Wine out of a jam in the home: a million flavors !Recipes of homemade wine out of the jam by creative housewives
Recipes / / May 13, 2016
happens that sweet tooth have not calculated their strength and devastated all the "delicious jar" before the start of next season preparations.It happens that by the New Year jam somehow soured or sugar - it does happen.There is no reason for disappointment.
discovering deposits on the shelves, do not throw out and start cooking wine from last year's harvest.
wine out of a jam in the home - the basic technological principles
similarity materials in jams and wines are clear: fruit and berry raw materials and sugar is used to manufacture the product in both cases.
But in the industrial production of such things as wine production technology of the jam is not there.At the enterprises of secondary raw materials are processed with high-tech methods that can not be played in a domestic environment.Probably why someone invented the technology of manufacturing of wine out of a jam in the home to the delight of budget conscious housewives and enthusiasts autographic production wines.
But, as in the industrial and in the domestic wine technology, there are the main stages of production.The scientific approach in any case has not been canceled.Therefore, we consider the basics of wine production in comparison: from primary and secondary raw materials.Such a comparison will more clearly reflect the benefits and costs of the technology of wine out of a jam.
So, main technological stages of wine production:
• Collection and preparation of harvested material.
Immediately, we note that the wine out of a jam, this stage has already passed.Fruits and berries for jam already been collected, washed, sorted and crushed.It remains ready to take the wine stock.In fact, the jam - finished pulp, which remains pour the right amount of water to obtain a complete wort.
Ready jam at the first stage of winemaking - the undoubted advantage of saving time and energy.
• Preparation of the wort.
When the primary processing of fruit wine materials used fresh juice or pulp, to which is added sugar, honey or other sweeteners.In the preparation of wine from the raw materials used top-up water, in order to bring to the desired volume and concentration of raw materials.At this stage it is necessary to determine the amount of sugar required for the wort.For the primary wine material (pulp, juice, fresh fruit), the standard rate varies between 150 - 300 grams per liter of wort.However, in a jam sugar is already present, and in considerable volume.From this it follows that the addition of sugar to the secondary raw materials are not needed, and reduce its concentration in wort may be of a jam by adding water.Every housewife knows, in what proportion it is used sugar and fruit jam.Therefore, we can determine the ratio of arithmetic means that the wort is recycled as much as possible identical to the wort was fresh wine material.
Recall that the sugar - energy for the yeast.His excess of slow fermentation, and may even completely stop it (sugar - a preservative), and deficiency can lead to acidification of the wort, the appearance of acetic bacteria or other unwanted wine colonies (mildew, rot).The deviation from the norm sugar undesirable anyway.
During the processing of jam on wine should also be borne in mind that the jam, as a rule, subjected to heat treatment at high temperatures.That is, it is completely absent in the optimum environment for the yeast of life, which cause the fermentation process wort, wine making wine.
Such an environment is created artificially. This can be done in the following ways:
• Add special, wine yeast;
• Using ammonium chloride salt.It can be purchased at pharmacies.Ammonium creates a breeding ground for yeast.This feature also improves the taste of blended wines;
• It is possible, in the absence of these components, prepare the leaven.Most often this is done using raisins, but the suit and other materials: raspberries, strawberries, blackberries, mulberries.
Recipes ferment wine:
of raisins: should take approximately 150 to 200 grams of dried berries, sugar - 50 grams, about half a liter of water.Raisins connected with sugar and warm water, kept at 20-250S, 3-5 days.The capacity to ferment close cotton filter, letting go the gas and preventing ingress of unwanted suspensions of air.
Of berries: sourdough made by the same principle as the raisin, but the same number of berries is added to 100 g of sugar (or a substitute), and 250 ml of water.
Per liter of wort, add 20-25 grams of finished leaven.
When producing wort is important to pay attention to the acid component.The acid in the wine - not just the taste factor.Just as sugar and alcohol, it acts as a preservative.The difficulty lies in the absence of special material and equipment for determining the pH of the wort, in contrast to the production conditions.Therefore, it remains guided by the organoleptic method.When producing wort acidity should be higher than in the final product.
Since we are talking about wines made from recycled products, dwell more on one particular moment.
