As a hostess, you probably wondered more than once, but what to do with last year's jars of jam? Why throw them away when you can make homemade wine from jam, natural, tasty filled with extraordinary benefits!

Save money on alcohol purchases and delight your family and guests with a premium natural drink. Moreover, special knowledge is not required to make this miracle elixir. Of course, simple recipes for wine from jam at home are different, but some require more careful consideration.

When sediment falls and transparency is achieved, the wine will need to be drained and left for 2 days in cold conditions. Sugar needs to be added 20 g per 1 liter.

Apple jam miracles

A month is enough and homemade apple jam wine can be tasted with pleasure with family and friends!

Components

For this jam, you do not need to buy too much, since the recipe is extremely simple and suitable even for a beginner. Let's get out the old jam with a volume of approximately one and a half liters. Pour in the same amount of water. It is enough to take a tablespoon of raisins and sugar.

Preparation

Take water at room temperature. The jam with half a glass of sugar is mixed and poured into a container. Putting on a glove on top, the container is placed in a place where the sun's rays do not penetrate. At the end of fermentation, the glove is deflated and there will be no gas bubbles.

A colander and gauze are needed to filter and remove the mash. After adding ½ cup of sugar, the mass is mixed, and the container is placed in the dark. After a month, taste the resulting drink. You will surely be delighted!

Homemade cherry jam recipe

Jam with fragrant cherry based on one of the best raw materials for producing delicious wine with a unique aroma.

So how to make wine from jam at home? It's fast enough and will suit anyone.

Necessary

Cherry jam must be pitted.

For cooking, just one liter is enough, as well as water. Not much raisins are required - only 150 or 170 grams.

Technology

Use a clean jar to stir the old raisin jam. The jar should be kept in the dark for a little over one week. Collect the pulp from the surface and strain the liquid into a new jar. The fermentation time will be 40 days.

A young, beautiful wine made from cherry jam with increased transparency, merged from the sediment and poured into a second jar. Ripening lasts 2 months. In this case, the drink is stored in a darkened cool.

Wine based on plum jam

Making plum wine based on jam is quite simple, and the taste is magical and has long been appreciated.

First you need to boil water for high fire... When the mass boils, the pan is removed and the water cools down. The water temperature is within 25 C °. The jam is poured into a 3 liter jar, where warm water and raisins are added.

The grapes are not pre-washed as it is important for the yeast to stay on the surface. This will prevent the drink from souring. A capron lid is put on top of the jar, after which the vessel is stored in the dark for half a month.

When mash appears, the liquid is removed and poured into a clean container, protected by a lid or glove. It is important to know how to put a container of wine on a jam. Choose a warm, dark place before fermentation ends.

Next, the finished wine is strained without fail, poured into a clean bottle, closed and placed in a cool place. The recipe assumes a 40-day exposure. Ripening, the wine acquires flavor and richness.

Raspberry Jam Wine Recipe

Home wine from raspberry jam easily prepares by yourself. It will be no worse than one consisting of fresh berries. This is done quickly, simply, without requiring special skills and devices.

The constituents

The ingredients for this recipe are extremely simple. If desired, any hostess can find them in the pantry. You will need one kilogram of old raspberry-based jam, the same amount of water and 100 g of fresh, not stale raisins.

Process

The jam must be thoroughly mixed in boiled water. For strength and sweetness, add sugar (take 100 g for 3 liters). To store the wort, select a dark place until the end of fermentation. The temperature is maintained as usual. Air bubbles accompany the raising of the pulp.

At the end, the wine is filtered. After pouring, the drink is closed and kept in the cold for several days. Then the procedure is repeated. Cooking takes up to 3 months.

Making homemade wine with currants

Do you want to get wine from currant jam with spicy taste? The best option for a treat you can't think of! Very quick and easy to prepare, it pleases for a long time.

Ingredients

A delicious wine is made from simple ingredients that can be found in any kitchen. First, let's prepare jam and water in a volume of 3 liters. Sugar is usually taken in a couple of glasses. A couple of tablespoons of raisins will suffice. For piquancy, add 3-5 cherry leaves.

Fresh cherry leaves are added first. Before making wine from jam, the jar is repeatedly rinsed with warm and hot water... Water in the amount of 1 liter must be boiled and cooled at normal temperature.

Jam, raisin leaves, sugar are placed in a container made of glass, poured with water, eventually mixing. The can, protected by a lid, remains warm until removed after 10 days.

There should be no pulp on the water surface, which is removed by means of several layers of gauze. A glove is put on the jar's throat and stored in the dark for up to 40 days. So the fermentation process will develop to the fullest.

The end indicator is transparent wine color and glove falling on its side. After 40 days of fermentation, homemade wine made from jam is bottled without precipitation. Store in the dark and start after 2 months.

The nuances of proper cooking

• if it is important to speed up the fermentation process, wine or ordinary baker's yeast is added to the wort, with the exception of brewer's yeast;
• if several types of jam are used, you need to combine sweet with sweet, and sour with sour;
• it is strictly forbidden to use the missing moldy jam. If you come across this on the way - immediately take it to the trash bin;
• for storage, glass containers should be used, not plastic, as this is very harmful.

So, you can make homemade wine different ways and apply any kind of jam. In a similar way, a drink is prepared from jam based on apricot, strawberry, with spices, etc. It's not that difficult, and the wine is no worse than store wine.

Good afternoon, my dear readers! I have several simple recipes wine from jam at home. Holidays are ahead, and having prepared such unusual drink, you will greatly surprise your guests. Making such a wine is very simple and quick.

Jam wine without yeast

Perhaps this is the simplest recipe for wine from jam at home. The wine is made without yeast; raisins play their role here, since it contains everything you need. Minimum efforts and products and just awesome result!

Ingredients:

• Any jam - 1 l;
• Water - 1 l;
• Raisins - 100 g.

