Jam mash without yeast

Description

Each of us has been in a situation where we had to throw out fermented or crystallized jam. But it can be given a second chance :). From old jam, you can make excellent mash. Usually it's used to make moonshine, but I have several recipes that allow you to enjoy the mash as a standalone alcoholic beverage. There are various ways to make it, but I'll tell you mine. The drink is ready to serve.

Instructions

1. 1

   Step 1

   Mix several types of jam, and you'll get a fragrant, delicious mash. I have raspberry and plum jam. Transfer them from the jars into a large pot.

2. 2

   Step 2

   Pour warm boiled water over the jam, with a temperature of about 35-40 degrees.

3. 3

   Step 3

   Add dark raisins, although white ones can also be used. Do NOT wash the raisins, as you will wash off all the natural yeast living on their surface.

4. 4

   Step 4

   There is no sugar in my recipe, but if the jam is not very sweet, you can add a little sugar to taste. Mix everything well.

5. 5

   Step 5

   Pour the resulting mixture into a large bottle or a 3-liter jar. However, do not fill the jar completely, as the mash will foam and expand in volume. Place a rubber glove over the neck, making a small hole in it, or use several layers of gauze, or a fermentation lock.

6. 6

   Step 6

   Place our mixture in a dark, warm place (18-25 degrees) for about 10-12 days.

7. 7

   Step 7

   Keep an eye on your mash from time to time. The glove will first stand upright, then gradually start deflating. When the glove has fallen to the side, it means the jam mash is ready.

8. 8

   Step 8

   Strain it well through a cheesecloth.

9. 9

   Step 9

   Pour into bottles and store in the refrigerator for cooling. But remember, this brew does not keep for long!