Wine jam, homemade

Every self-respecting hostess prepares each year for winter of various preserves. And it often happens that family members do not have time “destroy” the stock of this product. Jam, which has lain a year or two or more candy and acquires a wine taste. It can, of course, perecipatated with sugar. But you can also make home-made wine from jam, the recipe which is quite simple.

To prepare this drink you will only need an old jam, boiled, preferably spring water and sugar. Dishes it is best to take the glass and spacious, to reserve capacity for fermentation. The jam is filled with water in equal proportions and  it has added sugar. A small portion of sugar, at the rate of half a Cup to three quarts of the mixture. Then the container is sealed with a nylon cover and placed in a dark room, which is maintained room temperature.

Now we have to wait until this mixture ferment. In this process the whole pulp should rise up. The mixture must be filtered and the pulp removed. The remaining liquid is added a little sugar, and it is left alone for three months. During this time, the wine from jam time to labrodite and to stand. Then it needs to be carefully drained through a tube so that the sediment at the bottom is not stirred up. This sediment can re-add water, sugar and restart the whole process. The finished drink should be pour into bottles and store in a cool place. It is pleasant to the taste, aromatic and quite strong even without the addition of vodka.

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Here, however, it may be a problem. Wine out of a jam can turn into vinegar. It happens when the yeast in a little sugar or room temperature is too high. Therefore, it is necessary to look from time to time to try it to taste and smell.

There is another similar recipe by which you can make wine from jam. It is a big dvadtsatimetrovy bottle. It introduces up to five liters of fermented jam and filled with boiled water. Add a little sugar. And in the berry season in this starter you can throw sour berries, even with a light mould, and all kinds of cakes. It is a must have mix thoroughly with a wooden stick. The berries will begin to float upwards and wander. From time to time mix it is necessary to slightly stir. The whole process will take about three months. When all the berries will be at the bottom, the wine will be ready. It should also be drained through a tube, so as not to stir up the sediment.

There are other options that allow you to cook the wine out of the jam. The recipe allows the use of old jam from plums, blackberries, apricots, peaches or raspberries. Of these berries get a good drink. The main thing is that the jam was not mold, otherwise it won't happen. First you need to cook container. Three-liter bottles should be thoroughly cleaned with soda and boiling water. One bottle is poured one liter of boiling, is added to a liter of boiled water and 50 grams of unwashed raisins. Everything should mix well and taste. If the mixture is sweet enough, you can add sugar or honey.

The Air tube is made of wool and gauze. A cotton pellet with a diameter slightly larger than the diameter of the hole in the bottle, wrapped in two layers of cheesecloth and inserted into the neck. The tube should sit tightly, without gaps. Now the bottles are placed in a place protected from sunlight. The wort must be fully labrodite. This process will take up to two weeks. By fermentation the whole pulp should rise up. Then must need to strain and pour into a newly rinsed containers. The bottle is closed ready plastic cap for wine or ordinary rubber glove. Now days to forty this structure should be put in a dark place. When fermentation begins, the glove will be filled with gas. And when the fermentation process is finished, the glove, just falls. This will signal that the wine from the jam is ready. It needs to be carefully filtered so as not to disturb the sediment, and pour into bottles. They have a couple of months to lie down in a dark and cool place to wine a little aged. It turns out, quite strong and aromatic homemade drink.