Preparation:

1. So, first of all, we choose the jam from which we want to make wine. You can take absolutely any: apple, apricot, raspberry, cherry, plum, etc. Next, we take an empty three-liter bottle, wash it thoroughly with soda, and then scald it with boiling water - to kill microbes that can spoil future wine.
2. We shift the selected jam into a prepared bottle, fill it with warm water and add raisins. Attention! Do not wash raisins! Mix the contents of the bottle thoroughly with a long wooden spatula. You should get a homogeneous mass.
3. We cover our bottle with gauze and put it in a dark, warm place. The ideal temperature for the fermentation process is 23-25 ​​°. If you have few dark corners in your apartment, then you can cover the bottle with a thick cloth so that no light comes in. We leave for 5 days. But do not forget to stir the contents with a wooden spatula every day. At most, after 20 hours, the first signs of fermentation will already be visible - a sour smell, foam and hissing.
4. After 5 days, we take out the bottle and remove the floating pulp from the surface, by the way, it is called pulp. We prepare another bottle - wash it with soda and scald it with boiling water. Through how many layers of gauze we filter the contents of the first bottle into the second. Keep in mind that you can only fill the container up to ¾, because fermentation will produce foam and carbon dioxide.
5. Now we take an ordinary medical glove and in one of its fingers, using a needle, we make a hole. We put a glove on the neck of the container and tie it with a rope, right over the glove, so that it does not fly off during fermentation.
6. Again, we send the bottle to a warm and dark place for a period of 30 to 60 days, until the fermentation process is successfully completed. When the glove is completely deflated, and the wine becomes lighter and a sediment appears at the bottom of the bottle, the drink is almost ready.
7. We drain the wine from the lees very carefully. We taste it, if we consider it necessary - add sugar and vodka. The first is for sweetness, the second is for strength.
8. We pour wine into bottles, trying to fill them up to the very neck, so as not to allow contact with oxygen. We close it tightly and send it to a cold place - a cellar, basement or refrigerator. We withstand from two to five months, periodically filtering if a precipitate forms.

The recipe for wine made from yeast-free jam at home uses raisins.

Tip: You can easily replace raisins with any berries. The main thing is not to wash them and crush them first.

The fastest jam wine

Now I will tell you how to make wine from jam as quickly as possible at home.

Ingredients:

• Any jam - 1l;
• Water - 2 l;
• Round rice - 200 g;
• Live yeast - 20 g.

How to make wine:

1. We thoroughly wash the bottle, as in the previous recipe. Put jam, rice and live yeast in it. Fill with warm water and mix well with a wooden spatula.
2. In one of the fingers of a medical glove, make a hole with a needle and put it on the container. As in the previous case, we tie a rope around the neck for reliability. We send our bottles to a dark and warm place for fermentation. The fermentation process will last 2-3 days, until the wine becomes transparent.
3. Carefully pour the clear liquid into the bottle, trying not to get the sediment there.
4. Everything! Delicious, fast and most important natural wine completely ready! You can enjoy.

Tip: do not mix different types of jam, otherwise the wine will lose its special, delicate aroma.

A simple recipe for wine from fermented jam at home

You found that your favorite jam fermented? Do not rush to get upset, there is a simple, unusual and delicious recipe! Having made wine from fermented jam, you will be convinced that a very original application can be found for a spoiled delicacy.

Ingredients:

• Fermented jam - 1.5 l;
• Sugar - 1 tbsp.;
• Water - 1.5 l;
• Raisins - 1 tbsp. l.

Preparation:

1. Here we need a larger container, ideally 5 liters. But if you don't have one, then use two three-liter bottles. We carefully prepare the containers - wash them with soda and scald with boiling water.
2. In a large bowl, I have a saucepan, we mix warm water with fermented jam. Add granulated sugar and raisins there, and mix well until smooth. We pour the future wine into bottles, filling them 2/3 of the total volume providing free space for fermentation.
3. We take two new whole medical gloves and make holes in one of the fingers with a needle. We put gloves on the container, for reliability we tie the necks with a rope. We send the container with the future wine to a warm and dark place, and wait for the fermentation process to end. On average, this period lasts several weeks. You can find out about the end of the fermentation process by looking at deflated gloves.
4. With the help of cheesecloth folded in several layers, we filter our wine. Add another half a glass of sugar, bottle it, close it tightly and send it to a dark place for several months.
5. After the specified time, we take out our wine and filter it very carefully. The sediment must not be allowed to enter the bottles in which the wine will be stored. We try to pour so that there is no free space in the bottles and be sure to close them very tightly with corks.

Tip: do not use moldy jam for making wine!

Wine from jam with yeast in 2 weeks

And now I will share with you a recipe for wine made from jam with yeast at home. If you have the most ordinary dry yeast, then with their help you can also cook very delicious drink... And in a short time!

Ingredients:

• Jam - 1 l;
• Water - 1 l;
• Round rice - 1 tbsp.;
• Dry yeast - 7 g.

Recipe for making homemade wine from jam in 2 weeks:

1. Let's start by preparing the dishes. Thoroughly wash out a three-liter bottle with soda and pour over with boiling water.
2. Pour a glass of round rice and dry yeast into the prepared container. Fill with warm water and mix well. Next, add the jam, by the way, you can use the fermented one, and again mix well.
3. In one of the fingers of a new medical glove, we make a hole with a needle. We put it on the neck of the bottle and wrap it with a rope on top. We put it in a dark, warm place for 10-14 days. During this time, a precipitate should fall out, and the drink itself should become transparent. Then we send our bottle to the refrigerator for 2-3 days.
4. We carefully filter our wine and taste it. Add sugar if required. Pour wine from jam with yeast into bottles and close tightly with lids. The drink is completely ready to drink.

Tip: always stir future wine with wooden objects. Do not let the wine come into contact with metal objects!

Apricot jam wine

I propose to make a delicious fortified wine with a subtle, summer aroma of these fruits from apricot jam. I will share a proven method of how to put wine from apricot jam.

Ingredients:

• Apricot jam - 1 l;
• Water - 1 l;
• Sugar - 100 g.

