Many hostesses annually cook berries, fruit jam, reserving more and more cans for themselves, children, grandchildren. And often happens that everything it isn't eaten, there are in an underground and year, both two, and three. And to throw out preparations the hand isn't raised, so many forces are spent for cooking and it is a pity for products. Also such thrifty women don't know that it is possible to make the most tasty sweet fruit liqueur of small fortress of old jam. Also the become candied, and slightly begun to ferment contents of cans will be suitable for such ""female"" drink. The recipe won't cause difficulties even in the inexperienced culinary specialist, so it is simple, fast and clear.
It is required to you
- - 1 l of any jam;
- - 1 l of water;
- - wine yeast at the rate on 2 l of a mash.
Instruction
1. To shift old jam from cans in the glass capacity or a large bottle. Pour in water, stir to uniformity. Add wine yeast according to the instruction at the rate on 2 liters of a mash. If jam seemed not too sweet, to pour a little sugar for the best fermentation.
2. Tie a neck of a large bottle or a glass jar with the gauze put in 2-3 layers, to put a container in the light room, without removing in a corner. Hold sweet berry mix on light 3-4 days, few times in day shaking up or mixing a wooden spoon.
3. When on a surface of berry weight there is a foam, and from a container the light smell of fermentation will be felt, it is necessary to put on a neck instead of a gauze a disposable rubber glove, having pierced one finger with a needle, or a hydrolock if such adaptation is available at home.
4. Postpone fruit liqueur to one or one and a half months to the dark place (it is the best of all - to the storeroom), to hold at the room temperature.
5. When all signs of fermentation stop (the glove will fall to a large bottle, it will completely be blown off), to filter tincture through several layers of a gauze or a small strainer. Pour fragrant low alcohol liquid in clean large bottles, twirl dense covers. It is better not to leave a blank space in tanks, adding them to the very top. If there are fears that tincture still until the end of didn't perebrodit, the first 3-4 days it is desirable to use a hydrolock instead of covers and traffic jams.
6. Remove fruit fruit liqueur from old jam in the fridge or the basement, to draw there a month more three. To monthly filter contents, merging through a tubule, removing a deposit from a bottom of bottles.
7. When tincture is completely ready, to pour it on beautiful bottles, to twirl covers.
8. It is possible to store such home-made tincture in the storeroom up to 2-3 years, at the correct technology of preparation its fortress will be from 6-7 to 12 degrees.