Blackcurrant wine simple recipe. Currant wine

When the harvest of all kinds of berries begins, you want to use every opportunity to preserve them until winter. One way is to make homemade currant wine, which will preserve not only the aroma and taste of the berry, but also all the vitamins, of which there are many! A, C, E and other antioxidants will reliably protect us from unpleasant colds and brighten up long winter evenings with a fragrant breath of summer.

Homemade currant wine can be prepared from all varieties of this berry, as well as adding others - chokeberry, strawberries, cherries - the drink turns out completely natural. In addition, the wine can be made fortified, or the strength obtained during natural fermentation can be preserved.

Rules for home winemaking

What is important to remember when making currant wine:

Use only non-metallic utensils

You can mash the berries with wooden spoons and masher, and you need to pour and keep the wine in an enamel or glass container, since the presence of any metal will hopelessly spoil the taste.

Unwashed berry

If there are no additional instructions in a specific recipe, there is no need to wash the berries, since the necessary yeast is already on its surface. With them, the fermentation process will go much faster and more successfully. We will wash the berries only for fortified wines.

Otherwise, there is nothing complicated in the preparation, the main thing is to strictly follow the instructions and do the steps sequentially.

Homemade blackcurrant wine

Ingredients

Black currant (berry)— 10 kg + -
— 5 kg + -
— 15 l + -

Preparation

Since we do not wash the berries, the raw materials must be of the highest quality. Only ripe, undamaged berries will go into wine. To do this, we sort the berries, removing leaves and cuttings, and put them in a deep bowl.

Now let's start grinding: you can use a wooden mortar or masher, or you can do it with clean hands. In any case, we must make sure that there are no whole berries left.
We put all the water (15 l) on the fire and, as soon as it becomes warm - 40-45 ° C, dissolve half the sugar (2.5 kg) in it.
Mix the resulting syrup with grated currants in a large saucepan (you need a wide neck) and fill it no more than 2/3, since as a result of fermentation, the volume of the wort can increase significantly and it will splash out.
Now cover the dishes with a thin cloth or gauze and leave for 72 hours in a warm place. dark place for fermentation. The temperature should not rise above 20-23°C.
From time to time we open the wort and, so that it does not turn sour, stir it wooden spoon or clean hand.
After time has passed, when fermentation becomes noticeable - bubbles should appear on the surface, the smell will become sour, pour the wort into a glass bottle. It is important to pour only the liquid part and leave the pulp in the pan.
We filter it, squeeze it through cheesecloth and throw it away, and combine the resulting liquid with half a kilo of sugar, stir until the grains are completely dissolved and pour it into the bottle with the rest of the wort.
We pull a rubber glove with a hole over the neck or close it with a water seal for 10-12 weeks.

Leave the wine for a month in a dark place at a low temperature of 15-22°C. During this time, do not forget to taste the wine for sugar once every 4 days. As soon as we notice that the taste has become more sour - this means that the strength has increased, add a new portion of sugar - 500 - 600 g.

After the specified time, the wine will become lighter and fermentation will end. Then we drain it from the sediment through a tube into another container. We again install a water seal or glove on it and send it to the basement for a period of 2 months, but the longer the better.

Finally, add sugar to taste, pour the wine into bottles and cap.

Scullion's Advice
If we want to get a lighter and more transparent wine, at the penultimate stage, every 20-25 days we again drain it from the sediment into another container and install the shutter again.

Homemade redcurrant wine

The recipe is similar to creating a blackcurrant drink, but simpler and faster to make.

We will need 5 kg of berries. As in the previous recipe, we carefully sort out the berries and never wash them. Knead them with your hands or a masher, and then prepare sugar syrup. For it, mix 5 liters of warm boiled water with 2.5 kg of sugar.

Combine the berry pulp with syrup in a saucepan, mix and cover with gauze. We leave the wort to ferment for 3-4 days.
Now pour the resulting juice into a bottle, cover it with a glove and leave it like that for a month.
We taste the resulting young wine for sugar, if necessary, sweeten it a little more (100-200g), put on the glove again or equip the bottle with a water seal and now leave it for 2 months in a cool, dark place - a cellar or basement.

Almost everything is ready: remove the drink from the sediment, pour it into bottles and cap tightly.

Currant wine does not last long; it should not be kept in the cellar for more than a year, as the taste will gradually decrease.

Not only light berry drinks with a low alcohol content can be prepared from this berry, but also something stronger.

You can use both black and red currants as raw materials, and we fortify this wine with cognac or vodka if desired.

We sort through 6 kg of raw materials, as in previous recipes, removing spoiled berries and cuttings, but this time we wash everything in running water.
As soon as the berries are dry, you can lay them out on baking sheets and towels, knead them with your hands or a masher and put them in a fermentation bottle, covering them with a glove or a water seal.
As soon as we notice that air bubbles have stopped coming out or the glove has fallen, we strain the wort and leave it to settle for 4-5 hours.
After the time has passed, remove the wort from the sediment, pour it into a saucepan, add sugar at the rate of 2 cups for each liter of liquid and, as soon as it dissolves, mix in alcohol (cognac or vodka) in the proportion of 1/3 cup per 1 liter of wort.

