. The technology is the same, only 3 liters of compote without water, a few raisins and 250-300 g of sugar are mixed in a fermentation tank. The rest of the procedure is repeated as described above.

As you can see, thanks to this recipe, you can recycle old compote or fermented fruit jam. Jams can be combined, choosing the best combination of flavors. And as a result, you will get excellent quality homemade wine, the taste of which will delight you with interesting notes and shades. In addition, making such wine is very simple!

In the pantry of every caring hostess, there will surely be one or two jars of jam left over from last season. It’s a pity to throw away such jam, but you don’t feel like eating at all, because fresh berries and fruits are on the way. So that labor and used products do not go to waste, you can always make great wine from unused stocks. So you will not only save all homemade preparations, but also save on the purchase of alcoholic beverages, which can always be put on the table in honor of the next holiday or family celebration.

Such raw materials have many advantages - you will not only get rid of unnecessary expenses, but you will also be sure of the quality of the prepared drink. Homemade wine will be completely natural and will surpass even elite drinks from well-known producers, because you will prepare it to your taste.

How to make homemade wine from plum jam

Homemade wine from plum jam is prepared very simply, but it turns out to be unusually tasty. This method is ideal for lovers who do not have experience in home winemaking.

Pour water into a saucepan and put on high heat. When it boils, the pan will need to be removed and set to cool. The temperature of the water should be no more than 25 degrees, so that the wort prepared on its basis begins to ferment.

Pour the jam into a three-liter jar, add warm water and unwashed raisins. Dried grapes do not need to be washed, so as not to remove the wild yeast on their surface. They will help the active fermentation of the wort, otherwise you will need to add yeast or the drink will simply turn sour.

Put a nylon lid on top of the jar and put it in a dark, warm place for two weeks.

When all the pulp rises to the surface, it will need to be carefully removed and the liquid poured into a clean bowl. Put on a lid with a water seal or a rubber glove on top and put in a warm, dark place until the fermentation process is completed.

Young wine from plum jam will need to be filtered. Pour it into clean bottles, close tightly and store in a cool place.

According to this recipe, homemade jam wine will need to be aged for at least 40 days, if you have the patience, then more is possible. The longer the wine ages, the tastier and richer it will be.

Making wine from raspberry jam

Homemade raspberry jam wine is just as tasty and fragrant as if you made it from fresh berries. However, the process of its preparation is much simpler and does not require special devices.

Required Ingredients:

Raspberry jam - 1 l
Water - 1 l
Raisins - 100 g

Pour warm boiled water into the jam and stir well. You can make homemade jam wine sweeter and stronger by adding a little sugar. It will be enough to add 100 g of sugar per three liters of drink.

Close the container with a rubber glove - do not forget to first make 1-2 punctures in it with a thin needle, or put on a lid with a water seal. Leave the wort in a dark place at room temperature until the mixture has fermented. When all the pulp rises to the surface, and air bubbles stop coming out, the wine will need to be filtered.

Pour the strained drink into clean jars, close tightly and put in a cool place.

Drain the wine from the sediment carefully, but if some of it got into clean jars, let the drink stand for several days and carefully drain again.

According to this recipe for raspberry jam wine, the drink will be ready no earlier than in three months.

However, the taste and aroma of the wine fully justifies such a long wait.

Homemade wine recipe from fermented raspberry jam

Wine from raspberry fermented jam is very tasty and fragrant. Do not use homemade blanks if mold has appeared on its surface. Therefore, always carefully inspect the contents of the jar.

Required Ingredients:

Fermented raspberry jam - 5 l
Water - 5 l
Sugar - 1 cup

To prepare wine, you need to take care of the availability of a large glass container in advance. This will allow the wort to ferment efficiently, which will result in a drink with excellent taste and rich aroma.

Mix water with jam in a jar or barrel, add sugar and stir well so that it dissolves completely. Close the resulting wort with a lid with a water seal or put a regular rubber glove on the neck. Put the must in a dark place, where at room temperature leave for fermentation for 1.5-2 months.

