If the jam has fermented, then do not rush to throw it away. Make healthy, natural homemade wine. There is an interesting recipe that will help you prepare a fun, aromatic drink.
If the thick jam is acidic, then you can bake a cake from it. Low-alcohol wine is made from the same or liquid, the strength of which is 10-12%.
Jam is made from various berries and fruits. Already no one is surprised by the sweetness made from papaya, mango, feijoa. If there is sour jam from these overseas fruits in the house, then the wine made from them will have an exotic aroma.
Wine with rice
For a low-alcohol homemade drink, any jam that has not yet formed mold on top is suitable.
You cannot use moldy jam to make wine. The taste of the drink will be spoiled.
If the farm has raisin yeast, then prepare a drink according to the following recipe. Take:
- 100 g of raisin yeast or 100 g of rice;
- 2 liters of water;
- sugar - to taste.
If the jam is very sweet, then the last ingredient can be omitted.
Depending on the amount of jam, transfer it to an appropriate container, such as a jar, enamel pot, or bucket.
Do not transfer the jam to an aluminum dish for fermentation, otherwise an oxidation reaction will occur and harmful substances will enter the product. Use glass or enamel dishes.
If the jam is not very sweet, dissolve a kilogram of sugar in a liter of warm water, add the jam, the rest of the water and stir. Put yeast or rice, it is not rinsed.
Pour the resulting syrup into a bowl, it should not reach the brim by a third, because the wine will ferment. This process in a warm place will begin in a few hours. The container is not covered with a lid, but a cloth towel is thrown on top.
After fermentation stops, the wine must be filtered through a double layer of cheesecloth into glass jars and allowed to rise.
Continuation of the process
Put a thin rubber glove on the jar and pierce any finger on it. You can make a water seal. To do this, close the jar with a plastic lid, insert a needle from a medical set for a dropper into it, and lower the end of the tube to which the system is connected by 10 centimeters into a container of water.
The wine should ferment for about 3 weeks. Shake it gently every other day to prevent mold from forming.
When the wine becomes transparent, carefully pour it through a double layer of cheesecloth into another container, without touching the sediment. Pour the wine into bottles, close the lids and put it in the basement or refrigerator for a month.
After 30 days, it is filtered and you can start tasting the drink. The jam wine is ready.