We put the wine:

1. As always, the container must be washed with baking soda and boiled over.
2. Put the jam into a bottle, fill it with warm water, add sugar and mix well. We cover with gauze or a nylon lid and send to a dark, warm place.
3. We watch the wine - when all the pulp rises to the top, and the fermentation process is over, we take out the container. On average, the process takes 7 to 14 days. We remove all the pulp, filter our wine a little and add a little more granulated sugar.
4. We put on a medical glove on the neck of the bottle, with a pre-made small hole in one of her fingers. We tie it with a rope on top.
5. We leave the bottle in a warm place for about 3 months so that the wine ferments well. Gently filter the drink through several layers of gauze.

Tip: the wine may be ready before the time indicated in the recipes (depending on the temperature). Do not forget to periodically taste the wine, because we do not need vinegar.

Raspberry wine made from jam, liquid jam, or preserves

How to make wine from raspberry jam is a very simple technique of my grandfather.

Ingredients:

• Raspberry jam - 1 l;
• Water - 1 l;
• Raisins - 110 g.

How to cook:

1. Prepare the container - wash it thoroughly with baking soda and scald with boiling water.
2. Put the jam in a bottle, fill it with warm boiled water and add raisins. Mix thoroughly. We cover with a nylon lid or gauze and send to a dark, warm place for 10 days.
3. After the specified time has elapsed, we take out the bottle and remove the pulp that has floated to the surface. Then we filter the drink through several layers of gauze and pour it back into the container.
4. On one of the fingers of a medical glove we pierce a small hole and put it on the neck of the container. Tie the neck with a rope over the top of the glove. We put the container in a dark place for 40 days.
5. When the glove is deflated and the liquid inside becomes transparent, our drink is ready. Pour into bottles very carefully, avoiding sediment getting into them. We close the bottles tightly and send them to a cool place for several months. During this time, the wine will infuse and acquire an unusually bright and rich taste.

Tip: try to use purified water for making wine, then the taste of the drink will be much brighter.

I suggest you watch a video recipe for making wine from jam:

That's all, my dear readers. Now you have some easy homemade jam wine recipes. You no longer need to throw away your old stocks of jam, a worthy use has been found for them. I wish you warm and cozy evenings with a glass of delicious wine!

If a new harvest is just around the corner, and there are still many sweet preparations left in the pantry, you can effectively use them by making wine from jam. With the right approach, the drink will come out worthy in all respects and will amaze even experienced winemakers with its characteristics.

How to make wine from jam?

Making wine from jam at home is simple, but some rules will still be required.

1. For fermentation, you must choose a glass or enamel container suitable for the volume. Metal or plastic containers should be discarded.
2. Only purified spring or bottled water is used.
3. The amount of added sugar is determined depending on the original sweetness of the jam or the desired taste of the finished beverage.
4. Young wine made from jam is aged for at least a month in a cool place for aging.

Homemade wine made from old jam

The recipe for wine made from jam presented below will allow you to efficiently process stale stocks, resulting in a drink that is excellent in all respects. If the jam is not sweet, add sugar to taste. Instead of raisins, you can use wine yeast, determining their number according to the instructions.

Ingredients:

• jam - 1 l;
• water - 1.5 l;
• raisins - 100 g.

Preparation

1. The fermentation container is scalded with boiling water.
2. They put jam in a vessel, pour unwashed raisins and fill everything with water.
3. Cover the container loosely and put it in a warm, dark place.
4. After 10 days, the pulp is filtered and squeezed.
5. Pour the liquid base into a washed container under a water seal and leave for 40 days or until the end of the fermentation process.
6. The wine from the old jam is drained from the sediment, filtered and bottled.

How to make wine from fermented jam?

It is equally easy to make wine from fermented jam. However, in this case, you should avoid using blanks with mold, which can negatively affect the course of the fermentation process or impart an unpleasant aftertaste to the finished drink. The amount of raisins in this case is used the minimum or you can do without the participation of the additive altogether.

Ingredients:

• fermented jam - 1.5 l;
• water - 1.5 l;
• sugar - 1 glass;
• raisins - 1 tbsp. spoon.

Preparation

1. Combine warm water and jam, adding sugar and raisins.
2. The mixture is poured into a glass container, filling it by two-thirds, and a water seal is installed.
3. Leave the workpiece warm for 3-4 weeks.
4. At the end of fermentation, filter the mass, pour it into a clean bottle, add more sugar if necessary and leave it for another 2 weeks.
5. The finished wine from the fermented jam is drained from the sediment, poured into bottles and sent to a cool place.

How to make wine from candied jam?

Ingredients:

• jam - 1 kg;
• water - 1 l;
• raisins - 120 g.

Preparation

1. Dilute the jam in water, add unwashed raisins to the jar.
2. A water seal is installed on the vessel or a glove with a pierced finger is put on and left until the fermentation process is completed.
3. Filter the drink, getting rid of impurities, and then leave it warm for 2 weeks.
4. The wine is drained from the candied jam from the lees, bottled, taken out into the cold for infusion and storage.

How to make wine from jam and rice?

In some cases, winemakers use round grain rice as a catalyst for the fermentation process. Wine made from jam prepared with such an additive will turn out to be somewhat stronger than usual, will have a more tart and sharp taste and an unusual refined aftertaste. The workpiece in this case should be sweet or supplemented with a portion of sugar.

Ingredients:

• jam - 1 l;
• water - 4.5 l;
• sugar - 2-3 cups;
• rice - 1.5 cups.

Preparation

1. Dissolve sugar in water, add jam, unwashed dry rice, stir thoroughly, rubbing the mass thoroughly with your hands.
2. Leave the base in the bottle under a water seal until the fermentation process stops.
3. Strain young wine on rice and jam, filter and let it brew for 24 hours.
4. The drink is bottled and sent to the cold for a month.

Jam wine without yeast

You can make homemade wine from jam without yeast by adding unwashed grapes or other berries, crushed with your hands or crushed in a blender, into the liquid base. This method will not only provide high-quality natural fermentation, but also add additional flavor notes to the finished drink.

