Fermented jam wine

Delicious homemade wine from fermented jam! Probably, many housewives who roll up a lot of jars of jam in the summer season for the winter, a jar or two of jam still, for some unknown reasons, begin to deteriorate and wander. Perhaps the reason lies in defective containers or lids, but that's not the point. And the fact is that there is no need to rush to dispose of fermented jam. After all, the fermentation process that has begun already suggests for what purposes it can be used. A wonderful natural homemade wine, not inferior in taste and, of course, in quality to a store product, can be obtained from recycled products.

Snezhana

Recipe author

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Composition / ingredients

servings:

Jam

350

Sugar

100

Water

700

Raisins

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 32 g

124 kcal

GI: 0 / 9 / 91

Step-by-step cooking

Cooking time: 121 d

Step 1:
To make homemade wine, in addition to a jar of fermented jam or part of it, we need a little sugar, a handful of raisins. In principle, sugar can not be used if you put a lot of sugar in the jam, and you don't like wine too sweet. But during fermentation, most of the sweetness present in the jam evaporates, and the wine turns out not very sweet. Sugar can also be added at the end of the wine preparation process, after taking a sample of the drink.
Step 2:
We put jam in a large jar, you can leave it in this jar, but in such a volume that the proportion is preserved: one part of jam, two parts of water, but the volume of the entire contents should be about two-thirds of the height of the jar, because foam will rise during fermentation and the liquid can run out from the container.
Step 3:
Add a handful of raisins to a jar of jam and water. In no case should it be washed, because wine bacteria are contained on the surface of the raisins, and they are easy to wash off. Raisins also do not need to buy the most expensive and beautiful, large and glossy, most likely, it is washed and processed with something and will not give us the result we need. Cover the jar with a lid and put it in a warm dark place for a couple of weeks. A thick volumetric foam will appear on the surface.
Step 4:
So, everything is done correctly. We put a rubber glove on the jar, fasten it on the neck of the jar with an elastic band so that the pressure does not break. In one finger we make a hole for the gas outlet. Again we put the jar in a dark and warm place for a couple of weeks. After that, we filter the wine through cheesecloth into another jar, you can try, if it seems that it has not become very sweet, you can add sugar. We put the lid back on and put it in a dark, already cool place for a month.
Step 5:
After a month, sediment should appear at the bottom of the jar, filter the wine through three layers of gauze. The wine can already be bottled, corked and put back in a dark cool place for three months. After the specified period, you can serve the finished wine to the table.