At thrifty hostesses in a cellar a large number of preparations, including cans with already become candied jam accumulates. You shouldn't throw out it as from jam it is possible to make tasty domestic wine.
It is required to you
- - 1 liter of purified water;
- - 1 liter of any jam;
- - 120 grams of raisin or 300 grams of fresh grapes.
Instruction
1. That prepare house wine, it is possible to use currant, strawberry, raspberry or plum jam. It is recommended not to mix at the same time different types of jam as you will just lose that unique taste which is inherent in each berry. If you prefer sweet wine, then before fermentation it is possible to add a sugar syrup to a mash (at the rate of 250 grams of granulated sugar on a half of liter of water).
2. Prepare to bank. For this purpose carefully wash up it warm water with use of baking soda, rinse several times. Sterilize, filling in a container the boiling water. Thus, you will get rid of the microbes harmful to winemaking. Further you need water, it is better to use spring or key. Boil it and let's cool down in the natural way to room temperature.
3. Lay out jam in the prepared 3-liter jar and fill in with boiled water (at will it is possible to add a sugar syrup). There send raisin, it isn't necessary to wash it as on a surface of berry there live special bacteria which will promote further wine fermentation. Properly mix all ingredients a clean wooden spoon and densely close to bank a cover from kapron. Put to the dark and warm place for ten days.
4. After time accurately uncover and remove alburnum from a surface, banks filter contents through several layers of a gauze. Pour a mash in other 3-liter jar which is previously washed up by boiled water with soda. Take a rubber medical glove and make a hole in one of fingers. Put on a glove a neck banks (it is possible to use a hydrolock instead of a glove). That during fermentation the glove didn't fly, tie a neck over a glove with a string.
5. Put a container to the dark place for 40 days. When the glove completely is blown off, fermentation is finished. Wine at the same time has to become transparent. Pour the made wine on bottles of the necessary size, you watch that the deposit didn't get to the poured drink. In conclusion it is necessary to transfer wine to the basement and to stand him not less than two months in horizontal position.