When fermentation is complete, the jar can be opened. From the surface of the drink, you need to remove the fermented pulp and carefully strain the wine through a dense cloth or through several layers of gauze. Drain the clarified wine and put in a dark, cool place for another month.

Wine from raspberry jam should ripen for at least a month - its taste will largely depend on the aging period.

Raspberry jam wine can easily be turned into a sweet aromatic liquor. Add more sugar, stir and leave in a cool place for several months. Before serving, keep the drink in the freezer for several hours - it will become thicker.

Making homemade wine from apple jam

Homemade apple jam wine is very easy to make.

Required Ingredients:

Apple jam - 1.5 l
Sugar - 1 cup
Water - 1.5 l
Raisins - 1 tbsp. l

Water needs to be slightly warmed up. Put jam in it, half a glass of sugar, raisins, mix well and pour everything into a 5-liter jar.

Close the must for wine from apple jam with a nylon lid with a water seal. To do this, take a rubber hose or silicone tube, lower the lower end into a container of water, and stick the needle into the lid. Excess gases will go into the water. You can use a simpler traditional method. Put a medical glove on the jar neck, making a puncture with a needle on any of her fingers.

Remove the jar in a warm place, let the wort ferment well. When the glove deflates, and bubbles stop appearing from the water, then the main fermentation is over.

Take a colander, put gauze in it and filter the young wine. The sediment should remain in the jar, pour it out. Add the remaining half a glass of granulated sugar to the drink and put it in a dark, cool place.

According to this recipe, homemade jam wine can be tasted in about a month.

Homemade wine on rice and blackcurrant jam

Homemade wine from currant jam has not only a chic color, aroma and a storehouse of nutrients, but also a unique taste. Preparing it is very simple if you have all the necessary ingredients on hand:

Required Ingredients:

Jam - 1 l
Rice - 200 g
Fresh grapes - 200 g
Water - 2 l

There are a lot of recipes for jam wine, but this one is the simplest and most affordable. If there is no fresh grapes, you can take 100 g of raisins.

Pour berry jam, unwashed rice cereal and grapes into a glass jar. Pour everything with warm water and mix thoroughly. We tightly close the container with a rubber glove or a lid with a water seal and put it in a warm place. The wort should ferment in a warm place without light. Wine made from blackcurrant jam should stand for at least 20 days.

After the fermentation is completed, the drink must be filtered, poured into glass bottles and tightly closed with lids. Remove the sediment carefully so that it does not mix with the wine.

Wine can be drunk immediately, but it is better to leave it in a cool place for another 1-2 weeks.

Recipe for making homemade wine from currant jam

Homemade wine from currant jam is a delicious fragrant drink that is perfect for treating guests. It does not take much time to cook, so you can make it without much difficulty.

Required Ingredients:

Currant jam - 3 l
Sugar - 2 cups
Cherry leaves - 3-5 pieces
water -3 l
Raisins - 2 tbsp, l

Currant jam wine will be even more intense and fragrant if you add a few fresh cherry leaves to it.

Prepare a three-liter jar. Wash the container thoroughly with soda and rinse with warm water several times. After completing these steps, treat the jar with boiling water. Take a liter of water and boil it. Boiled water should cool at room temperature. Put jam, cherry leaves, sugar and raisins in a glass jar or barrel. Pour warm water over everything and mix well. Close the jar with a nylon lid and put in a warm place. The lid from the jar will need to be removed after 10 days.

Remove the pulp from the surface of the water, and the solution must be filtered with gauze folded in several layers. The wort will need to be poured into a pre-washed jar. Take a sterile rubber glove and put it on the neck of the jar.

A jar of wort must be placed in a dark place, where it must be kept for 40 days. This time is necessary for the fermentation process in the bank. The signal for the end of the fermentation process should be a rubber glove, which, initially inflated up, should fall again. Also pay attention to the color of the wine - it should become transparent. When 40 days of fermentation expire, you can pour the wine into bottles.