Ingredients:

• jam - 1.5 l;
• water - 1.5 l;
• sugar - 1 glass;
• berries - 2 cups.

Preparation

1. Chop the berries, mix with jam, add water with sugar, stir thoroughly until the crystals dissolve.
2. Pour the mass into a fermentation vessel, install a water seal or put on a glove.
3. Leave the container warm for a month, then filter the contents and leave for another week.
4. Drained from the jam from the sediment, bottled, taken out into the cold for storage.

Homemade wine with raisins and jam

Raisins can be used in the preparation of wine not only as a source of wild yeast that provides the necessary fermentation of the wort, but also as a component that completely affects the taste characteristics of the drink. In this case, the starter culture is preliminarily made by soaking a portion of the crushed product in warm water.

Ingredients:

• jam - 1.5 l;
• water - 7 l;
• sugar - 1 kg;
• raisins - 1.2 kg.

Preparation

1. 200 g of unwashed raisins are poured until covered with warm water, adding a couple of tablespoons of sugar, left warm for 3-4 days until foam and sour smell appears.
2. Dissolve the jam in water, add the remaining unwashed crushed raisins and sourdough, put the container in heat for fermentation, installing a water seal.
3. After 5 days, half the sugar is poured, shaken, after another 5 days the remaining granulated sugar is added.
4. At the end of the fermentation process, the wine is poured from the raisin jam from the lees, bottled and kept in a cool place for 3-6 months.

Fortified wine made from jam

Homemade wine made from jam, the recipe of which will be presented below, cannot be called classic. The drink is prepared, in contrast to the traditional technology, which involves natural fermentation, by prolonged infusion of the sweet preparation with the addition of a portion of boiled water and high-quality vodka or alcohol.

Ingredients:

• jam - 1 l;
• vodka - 1 l;
• water - 1 l.

Preparation

1. Pour the jam with water, stir, add vodka, shake the mixture thoroughly.
2. Pour the workpiece into a glass vessel, cover with a lid and leave for 20 days.
3. Fortified wine is filtered, bottled.

Homemade cherry jam wine

Even without additional ingredients, cherry jam wine turns out to be excellent in taste, and if you add a cinnamon stick, cloves or other spicy additives, it turns into a noble and refined drink. The proportions of ingredients are indicated using sweet jam. In other cases, a glass or more of sugar should be added.

Ingredients:

• cherry jam - 1 l;
• raisins - 110 g;
• water - 1 l;
• cinnamon - 0.5 sticks.

Preparation

1. Mix water with jam.
2. Add unwashed raisins, cinnamon and leave the mixture to ferment by installing a water seal on the vessel.
3. When ready, filter the drink, let it settle.
4. Young wine is drained from the sediment, filtered, bottled and kept in a cool place for at least a month.

Homemade apple jam wine

Wine from apple jam can be prepared with the addition of wine yeast or dark unwashed raisins, which must be exclusively natural. For dry or semi-dry unsweetened drink no sugar is added. For lovers of dessert or semi-sweet wine varieties, the must is additionally sweetened.

Ingredients:

• apple jam - 1 l;
• raisins - 120 g;
• water - 1 l;
• sugar (optional) - 1 glass.

Preparation

1. Combine the jam with warm water, stir, pour into a suitable container.
2. Add half of the unwashed raisins, leave the workpiece warm for 5 days.
3. Strain the workpiece from the pulp, squeeze.
4. Sweeten the liquid base, pour it into the fermentation vessel, throw in the remaining raisins and install a water seal.
5. At the end of the fermentation process, the young wine is poured from the lees, bottled and left in a cool place.

How to make wine from raspberry jam?

The wine made from raspberry jam is pleasant in taste and incredibly aromatic. You can use a classic preparation prepared by cooking or a vitamin reserve from berries crushed with sugar. In the latter case, where one and a half or double portion of granulated sugar is often used, sweetening the wort is not required.

Ingredients:

• raspberry jam - 1.5 l;
• wine yeast - 2 tbsp. spoons;
• water - 1.5 l;
• sugar (optional) - 1-2 glasses.

Preparation

1. Combine jam, water and wine yeast, adding sugar if desired.
2. Leave the workpiece warm for 1-2 weeks.
3. After the pulp rises to the surface, filter the wort, squeeze it and place it in a container under a water seal.
4. After fermentation is completed, the filtered wine is bottled and placed in the cold for maturation.

Plum jam wine

The following recipe for wine from jam at home can be performed if there are sweet blanks from plums in the pantry. A drink from such raw materials is aromatic, slightly tart with a light and pleasant aftertaste. You can enrich the drinking characteristics by adding a handful of currants or a little cinnamon to the wort.

Most often, wild yeast is used to make this wine. They are on unwashed raisins and on the same unwashed berries. They can simply be added when making wine, mixed with water and sent to fermentation. The products are then removed by filtration.

Or you can make a sourdough that will improve the fermentation process. To do this, pour a handful of raisins or berries with water and add a little sugar. The mixture is kept for several days under cotton wool or gauze. Then added to water and jam. This starter contains more yeast than regular raisins without soaking.

Tip: instead of raisins, you can take berries. They must be fresh and unwashed. Before use, crush them with your hands or slightly heat them with a mortar.

Strawberry jam wine at home

Strawberry wine is a favorite of all ladies. It is not only very aromatic, but also soft and easy to drink.

How much time - 50 days.

What is the calorie content - 85 calories.

1. The raisins should be poured with a little warm water.
2. Remove the strawberry jam from the jar and dilute it with water of the same temperature.
3. Transfer all three ingredients to a large jar. Immediately install a water seal in the form of a glove with a hole on top.
4. Place the bottle in a warm place for at least three weeks. The fermentation process should end. The glove should deflate at the end.
5. Then filter the mass, pour into another bottle and stand for another three days. Then pour into small bottles and after three days you can take a sample.

Tip: To get a deeper taste, you can use equal proportions of strawberry and currant jam.

