Wine from fermented jam

Step-by-step preparation

Cooking time: 121 day

1. STEP 1

   

   How to make wine from fermented jam? Prepare everything you need. If the jam from which you are going to make wine is very sweet, and you do not like sweet wine, then you can not add sugar or take it in smaller quantities. During fermentation, most of the sweetness from the jam evaporates, and the resulting wine is not very sweet. Sugar can also be added at the end of the wine preparation process, after taking a sample of the drink.

2. STEP 2

   

   Take a large clean jar and put the jam in it. You don’t have to transfer it to another jar, but it should be in such quantity that the proportion is maintained: one part jam, two parts water. In this case, the volume of the entire contents should be approximately two-thirds of the height of the jar, because during fermentation foam will rise and liquid may run out of the container.

3. STEP 3

   

   Add a handful of raisins to the jar of jam and water. Under no circumstances should you rinse it, because wine bacteria are found on the surface of the raisins and can be easily washed off. You also don’t need to buy the most expensive and beautiful, large and glossy raisins; most likely, they have been washed and processed with something and will not give the result we need. Cover the jar with a lid and place in a warm, dark place for a couple of weeks. A thick, voluminous foam should appear on the surface.

4. STEP 4

   

   Put a rubber glove on the jar and secure it to the neck of the jar with a rubber band to prevent it from being torn off by the pressure. Make a hole in one finger for gas to escape. Place the jar in a dark, warm place. The glove will inflate due to fermentation processes, when it deflates you can drain the wine. Strain through cheesecloth into another jar. Taste and add sugar if desired. Put on the lid and place in a dark and cool place for a month.

5. STEP 5

   

   After a month, sediment should appear at the bottom of the jar; strain the wine through three layers of gauze. The wine can now be bottled, corked and put back in a dark, cool place for three months. After the specified period, you can serve the finished wine to the table.