Delicious and sweet aromatic jam in winter it becomes such a welcome part of summer. But what to do in cases where its reserves have not run out even with the onset of a new harvesting season?

The hand does not rise to throw away such good, and somehow you don't really want to keep it for several years until it deteriorates.

There is a way out of this situation, and it is quite simple - to make homemade wine based on it.

At home, you can make wine from any jam. Depending on its taste, the taste and aroma of the finished alcoholic beverage will depend.

Important! When adding sugar, the degree of sweetness of the raw material itself, that is, boiling, should also be taken into account. If it is too sweet, then the volume of granulated sugar should be reduced in your own way and vice versa.

To prepare such a drink you will need:

• 1 liter of jam and water;
• 100 grams of unwashed dark raisins;
• 25-50 g granulated sugar.

If the jam is sugary-sweet, then sugar can not be added at all.

Wort preparation

1. First of all, you should carefully sterilize a three-liter jar. It is best to do this by pouring boiling water over the container a couple of times.
2. Put all the ingredients in a jar and mix everything well.
3. For five days, you need to remove the jar in a dark and dark place. Having previously covered its surface with a dense cloth.
4. Once a day, the resulting wort should be thoroughly mixed. It is best to do this with either a wooden spatula or just with a clean hand.
5. After a specified period of time, the pulp, that is, everything that has surfaced on the surface of the can, should be collected and discarded. The remaining liquid should be carefully filtered.
6. Another can of the same volume should be carefully sterilized, and the future wine should be poured into it.

Fermentation with a glove instead of a water seal

• Place a container under a water seal. In this case, it is better to use an ordinary medical glove with a hole in one of the fingers. By the degree of its inflatedness and deflation, it will be easier to determine when the fermentation process will be over.
• After that, the container with the future alcoholic drink is removed to a dark and always warm place for one or two months. The fermentation period directly depends on the accuracy of all the previous stages and the ambient temperature. It is best if it is in the range from 19 to 28 degrees.
• When the glove falls, it means that the wine is almost ready. The liquid itself should become lighter several times, and a layer of sediment will be clearly visible at the bottom of the can.

The fermentation process of homemade wine is shown in the video:

Now, using a rubber hose, the resulting wine should be drained into a clean container, without disturbing the sediment.

Pour the resulting drink into clean containers, filling them to the very top.

Attention! If active fermentation does not stop after 50 days, wine without sediment should be poured into a clean container and put back under a water seal. Otherwise, it can either turn sour or acquire a pronounced bitter taste and unpleasant aroma.

Drinking the resulting alcoholic drink immediately after preparation is not recommended. It must be kept in a cool place for at least 4 months.

At the same time, once every 28 days, the wine is also drained from the sediment. When it stops falling out altogether, then homemade jam wine is considered ready to drink.

The average strength of the obtained alcohol is from 10 to 13 turns. It should be stored in a dark and cool place for a maximum of 36 months.

Alternative options

According to the recipe above, you can make wine from any kind of jam.

However, for some varieties of this sweet there are also separate ways to turn it into wine using additional ingredients. In this case, the finished drink turns out to be more tasty and aromatic.

If you want to make wine from any other sweetness prepared in summer, but you don't want to wait long, you can use a quick recipe.

A simple recipe

In this case, you will need:

• 10 g wine yeast;
• 350 g unwashed raisins;
• 2 liters of boiled water;
• granulated sugar from 10 to 100 g;
• 1 liter of any jam.

As in the previous recipe, first of all it is necessary to carefully re-release all containers that will be used in the future.

Procedure:

1. Mix water and jam and bring to a boil over medium heat.
2. Strain the resulting syrup and pour into a fermentation vessel, leaving about 1 glass to dilute the yeast.
3. Add all yeast to the cooled sweet liquid in a separate container and mix. After 20 minutes, when the fermentation process becomes pronounced, pour the starter culture into the main container.
4. Place the resulting wort under a water seal and leave for 7 - 10 days. When the fermentation is over. The wine is drained from the lees and bottled. Put in the refrigerator for about three days.

After the expiration of the specified period, the resulting homemade wine from the jam is considered ready for use.

Reference! Its average strength is about 1 degrees, the taste is pleasant sour-sweet.

"Risuha" from old blanks

According to this recipe, it is best to prepare wine based on sweetness with sourness, for example, currant jam, although raspberry or strawberry is also fine.

Such a ready-made alcoholic drink has a more pronounced aroma and taste of grapes, due to the use of its fresh berries in the recipe. It is also noteworthy that the entire process of making such a fruit wine takes no more than 45 days.

To prepare it you will need:

• 250 g of unwashed raisins and fresh grapes;
• 1 liter of jam;
• 200 g unwashed rice;
• 2 liters of water.

Reference! For jam made from sour berries or fruits, it is better to use dark grapes and raisins. For a sweeter preparation, white raisins and grapes are better suited.

The water should be boiled and cooled in advance, and all containers should be carefully sprayed.

The cooking process itself is carried out in several stages:

1. All components are mixed in a fermentation container and then filled with warm water.
2. Traditionally, the container is sent to a darkened and warm place for fermentation, with a pre-installed water seal.
3. After about 30 days, and in the case of using sour cooking, the fermentation process is over.
4. The wine is drained from the lees and bottled.
5. The resulting young alcoholic product is sent to a basement or refrigerator for 7-10 days to stand. After which it is ready for use.

Reference! The rice in this recipe does not help or speed up the fermentation process, as many novice winemakers read. In fact, it helps the wine, brightens faster and draws out harmful impurities from it that spoil appearance and the taste of the finished drink.

Homemade wines can be made from absolutely any jam. So professional home-grown winemakers even got the hang of mixing different types of this sweet and creating real blended drinks.

This method of disposal of stagnant workpieces is not only very convenient and profitable, but also very economical and exciting.

The technology of making wine from jam does not depend on the type of berries or fruits from which it is made, only the methods of making the must will differ. How to make wine from jam at home the most in a simple way? For this you need:

1. Well, without the use of detergents (you can use baking soda), wash the jar (3 liters), pour over with boiling water.
2. Boil water, set aside for cooling to 25-30 degrees Celsius.
3. In the dishes where the wine will ferment (prepared jar), mix the jam, water of the required temperature.
4. Put raisins in the vessel (do not wash).
5. Close the vessel with a tight lid, rearrange it in a warm (up to 25 degrees) place for two weeks.
6. After 14 days, open, strain the cleared liquid into a new, cleaned container.
7. Close the neck of the vessel, put on a surgical glove.
8. It is necessary to secure it additionally by tying it with twine.
9. Put a water seal - make a hole in one of the fingers of the glove, insert a flexible rubber tube, lower its end into a container of water. This will allow the fermentation process to proceed faster.
10. The container is moved to a dark place for at least 45 days, the readiness of the wine is evidenced by the stop of fermentation and the falling off of the glove.
11. When the liquid becomes transparent, it is carefully drained without shaking.
12. It is filtered through a watering can with an additional filter (cloth, gauze), poured into bottles washed with soda, tightly closed and removed to ripen for 60-90 days in a cool place.

Wine created according to this recipe will contain 9-11 degrees of alcohol.

Drink recipes from blanks

From raspberry jam

Recipe number 1

To prepare a drink from raspberry jam will need:

• 2.5 l. heated water;
• 1 l. blanks;
• 150 g of dry raisins;
• Glass container for 3 liters.

To make wine according to this recipe, the already described technology of making wine at home is used.

Recipe number 2:

To prepare wine you should prepare:

• 3 kg of raspberry jam (jam, raspberry grated with sugar);
• 2 kg frozen or fresh berries;
• wine leaven;
• 10 l. heated water;
• bottle with a capacity of 20 liters.

