How to make homemade wine from fermented jam. How to make wine from jam

The Runet is filled with a bunch of dubious recipes for homemade wine from jam - and from the missing, sour, moldy, and from absolutely any fruit, and with rice, and with barley (what?), with water and sugar, raisins and yeast... “Girls” on culinary sites applaud and cheer. Just like that, you stuff a rotted hundred-year-old substance from the basement into a bottle, which nobody knows who brewed it from and from what, and add sugar in there - and more! - well water, yeast for pies, some cereal, you cover it all with a glove (for some reason a normal shutter is considered bad manners in this business), after a month you dive into it with a scoop, knock it over with a feeling of your own talent... And instantly you understand that you need to understand the topic more carefully , and look for information in trusted sources. Well, let's try to figure it out.

Wine is a naturally fermented drink. Even if it is made with the participation of sugar and digested raw materials, this fact remains a fact - whether you call it wine or home brew, you will have to drink directly what man’s main friends - yeast - have made from our raw materials. If moonshine can be distilled out of almost any jam - well, in extreme cases, you will get sugar sam, a raw material for liqueurs - then wine will not tolerate such neglect. By simply pouring “whatever came from the basement” into the fermenter, you will end up with a cloudy alcoholic compote with an indistinct taste and dull smell. We have no use for such profanities!

By the way, if your experiment with wine fails, do not be discouraged - you can always use it as a semi-finished product for making moonshine from jam -.

First, a method for making jam

• Classic jam in the proportion of sugar to berries 1:1– everyone probably has something like this in their pantry. The worst option. When cooked for at least an hour, all the flavor compounds and complex phenols were released from the fruit; during long-term storage, acetates and acids of a difficult to predict nature and effect on the body could be formed instead. Such jam can only be used if there is absolutely nowhere to put it and if it is made from the right fruits or berries, sufficiently acidic, with a very bright taste.
• Jelly and gelled confitures. We exclude it immediately. The product is, of course, tasty and usually contains much less sugar than jam. But gelling mixtures are most often pectin, which turns into methylene during the fermentation process. Do we need it? This also includes jam, marmalades and other viscous, slimy delights.
• "Five Minute"– fruits or berries are simply boiled in syrup or even poured directly into the jar. The raw materials are much better than the previous two. The berries still contain sufficient quantities of the acids, aromas, and taste necessary for fermentation.
• "Vitamins"- fruits twisted with sugar. This is the ideal for us! Homemade wine made from “jam”, the recipe of which does not include heat treatment, turns out to be the most vibrant, aromatic and tasty. For example, wine made from currants grated with sugar is almost the same as wine made from fresh berries. Moreover, it is “vitamins” that often begin to ferment on their own.

The second is the type of fruit

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

1. Black currant or raspberries– the best choice! Raspberry and currant jam most often produces a wine with a fairly bright aroma, beautiful color, transparent, and tasty. This can also include, for example blackberries, dogwood, barberry, irgu, yoshtu. Excellent wine comes from gooseberries– with characteristic sourness, almost transparent beautiful color.
2. The situation is worse with sweet berries - strawberries, blueberries, blueberries. Little aroma, little acids and tannins - the wine will have to be additionally acidified for normal fermentation and a balanced taste. What and how – we’ll talk further.
3. Stone fruits. When boiled in sugar syrup, the hydrocyanic acid contained in the seeds of some berries is known to be neutralized - unlike wine made from fresh fruit, wine from cherry jam, for example, it is completely safe, the path wanders on the pulp for at least two months. But such raw materials impart a refined almond aroma to the drink - the breakdown of amygdalin produces benzaldehyde, an aromatic compound with a pleasant spicy odor. For the same reason, something as exotic as jam from elderberries or bird cherry. Plum, apricot, and peach behave worse in this role, as they contain a lot of pectin, due to which the wine will take a long time and be difficult to clarify.
4. Apple and pear. Jam from these fruits is excellent for making moonshine, but the wine produces weak, poorly stored, watery, and almost always cloudy - again, due to pectins.
5. Jam mixtures. Classic: plum-cherry-raspberry, apple-currant, mixture of red and black currants, cherry-apricot, cherry-peach... It is advisable to dilute sweet, characterless jams with rich, bright berry jams - it is precisely such mixtures that ultimately produce the best fruit and berry wines.