This must be done very carefully, as it is necessary to ensure that the sediment does not get into these bottles. Bottles with wine poured into them should be placed in a dark place. Wine from currant jam can be tasted after 2 months.

How to make homemade wine from cherry jam

Cherry jam wine is very tasty and very fragrant. If you like sweet fragrant drinks, then you should definitely try making this wine. It is made very simply, so you can enjoy homemade drink even if you are not an experienced winemaker.

Required Ingredients:

Cherry jam (pitted) - 1 l
Water - 1 l
Raisins (preferably dark) - 150-170 g

Put water and jam in a jar, add raisins and mix thoroughly. We close the neck of the jar with a lid and put the wort in a warm place without access to light for 8-10 days.

At the second stage of preparation, the pulp that has surfaced must be collected, and the wort must be filtered. Pour clean liquid into another prepared jar. But this time, instead of a nylon cap, put on a thin rubber glove on its neck. The wine should now ferment slowly. This process takes exactly 40 days. The fact that fermentation is underway will be clear from the inflated glove.

When it "falls on its side" - fermentation is complete. Young wine from cherry jam will be transparent and acquire a beautiful bright shade. Very carefully, drain the wine from the sediment and pour the storage container. Leave the drink to mature for 2 months in a dark, cool place. Homemade wine from cherry jam turns out to be simply amazing, not only in appearance, but also in taste.

Recipe for homemade blueberry jam wine

Blueberry jam wine is not only very tasty, but also healthy.

Required Ingredients:

Blueberry jam - 1.5 kg
Water - 1.5 l
Sugar - 1 cup
Raisins - 1 tbsp. a spoon

Before making wine from jam, be sure to check that the jars and other utensils for making the drink are well washed and dried. Otherwise, the drink may become moldy and spoil.

Mix the jam with warm water in a glass jar, with a volume of at least 5 liters - the container should be large so that there is enough space for the must to ferment. Add sugar and raisins to the mixture, mix and put a regular rubber glove on the neck of the container. It is very simple to prepare a simple water seal from it - pierce a small hole in one of your fingers to let the gas out. Put the wort for several weeks in a warm place until fermentation is completed.

After the wine has fermented, it must be filtered through cheesecloth and add 1-2 tablespoons of sugar. Stir and place in a dark cool place for another 2-3 months, for slow fermentation and maturation. Carefully drain the finished drink from the sediment, so that it does not get into the filtered wine. Close bottles tightly with lids and store in a cool place.

Many recipes for homemade jam wines are similar to each other, only the proportion of the main components differs. If you want a richer drink, add more sugar.

Making homemade wine from strawberry jam

Homemade strawberry jam wine is very fragrant and light. The strength of the drink is approximately 11%, so it is perfect for making light alcoholic drinks.

Required Ingredients:

Strawberry jam - 1 liter
Water - 2.5 liters
Raisins - 150 g

Strawberry jam wine is prepared very simply and quickly - in a few weeks you will be able to enjoy its amazing taste.

Mix the jam well with warm boiled water to get a homogeneous mass, resembling a thick compote. Then you can add raisins soaked in warm water. Dried grapes or raisins do not need to be washed in advance - there should be a light white coating on the surface of the berries, which will ensure the fermentation of the wine must. Pour the mixture into a glass jar of a suitable size, put a lid on it with a water seal or an ordinary rubber glove.

Leave the jar of wort to ferment at room temperature in a dark place. When the must ferments, the young wine must be filtered through cheesecloth and poured into pre-prepared clean bottles.

Jars or bottles should be closed very tightly with lids or corks and put in a cool place for 3-4 days. Tasty fragrant wine can be tasted as soon as it "rests" a little.

This recipe for making wine from jam can be used for any homemade preparations. It is suitable not only for strawberries and strawberries, but also for raspberry jam and other summer berries.

