Whisk does not recommend making wine from jam, but for educational purposes, the description of this drink is published below …
What kind of jam is suitable for making wine
When choosing a product for processing, you need to consider:
Composition
Consistency
State of jam
Of the berries for wine are best suited: raspberries, blackberries, blackcurrants and gooseberries; from the “exotic”: yoshta (a hybrid of currant and gooseberry), barberry, dogwood and irga.
Good drinks are obtained from fruits with stones: cherries, elderberries, bird cherry.
These wines are characterized by a specific almond aroma.
Berry mixtures, which include currants or cherries, have proven themselves well.
Plum, peach and apricot wines are difficult to make and require additional clarification due to their high pectin content.
Drinks from apples and pears behave similarly, besides, they are poorly stored and turn out to be cloudy, although they taste good.
Do not make wine from sweet berries: strawberries, blueberries, blueberries.
They have little flavor, tasteless and require additional oxidation.
The quality of wine is affected by the consistency and method of preparation of raw materials:
Jams, jellies and marmalades
Not suitable for making alcohol. During fermentation, the beneficial pectin present in them is converted into harmful melanin.
traditional jam
Containing fruits and sugar in equal proportions is also not the best option, although it can be used. During long-term brewing and storage, almost nothing remains of the berry smell and taste, so the drink may not turn out to be the most fragrant.
Instant jam
An excellent choice when the fruits are only lightly cooked and retain their natural flavor and aroma.
Berries grated with sugar are also good.
Not subjected to heat treatment. Such delicacies are stored worse, but they are better suited for “wine”.
The state of the jam is of great importance. Do not believe unfortunate advisers who offer to make wine from a spoiled product. There should be no mold or rot in it. But slightly candied or “spiked” may be suitable if it is not too old.
How to make wine from jam
First you need to stock up on everything you need:
Jar or large glass bottle
Other materials can give the wine their smells and spoil the taste.
The volume is calculated based on the amount of jam.
For 1 liter of raw materials, 1 liter of water is required, and you also need to leave room for the foam that forms during fermentation.
Shutter
It is more convenient to buy ready-made: it is a lid with a recess for water or a water seal made of plastic / glass.
Some housewives for these purposes use a rubber glove with a hole in the finger or make a shutter from an ordinary cap and tube.
Bottles or small kegs for bottling the finished product
The easiest way is to use ordinary glass jars or containers for alcohol.
You will also need lids or wooden plugs.
Products: jam, water, sugar, raisins (grapes)
In some cases, instead of raisins, yeast or ready-made sourdough is used.
There are many cooking options, including adding rice, cinnamon, lemon juice, sugar, etc. Here is the simplest recipe.
The end of the fermentation process is determined by the disappearance of bubbles in the water (if a shutter is used) or by a deflated glove.
Ingredients
Jam – 1 l
Boiled water – 1 l
Raisins (grapes) – 100-200 g
Method of preparation
We spread the jam in a sterilized glass container, pour the berries with warm boiled water, mix well.
Add raisins or grapes, put the mixture in a warm dark place.
We wait until the pulp (berry mass) rises, remove it with a spoon, filter the liquid (must) through cheesecloth.
Pour the strained juice back into the glass container, install the shutter.
We keep the drink warm and control fermentation. When the bubbles cease to stand out, we bottle the finished wine (you can pre-filter it) and cork it.
Keep the drink in a dark cool place for about two months.
Relevance: 02.10.2018
Tags: Wine and vermouth, Wine recipes