Cooking technology:

1. All the ingredients for the wine are mixed in a container; the wort temperature should be about 25 degrees Celsius.
2. The filled vessel is left in a warm place (at least 20 degrees Celsius), stirred regularly until signs of fermentation appear.
3. As soon as the wort begins to ferment, it is poured into a vessel,
4. A water seal is installed to prevent air from entering the container.
5. When the fermentation process is over, the liquid is carefully poured, without shaking, into a container for clarification.
6. After 72 hours, the drink will clear, then the syrup is added to it, distributed over the prepared bottles or cans.
7. The sealed wine is taken out in a cool dark place for ripening.

The wine according to the recipe is very aromatic, rich in taste and color, and can compete with grape wines in taste.

Strawberry jam

Recipe number 1.

To make a drink you need:

• 1 l. strawberry jam;
• 150 g of dry raisins;
• 2.5 l. water (heated to 25 degrees Celsius).

We mix the components of the future wine, pour into a suitable thoroughly washed container for 2/3 of the volume and prepare the drink using the usual technology. Some wine lovers note the special taste of the wine made from a mixture of jam from strawberries and currants.

Recipe number 2.

When preparing a drink at home in autumn, winter or spring, for aromatization, a tincture of fresh berries with alcohol, which is added after fermentation, before aging, is suitable.

In order to prepare wine, you need to take:

• 1 l. jam;
• 2 kg of fresh (or frozen) strawberries;
• 400 gr. Sahara;
• pre-made sourdough (25 g);

1. Chop the berry, combine with jam, dilute with warm water.
2. Add the starter culture to the liquid, place the container in a warm place to ferment the wort.
3. After signs of active fermentation appear, pour the wort into a large container.
4. Arrange the shutter, leave until the end of the process.
5. Separate the finished wine from the sediment and leave for additional cleansing for 72 hours.
6. Add perfume, syrup (50 g) to the drained liquid, pour into containers and put on aging for 60-90 days.

Apple jam wine with rice

• one liter of jam;
• 1 tbsp. raw rice;
• 20 g of special wine yeast (ordinary yeast is possible, but this will worsen the taste);

• warm water (at least 25 degrees Celsius).

How to put wine using yeast and rice? Its preparation does not differ from the traditional one, with the addition of raisins to the wort. For flavoring add pieces of lemon peel, syrup for taste (20 g per 1 liter of ready-made drink).

Currant jam wine

The recipe assigns the role of sourdough to unwashed rice, you can use the traditional wine sourdough, unwashed raisins.

To make currant wine at home, we take:

• 1 liter of jam from any kind of currant;
• 1 cup chopped grape berries
• 250 g of rice;
• two liters of warm water;
• glass jar for 5 liters.

Homemade wine is fermented like this:

1. Prepare a container, wash with soda and hot water scalded with boiling water.
2. Mix the ingredients with unwashed rice.
3. The neck is sealed with a medical glove and additionally strengthened.
4. A rubber tube is connected through a small hole in the finger of the glove and a water seal is placed.
5. The jar is removed for fermentation in a warm place, protected from light, for 20 days.
6. After the end of fermentation (opal glove), carefully pour the liquid from the sediment into a clean, prepared jar.
7. Close with a lid and put on clarification (additional purification of wine) in a dark place for 72 hours;
8. After clarification, the wine is carefully poured into clean and scalded bottles using a rubber tube, sealed and allowed to ripen for 60-90 days.

Cherry jam wine

To set the wort you will need:

• one liter jar jam
• liter can of heated water;
• up to 150 g of raisins;
• vessel for 3 liters.

The technology for making wine is common; it is advisable to place the container during fermentation in a dark place at room temperature.

The wine has a strong aroma and a beautiful golden color.

Making wine from old or fermented jam

Stocks of last year's candied jam are a great stock for making wine at home. How to use old jam for this?

Homemade Sugar Jam Recipe:

• one liter of the old workpiece;
• 150 g of dry raisins;
• liter of heated water;
• glass jar for 3 liters.

To make a drink you need:

1. Prepare a jar, wash well with soda, scald with boiling water.
2. Mix the ingredients, pour into a jar.
3. Sealed with a lid, taken to a warm place without access to light for fermentation.
4. After 10 days, the pulp is removed from the surface, drained from the sediment and poured into a clean jar washed with hot water.
5. The neck of the can is closed with a medical rubber glove.
6. The glove is additionally reinforced with a twine or elastic cord.
7. A rubber tube is passed through the hole in the finger of the glove and a water seal is arranged.
8. Harvested for 6 weeks for fermentation.
9. After fermentation, they are removed from the sediment with a rubber tube, poured into containers and taken out to ripen for 90 days.

Homemade wine, after aging, turns out to be similar to champagne, so you need to uncork the bottles with care.

What can be made from fermented jam? To make homemade wine from a sour billet, you should take:

• one liter of workpiece;
• a liter can of water heated to 40 g. Celsius;
• 150 g of granulated sugar;
• 1 tbsp. raisins with a slide
• glass jar for 5 liters.

To set wine, you need to do the following:

• Cooking dishes, washing, scalding.
• We mix the components, pour into a container.
• We seal the neck with a glove.
• We remove the container in a warm place for fermentation.
• After 2 weeks, pour the liquid into a prepared jar.
• Add 50 g of sugar, seal with a plastic lid and take away to ripen for 90 days in a dark, warm place.
• Wine from the jam is carefully poured into bottles, trying not to shake the settled thick.

This technologist will make it possible to prepare delicious wine at home from the soured jam that has begun to ferment.

Drink preparation technology

How to make the "right" jam wine? When making a hop drink from fresh raw materials, the first step is to prepare berries and fruits (they are cleaned and crushed).

Jam is a prepared, refined raw material.

The second step is to prepare the fermentation base (wort).

If fresh raw materials are used, the crushed mass (pulp) is mixed with sugar and water. The amount of sweetener (sugar or honey) is determined by the sweetness of the raw material and ranges from 150 to 300 g per liter of liquid.

Sugar is added to the jam during production, the hostess usually knows how much of it is in a liter of product. If it is too sweet, you need to increase the amount of water to obtain the wort of the same concentration as when using fresh fruits. Compliance with the desired sweetness is extremely important - in an acidic environment:

• the yeast necessary for fermentation will not multiply;
• the appearance of mold colonies;
• the development of putrefactive processes begins.

An excess of sugar is unacceptable - in this case, fermentation will slow down (sugar has the properties of a preservative).

The third step in making homemade wine will be adding yeast to the wort (the jam was boiled, does not contain microorganisms that can "start" the fermentation process). They can be added to wort (wine yeast is used, not regular yeast). The addition of ammonium chloride allows the yeast to actively multiply (the compound is used in industrial winemaking to enhance the taste of wine when blending).

You can make a sourdough using only natural ingredients (recipe):

• for 500 g of warm water, 50 g of sugar and 250 g of raisins are used (you do not need to wash, the necessary yeast cultures are on the skin of the berries). The container with the mixture is closed with a piece of gauze or a thick cloth folded in several layers, kept warm for up to 5 days, all the while controlling the process, stirring the contents. Sourdough readiness is determined by active fermentation and specific smell;
• for berry sourdough for 200 g of sweet berries or fruits (strawberries, raspberries, mulberries) use 75-100 g of sugar., 300 g of water. Crushed unwashed fruits are placed in a container, combined with water and sugar. The vessel with the leaven is placed in a warm place for fermentation.

Sourdough is added to the wort at the rate of 25 g per liter of liquid.

Important in wine drink is not only the taste, but also the smell. Wine made from fresh fruits retains their aroma, jam, with the exception of some varieties, does not have a pronounced smell.

To improve the aroma of the drink, you can:

• use similar fruits by adding to the wort;
• apply lemon zest;
• aromatize the wine with a pre-prepared alcoholic tincture from aromatic herbs and fruits at the final stages of the ripening of the product.

The fourth step is the setting of the wort for fermentation and the installation of a water seal so that air does not get into the future wine. After cleaning the liquid (the yeast suspension should settle to the bottom), the liquid can be drained from the sediment.

This is necessary to remove impurities, develop a rich taste and High Quality guilt.

