How to make wine from jam at home

In each house, for sure, there is one or several jars of old jam, which no one will eat. Do not rush to throw it away, the product can be used as the basis for home-made wine. From jam they also make a brew for moonshine, but for people who prefer less strong drinks, this option is not suitable. We have put together a decent collection for you that will help you make your own wine. The product will not be inferior in quality to expensive drinks.

Apple wine

The resulting drink is easy to use, has a sweet and sour finish and sensual aroma.

• apple jam - 1.2 kg.
• rice (round-grain, long-grain) - 220 gr.
• liquid wine yeast - 25 gr.
• filtered water

1. It is necessary to sterilize a three-liter jar so that future wine does not deteriorate prematurely. To do this, boil it, then wipe it well and dry.
2. Mix rice in a jar (you do not need to pre-rinse) with apple jam. In a different container, dilute the yeast with purified cool water. When they swell, send the composition to jam and rice.
3. Add boiled warm water to the jar in such a way that the level reaches the beginning of the neck (“shoulders” of the container).
4. Put on the neck of a medical rubber glove, take the needle and make 3 holes in the middle finger.
5. Place the jar of the future drink in a warm place (temperature from 25 degrees) and a dark place for 3 weeks.
6. The sediment at the bottom of the can and the translucent composition will tell you about the readiness of the wine. After this, you need to prepare the filter: fold the gauze or bandage in 6 layers, place cotton wool between them. Filter the wine several times, taste it.
7. If the drink is acidic, sweeten it. Sugar (cane) is added at the rate of 20-25 gr. for 1 liter the fault. If you add sugar, leave the wine to brew for another 3 days.

Raspberry wine

The drink resembles raspberry juice, it gives off a light aroma of ripe berries and has a delicate, slightly tart aftertaste.

• raisins - 165 gr.
• raspberry jam - 1 kg.
• filtered water - 2.4 liters.

1. Take a large glass container (volume of more than 3 liters), sterilize it and add jam. Pour in water, mix, pour in unwashed raisins. Ultimately, the composition should not go beyond 2/3 of the total volume of banks.
2. Put a rubber glove on the neck, pierce several holes in the middle or index finger.
3. Place the composition in a dark and warm place so that it is properly fermented. The exposure time ranges from 3 to 4 weeks.
4. Prepare a filter for filtering: put cotton between 6 layers of gauze, skip the drink.
5. Pour it into a container with a tight-fitting lid, let stand for another week. If necessary, repeat the filtering procedure if a precipitate forms at the end of the term.

Strawberry wine

It is very rare to find strawberry-based wine on store shelves, but in vain. The drink is sweet and light, therefore ideal for ladies. If desired, you can mix strawberry jam with currant to make the wine sweet and sour.

• strawberry jam - 1 kg.
• seedless raisins - 125 gr.
• purified water - 2.2 l.

1. Dissolve jam in 2 liters of warm water, mix. Cover the container with plastic wrap, wait half an hour. Soak the raisins in 400 ml. hot water, leave to cool completely.
2. Combine both compounds with each other, transfer to a pre-sterilized jar so that the mixture reaches the start of the neck. Pull the rubber glove over the bottle, pierce one hole on the middle finger.
3. Send the future drink to a dark fermentation place. The glove must first rise and then lower. This will be a signal of the readiness of the wine.
4. When this happens, the mixture needs to be filtered: first pass the wine through a colander, getting rid of raisins. Then make a filter of gauze and cotton, repeat the previous manipulations.
5. At the end of the infusion and filtering, pour the wine into bottles, close the lid, place in the refrigerator for 1 month.

Cherry wine

The drink can be made from sugar (old) or fresh jam. The wine turns out a little sour, but it is drunk quite easily. If desired, the composition can be sweetened with cane sugar.

• cherry jam (seedless berries) - 1 kg.
• raisins - 125 gr.
• boiled water - 2 l.

1. Take a three-liter jar, put it in a pan, fill it with water and boil. This must be done for complete sterilization. At the end of the procedure, dry the container and begin cooking.
2. Mix jam, warm boiled water and raisins in one mass, bring the composition to homogeneity with a wooden spatula.
3. Cover the bottle with a plastic lid, put it in a dark bag and send for fermentation to a warm place. The exposure time is 12-14 days.
4. After the expiration, strain the drink through a sieve, and then through a filter made of cotton and gauze. Pour into a clean container, pull the glove over the neck. Make one hole on your index finger.
5. Place the bottle in a dark, warm place, wait about 1.5 months. The readiness of the wine will tell you first raised up and then lowered to the side of the glove. After insisting, you need to strain the drink again to remove the precipitate.
6. Try wine, sweeten as needed. Pour the bottle into a dark plastic bottle, leave to insist for another 3 months.

Currant wine

In addition to the tart sour taste, currant wine is a storehouse of healthy vitamins. Doctors recommend consuming it every evening for 100 grams. those people who suffer from heart disease. If desired, you can mix currants with grapes in a ratio of 5: 1.

• currant jam - 1 kg.
• long-grain rice - 220 gr.
• raisins - 230 gr.
• filtered water - 2.2 liters.

1. First, sterilize a three-liter jar by boiling it for 10 minutes. After the expiration date, cool, wipe and dry.
2. Rinse the raisins in purified water, place it on a cotton cloth until completely dry. Combine water, rice and jam, add dry raisins.
3. Put the mixture in a warm place (near heating appliances), covering with a towel, wait 15 minutes.
4. After this period, pull the rubber glove over the neck of the container, make a hole in it with a needle. Send the composition to insist in a dark place, the exposure time is 3-4 weeks.
5. First, the glove will rise, then fall on one side. This will tell you that the wine is ready. Now it needs to be filtered through a colander, and then through a filter of bandage and cotton wool. At the end of the straining, sweeten the wine (optional), bottle it. Keep in the refrigerator.

How to make wine from fermented jam

In most cases, the jam disappears if the container was not previously sterilized. The unsuitability of the product is indicated by a convex lid. Do not rush to throw away the composition, make it a full-fledged wine.

• fermented jam (any) - 1.2 kg.
• purified water - 1.8 l.
• sugar cane - 220 gr.
• seedless raisins - 50 gr.

1. Heat filtered water to 40–45 degrees, mix in the jam, pour raisins (do not rinse beforehand) and half the amount of granulated sugar (110 g.).
2. Take a five-liter bottle of glass, rinse it with hot water, boil and dry thoroughly. Pour the mixture there. In cases where there is no necessary capacity, use 2 three-liter cans, spilling the composition in equal amounts on them.
3. Pull the medical glove over the neck, make 3 holes with a needle. This is necessary so that the formed gas does not “stagnate”, but freely leaves the bottle.
4. Insist the wine in a warm place for about a month, after the time has passed, add the second half of sugar and send for another 30-45 days.
5. After the expiration of the period, the resulting drink must be filtered through gauze and cotton wool placed between the layers.

As you can see, making wine from jam is not particularly difficult. The main thing is not to break the exposure time, clearly observe the proportions and do not drink the drink unprotected. The glove will tell you about the readiness of the composition: first it will rise, and then it will fall.

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