Raspberry jam wine

They even composed songs about raspberry wine. And it is quite simple to prepare it, the more useful raspberry jam is in every home.

How much time - 1 month.

What is the calorie content - 86 calories.

1. Heat the water a little. It should not be higher than body temperature. Then put all the jam and raisins in it, stir.
2. Pour the whole mass into a bottle. The liquid should fill the container by 2/3, not more.
3. Install a water seal on top and remove the bottle in a dark, warm place for a month.
4. When the fermentation process is over, it is necessary to strain the young wine through cheesecloth and pour it into a clean container.
5. Close the jar tightly and let it sit for another three days. A sediment forms at the bottom. In no case should it be touched when, after three days, the liquid will be bottled.

Tip: It is better to use dark glass bottles, such as black or green. This allows the wine to last better.

Jam-based red vermouth

A spicy drink in which you can feel two dozen flavors. The long aging and the collection of the many ingredients are well worth it!

How much time - 4 months.

What is the calorie content - 80 calories.

1. It is necessary to prepare a wine leaven if it is not available. To do this, pour about 170 g of raisins with 500 ml of water and add 50 g of sugar. Stir and let it brew for four days in a warm place. In this case, a cotton filter must be installed on top so that the gas can freely escape. Such a leaven is stored for no more than ten days.
2. Next, you need to do herbal infusion. All of these herbs should be poured with wine alcohol and allowed to stand for at least two weeks, or better - a month. The bottle should be in a dark place.
3. At the same time, you need to start preparing the wort. To do this, the jam must be mixed with warm compote and water and add sourdough and honey here. Send everything in a bottle for four days in a dark, warm place. You need to tie gauze on top so that dirt does not get inside. Stir the contents once a day.
4. Then the pulp formed on top must be thrown away, the wort must be filtered. Pour it into a clean bottle, install a water seal and send it to ferment in the same dark place for at least two months.
5. Then strain the young wine, add herbal tincture to it, stir. Withstand at least a day, then strain and bottle again. You can use it after two months.

Advice: it is not necessary to adhere exactly to the dosage of herbs, this is a rather laborious process. You can simply measure everything in teaspoons. One such spoon contains about 2-3 g of dry herbs or spices.

The principles of making jam at home

The similarity of materials for jam and wine is obvious: fruit and berry raw materials and sugar are used to make the product in both cases.

But in industrial production there is no such thing as a technology for making wine from jam. The enterprises process secondary raw materials using high-tech methods that cannot be reproduced in domestic conditions.

This is probably why someone invented the technology of making wine from jam at home, much to the delight of thrifty housewives and lovers of self-produced wines.

But, both in industrial and in home technology of wines, there are the main stages of their production. Nobody canceled the scientific approach in any business. Therefore, we will consider the basics of wine production in comparison: from primary and secondary raw materials. Such a comparison will allow for a better presentation of the benefits and costs of jam-wine technology.

So, the main technological stages of wine production:

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

Collection and preparation of fruit material

Immediately, we note that for wine made from jam, this stage has already been passed. The 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, into which you need to add the right amount of water to get a full-fledged wort.

Ready-made jam at the first stage of winemaking is an undoubted advantage that allows you to save time and energy costs.

Wort preparation

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

In the preparation of wine from primary raw materials, water is added in order to bring it to the required volume or concentration of raw materials. At this stage, you need to determine the amount of sugar required for the wort. For primary wine material (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. It follows from this that the addition of sugar to secondary raw materials is not required, and its concentration in the wort from the jam can be reduced by adding water.

Each housewife knows in what ratio she used sugar and fruit for jam. Therefore, the ratio can be determined arithmetically so that the wort from secondary raw materials is as much as possible identical to the wort from fresh wine material.

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

When processing jam for wine, it should also be borne in mind that jam, as a rule, is exposed to heat treatment at high temperatures. That is, it completely lacks an optimal environment for the life of yeast, which causes the fermentation process of the must, making wine a wine. This environment is created artificially.

This can be done in the following ways:

• By adding special wine yeast,
• With the help of ammonium chloride salt. It can be purchased at pharmacies. Ammonium creates a nutrient medium for yeast. This component also improves the taste of blended wines,
• It is possible, in the absence of these components, to prepare a sourdough. Most often, raisins are used for this, but other materials are also suitable: raspberries, strawberries, blackberries, mulberries.

Wine starter recipes

• you need to take, approximately, from 150 to 200 g of dried berries,
• sugar - 50 grams,
• about half a liter of water.

Raisins are combined with sugar and warm water, kept at 20-250C for 3-5 days. The container with the starter culture is closed with a cotton filter, allowing the gas to escape and preventing the ingress of unwanted suspensions from the air.

Sourdough is made according to the same principle as raisins, but for the same amount of berries, 100 g of sugar (or its substitute) and 250 ml of water are added.

Add 20-25 g of ready-made sourdough per liter of wort.

When making wort, it is important to pay attention to the acidic component. The acidity in wine is not only a taste factor. Just 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.

When making wort, the acidity should be higher than in the finished product.

Fresh raspberries are ground with sugar for storage, observing the optimal proportion for storage, at the rate of 1: 2 - one part of berries and two parts of sugar. That is, 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 for each liter of wort. Four kilograms of sugar is enough for 20 liters of wine must.

But, here, the 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 will have to add fresh or frozen raspberries. For this amount of wort, you need two bottles with a capacity of at least 20 liters.

Blackcurrant and blueberry jam

Raw materials:

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

Cooking technology:

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

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

We mix the wort and wait for the beginning of fermentation, after which we install a shutter on the bottle, preventing the ingress of air and oxidation of the wine material. Further actions - according to 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 good fermentation process, which means that the final product will be tasty and aromatic.

Prepare the following set of products:

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

Here's how everything is prepared:

1. in a prepared container, combine jam and water, and then pour cane sugar there. Mix everything well and close with a nylon lid, but you can also use a medical glove.
2. Place the bottle in a dark place and leave 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 in a dark place for another 40 days. When the allotted period of time has passed, you can conduct a tasting.