How to put wine on rice and jam

Wine on rice and jam is incredibly fragrant and perfect for processing old homemade preparations. It can be prepared from old and fermented jam of any berries and fruits. Since apples, pears and plums are considered the most difficult to prepare alcoholic beverages, it is best to use blanks from them. Thanks to rice, the wort fermentation will be active enough to make a great homemade drink.

Required Ingredients:

Jam - 1.5 liters
Rice 1.5 cups
Water - 4.5 liters

Making wine from jam will not take you much time.

Place all required ingredients in an enamel bowl or glassware and mix thoroughly. When the mass becomes homogeneous, pour everything into a bottle and close with a cork, a water seal cap or a rubber glove.

The wort should ferment, so put the jar in a warm place. When fermentation stops completely, a thick sediment forms at the bottom of the jar.

Carefully drain the drink so that the sediment does not mix with the young wine. Fill glass jars up to the neck and close tightly. The drink will need to ripen in a cool place, so it's best to put the cans on the bottom shelf of the refrigerator. After about a month, the ripened wine will need to be carefully poured into a clean container again, and you can try it. Light slightly tart taste of wine will appeal to lovers of good dessert drinks. The wine is not cloying, pleasantly refreshing in the heat, but warming in cool weather.

Now you know how to make wine from old jam and rice grits and you can treat your friends to an original Japanese drink.

A simple recipe for jam wine without raisins

A simple recipe for jam wine is useful even for beginner winemakers. You can make a drink from available products even in the winter season, when there are no fresh fruits and berries.

Required Ingredients:

Jam - 1 l
Round rice - 200 g
Live yeast - 20 g
Water - 1 l

Rice does not need to be washed before putting wine on jam. White coating on the grains will ensure active fermentation of the must.

We mix jam and water in an enameled container, add rice and yeast, mix well and put in a warm place. You will need to put on a rubber glove or a nylon cap with a water seal on the neck so that air does not enter the wort, but there is an exit for carbon dioxide bubbles.

Wine made from jam without raisins ferments very well and will be ready in a few weeks.

When the wort stops fermenting, the glove will drop down, and bubbles will stop coming out of the water lock, it will need to be filtered and carefully drained from the sediment.

Pour the strained wine into a glass jar and put in a cool place to ripen. The drink can be tasted immediately, but it is better to keep it in a cool place for at least a month. Then the yeasty taste will not be felt in the finished drink and the wine will become more saturated and soft.

How to make wine from apricot jam

Wine from apricot jam turns out to be very tasty and fragrant, no worse than from fresh fruit. It is very easy to prepare it.

Required Ingredients:

Jam -1 liter
Purified water - 1 liter
Raisins - 110 g

Before putting wine from jam, you will need to prepare large clean jars.

Pour water into a saucepan and put on fire. After the water boils, let it cool down to room temperature. And at this time we shift the jam into the prepared container and pour the raisins there. Pour the cooled water into a bottle with jam and raisins. Mix everything gently and cover the container with a tight lid. We put the jar in a warm place for 10-14 days. Heat is needed to start the fermentation process.

After this period, we take out the jar and open the lid. After the fermentation process, all the pulp will rise from the bottom to the neck of the jar, using a spoon, carefully transfer it to gauze. Squeeze out the remaining liquid from the gauze, and discard the cake. Rinse the gauze under running water and twist.

The liquid that remains in the jar is also filtered through cheesecloth. The result was a product of primary fermentation - wort. Now pour it into a well-washed jar. We tightly put a clean rubber glove on the neck, while not forgetting to pierce the fingertips of the glove with a needle. This is necessary so that the fermentation products come out, otherwise the glove may swell and burst.

We put the jar with the wort in a dark place. The fermentation process will last 40-45 days. To make sure the end of this process, we follow the rubber glove, if it goes down, the fermentation process is completed. The drink should become clear.