To reveal the taste of wine, it must ripen - the longer it is stored in a cool, dark room, the better. Storage bottles or other containers should be thoroughly washed, preferably without the use of synthetic detergents.

The fermentation wort can be poured into a container made of any material (except metal) - ceramics, glass, wood up to 2/3 of its volume. Oak sawdust, bark in a dense linen bag, dipped in the wort before fermentation will help to improve the taste.

How to make wine from old jam correctly? You should not use a product with mold colonies, obviously spoiled - homemade wine will get an unpleasant taste.

For a sweeter, dessert drink, syrup is introduced into the wort - up to 250 g of sugar for the entire volume of wine. Honey and spices can be added to the liquid before fermentation to flavor a drink made from raspberry jam, various varieties of currants.

There are many homemade wine recipes from unused jam, each housewife has her own tricks and tricks. Knowledge of the main stages of technology will make it possible to delight loved ones with a delicious, aromatic drink.

1. The above components should be mixed in the correct ratio. An enamel bowl or saucepan is suitable for this, you can use a blender.
2. Pour the resulting substance into a glass container: a bottle or a balloon. A third of the container must be left empty, right? the wine rises.
3. Wear a perforated rubber glove on the neck of the bottle or can. Or make a special outlet for gases and possible foam, directing it into a separate container with water.
4. The degree of readiness of fermented wine is easily checked: the highest peak occurs with a strong gurgle of water or a glove swelling. When it falls off, or the bubbles no longer come out of the outlet, you can proceed to a new stage.
5. Further, the opinions of winemakers diverge. Some, having filtered the resulting liquid, languish in a closed bottle in dark and cool conditions, then take it out after a week. The transparent top layer is poured through a tube, without disturbing the sediment, and corked into bottles. And some put half a glass of sugar in the filtered liquid and keep it in a dark, but already warm place in a clean glass container. Typically, this process lasts 2-3 months, followed by bottling and capping. The second method allows you to make the wine stronger and more refined.

Cane Sugar Jam Wine

Consider, if the jam is fermented, how to make wine with The addition of cane sugar when making the wine gives a flavorful and whimsical flavor to the drink. For a solid fermentation process, a voluminous container is prepared in order to obtain an aromatic and high-quality wine as a result.

Take the following ingredients: 1 liter of jam or confiture, 1 liter of boiled water and 100 grams of cane sugar.

Cane Sugar Cooking Method:

• Jam and water are mixed in a container, then cane sugar is poured into the resulting mixture. Stir the solution thoroughly and cover with a plastic lid or rubber glove.
• The container is placed in a dark corner for 60 days.
• Then the mash is cleaned from the settled jam mixture and filtered through multilayer gauze.
• Then the liquid is poured into clean bottles and kept for another 40 days in a darkened room. When the wine has stood, the resulting alcohol is tasted.

The recipe is the simplest and most unusual ways

Raspberry fast

Fermented jam from raspberries allows you to make wine in the shortest possible time. For manufacturing use standard recipe which is described above. Raisins are used as a fermentation catalyst for raspberry wine. Typically, such homemade alcohol matures in 3 weeks, and after filtration it reaches in cool darkness in 3 days.

Strawberry elite

Wines and liqueurs from this berry are quite decent in stores. Surprise guests with a home-made intoxicating strawberry treat. Moreover, it is not inferior in taste to the most prestigious brands. It is not difficult to make it: to supply alcohol, they use traditional recipe described above. Only water or compote should be added per liter more, and raisins? soak. Connoisseurs of the most sophisticated options will add a little currant or raspberry wine to a strawberry hop drink.

Apple vintage

Recipe apple wine from fermented jam, perhaps the most popular and has been used for a very long time. This sour intoxicating drink is also loved in Europe. So, winter ciders are sometimes made on the basis of jam or marmalade. Here, the recipe involves replacing the raisins with a glass of unwashed rice and 20 grams of baker's yeast. Apple jam put in a glass container, cover with rice and add yeast diluted with water. Then all this is poured with water, leaving room for the wine to "flow". Stir the contents of the can, install a gas outlet and put the container in a dark place.

Important: not cool, but warm! When the dregs have settled and the wine stops fermenting, it is packed in bottles. An overly sour drink is sweetened and sent for a couple of days to ripen

Currant luxurious

Wine made from black or red currants turns out to be surprisingly rich in color and taste. Jam as a raw material makes it even better. This wine is healthy, because it retains most of the vitamins. Here water should be taken 2 times more than jam. Unwashed rice and a glass of grape berries are used as a fermentation enhancer. You can make currant luxury using the same recipe as for the apple drink. Only grapes are put instead of yeast.

Cherry special

Cherry jam drinks can be supplied according to any of the above recipes. But the most interesting thing is to create wine with hints of spices and dried fruits. For such alcohol, raw materials from any red berries are suitable. Cherry will show the brightest taste here. The result is an unusual rich drink that will be appreciated by the most picky tasters. It can be used as a base for mulled wine and cocktails. At the beginning of production, the main recipe is used, but 2 times more sugar is needed, and raisins are not added. After about a month, the drink is filtered. Raisins are put into the future wine, as well as a little cinnamon, cloves, honey. The drink is sent to ripen in a closed glass container for another month, then it is re-filtered and packaged in bottles.

Assorted? Old stocks?

It is far from always possible to make wine from old jam using one type of raw material. Often, closer to spring, started cans remain in the refrigerator or cellar. You can try mixing different types of jam and get an unusual assortment. The standard recipe is also used here. But it is recommended, after mixing different jams with water, to heat the resulting substance for better dissolution. And cool before pouring into glass containers. Assorted ripens a little over a month.

Economy option

Most homemade jam-based wines are made from fermented or candied raw materials. But you can also use high-quality jam for them. But for an economical drink that excludes the addition of sugar, you need the jam to ferment fairly. Does it need 3 liters of water, 5 liters of jam, raisins? 1 glass. The jam mixed with water is boiled for 4 minutes, then cooled. Pour into glass bottles, evenly pouring raisins. Then you need to attach rubber gloves. When will they fall? in about 1.5 months? pack the filtered wine into bottles.

How to put apricot jam wine

Wine from apricot jam it turns out to be very tasty and aromatic, no worse than fresh fruits. It is very simple to prepare it.

Required Ingredients:

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

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

Pour water into a saucepan and put on fire. After boiling the water, let it cool 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. Gently mix everything and cover the container with a tight lid. We put the jar in a warm place for 10-14 days. Heat is needed for the fermentation process to begin.

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 the gauze cloth. Squeeze out the remaining liquid from the gauze, and discard the cake

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

We also filter the liquid that remained in the jar through cheesecloth. The resulting product of primary fermentation is wort. Now pour it into a well-washed jar. We put a clean rubber glove on the neck tightly, 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 of wort in a dark place. The fermentation process will last 40-45 days. To make sure that this process is over, we watch the rubber glove; if it goes down, the fermentation process is complete. The drink should become clear.

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 affect the sediment that formed after secondary fermentation.

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

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

Manufacturing steps

They choose jams or confitures, from which they make homemade wine, without mold. This is the one and only strict rule, or you will not get a product with quality properties at the end. Wine is prepared on jams from various varieties of fruits and berries, since such a mixture will add homemade wine from fermented jam extraordinary taste and aroma.

The wine preparation method is simple and consists of eight steps:

• One glass of sugar per six liters of solution is added to a solution of confiture and lukewarm boiled water of the same volume and lukewarm boiled water (proportion one to one) and mix thoroughly.
• Add two handfuls (200-250 grams) of unwashed raisins or grapes to the mixture. Characteristic wine yeast on the skins of berries, natural fermentation is included, which also turns into jam.