Vermouth, red

Raw materials:

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

Herbal tincture:

• Wine alcohol (50%) - 500ml
• Star anise (anise) - 2-3 stars
• Orange peel - 50 g
• Cinnamon - 1 p.
• Muscat - 2 nuts
• 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:

It is impossible to get vermouth without the spicy aroma of herbs, so we start with the preparation of the tincture. The indicated weight of herbs, of course, can be added without using a pharmacy scale, knowing that in dried form 2-3 g of herbs is approximately one teaspoon. To obtain an extract, a mixture of herbs is insisted on vodka for at least two weeks, without access to light.

Jam wort can be prepared at the same time as the tincture, because it will "ferment" for at least two months, and the herbal tincture is added to vermouth after the finished wine is removed from the sediment, during aging. The technology is common for the preparation of blended wine.

White vermouth

Raw materials:

• Apple jam (or jam) - 8 l
• Wild rowan jam (or fresh berries) - 2 kg
• Honey (herbs) - 0.8 l
• Water - 14 l
• Yeast (or leaven)

Herbal tincture:

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

Preparation:

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

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

Raw materials:

• Honey - 5 kg
• Hop cones - 250 g (dry)
• Linden blossom - 150 g
• Spring water (or purified) - 13 l
• Leaven
• Lemon (or citric acid)

Preparation:

Raspberries can be used as a starter (one glass of berries per liter of fed). You can also use any variety of raisins - 120 g per liter of fed (wort), or ammonium salt, as in industrial production - 3 g / 10 l.

Citric acid speeds up the fermentation process, improves taste qualities honey wine. Citric acid will need 1 g per liter. If you choose to use natural juice lemon, then add the juice of half a lemon to one liter of wort.

Hop cones impart light astringency, accelerate fermentation. Linden blossom is used for a beautiful, pink-amber color and additional aroma. Fresh, freshly plucked linden flowers give a richer and more vibrant scent. It is better to tie the herbs in a gauze bag to facilitate the filtration process.

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

Method 1:

Stir honey in warm water. Be sure to use filtered or boiled, settled water.

Method 2:

Honey dissolved in water is boiled for half an hour on very low heat, constantly removing the foam.

1. At the same time, a bag of cooked herbs is added.
2. It is better to put a small weight in a gauze bag with hops and linden so that it does not float in the pan.
3. Citric acid (or juice), ammonium chloride powder are injected into a warm feed in turn and poured into a bottle.
4. A raspberry or raisin sourdough is added.
5. Situ is closed with a water seal.
6. After fermentation for three weeks, remove from the sediment.
7. The finished honey wine should be absolutely transparent, without bubbles.
8. It is best to keep honey wine as long as possible (at least a year) in a cool place.
9. If, during the exposure, a precipitate has again formed, then the removal must be repeated.

Wine from old jam

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

Step 1: prepare the jar

Before we prepare the wine, we will prepare the container. To do this, we take a jar and carefully process it with baking soda using a kitchen scouring sponge. Then rinse thoroughly several times with warm running water. After that, you need to rinse the container with boiling water from a kettle. Caution: Be extremely careful not to scald your hands or other parts of your body with boiling water during this procedure. It is also important to remember that the utensils for making wine should be glass, ceramic or enamel, but in no case metal, so that there is no oxidative reaction during the fermentation of an alcoholic beverage.

Step 2: preparing homemade wine from jam - the first step

Pour water into a saucepan and put on fire. At this time, we take a jar of homemade jam and, with the help of a tablespoon, 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 let it cool to room temperature. To make wine, you need warm boiled water.

Attention: under no circumstances 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 nylon 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 radiator in one of the rooms, so that the fermentation process begins in our mixture. The main thing is to keep the place away from children.

Step 3: decanting the pulp

After 10 days, take the jar with fermented wine ingredients and open the lid. Since all the pulp after the fermentation process rises from the bottom to the neck of the jar, carefully remove it from the surface of the liquid with a tablespoon and transfer it to a gauze cloth, after placing a clean bowl or saucepan under it so that the squeezed thick mixture from the pulp is drained there. We take the cake out of the gauze and discard it.

We wash the gauze cloth under running water and twist it by hand.

Step 4: - second stage

• We also filter the remaining liquid from the jar through cheesecloth and pour it into the same container where the squeezed mixture from the pulp is located.
• The resulting product of primary fermentation is called wort.
• Now pour the wort into a jar well washed under running water.
• We put on a clean rubber glove hermetically on the neck of the jar, remembering to pierce the fingertips of the gloves with a needle so that the fermentation products have an outlet to the outside. Otherwise, the rubber product may swell and tear.
• Let's put our jar of wort in a dark place.

The fermentation process lasts 40 days, but in order to finally make sure of this - closer to the time of wine preparation, watch the rubber glove: when it, puffing up again, drops down, then the fermentation process is complete. The color of the wine should become transparent.

Step 5: preparing homemade wine from jam - stage three

Before we pour the resulting alcoholic drink, we will prepare a container in which our aromatic wine will be stored. Better to take for storing wine glass bottles with a capacity of 500 or 700 milliliters. To do this, thoroughly rinse the bottle under running water using a dishwashing brush. Turning the container over, let the water drain.

After the expiration of the preparation period for the wine drink, remove the glove from the neck of the jar and very carefully with the help of a watering can, pour the liquid into prepared clean dry bottles. The main challenge in this process is the fact that it does not affect the sediment formed after the second fermentation process.

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 to drink. Our homemade jam wine has a strength of about 10 degrees.

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Before serving, we chill our wine a little in the refrigerator, and then pour it into a decanter and serve with glasses. I think that our wine product will make a pleasant impression on your guests. Wine can be served for dessert with fruit and chocolates, as well as treating friends during the main meal - the taste of wine will not change from this!

