How to make wine from jam at home

In each house there will certainly be 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 a basis for home-made wine. They also make a brew for brew from jam, but for people who prefer less strong drinks, this option is not suitable. We have collected for you a decent collection that will help you make your own wine. The product will not yield to expensive drinks in quality.

Apple wine

The resulting drink is easily consumed, it has a sweet and sour aftertaste 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 spoil ahead of time. To do this, boil it, then wipe well and dry.
2. Mix in a jar of rice (no need to pre-rinse) with apple jam. In another 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 so that the level reaches the beginning of the neck (“hangers” of the tank).
4. Put a medical rubber glove on the neck, take a needle and make 3 holes in the middle finger.
5. Place the jar with the future drink in a warm (temperature of 25 degrees) and dark place for 3 weeks.
6. The readiness of the wine will tell you the sediment at the bottom of the can and translucent composition. After that, you need to prepare a filter: fold gauze or bandage in 6 layers, place cotton wool between them. Filter the wine several times, taste it.
7. If the drink is sour, sweeten it. Granulated sugar (reed) is added at the rate of 20-25 gr. on 1 l. the wine. If you add sugar, leave the wine to infuse for another 3 days.

Raspberry wine

The drink is reminiscent of raspberry juice, it emits 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 over 3 liters), sterilize it and add jam. Pour in water, mix, add unwashed raisins. In the end, the composition should not go beyond the mark of 2/3 of the total volume of the banks.
2. Wear a rubber glove on the neck, puncture a few holes in the middle or index finger.
3. Put the composition in a dark and warm place, so that it should ferment. The exposure time varies from 3 to 4 weeks.
4. Prepare a strainer filter: place the cotton between 6 layers of gauze fabric, skip the drink.
5. Pour it into a container with a tight-fitting lid, let it stand for another week. If necessary, repeat the filtering procedure if a precipitate forms after the expiration date.

Strawberry Wine

It is very rare to find strawberry-based wine on store shelves, but in vain. The drink is sweet and light, so ideal for women. Optionally, you can mix strawberry jam with currant, so that the wine turned sour-sweet.

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

1. Dissolve the 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.
2. Connect both compositions to each other, pour into a previously sterilized jar so that the mixture reaches the beginning of the neck. Tension the rubber glove on the bottle, pierce one hole on the middle finger.
3. Send the next drink to a dark place to ferment. The glove must first rise and then lower. This will be a signal of readiness for wine.
4. When this happens, the mixture needs to be filtered: first skip the wine through a colander, getting rid of raisins. Then make a filter of gauze and wool, repeat the previous manipulations.
5. At the end of the infusion and straining 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 sourish, but is drunk easily enough. Optionally, the composition can be sweetened with cane sugar.

• cherry jam (berries without stones) - 1 kg.
• raisins - 125 gr.
• boiled water - 2 l.

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

Currant wine

In addition to the tart sour taste, currant wine is a storehouse of useful vitamins.Doctors recommend to use 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 l.

1. To start, sterilize a three-liter jar by boiling it for 10 minutes. After the period of time, cool, wipe and dry.
2. Wash the raisins in purified water, place it on a cotton cloth until it is completely dry. Mix together the water, rice and jam, add the already dry raisins.
3. Put the mixture in a warm place (next to heating devices), cover with a towel, wait 15 minutes.
4. After this period, tighten the rubber glove on the neck of the container, make a hole in it with a needle. Send the composition to infuse in a dark place, the exposure time is 3-4 weeks.
5. First, the glove rises, then falls on one side. This will tell you that the wine is ready. Now it must be drained through a colander, and then through a filter of bandage and cotton. At the end of the straining sweeten the wine (optional), bottled. Store in the refrigerator.

How to make wine from fermented jam

In most cases, the jam disappears if the container has not been sterilized beforehand. On the unsuitability of the product shows a convex cover. Do not rush to throw the composition, make a full-fledged wine.

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

1. Preheat the filtered water to 40-45 degrees, stir in the jam to it, add raisins (do not rinse beforehand) and half the amount of granulated sugar (110 gr.).
2. Take a five-liter glass bottle, rinse it with hot water, boil and dry thoroughly. Pour the mixture there. In cases when there is no necessary capacity, use 2 three-liter jars, spilling on them the composition in equal quantities.
3. Tighten the medical glove on the neck, make 3 holes with a needle. This is necessary in order that the formed gas “does not stagnate”, but is free to leave the bottle.
4. Insist the wine in a warm place for about a month, after the time has elapsed add the second half of the sugar and send for another 30-45 days.
5. After the expiration date, the resulting drink must be drained through gauze fabric and cotton wool between the layers.

As you can see, making wine from jam is not particularly difficult. The main thing is not to violate the time of exposure, strictly observe the proportions and do not use the drink unprotected. The glove will tell you about the readiness of the train: at first it will be raised and then fall.

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