• The container with the solution is placed in a darkened and warm corner.
• When the mixture floats up, the thick is carefully separated with the mash, which is then filtered into a bottle or jar. A typical fermented jam suggests adding an identical amount of sugar to the mash at this stage of production.
• A water seal is put on the neck of the bottle.
• Fermentation lasts at a temperature of plus 25-27 degrees and stops when the release of carbon dioxide bubbles is complete.
• Trying not to stir up the thick, the wine is carefully poured into bottles using thin hoses. For greater purification, a filter is used.
• Bottles are capped and stored in a cool and dark ripening room for 60 days.

To make the wine really high-quality and tasty, you cannot use ordinary yeast. The maximum that you can resort to is wine yeast, but since they are quite rare on sale, they are used in the manufacturing process regular raisins.

It is also important to choose the right raisins, which will have a matte surface with a slightly bluish tinge.

It is recommended to use bottles with dark glass as containers for fermentation of homemade wine, as it will protect the wort from unwanted light.

A thin surgical glove can be used to seal the container, or a special closure can be purchased. It is also important to know that the glove can only be used once, that is, each time changing the container, it will be necessary to change the gloves as well.

Special wooden barrels with cork closures are perfect for storing wine. Thanks to such a container, the wine, as they say, will "breathe".

It is important to remember that the raw materials for wine, namely jam, must be mold-free. Otherwise, the drink will acquire an unpleasant taste or it will not work at all.

Some home winemakers mix jams from different berries and fruits in order to achieve an unusual taste, however, experienced experts in this business recommend refraining from such experiments, since the wine will simply lose both taste and aroma as a result.

Those who love sweet dessert wines can add a little sweet syrup to the wort, but not more than 250 grams.

When using various spices and honey, jam made from red berries, such as strawberries, raspberries or currants, is ideal.

Wine with yeast

Recipe:

• Old jam - 3 l;
• Filtered water - 3 l;
• Wine yeast - stick;
• Sugar - 295 g.

Technology:

1. Put jam in a saucepan. Pour the rate of water. Add sugar. Stir well.
2. If you have a hydrometer, check for sugar. Frames - 19 - 23%.
3. Add yeast. Cover the container with gauze folded in three to four layers. Remove to a dark place for 10 days.
4. Then close the container with a water seal. Move to a place with a temperature of 23-25 ​​° Ϲ. The fermentation time period is 50 days.
5. This is followed by a ripening period. It all depends on how much you can endure. The longer the wine with yeast from old jam stays in the cold, the tastier it will be. The average ripening time is three months. The room temperature should not be higher than 14 ° Ϲ.

Knowing how to make wine from old jam at home by simple recipe, we must remember that you only need to use glass containers. Plastic and other materials give a specific flavor that should not be present in wine.

What is better to use

Homemade wine goes best with cheese, a variety of desserts and sweet dishes. It also goes well with meat dishes cooked over an open fire and mushrooms.

Avoid combining young wines with products containing vinegar, olives, chocolate, and citrus fruits.

It is quite possible to make an excellent wine from old jam with a unique taste and aroma.

A bonus will be the confidence in the complete absence of chemical additives and dyes in the drink. Following all the recommendations, you will receive an exclusive drink, which will not be complete without a family celebration.

Step by step simple recipe

This recipe will help you process spoiled jam with the best results.

If there is extra sweetness from fruits or berries in the cellar, then this is an excellent reason to pamper yourself and make wine from jam at home, we will analyze a simple recipe for a drink in detail in the current article. Wine can have a wide variety of flavor notes, depending on what kind of jam became its basis. In this regard, professionals do not recommend mixing different jams so that the drink does not get an indefinite taste.

The result of cooking will be a sweet and sour drink with a strength of 10-14%. If necessary, you can fill it with vodka or alcohol and increase the value, but then it will no longer be wine. Even without additional fastening, the wine is not the weakest.

In order not to spoil the taste of the drink, it is necessary to take a responsible approach to the selection and preparation of containers. Glass containers are ideal. If you cannot use glass throughout the entire process, then you need to choose dishes made of non-oxidized material (enameled, stainless). It is also undesirable to use plastic, as it reacts with alcohols and spoils the taste of the drink.

All containers used in the preparation process must be sterile. To do this, it is recommended to thoroughly clean everything with baking soda and then steam sterilize. It is necessary to use sterile containers at all stages of preparation, both during primary fermentation and when pouring a drink.

As for the jam, you can use any last year's jam that has already lost its taste and aroma. If the preparation has already fermented, then this will not be an obstacle to making wine from jam at home, the simple recipe described below allows you to use such raw materials. But if there is mold in the jar, then such a sweetness must be thrown away immediately, it is by no means suitable for winemaking.

Wine from jam at home, recipes

Today there are several options for making a drink from jam. While professionals advise against adding yeast and speeding up the process, impatient home winemakers do this. Therefore, two cooking technologies will be considered. The first, classical, without the use of yeast, but rather long. The second is fast, but with the use of non-recommended ingredients.

Traditional way of cooking

Ingredients:

• jam - a liter jar;
• water - 1 liter;
• raisins - 100 gr.

Pre-boil water and cool. If the jam is sour, then it is permissible to add sugar to make the drink more sweet. It is better not to mix different types of jam, but if there is a need for this, it is better to combine sweet and sour preparations, for example, currants and raspberries.

Wine made from jam at home, despite the simple recipe, requires a responsible approach, otherwise you can simply ruin the drink. Raisins can be replaced with grapes, a prerequisite - neither one nor the other can be washed. These berries are needed to activate the fermentation process due to wild yeast on the surface of their rind. Fresh berries must be crushed before use.

Cooking steps

The first stage of preparation involves the preparation of the wort and the primary fermentation.

• Combine all ingredients and mix thoroughly. If there is a need to cook large quantity drink, then you can increase the volume in proportion to the specified composition.
• We put everything in a container for primary fermentation and cover with gauze to exclude the ingress of debris and insects. We place the container in a dark, warm place, if there is no such thing in the apartment, you can wrap the container with a thick blanket (it is important to exclude light from entering) and put it near the battery.
• Primary fermentation lasts 5 days, the first signs of the beginning of the process should appear after 24 hours. Stir the wort once a day and break the mash crust to avoid mold. Better to use a wooden spoon.
• After 5 days, the wort is filtered through cheesecloth and the spin is thrown away. The wort is poured into a sterilized jar of the appropriate volume. Do not fill the container to capacity, you need to leave about a quarter of the volume for the formation of foam during the period of active fermentation.
• The jar is closed with a water seal or a medical glove with a finger pierced by a needle is put on. If the glove hangs freely on the neck, then you need to strengthen the connection by tying it with tape or covering it with dough. This is necessary in order to release carbon dioxide during fermentation, but at the same time to exclude the ingress of oxygen into the wine.

After no more than 4 days, the glove should be completely inflated, if this is not the case, something went wrong or there is an additional hole through which gas escapes. If everything is fine, then leave the container for 3 months in a dark, warm place.

The active fermentation process can take less time (at least 1.5 months). The end of the process will be indicated by fallen gloves or the absence of bubbles in the water seal. The wine itself will become clear and precipitate will fall out. If so, then the time has come for the second stage.

• Pour clear wine from the lees into a new container. It is important not to disturb the turbidity, its presence gives the drink bitterness, so it is better to do this using a hose or a dropper.
• We try the drink, if it seems that the wine is sour, then you can add sugar.
• We bottle the wine, cork it and send it to a cold place to ripen. This could be a cellar or refrigerator.
• The drink will ripen for about 2-3 months, if in the process a sediment reappears, then you need to repeat the drain.

The result is an excellent homemade jam wine that tastes as good as any fruit or berry drink.

Accelerated cooking method

This method of preparation will take no more than 2 weeks from a home winemaker.

The following components will be required:

• jam - 1 liter;
• water - 2 liters;
• yeast, dry - 10 gr.

The cooking process is completely different from the one suggested above.