We remove the glove from the neck of the jar and, using a watering can, pour the liquid into dry, clean bottles. It is best to use bottles with a capacity of 0.5 or 0.75 liters for storing wine. The main task here is not to touch the sediment that formed after the secondary fermentation.

We tightly cork the bottles with corks and put them in a dark, cool place. Two months after bottling, the wine is ready to drink.

This apricot jam wine recipe makes a great fruit liqueur. Just mix several types of homemade preparations from sweet and sour berries and fruits, such as cherries, currants, raspberries.

Quick wine made from cherry jam and other fruits

Homemade wine from jam is prepared quickly and does not require special knowledge and skills. You can make a homemade drink without even having experience in winemaking. To do this, you need to take a simple set of products and follow the recommendations and recipe.

Required Ingredients:

Cherry or other fruit jam - 1 l
Unwashed rice - 200 g
Yeast - 20 g
Warm water - 2 l

A quick wine made from cherry jam and any other fruit can be made in just a few days.

We wash the glass bottle and put all the ingredients into it. Add warm water and mix very well. We put a glove or a lid with a water seal on the neck of the jar. The fermentation process should take place in a warm place - the temperature should not be lower than 22-23 degrees. You can wrap the jar of wort in a warm blanket.

Fermentation will take place very actively for two or three days. During this time, the wort should become transparent, and a yeast sediment should form at the bottom. Carefully drain the clear wine so that the sediment does not get into the bottle. Delicious natural wine put in the refrigerator, give a little rest and you can start tasting.

Making homemade wine from jam is an interesting and exciting process that even beginner winemakers will surely enjoy.

How to make wine from jam with yeast

There are a lot of ways to make homemade wine from jam - with and without raisins, rice, yeast. All of them differ not only in the result obtained, but also in the time spent to ferment the drink. This recipe allows you to significantly speed up the process of maturation of the drink and is suitable for making wine from almost any sweet raw material.

Required Ingredients:

Jam - 1 l
Warm water - 2 l
Yeast sourdough - 100 g
Sugar - to taste

Wine made from jam with yeast will not have an extraneous taste and smell if the correct cooking sequence is followed.

First of all, you should prepare the yeast starter. Grind a glass of fresh raspberries with half a glass of sugar, pour this mixture with warm water and leave for fermentation in a warm place for three days. If you're cooking in the winter and don't have fresh raspberries on hand, you can make a sourdough starter with regular yeast.

Yeast can be taken both wine and ordinary dry. For 100 g of warm water, you will need to take about 7-10 g of dry yeast for a drink, mix and put in warm water. after a few hours you will be able to start preparing the wine must.

From jam and wine, you will need to prepare the wort, for this, in a convenient container, you will need to mix the main components. When the mixture is homogeneous, you will need to put the sourdough into it, mix well again and add the yeast mixture.

Close the jar tightly with a cork or cotton swab and store for 7-10 days in a cool dark place. This time will be enough for all the pulp to rise up. As soon as the berries rise, they must be carefully removed with a wooden spoon, and the liquid part of the wort should be poured into a glass container. Pull a rubber glove over the neck of the jar and pierce it in one place with a thin needle.

Put a jar of strained wort for two months in a warm place. During this time, fermentation should completely stop. When the young wine becomes transparent, it must be carefully drained from the sediment and poured into clean bottles.

Homemade jam wine is ready. It will need to be put in a cool place for 2 months so that it matures well.

How to make homemade wine from old or sour jam

Homemade wine from old jam is a great way to preserve homemade preparations that have already passed their expiration date. The jam is already losing its bright color and delicate aroma, but it is quite suitable for making a drink.

Required Ingredients:

Jam - 3 kg
Water - 3 l
Sugar - 250 g

Before making wine from jam, you will need to prepare a convenient dish for the must.

Put old or sour jam in a large glass bottle or jar, pour warm water and add half a glass of sugar. Mix the must well, cover with a lid and leave in a warm place for fermentation. Be sure to put a lid with a water seal on the neck of the jar or use a rubber glove.

