Food and drinkWines and spirits

How to make homemade wine from jam

For most people, any holiday is a laid table, and hence alcohol. Of course, each person has his own preferences in this matter, but few will refuse the wine of a good grade.

In addition to excellent taste, this drink has health-giving properties. So, he can normalize the pressure, treat a cold (hot) and blood diseases, expel fatigue, remove vascular and muscle spasm, improve the digestive system. Of course, all this refers to the natural wine made from real berries, fruits and herbs, and used in a reasonable (but not excessive) amount.

But, unfortunately, really good wine is hard to find in a store - it either has low quality, or costs fabulous money. But there is a way out - you can always make homemade wine from jam and enjoy its excellent taste!

Such a drink is capable of any hostess. So why should not she take on him, when she once again thinks that you can cook delicious? And the reward for the time spent will be an excellent game of taste and aroma of the resulting drink, delighted cries of the tasters and its undoubted benefits.

There are many ways to make homemade wine from jam. The interested cook can always find them or come up with his own, and in this article two of them will be considered.

Of course, the easiest way to make homemade wine from fermented jam. To do this, just dilute it with water (in a 1: 1 ratio), mix with a small amount of mashed raspberries (in this berry is a lot of yeast) and pour into cans of convenient size. On them, instead of the lid, it is necessary to put on a glove (usual medical thin) and put in a warm and dark place for 4-5 weeks. A more accurate time will help determine the glove - it should inflate and fall off on its own, after that homemade wine from jam can be considered ready.

It should be bottled, tightly clogged and cleaned out of a dark, cold place. In a couple of days you can taste it. This drink should be strong enough - about 12 degrees. But this homemade wine from the jam will not be dry, since it initially contains a lot of sugar.

The second method requires more time, and just as little effort. It is recommended to resort to it, if the jam has not yet fermented.

One part of the sweet base takes one and a half to two parts of water. Mixing them, it is necessary to give a "solution" to stay a couple of days (stir daily). After that, wine yeast (not beer) is added to it - about half a cup of jam per liter of jam.

The week should last the primary fermentation. At him foam can climb their containers - it is not necessary to be frightened, it is natural. After that, the liquid is poured into a clean container closed with a lid or stopper with a tube, the free end of which must be lowered into a container of water.

The second fermentation lasts a month, after which the homemade wine from the jam is to be filtered and bottled.

The taste qualities of the two different types of beverages described above do not differ from each other, so you just need to decide which one is more convenient to prepare, and - for business!

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