Third - the state of jam

Before you make wine from jam at home, think about what is more important to you: processing low-quality raw materials or getting a tasty drink? It’s a no brainer that the better the material, the better the product. Don’t trust unprofessional recipes - you won’t get anything useful from sour jam, and even more so from moldy or rotten jam, no matter how many times you overcook it or dilute it with anything! Our jam should smell good and not contain traces of fungus, rust or other foreign substances on the lid or jar - especially from the inside.

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

How to make wine from jam at home? Detailed Guide

We give one recipe, but it is ultimate and variable. In any case, both the principles and stages of making the drink will be identical. Regardless of the type of jam used, we operate only with such ingredients as the raw materials themselves, water, an acidifier (acid mixture for wine, tartaric and tannic acid, or, in extreme cases, lemon juice), yeast (either “savages” or a pure culture of wine yeast from a bag ), optionally - various yeast supplements, tannin, pectin enzyme. I advise you to immediately discard such nonsense as wine on rice and jam - well, think for yourself, what will rice do here? Why is it needed? If you want to experiment, it’s better to make rice wine. For obvious reasons, we don’t use sugar - the raw materials already contain even more of it than is needed.

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

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

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

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

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

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

Wort setting and fermentation

Once the wort has begun to ferment, our detailed instructions turn into a simple recipe for fruit wine. Jam wine is not made using the “red” technology, since all the taste, aroma and color have already been removed from the fruit during the jam cooking process, but it won’t hurt to slightly ferment the pulp - it will release more syrup and collect on top of the container in the form of a “cap”, which can be easily removed and pressed. This is what we will do - as soon as rapid fermentation began, our “compote” began to spew bubbles, exude a pleasant sour smell, familiar to every winemaker, and all the pulp was concentrated on top - we remove the latter using a colander, squeeze it through gauze or muslin. The liquid can and should even be tasted at this stage in order to adjust the sugar content and acidity using available means.

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

Depending on the temperature and thousands of other factors, primary fermentation can last from 5-14 days (with a pure yeast culture) to one and a half or even more months with a yeast starter. In any case, while the layers are moving inside the bottle, bubbling is observed, the shutter is rumbling, and the glove is still “sending greetings from the USSR,” we do not touch or turn the wort, without preventing the yeast from continuing its proud work. As soon as the vigorous fermentation is over, drain the liquid from the sediment using a straw, if necessary -

Secondary fermentation. Bottling and storage

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

During the process of secondary fermentation, the yeast will finally “finish its work”, the wine will clarify, gain aroma and taste. Yeast corpses, along with the remnants of insoluble substances from the raw material, will fall out in the form of a dense, homogeneous sediment - it must be disposed of by decanting as needed, once every month or two. Fermentation lasts up to 3-5 months, its completion is determined by the complete clarification of the wine, dry taste and the absence of hints of sediment.

Now our wine can be “finished” - sweetened a little if necessary or fixed for better storage - how and why to do this, . It is advisable to keep the finished wine a little longer in a warm place to make sure that fermentation has not resumed. If everything is fine, we bottle the drink. According to the recipe, homemade jam wine should “rest” in a dark, cool place for at least another six months, after which you can slowly begin tasting. Let it be!

Well, we can’t live without jam. Let the candied jars then stand for years on the back shelves of pantries and fill the much-needed space in. But still, every autumn an ​​epic begins called “It’s time to cook!” Sugar is bought in bags; all the burners on the stove are tightly occupied with basins and other containers. Banks are sterilized en masse. In general, for several days the kitchen turns into hell - although it doesn’t smell like sulfur, but much better...

But the excitement ends - and the question immediately arises: what to do with last year’s jam? It's a shame to throw it away. That's right, no need to throw it away. After all, last year’s jam is an excellent “raw material” for the production of a wide variety of alcoholic beverages.

Homemade wine made from old jam has a light, tart taste and an intoxicating aroma; depending on what kind of jam was used for preparation, the “notes” and “bouquet” of this noble drink will differ.

Berry or fruit jam – 1 liter
Purified water – 1 liter
Raisins – 110 grams

Step 1: prepare the jar

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

Step 2: preparing homemade wine from jam - first stage

Pour water into a saucepan and put it on fire. At this time, take a jar of homemade jam and, using a tablespoon, transfer it into the prepared container, and pour in the raisins, previously washed under water. After the water boils, set it aside and let it cool to room temperature. To prepare wine you will need warm boiled water. Attention: under no circumstances should there be boiling water! Pour warm boiled water into a bottle with jam and raisins. Using a wooden spoon, mix all the ingredients well and close the container with a nylon lid. We put the jar in a warm place. In the summer, you can leave it in the kitchen - it’s always hot there, and in the winter - under the radiator in one of the rooms, so that the fermentation process begins in our mixture. The main thing is that the place is secluded from children.

