Homemade jam mash

Step-by-step preparation

Cooking time: 7 day 1 hr

1. STEP 1

   

   We will need sweet jam. You can take leftovers from different jars. I had apple and some currant. If the jam is sour, add sugar

2. STEP 2

   

   Pour water into the pan, add jam, stir and taste. The liquid should taste like a very sweet compote (about 30% sugar). Bring to a boil and remove from heat

3. STEP 3

   

   Strain the liquid that has cooled to 20 degrees through a fine sieve. If this is not done, the pulp will clog the water seal.

4. STEP 4

   

   Pour a couple of ladles of the strained base into a bowl, slowly add the yeast and stir thoroughly

5. STEP 5

   

   Cover with a lid and let stand for 15-20 minutes until the yeast comes to life.

6. STEP 6

   

   Pour them into the container in which the mash will ferment (I have a three-liter jar), add the rest of the liquid, and mix. There must be free space at the top for fermentation.

7. STEP 7

   

   We put on the lid with a water seal and a connected hose.

8. STEP 8

   

   We lower the other end of the hose into the water. It is convenient to use a small plastic bottle for this.

9. STEP 9

   

   We place the entire structure in a box, cover it with a towel and put it in a warm place for fermentation. I put it on heated floors in the bathroom. Fermentation should occur at a temperature of 25-30 degrees.

10. STEP 10

    

    After three days you can stop by and see how the process is going. If the fermentation is strong (air bubbles are continuous), the mash has not yet been fermented. Usually the mash is ready in seven days.

11. STEP 11

    

    When sediment appears in the jar and air bubbles appear slowly, you can remove the lid and try the contents. Drinking mash has a pleasant sweet and sour taste with an alcoholic tint, and is slightly carbonated. At this stage, it must be cooled, drained from the sediment and bottled. Keep in the refrigerator for at least 12 hours. To improve the taste, you can add a few unwashed raisins to each bottle. The strength of the mash prepared in this way is

Comments on the recipe

Merlisana

31.08.2023

5

A very necessary and healthy recipe! Thank you! Instead, my way...

speck

31.08.2023

5

As my grandmother always made from old jam or spoiled berries. This is more likely not mash, but homemade wine. Grandma called it a tincture, the degree is small and an intimate conversation is in order.

Ira

31.08.2023

5

IrenDV, thank you for the much-needed recipe on the farm, I think it will come in handy!