• Mix water with jam and bring to a boil. Remove from heat and refrigerate.
• Strain the broth through cheesecloth to remove any pieces of berries or fruits.
• Not a large number of pour the mixture into a cup and dilute the yeast in it, stand for 20 minutes in a warm place to activate the process and pour into the rest of the future drink.
• We pour the wort into a fermentation vessel, leaving room for the foam and, having closed it with a water seal or wearing a medical glove, send it to active fermentation in a dark, warm place.

Yeast activates and significantly speeds up the fermentation process. After a week, the glove will fall off, and the water seal will stop bubbling. The wine will sediment and can be poured into a clean container.

Homemade jam wine, a simple recipe for which contains yeast, turns out to be sour and slightly carbonated. Unfortunately, such wine cannot be stored for a long time, so it should be drunk in the near future.

How to make delicious jam wine at home

Very often housewives during the summer season cannot get enough of a rich harvest and make an incredibly large number of spins, including jam. As a consequence, all this is not used during the winter and remains pollinated on the pantry shelves.

How to make homemade wine from jam

Frankly speaking, perhaps everyone feels sorry for their work and delicious jam. But then what to do? There is a great way to turn it into a delicious wine that is appropriate for festive table in every house. In this case, the state of such a delicacy does not matter. Even when it is fermented or candied, you can still make homemade wine from it.

So, our article will help answer the following questions:

1. How to make wine from jam?
2. How to make raspberry jam wine?
3. Should you make wine from yeast jam?
4. How to make wine from old jam?

Essential accessories for making homemade wine from jam

If you've made the decision to turn your homemade jam into wine, you should prepare well for this procedure. Those who have ever been involved in winemaking should navigate well. For beginners, we will now take a closer look at everything.

A must for cooking home old jam wines will be:

A container, preferably made of glass. Indeed, in the process of fermentation, a reaction occurs as a result of which, it can pick up the smell of metal or plastic. It is also important to choose the correct bottle size. Focus on calculating one liter of jam + one liter of water. In addition, there should be room with a margin, because foam forms during fermentation.

Water trap, an obligatory attribute in the process of aging homemade nectar. Its function is that it:

• Removes carbon dioxide;
• Does not allow the passage of oxygen;
• With its help, it is easy to understand the moment of completion of the fermentation stage.

Such responsibilities attribute it is not difficult to make it yourself or buy it ready-made in the store. In particular:

The easiest shutter trick. It is enough to put it on the neck of the container and make one hole with a needle. During fermentation, gas comes out of it. During this time (fermentation process), it will be inflated. When the glove closure falls off, it means that fermentation completed.

• A ready-made shutter that can be purchased at the store.

Looks like a conventional nylon cover. Its peculiarity is a container (depression) in the middle, where water should be poured. During fermentation, carbon dioxide is released through the water. It is necessary to observe when the bubbles stop appearing, this means ending this stage.

• Homemade from lid and tube.

This could often be seen in home winemakers. The essence of such a shutter is the same as in the previous versions. Expel carbon dioxide during the fermentation process. To do this, a hole is made in the polyethylene lid and a tube is inserted, which is attached to a jar of water. Thus, one end of the tube is in water, and the other is inserted a couple of centimeters into the wine blank. In the process of fermentation, bubbles appear in the water, and after their disappearance, the process is complete.

How to make wine from jam and what container is needed for this

It is better to pour the finished drink into glass bottles... It is also possible in properly prepared wooden barrels, however, this is a rather troublesome business. It is better to close the nectar with wooden corks. This will give the emu room to breathe. So take care of them in advance.

How to make wine from jam at home

Disregarding the mandatory inventory, the main- this is jam. It does not matter at all whether it is a berry, whole or ground. The main criterion for the raw material itself is the absence of mold. And so, any will do. You can even combine several types. Even experienced winemakers often do this. All the remnants of last year's jam are turned into a “drink of the Gods”.

So, let's consider several recipes for making the "drink of the Gods" from old jam at home conditions, you will need:

That's the whole procedure. The supplies of nectar are already at the ready. Such homemade wine is very often delivered abroad, as very valuable and expensive.

Homemade jam wine recipes

Consider the popular recipes for homemade wine from jam. The procedure for making wine is already clear. However, from which jam is wine delicious? Here, of course, everyone has different tastes. However, the indisputable fact is that such a drink made from cherry jam will be incredibly tasty. Traditional is the use for homemade wines are also apple and strawberry delicacies. Let's consider in detail their cooking recipes.

Cherry Jam Wine Recipe

To prepare it, we use the following proportions:

Mix all the ingredients and place them in a three-liter container (jar). We put on a medical glove on the neck of the container. We leave in a dark, warm place for 10 days.

By expiration time, the wort should be drained into another jar. And put on again, but this time a new medical glove. Make one hole in it with a thin needle. And again we hide the wort in a dark place where it will be warm. It should be kept for about forty days.

After the lapse of time, carefully, trying not to touch the sediment, pour the finished wine into bottles, seal it tightly.

Apple Jam Wine (Most Popular)

Apple jam tends to ferment. If you found exactly this, then you definitely do not throw it away. The wine will turn out to be incredibly exquisite. True, the manufacturing process is somewhat long and will take 4-5 months. The peculiarity of this nectar is that it can be prepared with and without yeast.

To make wine from old jam at home, you will need:

Put one liter of jam in a three-liter bottle, pouring a liter of warm water. Add raisins (100g) and mix everything together. We seal this time with a lid and keep it in a dark corner at a temperature of 25 degrees.

After ten days, filter into a clean container. We put on the same glove over the neck and pierce one hole in it. And we leave the liquid for forty days. You should be guided by the glove, which should fall at the end. And after that, the wine must be poured into prepared containers and aged for about 70 more days.

Strawberry jam wine

By the way, sparkling strawberry wines are now very popular. So spare no old jam and make masterpiece on their own.

Choosing a large glass container. We mix the proportions: one liter of jam with two and a half liters of water. Mix very thoroughly and add raisins (up to 150 g). We put all this in a warm and dry place. Watching fermentation process. After that, we pepper it and put it back in a clean container. The drink is almost ready. Wine bottles should be corked and left in a cold place for three days. After this time, the wine is ready to drink. Imagine how fast and easy it is!

Of course, making homemade wine is possible from other types of jam, which will become no less wonderful drinks. A particularly tasty drink is made from raspberry jam. You can experiment with additional ingredients (for example, yeast), but only knowing a lot about it or using the tips of professionals. In any case, the choice of raw materials is a personal matter. We found out the basics and subtleties of cooking. Wine according to this recipe was supplied even to the Queen of Great Britain.

Homemade wine made from old jam

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

I advise you in advance 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 wine is difficult to get, and ordinary pressed or dry ones are not used in winemaking, turning wine into ordinary mash. The role of yeast will be played by raisins, on the surface of which the necessary fungi live.

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

• 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 the raw materials and added during the cooking process). It is necessary to strive that the sugar content in the wort does not exceed 20%. Dilute harder with water if necessary. If the jam is not sweet initially, you can add more sugar.

Old Jam Wine Recipe

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

2. Transfer the jam to a jar, add water and sugar (if necessary), add unwashed raisins. Stir until smooth. Instead of raisins, you can use any unwashed fresh berries that need to be crushed first.

3. Cover the jar with gauze to protect it from 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 a wooden device. After 8-20 hours, signs of fermentation should appear: hiss, foam and a slight sour smell. This means that everything is going fine.

4. Remove the pulp (floating pulp) from the surface, strain the contents of the jar through cheesecloth 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 its volume, so that there is room for foam and carbon dioxide, which will appear during fermentation.

5. In one of the fingers of the medical glove, make a hole with a needle, and then put the glove itself on the neck of the can. To keep the structure better and not fly 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 constantly, it is better to build a water seal, it is universal, in other cases a glove will do (a new one every time).

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

7. Drain the fermented young wine from the sediment. To taste, add sugar for sweetness or vodka (alcohol) to increase the strength (2-15% by volume). Fortified wine made from jam keeps better, but is less aromatic and tastes harsher.