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 for baking bread. But under no circumstances use brewer's yeast.
2. You can close the neck of the can not only with a rubber glove, but also with a water seal. A water seal is a tube, the other end of which is dipped into another jar of water.
3. If we use sweet jam for making wine, for example raspberry or strawberry jam, then it is advisable to add sour jam to such jam, for example blackcurrant or gooseberry jam, otherwise our wine will more likely remind us of compote with alcohol.
4. Highly delicious 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 made from unspoiled jam, that is, our ingredient should in no case be moldy.
6. The jar must be large enough so that there is enough room for the future wine to ferment.
7. It turns out very tasty alcoholic wine drink if we mix several different types jam, so we get an assortment of both taste and aroma.
8. For storing finished wine, it is better to use glass bottles, rather than plastic ones, since plastic quickly deteriorates, and this can also deteriorate wine.

Wine recipe from old berry sourdough jam

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

Ingredients for the starter culture:

• ½ cup fresh unwashed berries
• ½ glass of water
• 50 grams of sugar.

Ingredients for wine:

• 2 liters of jam
• 3 liters of water
• 200 grams of sugar
• 250 grams of starter culture.

Sequencing

1. First you need to prepare the starter culture. Mash unwashed fresh berries (grapes, raspberries, currants, etc.) with sugar in an enamel or glass cup, add warm water. Mix. Cover with gauze and place in a warm sunny place for fermentation for three days.
2. Pour the prepared starter culture into a saucepan, add jam, sugar and water there. Mix all ingredients. Cover the container with a cloth or gauze and put in a warm, dark place for 10 days. Every day the contents of the pan must be stirred, otherwise the dense layer of pulp will begin to mold, and the juice underneath will turn sour.
3. Then collect the floating 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 stay warm for about 30-40 days. During this time, it will ferment, a sediment will form at the bottom.
4. Young wine must be filtered and poured into clean containers. Close them with ordinary nylon lids and put them in 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 out of jam at home is easy. The wort ferments well, especially on previously fermented jam. The cooking process itself takes relatively little time. The drink turns out to be 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 has been invested. Certainly not to throw it away.

Which homemade wine jam is suitable and which is not?

Wine is a naturally fermented beverage. Even if it is made with the participation of sugar and digested raw materials, this fact remains a fact - even if you call it wine, even braga, you will have to drink directly what the main friends of man made from our raw materials - yeast. If moonshine can be driven out of almost any jam - well, as a last resort, you get sugar sam, raw materials for tinctures - then wine will not tolerate such negligence. Just pouring “whatever came from the basement” into the fermenter, as a result, you get a cloudy alcoholic compote with an indistinct taste and a dull smell. We don't need such profanities!

By the way, if your experiment with wine fails, don't be discouraged - you can always use it as a semi-finished product for making moonshine from jam - look for the recipe here.

For starters - the method of making jam

• Classic jam in a ratio of sugar to berries 1: 1- this is for sure in everyone's pantry. Worst case. When boiled for at least an hour, all flavoring compounds, complex phenols, came out of the fruit, with long-term storage instead, acetates, acids of a complexly predictable nature and action on the body could be formed. Such jam can be used only if there is absolutely nowhere to put it and if it is made from the right fruits or berries, acidic enough, with a very bright taste.
• Jelly and jelly jams... We exclude immediately. The product is, of course, tasty and usually contains much less sugar than jam. But gelling mixtures are, most often, pectin, which during fermentation turns into methylene. Do we need it? This also includes jam, marmalades and other viscous slimy delights.
• "Five minutes"- fruits or berries are simply boiled in syrup or even poured with it directly in the jar. Raw materials are much better than the previous two. The berries contain enough acids, aromatics, and taste necessary for fermentation.
• "Vitamins"- fruits twisted with sugar. This is the ideal for us! Homemade wine made from "jam", the recipe of which does not include heat treatment, turns out to be the brightest, most aromatic and tasty. For example, wine made from currant grated with sugar is almost the same as blackcurrant wine made from fresh berries. Moreover, it is the "vitamins" that most often begin to ferment on their own.

The second is the type of fruit

We need berries and fruits that contain a lot of acids, tannins, tannins, but little pectin, which gives turbidity in the drink and releases ethyl alcohol.

1. Black currant or raspberries- most the best choice! From raspberry and currant jam, wine is most often obtained with a rather bright aroma, beautiful color, transparent, tasty. This can also include, for example blackberry, dogwood, barberry, irgu, yoshtu... Fine wine is made from gooseberry- with a characteristic sourness, almost transparent, beautiful color.
2. The situation is worse with sweet berries - strawberries, blueberries, blueberries. Little aroma, few acids and tannins - the wine will have to be additionally acidified for normal fermentation and balanced taste. How and how - we'll talk further.
3. Stone fruits... When cooking in sugar syrup the prussic acid contained in the seeds of some berries is known to be neutralized - unlike wine made from fresh fruits, wine made from cherry jam, for example, it is completely safe, the path wanders on the pulp for at least two months. But such raw materials give the drink an exquisite almond aroma - when amygdalin breaks down, benzaldehyde is formed, an aromatic compound with a pleasant spicy smell. For the same reason, such exotic as jam from elderberry or bird cherry... Plum, apricot, peach behave worse in this role, as they contain a lot of pectin, due to which the wine will be clarified for a long time and difficult.
4. Apple and pear. Jam from these fruits is perfect for making moonshine, but the wine gives a weak, poorly stored, watery, and also almost always cloudy - again, due to pectins.
5. Mixes of preserves. Classic: plum-cherry-raspberry, apple-currant, a mixture of red and black currants, cherry-apricot, cherry-peach... It is advisable to dilute sweet spineless jams with rich, bright berry jams - these are the mixtures that ultimately give the best fruit and berry wines.

Third - the state of jam

Before making wine from jam at home, think about what is more important to you - to process low-quality raw materials or get a delicious drink? It’s clear that the better the material, the better the product. Do not believe unprofessional recipes - from sour jam, and even more so - moldy or rotten, you will not get anything useful, how many times you do not digest it and do not dilute it with anything! Our jam should smell good, not contain on the lid or jar - especially from the inside - traces of fungus, rust and other foreign substances.