Step 3: drain the pulp

After 10 days, take a jar of fermented wine ingredients and open the lid. Since all the pulp will rise from the bottom to the neck of the jar after the fermentation process, carefully remove it from the surface of the liquid using a tablespoon and transfer it to a gauze cloth, first placing a clean bowl or pan under it so that the squeezed thick mixture from the pulp drains there. We take the cake out of the gauze and throw it away. We wash the gauze fabric under running water and twist it by hand.

Step 4: preparing homemade wine from jam - second stage

We also filter the remaining liquid from the jar through cheesecloth and pour it into the same container where the squeezed pulp mixture is located. The resulting product of primary fermentation is called wort. Now pour the wort into a jar that has been well washed under running water. We put a clean rubber glove on the neck of the jar hermetically, not forgetting to pierce the fingertips of the glove with a needle so that the fermentation products have access to the outside. Otherwise, the rubber product may swell and tear. Let's put our jar of wort in a dark place. The fermentation process lasts 40 days, but to finally be sure of this, closer to the time of preparation of the wine, watch the rubber glove: when it, having inflated up, goes down again, it means the fermentation process is complete. The color of the wine should become transparent.

Step 5: preparing homemade wine from jam - third stage

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

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

We close the bottles with corks or very small nylon caps. Ideally, wooden plugs. Then we transfer the finished wine to a dark, preferably cool room. Two months after bottling, it is ready for consumption. Our homemade jam wine has a strength of approximately 10 degrees.
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Before serving, cool our wine a little in the refrigerator, and then pour it into a decanter and serve it with glasses. I think that our wine product will make a pleasant impression on your guests. The wine can be served for dessert with fruit and chocolates, as well as treated to friends during the main meal - the taste of the wine will not change!

Enjoy your wine!
– To make the wort ferment faster, you can add a little yeast to it. If you can't get wine yeast, then you can use yeast to bake bread. But under no circumstances use brewer's yeast.

– You can close the neck of the jar not only with a rubber glove, but also with a water seal. A water seal is a tube, the other end of which is lowered into another jar of water.

– If we use sweet jam, such as raspberry or strawberry, to make wine, then it is advisable to add sour jam to such jam, such as blackcurrant or gooseberry, otherwise our wine will rather remind us of a compote with alcohol.

– Very tasty wine is made from apple, plum or apricot jam, and if you add a little honey to one of these preserves, the wine will have a delicate honey taste.

– Wine must be prepared from unspoiled jam, that is, our ingredient must in no case be moldy.

– The jar must be large enough to have enough space for the future wine to ferment.

– An alcoholic wine drink turns out to be very tasty if we mix several different types of jam, so we get an assortment of both taste and aroma.

– To store finished wine, it is better to use glass bottles rather than plastic ones, since plastic quickly deteriorates, and this can also spoil the wine.
Anyone who comes to Baku finds himself in a very special culinary world. You walk through this quaint seaside town and are surrounded by smells that make your head spin. Moreover, these smells penetrate into the street from behind nondescript doors, on which sometimes nothing is even written. You should definitely open one of them and enter a modest-looking establishment with simple furniture. Azerbaijani cuisine is characterized by a combination of meat with fruits, the use of chestnuts and an abundance of various greens; at your disposal are the secrets of creating aromatic lula kebab, delicious pilafs and delicious sweets: Turkish delight, kurabye and Baku baklava.

Experienced winemakers are able to turn any edible product into a truly exquisite drink. Jam that has fermented can be especially useful when making delicious wine at home.

Therefore, you should not throw it away due to suspicion of damage. After all, the wine obtained from it has beneficial qualities, retaining many substances and microelements valuable for health.

At the same time, it has a pleasant, incomparable taste.

Simple recipe

A homemade wine drink made from jam that shows all the signs of fermentation will turn out to be incredibly tasty if you approach this task with special creativity.

This process is quite simple and accessible to any housewife, even the least skilled. It is enough to have a little free time and the actual fermented jam.

Required ingredients for fermented jam wine:

• Raisins of any kind (it is better not to wash them) – 55 g;
• Granulated sugar – 250 g;
• Clean, drinking water – 3 l;
• Fermented jam (any berry or fruit) – 3 kilograms.

