Wine from old jam

Natural, fragrant, strong homemade wine with a minimum of costs! By the beginning of the new summer berry season, many housewives often have stocks of old jam in their bins, which has already lost interest in itself as a jam. But don't throw it away. Old jam is an excellent basis for a real, strong and delicious drink – homemade wine. At the same time, expensive ingredients, special efforts and special devices for its preparation are not required, only a long waiting time when homemade wine "ripens".

Snezhana

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 37 g

142 kcal

GI: 0 / 8 / 92

Step-by-step cooking

Cooking time: 150 d

Step 1:
Few ingredients are required to make wine: a jar of any old jam, raisins, water, a three-liter jar, a disposable rubber glove. For example, red wine with a tart taste and a pleasant currant aroma is obtained from black currant, white from sea buckthorn and gooseberry. The sweetness of the wine can be adjusted by adding sugar if the jam does not seem sweet, or by increasing the amount of water if the jam seems too sweet.
Step 2:
Raisins should never be washed, because the leaven of this wine is carried out without the addition of yeast, and fermentation occurs due to fungal bacteria contained in the raisins. The choice of raisins also plays an important role in obtaining a successful drink. You can not buy raisins packaged in bags, most likely, it has already been processed there, it is better to take them from the trays on the market by weight. We put the old jam in a large clean glass jar.
Step 3:
In such an amount that it occupies one third of the capacity. We pour in necessarily boiled cold water, so that the water and jam together occupy two-thirds of the jar. We throw a handful of raisins into the jar and mix with a wooden spoon. It is impossible for the contents to take up more space in the container, because the wine needs a place for fermentation. Cover the jar with a plastic lid and leave it in a dark and warm place for 3 days.
Step 4:
After three days we take out the jar, the first signs of fermentation should appear, foam on the surface of the liquid and a sour smell. Remove the lid, mix the contents, put it back in a dark and warm place. We repeat the procedure a couple more times.
Step 5:
Then filter the contents into another jar through gauze in one layer. So the jam cake is removed. We already put a rubber glove on the jar, in one of the fingers of the glove we make a small hole with a needle so that the gas from the fermentation of wine comes out. After a few days, the glove should inflate. This means that the fermentation process is going well. We leave the wine alone for two months, also in a warm dark place.
Step 6:
After a couple of months, we check the wine, if the glove is deflated, it means that the fermentation is over, the wine is ripe. Filter it through gauze, folded in three layers, so that the sediment does not pass, otherwise it can worsen the taste and make the drink bitter.
Step 7:
If the wine tastes sour, you can add sugar. We bottle it, seal it and put it in the refrigerator for a couple of months. After the specified time, you can serve wine to the table. The longer the wine stands, the stronger the drink turns out, and the taste is richer.