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

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

Wine at home from jam: a simple recipe

Almost everyone who has their own garden or vegetable garden makes homework for the winter. Basically, these are pickles and jams from all kinds of vegetables and berries. They are cooked in large quantities and are not always eaten until next summer. And jam tends to be candied and fermented, losing its appetizing. In this case, it's a pity to waste your reserves and have to figure out how to use them.

An excellent solution is to make wine from jam. It can be cherry, strawberry, apple, currant and any other. All the blanks left after the winter will be used. Jam is an excellent raw material for wine. It already contains in advance an ingredient important for fermentation - sugar. Due to this, the resulting wine will not have a sour taste, and preparation will go faster than from simple raw materials.

How to make homemade wine from fermented jam?

If your blanks have fermented, then do not rush to get upset and throw them away, since making wine from fermented jam is much easier and faster than from fresh one. This requires just a couple of additional ingredients. You can use any old fruit and berry jams and preserves. The main thing is not to mix several types, but to cook from only one.

How to put wine from jam? To prepare one liter of raw materials, you will additionally need granulated sugar, raisins and warm water. To do this, it is pre-boiled and cooled to 30 - 40 degrees. In addition, you will need a large jar, about five liters, for infusion. The container is pre-prepared: cleaned and sterilized with boiling water. 3-4 tablespoons of granulated sugar and one raisins are added to the sour workpiece. The mixture is poured with warm water, closed with a prepared water seal or a glove with a hole in the finger and removed to a warm, dark room. From this point on, the house wine can be considered delivered.

How quickly it will be ready is determined by the degree of fermentation of the raw material, but in general, aging takes at least two weeks. After that, the resulting drink is poured into a prepared sterilized container and mixed with two tablespoons of sugar. This mixture is corked and matured within three months. The finished jam wine is carefully removed from the berry or fruit sediment. You can filter the drink through a sieve or use a liquid drain tube. The resulting wine is stored no more than three years in a cool place.

With yeast

Since it is possible to make wine from old jam with yeast much faster than without it, this cooking recipe is extremely popular. With the addition of this ingredient, the wort ferments much more actively and the wine is ready for consumption in a month and a half. Homemade wine made from jam with yeast turns out to be stronger, especially if used. One liter of wort requires the same amount of pure water, 20 grams of yeast and 200 grams of rice. We mix all the ingredients in a prepared sterilized container and put in a warm, dark place to ripen. The neck of the vessel is closed with a water seal or a medical glove. The wine ferments until the end of gas formation for about three weeks.

When the glove falls off or bubbles stop appearing, you need to separate the wine from the sediment, pour it into a container in which it will be stored and put it in a cold place. After this stage, the drink is immediately ready to drink. But to obtain a more pleasant and rich taste, you need to keep it additionally in the cold for another three weeks to one month.

Yeast free

Making wine from jam at home opens up room for imagination. The choice of the recipe depends on what kind of workpiece is at the moment, on the additional ingredients and the duration of production. You can make wine from jam without yeast. This process takes longer, but the finished drink is tastier and richer.

In order to deliver the wine, a container is prepared in advance. It must be washed and sterilized thoroughly. Jam with warm boiled water is poured into it in a 1: 1 ratio and a handful of raisins or other fresh berries are poured into it. They are not washed out so as not to lose the natural yeast on the peel. Fresh berries need to be crushed and mixed until a homogeneous thick mass. The mixture is covered with gauze and put into a dark, warm place for five days until mash forms and fermentation starts. All this time, the liquid must be thoroughly mixed daily.

After the expiration of time, it is necessary to separate the solid part that has surfaced to the surface. To do this, the liquid is filtered through cheesecloth or a sieve and poured into a new sterilized jar. It should not be filled to the brim. A fifth of the volume remains empty for the formation of foam and gas during fermentation. The neck is closed with a water seal and the container is left for further aging under the same ambient conditions for 2 - 3 months. The indicator of the completion of fermentation will be: cessation of gas formation, precipitation and clarification of the liquid.

Now the finished wine must be carefully removed from the sediment using a rubber tube. The finished product is poured into containers for storage. If the wine is sour, then additionally sugar syrup to sweetness. The spilled drink matures in the coolness for another 2 - 3 months. The result is a dessert wine made from jam, with a strength of 9 to 13 degrees.

Drink recipes from blanks

It is impossible to get a product similar to what is on store shelves. But you can make great wine at home from jam. The simple recipe and the availability of ingredients make this technology very popular. Choosing this method, you kill two birds with one stone: and the blanks do not go to waste, and you get a delicious alcoholic drink.

Jam wine can be prepared from only one piece, or fresh fruits and berries can be added to adjust the taste. Mixing several types of jams is not advised, as you can lose the quality of the drink. The wine base is best made with strawberry, currant, or raspberry jam. These drinks are the tastiest. Wine made from cherry jam perfectly retains the aroma of this berry. Apple is very light and fresh, and plum or blueberry is very rich and bright. Which basis to choose, everyone decides for himself. The main thing is to follow all the cooking technologies and then the resulting wine from jam will delight you with its pleasant taste and good quality.

From raspberry jam

Homemade wine made from raspberry jam, the recipe for which additionally includes only water and raisins, is prepared according to the standard technology and does not have any new features. In order to make something new, additional ingredients are required:

• Raspberry jam - 1.5 kilograms.
• Fresh raspberries - 1 kilogram.
• Warm water - 5 liters.
• Sugar syrup to taste.
• Wine leaven.
• Ten-liter capacity.

All ingredients, except for sugar syrup, are mixed in a prepared cleaned container. The temperature of the added water should be such that the resulting wort is at least 25 degrees. Fresh berries are slightly crushed and mixed with the total mass. The whole mixture is placed in a dark, warm place and covered with gauze or cloth to prevent dust and dirt from entering. The wort must be constantly mixed. A long wooden spoon is used for this.

After the start of fermentation, after about 5 - 7 days of infusion, the wort is poured into another clean container and tightly clogged with a water seal. In this form, the wort is aged until fermentation is complete. This process can take anywhere from two to three and a half months.

After the complete end of gas formation, the drink is poured into another container, removing it from the sediment, in which it will be clarified. For this, a rubber tube is used or just a neat pouring without bottom thick. In a new container, the wine is aged for 3 - 4 days. As soon as the drink is completely clarified, prepared sugar syrup is added to it until the desired sweetness is obtained. The finished wine is tightly corked and stored in a cool place until fully ripe. This process takes another couple of months, after which the drink is ready for tasting. This raspberry jam wine turns out to be richer and tastier than the classic recipe.

Strawberry jam

The classic homemade strawberry jam recipe is also based on raisins. But to obtain a more aromatic and sweet dessert drink, a technology is used with the addition of fresh berries. For cooking you will need:

• Strawberry jam - 1 liter.
• Water - 1 liter.
• Fresh strawberries - 2 kilograms.
• Sourdough - 30 grams.
• Granulated sugar - 400 grams.

For cooking, you can use not only fresh berries, but also frozen blanks. They must be thoroughly crushed and combined with water and jam. For this, water is pre-boiled and cooled to a temperature of 30 - 40 degrees, and the mixing container is sterilized with boiling water or in an oven.

Sourdough is added to the mixture and the jar is placed in a warm place, excluding direct sunlight. The wort is infused until the first signs of fermentation appear. On average, this process takes about five days. All this time, the wort needs to be mixed periodically. As soon as gas formation begins, the liquid is poured into a container of a larger volume and clogged with a water seal. In this state, the wort ferments until the end of the process for about 2 - 3 months under the same environmental conditions.

After the time has elapsed, the odor seal is removed, and the wine is separated from the formed sediment, excluding mixing with it. The resulting drink is bottled and kept cool for three days. Due to this, the wine will be additionally clarified and clarified. After that, sugar syrup is added to taste, and the drink is sent to a cool place to infuse until full readiness... This will take 2 to 3 months.

