Homemade wine from fermented jam

Choose a jar commensurate with the volume of ingredients (the container should be filled with 2/3 of the total volume, a 5-liter bottle will do well).

Pour in warm water, add jam. We pour raisins (it is not necessary to wash it), add sugar (at first a little - 150 grams and this is in the event that there is not enough sweetness, we definitely try it so that it is not cloying).

We pull a rubber glove on the neck of the bottle, making a small hole with a needle in one of the fingers so that there is a place for the accumulated gas to escape.

Leave in a dark, warm place for 4 days, then add another portion of sugar, and for this:
- remove the glove and drain a little liquid (about 100 ml) through a thin tube;
- in the drained liquid, we dilute 50 grams of sugar, pour it back into the bottle.

After 5 days we repeat the same procedure.

Readiness is determined by the fallen glove (this will happen on 25-60 days - it all depends on the sweetness of the wort, temperature and other factors).

The finished wine is filtered through gauze folded in a couple of layers and poured into bottles, filling them to the brim. We close the bottles tightly with corks and send them to the refrigerator or basement.

Such wine is stored in a cool place for up to 6 months.