Homemade jam wine - 3 cooking recipes

For jam wine, it is better to use old, candied wine. It is believed that this is what can give an alcoholic drink the very taste and aroma for which it is valued. However, this theory still requires proof. You can check it personally by choosing any recipe with a photo from this catalog.

Homemade jam wine

Many sources, both paper and electronic, say that wine is best made from old, candied jam. Few can clearly explain why. Most likely, the majority simply dispose of jam in this way, which is a shame to put on the table, and a pity to throw away. In fact, you can make wine from jam from any jam, if you have the intention.

And all because, in addition to this main product, homemade wine includes another, no less important one - one that will provide the alcohol with the necessary bacteria that activate the fermentation process. This is if you don’t take sour jam as a basis. This product is raisins or yeast. Moreover, raisins should absolutely not be washed, and it is better to buy them loose, and not in bags, where they are already washed and sorted.

Different recipes for wine from jam imply a different approach to both the choice of utensils and the preparation technology. That is, if you still decide to experiment, then you need to strictly follow everything that is written in the recipe. And if something doesn’t work out, don’t be shy to ask for advice from more experienced users.

You can start the fermentation process in jam diluted with water not only with raisins, but also with a handful of freshly picked berries. It doesn’t matter what kind of berries they will be: blackberries, raspberries, currants, gooseberries, grapes. The main thing, again, is not to wash them at any time. Because they need what is on the skin.

The fermentation process itself can take different times because it depends on many factors. Not the least of which is the viability of yeast cultures. The container with diluted jam should be kept in the shade, at room temperature. If left in the sun, the mass may ferment, which will turn the wine into something not very pleasant to taste. On average, the process takes up to five days. Then the pulp is partially or completely separated, the wort is purified (or not), certain manipulations are performed with it (will be in the recipe) and left to ripen until ready for about two months.