Apple jam wine with rice

Apple jam is not often prepared, but whoever made it knows that it is not as dry as others and at the same time is very fresh. Therefore, homemade wine made from old jam will have the same flavor characteristics. For cooking you will need:

• Apple jam - 1 liter.
• Warm water - 1 liter.
• Raw rice - 1 kilogram.
• Wine yeast - 20 grams.

The rice-based apple wine follows the classic recipe. Only in this case the raisins are replaced with cereals. All ingredients are mixed and placed in a warm place. The wort is stirred every day to distribute the ingredients evenly. When the first signs of fermentation appear, the liquid is poured into a larger container and closed with a water seal. After the complete completion of the process, after about a couple of months, the wine is separated from the sediment and infused for another couple of months in the cool until fully cooked.

Currant jam wine

To make wine from currant jam at home, raisins or rice are used as a sourdough. In this case, it is better to additionally add fresh currant or grape berries to enhance the taste and aroma. To prepare such a wine you will need:

• Currant jam - 1 liter.
• Water - 2 liters.
• Berries - 200 grams.
• Rice - 200 grams.

Fresh unwashed berries are crushed. All ingredients are mixed in a prepared sterilized container and closed with a glove or a water seal. In this state, the wort wanders in a warm, unlit place for 20 days. After the complete completion of gassing, the wine is removed from the sediment using a silicone tube and infused for three more days for clarification and purification. After that, the drink is removed again in the same way and poured into a sterilized container. In it, it is infused until fully cooked for 2 - 3 months.

Cherry jam wine

The cherry drink itself turns out to be very bright and rich. Therefore, it applies classic recipe wine made from fermented jam with raisins. For cooking you will need:

• Cherry jam - 1 liter.
• Warm water - 1 liter.
• Raisins - 200 grams.

All ingredients are mixed and fermented under a water seal for a couple of months. After the completion of the process, the drink is carefully removed from the sediment and poured into a container for storage. In it, the wine is aged until fully cooked for another two months, after which you can start tasting.

Wine made from fermented jam at home is prepared in a container that is not in contact with the wort. Do not use metal or plastic containers. They can spoil the taste of the drink and form substances harmful to the human body. Stir the wort with a wooden spoon. It will not affect the fermentation process.

All containers used in preparation must be thoroughly sterilized. In dirty dishes, wine will not last long or may not cook at all.

Jam wine different varieties do not cook as the taste may deteriorate. To strengthen it, fresh mashed berries are added to the wort.

Homemade wine jam is delicious, sweet and easy to make. It allows you not to lose the remaining workpieces and to please yourself and your guests with a pleasant drink. So bright and delicious drink not found in any store.

Homemade wine from plum jam it is very simple to prepare, but it turns out to be extremely tasty. This method is ideal for hobbyists who have no experience in home winemaking.

Pour water into a saucepan and put on strong fire... When it boils, the pan will need to be removed and left 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. There is no need to wash dried grapes in order not to remove the wild yeast on its 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 on a nylon lid on top of the can 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 dish. Put on top with a water seal or a rubber glove and place in a warm, dark place until the fermentation process is complete.

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

According to this recipe, homemade wine made from jam will need to be aged for at least 40 days, if you have enough patience, then more can be done. The longer the wine matures, the tastier and richer it will be.

Making wine from raspberry jam

Homemade wine made from raspberry jam turns out to be just as tasty and aromatic as if you made it from fresh berries. However, the process of its preparation is much simpler and does not require any 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 with a little sugar. It will be enough to add 100 g of sugar to three liters of the 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 is 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 cans, close tightly and put in a cool place.

Drain the wine gently from the lees; if some of it gets into clean cans, let the drink stand for several days and drain gently again.

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

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

Homemade Fermented Raspberry Jam Recipe

The wine made from raspberry fermented jam is very tasty and aromatic. Should not use home preparation if mold appears on its surface. Therefore, always carefully inspect the contents of the jar.

Required Ingredients:

• Fermented raspberry jam - 5 L
• Water - 5 l
• Sugar - 1 glass

To prepare wine, you must take care of the presence of a large glass container in advance. This will allow the wort to ferment with high quality, which will give the drink an excellent taste and rich aroma.

Mix water with jam in a jar or barrel, add sugar and stir well so that it is completely dissolved. Close the resulting wort with a lid with a water seal or put on a regular rubber glove on the neck. Place the wort in a dark place, where at room temperature leave to ferment 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 gently strain the wine through a dense cloth or through several layers of gauze. Drain the clarified wine and place in a cool dark place for another month.

A wine made from raspberry jam should mature 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 liqueur. Add more sugar, stir and leave in a cool place for several months. Before serving the drink, keep the drink in the freezer for several hours - it will become thicker.

Making homemade apple jam wine

Homemade wine from apple jam preparation is very simple.

Required Ingredients:

• Apple jam - 1.5 l
• Sugar - 1 glass
• Water - 1.5 l
• Raisins - 1 tbsp. l

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

Close the apple jam wine must 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 with water, and insert the needle into the lid. Excess gases will go into the water. You can use the simpler traditional method. Place a medical glove over the neck of the can and puncture either finger with a needle.

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

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

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

Homemade rice wine and black currant jam

Homemade wine made from currant jam has not only a gorgeous color, aroma and treasure nutrients but also a unique taste. It is very easy to prepare it if you have everything at hand. necessary ingredients:

Required Ingredients:

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

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

Pour berry jam, unwashed rice groats and grapes into a glass jar. Pour everything with warm water and mix thoroughly. Close the container tightly with a rubber glove or a water-seal lid and put it in a warm place. The wort should ferment in a warm room without access to light. Blackcurrant jam wine should last at least 20 days.

After fermentation is complete, 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.

The 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 currant jam wine - delicious aromatic drink, which is perfect for treating guests. It doesn’t take long to prepare it, 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

Wine made from currant jam will be even richer and more aromatic if you add a few fresh cherry leaves to it.

Prepare a three liter jar. Wash the container thoroughly with baking 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. The boiled water should cool down at room temperature. Put jam, cherry leaves, sugar and raisins in a glass jar or barrel. Cover everything with warm water and mix well. Close the jar with a nylon lid and place 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 slide it over the neck of the can.

The jar of wort must be placed in a dark place, where it must be kept for 40 days. This time is required for the fermentation process in the jar. The signal to the end of the fermentation process should be a rubber glove, which, when initially inflated upwards, should come down again. Also pay attention to the color of the wine - it should become transparent. When 40 days of fermentation have elapsed, 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 made from currant jam can be tasted after 2 months.

How to make homemade cherry jam wine

Wine made from cherry jam turns out to be very tasty and very aromatic. If you like sweet aromatic drinks, then you should charmingly try to make this wine. It's easy to make, so you can enjoy your homemade drink even if you're not an experienced winemaker.

Required Ingredients:

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

Put water and jam in a jar, add raisins and stir thoroughly. 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 cooking, the floating pulp must be collected, and the wort must be filtered. Pour the clean liquid into another pre-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 lasts exactly 40 days. The fact that fermentation is underway will be clear from an inflated glove.

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

Homemade Blueberry Jam Wine Recipe

Blueberry jam wine is not only delicious, but also healthy.

Required Ingredients:

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

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

Mix the jam with warm water in glass jar, with a volume of at least 5 liters - the container must be large so that there is enough room for the fermentation of the wort. 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 for gas to escape. Leave the wort in a warm place for several weeks until fermentation is complete.

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

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

Making Homemade Strawberry Jam Wine

Homemade wine made from strawberry jam turns out to be very aromatic and light. The strength of the drink is about 11%, so it is perfect for making lungs alcoholic beverages.

Required Ingredients:

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

Making wine made from strawberry jam is very simple and quick - after a few weeks you will be able to enjoy its amazing taste.

Mix the jam well with warm boiled water to make 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 bloom on the surface of the berries, which will ensure the fermentation of the wort. Pour the mixture into a glass jar of a suitable size, put a lid with a water seal or an ordinary rubber glove on it.