Each wine has an aroma typical of the material from which it is cooked.Jam also has aroma, but it is slightly different from the original, due to the thermal processing, during which a considerable part lost of essential product components.Perhaps this moment is the only drawback to the home production of wine from recycled material.What can you do in this case?
There are two options to choose from:
• To restore the natural flavor can use similar, not processed fruits, if you plan to manufacture high-quality wine.If preparing a must for blended wines, it can be used to flavor any available material in accordance with the manufacturer's preference.For example, in a mash of apple jam can be added for flavoring citrus zest or any available products with a sufficient content of essential oils.Fresh aromatic products can be added to the wort at the initial stage to the period of fermentation are completely extracted and saturated with its aroma future wine.
• Alternative - manufacture of alcohol extract, extract of fruit or herbs.This method of flavoring is most suitable for the manufacture of vermouth, fortified wines.The alcohol component may be added after the completion of fermentation the wine and removal from the sediment immediately before exposure of the final product.The amount to be added to better define the essence using alcoholmeters.
remaining steps in the home production of wine out of the jam do not have any fundamental differences from their preparation of fresh wine material.
further cooking wine consists of the following processes:
• Setting the shutter and the start of fermentation.This stage can last from one to two months.As soon as the grounds completely settles to the bottom of the tank and stop bubbling, the wine can be removed from the sediment.
• Clarification - the required time.The smallest particles wort must settle to the bottom not only in order to maximize transparency of the drink.waste yeast are among pulp residues.If wine is not to lighten or remove the sediment, it can lose its quality.
• young wine holding time is also different terms: the older the wine - it is the best.As a rule, the wine is stored at relatively cool temperatures and try to hide it from the sun.
Do not forget about sanitary norms .While tasting cooking technique involves the use of unwashed berries, this requirement does not apply to containers used.Wine materials are not washed, to keep wild yeast colonies, which live on the fruits in the wild.The dishes can be extremely undesirable for wine bacteria, and even microbes.Be particularly careful to prepare containers for storage.
necessary to pay attention to the material from which the containers are made of wine or must. will suit any kitchen utensils, except aluminum, copper and iron vessels. ideal container - oak barrel, but it is also the great luxury.Based on the fact that the best wine is obtained when stored in a container, you can go to the trick: a glass bottle roll linen or gauze bag with oak sawdust or bark, which can be found at any drugstore.
By working above tested recipes, with a small caveat: the wine - art, where every wine maker can display their talents.
Recipe 1. Wine out of a jam in the home, mountain ash, currant, dessert
• Ryabinovoye jam - 5 l
• Sugar - 2.4 kg
• Water purified - 12 l
• Jam currant, red - 5 l
• Raisins, dark (for fermentation)
Jam shift in the bottle (20 liters) and fill with water (18 - 22 ° C).The wort is added raisins or cooked out of it ferment.Before the fermentation must be stirred daily, and it is better to do it at least twice a day.The whole period of fermentation required temperature to be maintained.When the wort begins to foam, installed on the water seal bottle and cork the bottle rubber glove, pre-puncture it.
After grinds completely settles, remove the finished wine with sediment stand before full clarification.Repeat the removal, after add sugar and leave the wine to age for two months, but in a cool place.
Recipe 2. Wine-out jam in the home, strawberry, dessert
To make the wine aroma of natural berries or fruit to mash out of a jam or jam added to the pulp of the fresh fruit of the same kind (for varietal wines) or any other fruit and berries(for blended wines).If the wine is made in the season when there is no way to add fresh wine material, it can be used to flavor alcoholic extracts of similar products.But in this case perfume was added fermentation end, when the wine from the sediment captured is sent to the shutter speed.Alcohol essences have a significant fortress, so adding them, it is desirable to use alcoholmeters.
• Strawberry jam 3L
• Fresh strawberries (Fragaria) 6 kg
• Sugar - 1.2 kg
• Wine yeast or leaven
Fromfresh strawberries cooked pulp.The heated water is stirred and added sugar in her jam, cooked mash and ferment wine.Capacitance is left in place, at a constant temperature of 18 - 25C.In the first week, until the beginning of the fermentation, the wort is continuously stirred.After the appearance of bubbles on the surface of the fermented mash is poured into a bottle and set the shutter to prevent air from entering until the full completion of the fermentation.Ready varietal wine free of sediment.Repeated removal (after lightening), flavored wine, add sugar and sent for aging in a cool room.
