Jam wine without yeast

1. Sterilize the jar and put jam and raisins in it (not washed!), fill with water (filtered or boiled).

2. Close the scalded lid and send it to a dark place to wander at room temperature for ten days.

3. Strain the wort, pour the liquid back into the jar or other fermentation vessel and close with a water seal.

4. When carbon dioxide stops being released from the jar, the wine is ready. This will take 1-1.5 months.

5. Strain the finished wine through several layers of gauze and bottle.

Store wine in the cellar or refrigerator.

Happy holidays!