When the mixture ferments and sediment appears at the bottom, the drink must be filtered through cheesecloth and poured into clean bottles. Add the remaining sugar to the strained wine, mix and leave to infuse. After about 3 months, when the fermentation is complete, drain the wine from the sediment, bottle and close tightly.

Wine made from old jam is very fragrant, has a pleasant rich taste and is well stored. If you let the drink mature for several months, they will become even softer and more tender.

Wine fermented: how to make homemade wine?

Homemade wine from fermented jam is a great way to try yourself as a winemaker. Since the main raw materials have already begun to ferment, you only need to bring this process to its logical conclusion and receive a reward in the form of a pleasant aromatic drink.

Required Ingredients:

Fermented jam - 1 l
Water - 1 l
Raisins -100 g

Before making wine from jam, you will need to make a sourdough. Since the jam is already fermenting, making yeast is not charming, but so that the wine does not turn sour and turn into vinegar, the leaven will not hurt.

Pour raisins with warm water, add a pinch of sugar and put in a warm place for 1-2 days. After the first signs of fermentation appear on the surface, the starter can be used to prepare the wort.

Mix jam, sourdough and the remaining water well and pour into a convenient glass jar. The dishes should be large so that the wort does not take up more than 2/3 of the volume. Close the mixture of sourdough and jam with a cotton swab and put in a warm place.

After about 10 days, when the wort ferments well and a sufficiently lush foam appears on the surface, it will need to be filtered through several layers of gauze and poured into a clean dish.

We close the purified mixture with a lid with a water seal or put a rubber glove on the neck of the jar and put the wort for secondary fermentation in a warm place. You can add a little sugar to your wort to your taste, then the drink will be sweeter. But it should be noted that in this case, the strength of the drink will also increase.

When the fermentation is fully completed - this may take several months, the young wine should be well filtered and poured into clean bottles. Carefully drain the wine from the sediment so that the yeast mixture does not mix with the drink.

Wine can be drunk immediately, or you can put it on the bottom shelf in the refrigerator and let it rest and ripen a bit.

An easy way to make wine if the jam has fermented is perfect for any sweet preparation of berries or fruits. You can take almost any jam that has begun to ferment, but it has not become moldy.

Recipe for making wine from old, candied jam

The recipe for wine from old jam is useful to all hostesses who annually make a lot of fruit preparations. Since there are usually 1-2 jars of old jam left among household supplies, it will be useful for them to know how they can use this product in a different way.

Required Ingredients:

Candied jam - 3 l
Water - 3 l
Raisins - 300 g

Simple wine recipes from old jam are ideal for home production. To do this, you do not need to have special equipment - just take a few clean glass jars and make room for them in a warm, dark place.

Take a large glass jar, wash it well and let it dry a little. It is best to sterilize the jars in the oven or air grill. Such preparation of dishes will help to avoid the appearance of mold in the drink and its spoilage.

Bring water to a boil, remove from heat and cool to room temperature. Put the jam into the water, stir well so that it dissolves completely, and the mixture turns out to be homogeneous, like a thick compote.

Pour the mixture into clean prepared jars, add raisins and mix well again. Close the jars with nylon lids and take them to a dark, warm place. you can wrap the jars in a blanket or other warm cloth.

After about 7-9 days, when the wort begins to ferment actively and a high yeast foam appears on its surface, it will need to be filtered and poured into another jar.

At this point, you will need a lid with a water seal. It can be replaced with a regular rubber glove.

Seal the jar of wine must and place in a dark place at room temperature. The wine will have to ferment for at least 40 days. After that, the drink can be drained from the sediment, strained and poured into clean bottles.

When the wine is ready, the fermentation will stop completely, it will need to be poured into clean bottles again and cooled in a cold place. Light wine can be drunk immediately, or you can put it on ripening.

Wine from candied jam has a pleasant and mild taste, and the process of its preparation is much easier than from fresh fruit. That is why it is perfect even for those hostesses who do not have experience in winemaking.

