There will be no limit to the frustration of any decent housewife if you have to throw out the old sugared jam or jam, only to make room in the cellar or storeroom for new fresh billets. Many still do not know that it is possible to make a delicious homemade wine from it, and not just the famous moonshine, which not everyone has to taste.
This wine can be made from absolutely any kind of jam, as long as there are no signs of mold on it. Only the mold should force you to still send such a billet to the trash can, because even if you remove the top part of it, then nothing decent can get out of the leftover jam.
Important! But fermented jam can still be processed into wine and get an excellent result.
All fruits and berries are good in their own way, but homemade wine from plum jam is distinguished not only by a noble color shade, but also by an exquisite, slightly tart, taste and charming aroma.
In addition, the recipes for its preparation are quite simple and even a beginner can cope with them, who until then had not yet had to try his hand at winemaking.
The easiest way to make homemade plum wine from candied jam is that you mix in equal proportions warm boiled water (about + 25 ° + 30 ° C) and jam, and putting a rubber glove or balloon with a small hole on the container, put for fermentation in a dark warm place. According to the standard recipe, the process usually ends within 30-50 days, when the glove or ball is blown off. Wine can be tasted.
Ingredients to Improve Fermentation
Unfortunately, not always the wine prepared by the above method, can claim to delicious taste. Much depends on the amount of sugars contained in it, and sometimes the fermentation process does not start at all, because the future wine lacks certain yeast microorganisms and the drink turns sour.
Therefore, much more often various auxiliary additives are used to improve the fermentation process. It can be:
- Wine yeast, and in the absence of such, even ordinary baking;
- Any fresh berries or fresh grapes;
Live yeast per liter of jam need to take 20 grams. Usually they dissolve in one liter of warm water and mix with plum jam.Comment! If there is no fresh yeast, then ordinary dry yeast can be used.
In this case, you must first prepare the yeast starter. To do this, 8-10 g of dry yeast is mixed with 100 g of warm water and infused for several hours in a warm place. In the future, this amount of starter can be used to make homemade wine from one liter of plum jam.
The easiest way to use in the summer fermentation accelerator is fresh berries or even grapes. It is enough to add 200 grams of berries to 1 liter of old jam. Wash berries before use is not recommended, but their careful grinding will contribute to good fermentation.
Raisins are most often used to make wines from plum jam at home. After all, when using a recipe with raisins, wine can be prepared even in season, when there are no fresh grapes or other fresh berries. It is also impossible to wash raisins, because on its surface, as in the case of fresh berries, wild natural yeast microorganisms are preserved, which will contribute to the full-fledged fermentation process.Attention! The amount of raisins needed for full fermentation of one liter of plum jam is 150 grams.
Finally, rice is an interesting ingredient that promotes fermentation and comes from Eastern cuisine. It also should not be washed before adding to the future wine for the same reasons stated above. For one liter of plum jam, one cup of rice is enough.
Technology of making homemade wine from jam
As in the original recipe, first mix the jam from the plums and boiled warm water in equal proportions. Then they add the necessary accessory ingredient of the above at your choice. Of course, the taste of the finished wine will differ depending on what you will use to improve the fermentation, but for the first time you should try to add what you have at hand.Tip! It is better to give preference to natural ingredients, the taste of the wine will be softer.
The resulting mixture is poured into a clean container (better glass), a rubber glove is put on top and the future wine is placed in a warm, light-free place for 12-14 days. After this period, the whole pulp (pulp) should rise to the surface. It will be necessary to carefully remove and strain the remaining liquid into a clean and dry vessel. A glove is put on the neck of the vessel again, and the fermentation process continues for about 30–40 days under the same conditions. When the glove finally falls, you can consider the main process of making homemade wine considered complete. The resulting wine is gently filtered through cheesecloth or poured from the sediment, using special thin transparent tubes.
For storage, it is bottled in sterile and dry glass vessels and hermetically sealed.
Wine from fermented plum jam
Oddly enough it sounds, but it is from the already fermented jam that the most delicious wine is obtained, because in this case the fermentation has been going on for a long time, albeit at a slow pace. And each fruit has time to fill the future with its taste and unique aroma.Attention! The recipe of this drink provides only an additional addition of sugar, so that the wine does not go into acid.
For example, if you take a liter of fermented jam, then you need to add to it a liter of warm boiled water, 1 tablespoon of raisins and 180 grams of sugar. At the first stage of making this recipe, you must add to the other ingredients only half of the prescribed amount of sugar - 90 grams. Banks, where there will be a fermentation, fill no more than half, since fermentation can be very rapid. For the rest, follow the already familiar scenario.
After two weeks of intense fermentation, the future wine is separated from the pulp, the rest of the granulated sugar is added, poured into a clean jar, and again put with a glove to ferment in a warm place in the dark. In this form, a bank of wine can stand from one to three months. Only after complete fermentation, the wine can be considered ready. It is carefully separated from the sediment at the bottom, poured into dry bottles and stored tightly closed.
Features of making homemade wine
For beginners it will be useful to learn a few basic features that should be considered when making wine at home from plum jam.
- All containers that you use for winemaking should be sterilized and thoroughly dried using a hair dryer. This will destroy all the harmful microflora, which can disrupt the fermentation process or spoil the taste of the finished wine.
- The temperature of the water that you use to dilute the jam should not exceed + 40 ° C, and it is better to use the cooled boiled water.
- When choosing ingredients to improve the quality of fermentation, it should be borne in mind that rice is best combined with light drinks, and raisins and grapes are ideal for dark shades of wine.
- It is not recommended to use plastic containers for fermentation and storage of finished homemade wine, since the alcohol formed during the fermentation process can react with plastic and release toxic substances. To store wine is best in a glass or wooden container.
It seems that such an excellent utilization of the seemingly hopelessly outdated or spoiled product, such as the preparation of a tasty and healthy drink from old jam, should delight any economical hostess. In addition, this process requires a minimum investment of time, time and additional resources.