Homemade apple jam wine 

Jam prepared for the winter is not always fully used. If the new season is already approaching, then it is better to wait for the next apple harvest. The remaining blanks can be used and get homemade wine from apple jam.

Preparatory stage

To get a delicious wine, you need to prepare for subsequent processing. This will require a jar with a capacity of 3 liters, a nylon lid and gauze.

It is allowed to make a drink in wooden or enameled dishes. Regardless of the stage of preparation, the drink should not come into contact with metal surfaces (the exception is stainless steel).

During the fermentation of jam, carbon dioxide is formed, so it must be eliminated. Therefore, a water seal is placed on the container. It is sold in a specialized department or do it yourself.

To make a water seal, a hole is made in the lid for the container, through which a thin hose is threaded. It is left in a container with wine, and the other end is placed in a container with water. The functions of a water seal will be performed by an ordinary rubber glove, which is pierced with a needle.

Wine Ingredients

The main component for making homemade wine is apple jam. The fermentation process is provided by wine yeast. You can get a drink without using them, since this ingredient is difficult to buy. Habitual dry or pressed yeast is not used by winemakers.

You can make wine from apple jam of any kind. It is not recommended to mix several varieties of jam, so as not to lose the unique taste of the fruit.

Homemade wine recipes

Homemade wine is formed by fermentation of raw materials. Wine yeast or unwashed raisins are needed to activate this process. Containers with liquid are placed in a room with special conditions.

To make the wine more aromatic, you can add citrus zest to the must. Homemade vermouth or fortified wine is obtained by adding an alcohol extract, herbal or fruit extract.

Traditional recipe

To get wine from jam in the traditional way, you will need:

• apple jam – 2 l;
• raisins – 0,2 kg;
• water – 2 l;
• sugar (up to 0,1 kg per liter of water).

The amount of water directly depends on how much sugar the jam contains. Its optimal content is 20%. If the jam is not sweet, then an additional amount of sugar is added.

The recipe for making wine from apple jam includes several steps:

1. The glass jar needs to be washed with a soda solution to disinfect it. Then the container is rinsed several times with water. As a result, harmful bacteria, the activity of which leads to the souring of wine, will die.
2. Apple jam is transferred to a jar, unwashed raisins, water and sugar are added. The components are mixed to obtain a homogeneous mass.
3. The jar is covered with gauze folded in layers. This forms a protection against the penetration of insects into the wine.

   

   The container is left in a dark room with a constant temperature of 18 to 25°C. The mass is kept for 5 days. Every day it is stirred with a wooden stick. The first signs of fermentation occur within 8-20 hours. If foam appears, hissing sounds and a sour aroma, then this indicates the normal course of the process.

4. A pulp forms on the surface of the must, which must be removed. The liquid is filtered through gauze. The resulting liquid is poured into a jar treated with soda and boiling water. Future wine should fill the container by ¾ of its volume. This is necessary for the further formation of carbon dioxide and foam.
5. A water seal is placed on the container, after which it is transferred to a warm, dark room.

   

   The duration of fermentation is from one to two months. As a result, the liquid becomes lighter, and sediment accumulates at the bottom of the container. When the formation of bubbles in the water seal stops or the glove deflates, then proceed to the next stage.

6. Young wine must be drained from the sediment. This will require a thin hose. If necessary, you can add sugar or alcohol to the drink to increase the strength. Fortified wine is less aromatic and more tart in taste, but it is stored longer.
7. Wine is filled into glass bottles, which must be filled completely. Then they are corked and transferred to a cold place. The exposure time is at least 2 months. It is best to increase this period to six months. The wine storage room maintains a constant temperature of 6 to 16°C.

   

8. The sediment appears every 20 days. To eliminate it, the drink is poured into another container. When the sediment is left for a long time, bitterness appears in the wine.

Wine made from jam has a strength of about 10-13%. The drink is stored in a cool room for three years.

Wine from fermented jam

If the storage conditions are violated, the jam may ferment. This jam is also suitable for making wine.

Wine is obtained in the presence of the following components:

• apple jam in the fermentation stage – 1,5 l;
• water – 1,5 l;
• unwashed raisins (1 tablespoon);
• sugar – 0,25 kg.

The process of making wine consists of a number of stages:

1. First, combine an equal amount of jam and warm water, add raisins.

   

   The taste of the wort should be sweetish, but not cloying. If necessary, add up to 0,1 kg of sugar.

2. The resulting mass is poured into a glass container, a water seal is installed. Diluted jam should fill the container by 2/3.
3. A water seal is put on the bottle, after which it is transferred for fermentation to a dark place with temperatures ranging from 18 to 29 ° C.
4. After 4 days, 50 g of sugar is added. To do this, carefully drain 0,1 l of the wort, dissolve sugar in it and pour it back into the container. After 4 days, the procedure must be repeated.
5. After two or three months, fermentation will be completed. The wine is carefully poured into a new container, trying not to touch the sediment.
6. Bottles are filled with young wine, which are left for six months in a cool place. Every 10 days you need to check the presence of sediment. If it is detected, re-filtering is required.
7. The finished drink is bottled and stored for 3 years.

Quick recipe

A faster way to get wine is by using wine yeast. The recipe for homemade wine from apple jam takes the following form:

1. 1 liter of apple jam and a similar amount of water are placed in a glass container. Then add 20 g of wine yeast and 1 tbsp. l. rice.
2. A water seal is put on the bottle and placed in a dark, warm place for fermentation.
3. The appearance of bubbles in the water seal testifies to the fermentation process. If a glove is used, then when carbon dioxide is released, it is in a raised state.
4. When fermentation is completed, the wine acquires a light shade. If the drink is sour, add up to 20 g of sugar per liter.
5. The resulting drink is carefully drained, leaving a residue.
6. The drink will be fully prepared in 3 days. Add mint or cinnamon to taste.

Wine with honey and spices

Delicious wine is obtained by adding honey and various spices. The drink is prepared subject to a certain technology:

1. A three-liter jar is sterilized, after which it is filled with apple jam and spring water in equal proportions.
2. Then you need to add 0,5 kg of sugar to the container, then close it with a lid.
3. The mixture is left for a month in a cool dark place.
4. After the specified time, the container is opened and the layer of pulp is removed.
5. The wine is filtered using gauze and poured into a separate clean container.
6. At this stage, add 0,3 kg of unwashed raisins, 50 g of honey, 5 g of cloves and cinnamon.
7. The bottle is corked and left for another month.
8. When sediment appears, the wine is filtered again.
9. After the specified time, the apple drink is ready for use.

Wine with cane sugar

Instead of regular sugar, you can use cane sugar to make wine from jam. The process of preparing a drink differs little from the classical method:

1. In one container combine an equal amount of jam and water. 1 kg of cane sugar is added to 0,1 liter of the resulting mixture.
2. The container is closed with a water seal and left to wander in a dark place for two months.
3. Then the pulp is removed, and the liquid is filtered.
4. Apple wine is left for 40 days in a new container in a dark room.
5. The finished drink is filled with bottles, which are put in the cold for permanent storage.

Conclusion

At home, wine is obtained from apple jam, if the technology is strictly followed. For these purposes, use the usual or fermented jam. There are no special requirements for raw materials. If necessary, the taste of wine is adjusted with sugar, honey or spices. When adding alcohol or vodka, the strength of the drink increases.

Fermentation of jam occurs under certain conditions. The removal of carbon dioxide must be ensured. The finished wine is stored in dark bottles, which are placed horizontally in a cool room.