How to make homemade wine from fermented jam

The recipe for fermented jam wine will appeal to all lovers of delicious and unusual home-made drinks. Wine can be prepared at any time of the year, and even when there are no fresh berries, there will be a wonderful drink on your table.

Required Ingredients:

Jam - 1.5 kg
Water - 1.5 l
Sugar - 200 g

Put the jam in a large bottle, pour warm water and add half a glass of sugar. Cover the mixture with a lid and leave in a warm place to ferment.

When the mixture has fermented, strain it through cheesecloth, add the remaining sugar, mix and leave to brew. According to this recipe, wine from fermented jam will be ready in a few months.

The drink will need to be carefully drained through a tube, trying not to mix the sediment, bottled and tightly closed.

The wine from the fermented jam is almost ready. It remains only to put it to ripen in a cool place or refrigerator.

Homemade wine from sour jam - quick and easy

Wine from sour jam is prepared very quickly and simply. To do this, you need only two ingredients - jam and water.

Jam - 1 l
Water - 4 l

Put the jam in a large saucepan and pour chilled boiled water over it. Leave for 5 days, then put a water seal and leave for fermentation.

We make homemade wine from jam in a large glass jar, the volume of which should be twice as large as the amount of must. Since it will ferment quite strongly, do not fill the jars more than 2/3 full.

When the fermentation process is over, strain the wine and pour into bottles with airtight lids. Put in a cool dark place for 2 months, after which you can serve. Wine made from sour jam has a pleasant tart taste and a delicate aroma of fresh berries.

Homemade wine from any jam

Homemade wines made from jam have the same great taste as those made from fresh berries and fruits. The only difference is the simple way they are prepared. You do not need to have special equipment and know the intricacies of various technologies. It is enough just to follow the recommendations from the recipe and in a few months you will be able to taste homemade wine.

Required Ingredients:

Any jam - 1 l
Water - 1 l
Rice - 100 g
Raisins - 100 g
Sugar - 1 cup

To make wine from jam, you need to prepare the must and let it ferment well. To do this, mix any fruit wine with warm water, add a starter from raisins, sugar and rice and put in a warm place. The must usually takes a long time to rise, but if you add unwashed rice, after a week there will be the first signs that the wine yeast is actively fermenting.

Remove the pulp that has surfaced from the surface of the drink, pour the wort into a clean container and put a rubber glove or a lid with a water seal on the neck. Leave the drink warm until fermentation stops completely. Pour the finished wine into clean jars or bottles and refrigerate for several days.

Watch the video of homemade wine from jam, and you can make this drink according to any of the above recipes without much difficulty.

Ingredients: 1 kg of any berry jam, 120 g of raisins, 1 liter of water, honey to taste.

Cooking method. We boil water and cool it to 40-50 ° C. We spread the jam in a clean bottle, fill it with warm water.

Add raisins, mix thoroughly. We tie the neck of the bottle with a cloth folded in several layers and put it in a warm dark place for 10 days. Then we filter the liquid, pour it into another container, close it with a cork with a water seal and leave it to ferment at room temperature for 40-45 days.

The finished wine is optionally sweetened with honey, filtered, bottled and corked.

Ingredients: 2 l currant jam, 1 l cherry jam, 5 strawberry leaves, 5 currant leaves, a pinch of oregano, a pinch of cinnamon, a pinch of nutmeg, 10 g of yeast, 5 l of water.

Cooking method. Mix currant and cherry jam. Dilute half of the mixture in 5 liters of water, add yeast, put in a warm place. When the mixture ferments, we filter the wort and add another 0.8 liters of jam, leave for 25-28 days.

When the fermentation process is completed, add another 500 ml of jam and let stand for 2 weeks.

After that, the wort is again filtered and squeezed. Currant and strawberry leaves are washed, chopped, mixed with the remaining jam, add cinnamon, oregano and nutmeg. The resulting mixture is added to the fermented wort and kept for 4-6 weeks.