How to cook wine from compote

Compote house wine appreciated by many tart-flavored drinkers. Each housewife faced the problem of fermentation of berry or fruit canned or fresh brewed beverage. Over time, a sweet drink in an open jar acquires a characteristic smell and taste.

However, not everyone guessed about the possibility of making an exclusive berry wine based on a "spoiled" ordinary drink. Not less fragrant alcohol can be obtained from fermented jam or jam. Learn how to make wine from the compote without leaving your own kitchen, especially since each recipe has simple components and an understandable way of cooking.

Compote house wine

Compote wine is easy to cook, especially if you know a few proven recipes. The favorite drink of the ancient god Bacchus does not have to be prepared from the fermented component. To create a homemade wine is appropriate and freshly made drink from the berries.To main ingredient (if it hasn't gone bad) add sugar and a little sourdough. Available components significantly reduce the cost of finished liqueur.

Compote Recipes

Some connoisseurs of home-made wine products are boldly experimenting with the ingredients of the composition - adding raisins and honey in addition to sugar. Unchanged basis for kompotnogo liqueur remain homemade sour drinks with plums, cherries, strawberries, apples and apricots. Advantage The proposed methods of homemade products liquefaction is the possibility of enhancing the taste of a natural drink.

Plum compote wine

To prepare a delicious strong wine from sour plum compote at home you need the following ingredients:

• 3 liters of the main drink;
• ¾ cup of granulated sugar;
• 4 tablespoons dry raisins.

At the beginning, the liquid is filtered to remove the remnants of plum slices (they must be left in a separate container, do not in any way throw in the trash). Then they prepare the sourdough: 250 ml of the strained plum broth is heated to a temperature of + 30 ° C, and for home-made compote wine to have the best taste - a handful of raisins, ground with sugar, are added to the recipe. The resulting mass is thoroughly mixed, cover with ordinary gauze and leave for four hours warm.

After the active fermentation stage, the resulting wine yeast is poured into a clean glass jar with the remainder of the plum liquid. The container with the contents is placed in a dark and warm place.

The remaining boiled plums are rubbed through a sieve and mixed with a small amount of sugar, after which they are also placed in a warm place. After complete dissolution of sugar with plum gruel, with a mass of preparing a sweet syrup over low heat. As soon as the obtained viscous liquid cools it, it is poured into a jar and filled with water so that it eventually begins to ferment.

The contents of both containers are combined, after the end of the fermentation stage.Then everything is vigorously stirred, rid of sediment by filtering. The result is a 15% plum liqueur with a light aroma. Alcoholic product must be poured into sterilized bottles and placed for three months, settled in a cool room.

Cherry Compote Wine

If an experienced housewife fermented a compote of natural cherries, she knows what to do. For the preparation of a magnificent cherry-tree, use 6 liters of the main home-made drink (other products: 2 cups of raisins and sugar). Dried grapes pour canned drink in the cape. Put in a warm place for 2 hours. The remaining amount of liquid is mixed together with granulated sugar. Both mixtures are combined after softening the raisins in the first container.

Next, the contents are warmed, filtered, sealed, poured and cooled similarly to the previous recipes.

Apple Compote Wine

For the preparation of home-made apple trees, 3 liters of drink, 300 g of granulated sugar and a handful of raisins are taken. The basis for the future of apple compote wine is filtered through a sieve.Pieces of apples shift in a separate container and fall asleep with one or two teaspoons of sugar. In the filtered sweet liquid pour unwashed raisins (50 g).

The remains of apples and wine leaven are left in a place protected from direct sunlight for 2 hours. Further, all connect, mixing well. The bottled pouring in cans is sealed with special covers and wrapped in a blanket for two weeks.

Strawberry Compote Wine

The list of ingredients for future strawberry liqueur according to the recipe of our grandmothers' homemade wine, who knew how to make amazing liqueurs from compote:

• 3 liters of main canned drink;
• 8 tablespoons of natural honey;
• a teaspoon of rice.

The method of preparation is not much different from the recipes of previous homemade fruit wines, but still has its own nuances. In this case, raisin replaces rice. Another important difference is that the home brew is left in a warm place for 4 days.

Apricot Compote Wine

If apricot fruit fermented, you can make homemade apricot. For this use:

• 3 l apricot warrior;
• 100 g fresh raspberries;
• a tablespoon of honey;
• a glass of granulated sugar.

For the wine ferment combine washed raspberries, sugar, a little water. Honey is added only at a late fermentation stage, after the sediment has been removed, while pouring the beverage into separate bottles.

Wine from fermented compote

An excellent way to transform a moldy liquid dessert into a table liqueur with a pronounced pleasant taste. If you are anticipating the preparation of such a drink, you should prepare the mash in advance:

1. In a separate container rubbed raspberries with sugar.
2. Pour the obtained berry gruel with a few teaspoons of warm water.
3. Maintain a leaven in heat for 2-3 days.

Now there is a basis for creating a fortified drink with the subsequent addition of compote. Berry sourdough can be replaced with just a few grains of unwashed rice.

Compote wine with yeast

Few winemakers know how to properly make a compote wine with yeast content. For this recipe, use a homemade cherry drink. Importantso that it is cooked without sugar, because this nuance affects the degree. In addition to the cherry drink (3 liters) and granulated sugar (600 g), add 15 g of dry packaged yeast.

To prepare, pour the filtered drink into a clean spacious glass container and pour in the specified amount of yeast and sugar. Stir the mass thoroughly and leave it near the heat until the sugar crystals completely dissolve.

Instead of an airtight lid, a rubber glove is put on the can. In one of the fingers, the products pierce a hole with a needle. Home winemakers recommend wrapping packaging in a warm blanket and leave to ferment the liqueur for up to 1.5 months. Next, the resulting product is filtered and bottled for further maturation for a two-week period.

A versatile way to make compote wine

There are universal recipes for making fortified liqueurs from sour or old compote drink rolled into cans. Do you want to please the guests with a cooled 27% home-made drink? For pouring you will need: a full three-liter jar of any household compote, sugar (2 cups) and a handful of sweet berries of dried grapes.

The process of making wine Braga completely repeats the above recipes. The prepared mixture is cleaned of sediment and poured into resealable jars. Fruit and berry liqueur will be ready for use in exactly two months. Now you know how to make high-quality wine from a swollen compote.