Thrifty hostesses accumulate a large number of blanks in the cellar, including jars with already candied jam. Do not throw it away, as you can make delicious homemade wine from the jam.
It is necessary
- - 1 liter of purified water;
- - 1 liter of any jam;
- - 120 grams of raisins or 300 grams of fresh grapes.
Instructions
Step 1
To make homemade wine, you can use currant, strawberry, raspberry, or plum jam. At the same time, it is recommended not to mix different types of jam, as you will simply lose that unique taste that is inherent in each berry. If you prefer dessert wine, then before the start of fermentation, you can add sugar syrup to the wort (at the rate of 250 grams of granulated sugar in half a liter of water).
Step 2
Prepare the jar. To do this, wash it thoroughly with warm water and baking soda, rinse it several times. Sterilize by pouring boiling water into the container. In this way, you get rid of microbes that are harmful to winemaking. Next, you will need water, it is better to use spring or spring water. Boil it and let it cool naturally to room temperature.
Step 3
Put the jam in a prepared three-liter jar and cover with boiled water (sugar syrup can be added if desired). Send the raisins there, you do not need to wash it, since special bacteria live on the surface of the berry, which will contribute to the further fermentation of the wine. Mix all the ingredients well with a clean wooden spoon and close the jar tightly with a nylon lid. Place in a dark and warm place for ten days.
Step 4
After the time has elapsed, carefully remove the lid and remove the pulp from the surface, strain the contents of the jar through several layers of gauze. Pour the wort into another three-liter jar, previously washed with boiling water and soda. Take a rubber medical glove and poke a hole in one of your fingers. Put a glove on the neck of the can (you can use a water seal instead of a glove). To prevent the glove from falling off during fermentation, tie the neck over the glove with a string.
Step 5
Place the container in a dark place for 40 days. When the glove is completely deflated, fermentation is complete. At the same time, the wine itself should become transparent. Pour the prepared wine into bottles of the correct size, make sure that the sediment does not get into the poured drink. Finally, it is necessary to transfer the wine to the cellar and keep it for at least two months in a horizontal position.