The color of the finished wine will determine the composition of the jam. Accordingly, thanks to red berries, the drink will get a red tint, and yellow or white ones will get a lighter tint.

Most often, housewives use jam from currants, cherries, raspberries, gooseberries, apples, pears and cherry plums. But other options (especially “sets” of several types of fruits) will allow you to get quite tasty homemade wine.

Steps for making wine from fermented jam at home:

How to make wine on rice from fermented jam

Japanese experts prepare vodka using rice. It is known that such a product allows you to obtain especially high-quality alcoholic drinks. The recipe for making wine from fermented jam and rice is simple and does not require much effort. It is advisable to use “raw materials” made from berries.

Ingredients you will need:

• Rice – 2 cups;
• Drinking water – 6.5 l;
• Fermented jam - 1.5 l.

The process of making homemade wine from rice and fermented jam:

1. You will need a container consisting of any material other than metal; jam, rice are placed in it, and water is poured;
2. Products placed in containers must be kneaded thoroughly;
3. After this, the resulting mass is poured into a bottle and covered with rubber (you can use a glove with holes in one area);
4. It will take about a month to allow the mixture to properly ferment in a dark, secluded place in the apartment (all this time it is important to ensure that the excessively violent release of carbon dioxide does not rip off the lid and cause the mass to be pushed out);
5. Then the mixture is poured into a glass container and left open for 24 hours;
6. After a day, you can consider the drink completely ready for consumption.

What can be made from fermented raspberry jam

Raspberry jam is great for making high-quality, gourmet homemade wine. It is quite simple to make it based on this fermented product. Its taste is incredibly pleasant.

Ingredients needed for fermented raspberry jam wine:

• Raisins (no need to wash them) - 75 g;
• Fermented raspberry jam – 4.5 kg;
• Regular drinking water – 4.5 kg;
• Sugar – 750 g.

Preparing wine:

Wine drink

Raisins act as natural yeast in the process of making wine at home. However, if you wish, you can prepare such a delicious drink without its presence. But in this case you will need real yeast. This will not negatively affect the taste of the wine.

Ingredients you will need to make the drink:

• Special wine yeast – 50 g;
• Drinking water - 2 liters;
• Sugar – 200 g;
• Fermented berry jam – 2 liters.

Preparing wine:

If you want to get an unsweetened drink from fermented jam, in this case you need to exclude granulated sugar from the list of necessary ingredients. Otherwise, it must be used, as it will give the wine a sweetish taste.

The wine will turn out especially tasty and of high quality if you follow all the important rules for preparing it at home. Experts recommend the following:

• The taste of the finished wine depends on the dose of sugar, so you need to take into account your taste preferences before deciding on the amount of granulated sugar;
• To give a red or pink hue to wine, cherries, raspberries and other berries of a characteristic shade are used;
• If a rubber glove is used instead of a special hydrolyzer, during the wine infusion process it is necessary to ensure that carbon dioxide does not tear off the rubber, which can cause damage to the product;
• Before pouring the infused liquid into bottles, you need to remove the foam;
• An extremely important point when pouring the drink into bottles is to leave the resulting sediment in the bottle;
• Even in the case of making wine using raisins, it is allowed to use yeast in small quantities, this will speed up the process of its production;
• Excluding yeast from the list of necessary products for making homemade wine will allow you to prepare a drink with a special tart taste.

If you follow all the basic recommendations of wine experts, you can achieve the best result. Homemade wine from fermented jam always has advantages over store-bought wine, since it is made from natural, proven products.

Every year, thrifty housewives have at least a few jars of last year's jam left over. I don’t want to eat it anymore, since a new one has been prepared, and it’s a pity to throw away a natural product, the preparation of which took effort and money.

I suggest the next solution is to make homemade wine from jam. We will consider the recipe and technology further.

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

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

Ingredients:

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

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

Recipe for wine from old jam

1. Wash a three-liter jar with soda, rinse several times with warm water, then sterilize by pouring a little boiling water. This will kill pathogens that could 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 against flies, transfer to a warm (18-25°C) dark place or cover with a thick cloth. Leave for 5 days, stir once a day with a clean hand or a wooden tool. After 8-20 hours, signs of fermentation should appear: hissing, foam and a slight sour smell. This means that everything is going fine.

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

5. Make a hole in one of the fingers of the medical glove with a needle, and then put the glove itself on the neck of the jar. To ensure that the structure holds better and does not fall off during fermentation, tie the neck with a rope over the glove.

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

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

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

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

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

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

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