But from candied jam, as well as from slightly fermented, you can make a completely usable drink. In the latter case, it may even be possible to make wine from jam without yeast - but not a fact, because you never know what exactly ferments in the jar. Perhaps the fermentation will stop at the most inopportune moment. Therefore, before making wine from fermented jam, it is still better to first prepare a raisin or raspberry sourdough.

How to make wine from jam at home? Detailed guide

We give one recipe, but ultimatum and variable. In any case, both the principles and the stages of making a drink will be identical. Regardless of the type of jam used, we operate only with such ingredients as the raw material itself, water, acidifier (acid mixture for wine, tartaric and tannic acid, lemon juice for extrem), yeast (either "savages" or pure culture of wine yeast from a bag ), if desired - a variety of supplements for yeast, tannin, pectin enzyme. I advise you to immediately discard such nonsense as wine on rice and jam - well, think for yourself, what will rice do here? Why is it needed? If you want to experiment, make rice wine, here is its recipe. For obvious reasons, we do not use sugar - there is already more of it in the feedstock than is needed.

The first and most important stage is the preparation of the wort

Actually, only at this stage the preparation of homemade wine from jam differs significantly from the preparation of ordinary grape or any other wine. We need to make the right wort, that is, to ensure the normal sugar content, density, acidity for fermentation and bring in viable yeast. So, we need:

• jam - 2 kg (sugar to fruit ratio 1: 1)
• water - about 3 liters
• acidic agent (citric acid) - about 3 tsp.
• tannin - 1/2 tsp (not necessary)
• wine yeast or raisin, raspberry sourdough
• yeast feed - optional

You can use a wine sugar meter to make up the wort correctly. However, in this case, it is unlikely to give the correct results - after all, diluted jam is not juice at all, neither in terms of density, nor in other indicators. There is only one conclusion - try and try again! The proportions of jam and water are approximate, some types of jam require a little more water, some a little less. The wort should be sweet, but not too sweet - no more than 20% sugar content, including own sugar fruits and introduced at the stage of making jam.

The second hitch is acidity. There is such a jam that does not require the addition of additional acid at all - for example, currant, raspberry, jam from sour apples, etc. In most cases, it is necessary, especially for low-acid fruits - apples, plums, cherries, and so on. Citric acid it is better to replace with an acidic mixture for wine (tartaric, tannic and other acids) or at least juice of fresh lemons.

And the third is yeast. I recommend using only a pure culture of yeast - you can buy CKD at any winemaker's store, order by mail or in any other way. This is the simplest, fastest, most reliable and guaranteed quality option. Naturally, we immediately refuse baker's yeast, we are too lazy to even explain why. You can also make wine from jam without yeast - to be precise, not “without yeast”, but “on wild yeast”, which can be obtained by making sourdough with raisins or raspberries - the recipes are here and here, respectively.

In general, we dilute our jam with water (if there is a suspicion that it is spoiled, you can additionally boil it), add acid, tannin, mix thoroughly, bring the temperature to 25-30 degrees and add yeast or sourdough. We close it with a water seal, a glove (at this stage, you can even just use gauze) and, with a sinking heart, wait for several hours until the wort is played out.

Wort setting and fermentation

After the wort began to ferment, our detailed instructions turns into a simple fruit wine recipe. According to the "red" technology, jam wine is not made, since all the taste, aroma and color have already been removed from the fruit during the jam cooking process, but it does not hurt to ferment the pulp slightly - it will give more syrup and collect on top of the container in the form of a "cap" can be easily removed and wrung out. Let's do so - as soon as the vigorous fermentation began, our "compote" began to spew bubbles, exude a pleasant sour smell, familiar to every winemaker, and all the pulp was concentrated from above - remove the latter with a colander, squeeze through cheesecloth or muslin. The liquid at this stage can and even should be tried in order to adjust the sugar content and acidity using available means.

For fermentation, pour the wort into a container of a suitable volume so that it takes up about 75% of the space - the rest of the space will be taken by the foam head. We put a water seal on top (well, or a glove, an option for retrophages), make sure that the shutter gurgles or the glove is inflated, and we transfer the fermenter to a darkened place with a constant temperature of about 18-23 degrees.

Depending on temperature and thousands of other factors, primary fermentation can last from 5-14 days (on pure yeast culture) to one and a half months or even more - on yeast leaven. In any case, while movement of layers is observed inside the bottle, bubbling, the shutter hums, and the glove still "sends greetings from the USSR", we do not touch the wort and do not turn it over, without interfering with the yeast to continue its proud work. As soon as the vigorous fermentation is over, we drain the liquid from the sediment by means of a tube, if necessary, we clarify with one of these methods.

Secondary fermentation. Bottling and storage

We got young wine from jam with yeast, or rather with its leftovers. The process will continue for a long time, albeit slowly. For it to flow correctly, the wine needs to be poured into a smaller bottle, so that the liquid takes up 90-95% of the volume - no less, this is important point! We move the fermenter to a basement or other room with a constant low temperature, ideally 13-15 degrees. We put the water seal in place - let it gurgle still.

In the process of secondary fermentation, the yeast will finally "finish its own", the wine will clarify, gain aroma and taste. Yeast corpses together with the remains of insoluble substances from the raw materials will fall out in the form of a dense homogeneous sediment - it must be disposed of by decanting as needed, once a month or two. After fermentation lasts up to 3-5 months, its end is determined by the complete clarification of the wine, dry taste and the absence of a hint of sediment.

Now our wine can be "brought" - a little sweetened, if necessary, or fixed for better storage - how and why to do this, read in this analysis. It is advisable to keep the finished wine in a warm place a little more to make sure that fermentation has not resumed. If everything is fine, we bottle the drink. According to the recipe, homemade wine made from jam should "lie down" in a dark, cool place for at least six months, after which you can slowly start tasting. Budmo!