Leave the jar with the wort to ferment at room temperature in a dark place. When the wort is fermented, the young wine should be filtered through cheesecloth and poured into clean bottles prepared in advance.

Jars or bottles must be very tightly closed with lids or corks and placed in a cool place for 3-4 days. Tasty aromatic wine can be tasted immediately, 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 jam made from raspberries and other summer berries.

How to put wine on rice and jam

Rice wine and jam are incredibly aromatic and perfect for processing old homemade products. It can be made 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 the rice, the fermentation of the wort 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 the ingredients you need in an enamel bowl or glass dish and mix thoroughly. When the mixture is smooth, pour everything into a bottle and close with a stopper, a water-lock lid, or a rubber glove.

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

Drain the drink carefully 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 place the cans on the bottom shelf of the refrigerator. After about a month, the matured wine will need to be carefully drained again into a clean container, and you can taste it. Light slightly tart taste of wine will appeal to lovers of good dessert drinks. The wine is not sugary, pleasantly refreshes in the heat, but warms in cool weather.

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

A simple recipe for wine from jam without raisins

A simple recipe for wine made from jam will come in handy even for novice 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

Before you put the wine on the jam, you do not need to wash the rice. White bloom on the grains will provide active fermentation of the wine must.

Mix jam and water in an enamel 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 outlet for carbon dioxide bubbles.

Jam wine without raisins ferments very well and will be ready in a few weeks.

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

Pour the strained wine into a glass jar and place 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 yeast flavor will not be felt in the finished drink and the wine will become richer and softer.

How to put apricot jam wine

Wine made from apricot jam is very tasty and aromatic, no worse than fresh fruit. It is very simple to prepare it.

Required Ingredients:

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

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

Pour water into a saucepan and put on fire. After boiling the water, let it cool 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. Gently mix everything and cover the container with a tight lid. We put the jar in a warm place for 10-14 days. Heat is needed for the fermentation process to begin.

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 the gauze cloth. Squeeze out the remaining liquid from the gauze, and discard the cake. We wash the gauze cloth under running water and twist it out.

We also filter the liquid that remained in the jar through cheesecloth. The resulting product of primary fermentation is wort. Now pour it into a well-washed jar. We put a clean rubber glove on the neck tightly, 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 of wort in a dark place. The fermentation process will last 40-45 days. To make sure that this process is over, we watch the rubber glove; if it goes down, the fermentation process is complete. The drink should become clear.

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 affect the sediment that formed after secondary fermentation.

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

This wine recipe from apricot jam can make 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 made from jam is prepared quickly and does not require special knowledge and skills. You can make a homemade drink without even having winemaking experience. 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 rinse the glass bottle and put all the ingredients in it. Add warm water and mix everything very well. We put on a glove or a lid with a water seal on the neck of the can. The fermentation process should take place in a warm place - the temperature should be at least 22-23 degrees. You can wrap the jar of wort in a warm blanket.

Fermentation will be very vigorous for two or three days. During this time, the wort should become transparent, and a yeast sediment should form at the bottom. We carefully drain the clear wine so that the sediment does not get into the bottle. Tasty 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 novice winemakers will surely enjoy.

How to make wine from yeast jam

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 taken to ferment the drink. This recipe allows you to significantly speed up the ripening process 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 starter culture - 100 g
• Sugar to taste

Wine made from jam with yeast will not have an off-taste and odor, if you follow the correct cooking sequence.

First of all, you should prepare a 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 your starter with regular yeast.

You can take both wine and dry yeast. 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. in a few hours you will be able to start preparing the wort.

It will be necessary to prepare wort from jam and wine; for this, you will need to mix the main components in a convenient container. When the mixture is homogeneous, you will need to put the starter in it, mix well again and add the yeast mixture.

Close the jar tightly with a cork or cotton swab and remove 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 is poured into a glass container. Pull a rubber glove over the neck of the can and pierce it in one place with a thin needle.

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

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

How to make homemade wine from old or sour jam

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

Required Ingredients:

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

Before making wine from jam, you will need to prepare convenient utensils for the wort.

Put old or sour jam in a large glass bottle or jar, pour warm water and add half a glass of sugar. Stir the wort well, cover and leave in a warm place to ferment. Be sure to put a water-seal lid on the mouth of the can or use a rubber glove.

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

Wine from old jam turns out to be very aromatic, has a pleasant rich taste and is well stored. If allowed to ripen for several months, they will become even softer and more tender.

Wine fermented: how to make homemade wine?

Homemade wine made 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 sourdough. Since the jam is already fermenting, it is not charming to make yeast, 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 sourdough can be used to make the wort.

Mix the jam, leaven and 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. Cover 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 fairly 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 can and put the wort for secondary fermentation in a warm place. You can add a little sugar to the wort according to your taste, then the drink will be sweeter. But it should be borne in mind that in this case, the strength of the drink will also increase.

When fermentation is complete - it can take several months, young wine should be well filtered and poured into clean bottles. Drain the wine gently from the lees to prevent the yeast mixture from mixing 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 little.

A simple way to make wine, if the jam is fermented, is perfect for any sweet preparation made from 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 will be useful to all hostesses who make many fruit preparations every year. Since usually 1-2 jars of old jam are left among household supplies, it will be useful for them to know how to 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 perfect 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 spread the jars in an oven or airfryer. Preparing the dishes in this way will help prevent mold and spoilage in the drink.

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

Pour the mixture into clean prepared jars, add the 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 actively ferment 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 water seal lid. It can be replaced with a regular rubber glove.

Close 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, filtered and poured into clean bottles.

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

Wine made from candied jam has a pleasant and mild taste, and the process of making it is much easier than from fresh fruit. That is why it is perfect even for those hostesses who have no experience in winemaking.

How to make homemade wine from fermented jam

The recipe for wine made from fermented jam will appeal to all lovers of delicious and unusual drinks cooked at home. 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, cover with 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 is fermented, strain it through cheesecloth, add the remaining sugar, stir and leave to brew. According to this recipe, wine made from fermented jam will be ready in a few months.

The drink will need to be carefully drained through a straw, being careful not to mix the sediment, pour into bottles and close tightly.

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

Homemade sour jam wine - quick and easy

Sour jam wine is prepared very quickly and easily. This requires only two ingredients - jam and water.

• Jam - 1 l
• Water - 4 l

Put the jam in a large pot and cover with chilled boiled water. Leave for 5 days, then put a water seal and leave to ferment.

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 hard, do not fill the jars more than 2/3 full.

When the fermentation process is over, strain the wine and pour it into bottles with airtight lids. Place 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 taste just as great as those made from fresh berries and fruits. The only difference is the easy way to prepare them. 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 after 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 glass

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

Remove the floating pulp from the surface of the drink, drain the wort into a clean dish and put a rubber glove or a water seal lid on the neck. Leave the drink warm until fermentation has completely stopped. Pour the finished wine into clean jars or bottles and place in the cold for a few days.

Watch a video of homemade wine made 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. Boil the water and cool it to 40-50 ° C. Put the jam in a clean bottle, fill it with warm water.

Add raisins, mix thoroughly. 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 water seal and leave it to ferment at room temperature for 40-45 days.

We can sweeten the finished wine with honey, filter it, bottle it and seal it.

Ingredients: 2 liters of currant jam, 1 liter of 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 liters of water.

Cooking method. Currant and Cherry jam mix. Dilute half of the mixture in 5 liters of water, add yeast, put in a warm place. When the mixture is fermented, filter the wort and add another 0.8 liters of jam, leave for 25-28 days.

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

After that we filter and squeeze the wort again. We wash the currant and strawberry leaves, grind, mix with the remaining jam, add cinnamon, oregano and nutmeg... Add the resulting mixture to the fermented wort and let it stand for 4-6 weeks.

Drain the finished wine from the sediment, filter and bottle.

Winemaker's advice: If the wine is not removed from the lees in time, it can acquire an unpleasant yeast aftertaste and lose quality.