Recipe 3. Wine out of a jam in the home, raspberry
• Raspberries, peretёrtaya with sugar - 6 kg
• Raspberry, fresh (or frozen) - 4 kg
• Yeast, wine (or leaven)
• Water - 20 l
Raspberry wine - is so tasty, that is the subject of poetic inspiration.It is the material cost and effort.But first you need to do some mathematical calculations to comply with the process.
Fresh raspberries fray with the sugar storage, keeping the optimal proportion of storage, the rate of 1: 2 - one of the two parts of berries and sugar.That is, six kilograms preform contains 4 kg to 2 kg of sugar and raspberry.For wine fermentation per liter of wort must be about 200 grams of sugar.Four kilograms of sugar is enough for 20 liters of wine must.But, here, berry pulp is clearly not enough for the color of the wine and its unique aroma.Therefore, if you want to get a wonderful varietal wine from raspberries, you'll need to add fresh or frozen raspberries.It needs two bottles with a capacity of not less than 20 liters for an amount of wort.
The rest of the preparation of raspberry wine as in the previous recipe.
Recipe 4. Wine-out jam in the home blackcurrant, blended (dessert)
• Jam Blueberry - 2 liters
• Black currant with sugar - 8 l
• The heated water (filtered) - 10 l
Berries blackcurrant and bilberry contains a sufficient amount of vitamin C and other natural preservatives that make it possible to reduce the sugar content for the blanks of these berries.In addition, currant flavor so bright that requires no additional flavor components.
In this case, blueberry jam and currant berries with sugar peretёrtye are the pulp, which is necessary to add only warm, purified water and wine ferment.Sugar is already in use blanks in sufficient quantities.Mix and mash waiting for the start of fermentation, after which the bottle was set to shutter, warning of air ingress and oxidation of wine materials.Further actions - on the technology described above.
Recipe 5. Wine of the jam in the home: vermouth, red
• Jam Cranberry - 3 liters
• Blueberry Compote - 7,0 l
• Flower honey - 1 liter
• Water - 11 l
• leaven, wine
tincture of herbs:
• Wine alcohol (50%) - 500ml
• Star anise (aniseed) - 2-3 stars
• Orange peel - 50Mr.
• Cinnamon - 1 n
• Muscat -. 2 Die
• Rosemary - 10g
• Mint - 15 g
• Rosemary (seeds) - 20 g
• Sage - 30 g
•oak bark - 50g
• Black pepper - 5 g
• Wormwood - 25 g
Without spicy aroma of herbs can not be obtained vermouth, so start with the preparation of infusions.The specified weight of herbs, of course, can be added without the use of pharmacy scales, knowing that in the dried form of 2-3 g of grass is about one teaspoon.To extract a mixture of herbs insist on vodka for at least two weeks, without access of light.
wort out of a jam, you can start cooking at the same time with the infusion, because it will "wander" at least two months, and herbal tincture in vermouth added after the removal of the finished wine with sediment in the cooling process.Technology - the total for the preparation of blended wines.
Recipe 6. Wine-out jam in the home, white vermouth
• Apple jam (or jam) - 8 l
• Jam made from wild mountain ash (or fresh berries) - 2 kg
•Honey (herbs) - 0.8 l
• Water - 14 l
• yeast (or sourdough)
tincture of herbs:
• Vodka (40%) - 700 ml
• Mint - 70 g
• Cardamom - 25 g
• Yarrow - 50 g
• Wormwood - 35 g
• Cinnamon (sticks) - 2 pcs.
• Saffron - 10 g
• Muscat (a nut) - 2 pcs.
warm water to dissolve apple and rowanberry jam.If you are using fresh berries of mountain ash, then they should be subjected to a pre-fermentation, the wine is connected to ferment.Alcohol tinctures and blended wine prepared in the same manner as described in the recipe above.
Recipe 7. Wine jam at home: cherry, fortified
• jam, cherry (pitted) - 3 liters
• Water - 3 liters
cherry turns amazingly beautiful and tasty wine.However, there are some nuances that you need to consider going to prepare wine from this jam or marmalade.Overcooked cherries have a slightly different flavor, different from the fresh berries.If this result is large enough, then put the wort from the water and jam in a warm place and wait for the end of the fermentation.