Now we pour everything into a bottle, close it and put it in a cool place to ripen for 7-8 weeks. Then we pour the fortified currant wine into bottles, cap them and leave for 3 months. After this time, tasting can be carried out.

As a rule, the wine is ready by November.

Wine from currants and other berries

Ingredients

Black currant – 2 kg;
Red currants – 1.5 kg;
Chokeberry – 4 kg;
Grapes – 4 kg;
Raspberries – 700 g;
Raisins – 300 g;
Granulated sugar – 4 kg.

Preparation

We sort through the unwashed berries and fill the bottle with them.
Heat 10 liters of water and dissolve 3 kg of sugar in it. Pour the syrup over the unmashed berries and cover everything with a water seal or glove. We keep everything like this for 2 months.
After the specified time, drain the resulting drink, strain it and add raisins. There is also no need to wash it.
Dilute 1 kg of sugar with 2 liters of water and add it to the strained drink with raisins. We cover everything with a glove or a water seal and leave it to ferment for 1.5 - 2 months. Ready!

You see how many recipes there are for making homemade currant wine. Try to master a couple, and the rest will come naturally!

We remind you that this wine is from black currant without yeast, or rather, without artificially introduced yeast, because natural, natural ones already live on the surface of the berries.

Step-by-step recipe for making homemade blackcurrant wine

Mix the crushed berries with syrup, which has so far used half of the sugar allocated for wine. This is done so that the viscous mucous membrane of the berry releases the juice - it is impossible to extract it from there in any other way.
Cover the neck with two layers of gauze and leave the wort to ferment in a dark and warm place (21-24°C). Stir it 1-2 times a day with a wooden spatula or hand.
After the start of the fermentation process, which will be indicated by a characteristic brew smell and released bubbles carbon dioxide, the wort is poured into a bottle of suitable size. Important! Leave some free space for the foam to form.
Squeeze out the pulp remaining in the fermentation container from the remaining juice remaining in it. Pour half of the remaining sugar into the juice, stirring, dissolve it without residue and pour the resulting solution of water and sugar into a common bottle. After this, at least 1/3 of the volume should remain free space.
Install a water seal on the neck of the bottle. The purpose of its installation is to prevent air from reaching the surface of the fermented wort, which can cause the wine to sour.
About a week after installing the water seal, pour about a liter of wort into a separate container with a volume of 3-4 liters, pour in the remaining sugar, dissolve it and add to the total volume of wine supplied. Close the water seal again.
Keep the bottle warm and dark for a month. After processing all the sugar into alcohol (the signal for this is the cessation of the release of gas bubbles in the water seal), sugar must be added to the finished young wine at the rate of 70-100 grams per liter, because the wine will be very sour, remember that this is still not grapes ! Always taste the wine - the sweetening procedure will have to be repeated once or twice. If you like dry blackcurrant wine, you don’t have to add sugar.
If the release of carbon dioxide in the form of bubbles continues even a month after setting, you need to carefully drain the wine from the sediment at the bottom. It is better to do this using a silicone (not rubber, it will smell like rubber!) thin tube, making sure that during the pouring process it does not touch the bottom of the container from which the drain is made. If the wine is not drained from the sediment, it will taste bitter after full maturation.
9. When fermentation is completely over, the wine is finally drained from the sediment, sealed with corks and placed in a dark, cool place for two to three months.

And now - the secret of preserving the aroma of currants in the wine made from it. Simple and effective method, used in landowners' estates in the century before last, allowing, in addition to the subtle flavor bouquet of this dark red wine with sparkles, to also enjoy its delicate aroma.

How to preserve the smell of blackcurrant in wine

In November or December, after the autumn cold sets in with the first frosts or even the first snow, carefully cut cuttings with buds 10-15 cm long from the tops of the branches of the currant bush. This procedure should be done about a week before the planned consumption of currant wine .
After keeping it warm for half a day or a day, put it in water in a warm and bright place. It is advisable that they be illuminated by sunlight for at least 3-4 hours a day.
The “conditionally overwintered” buds should wake up and swell by the end of the week. At the moment when they are ready to bloom, the cuttings are cut into pieces 3-4 cm long, except for the part that was in the water (it is thrown away). In a day or two, the cuttings will give the wine a thick currant aroma.
Before serving, it is better to warm up red blackcurrant wine a little (up to 18-20°C). This will enhance the aroma.

Everything is clear with currants, but have you heard about the fragrant, floral

Homemade blackcurrant wine is a drink that will give any girl a pleasant shock, because such an outlandish drink cannot be bought in a regular store, and it tastes sweet and pleasant. Any romantic date will be filled with new colors and will definitely remain in memory if it is decorated with such a drink. However, you need to try to make it worthy, because as you know, currants are a rather sour berry, you need to carefully prepare the product, otherwise there is a high chance of your work becoming sour.

Note! You need to drink currant wine in an embrace with your other half!

This article contains the best ways making blackcurrant wine, fully described technological process and all the nuances are taken into account, following these instructions exactly you will get a gorgeous drink that is not a sin to treat beautiful girl or friends.

Preparation of raw materials

After picking, the currants must be sorted out - cleared of debris, twigs and leaves. This must be done carefully, since the berries cannot be washed. Everything is explained very simply - on the surface of the black currant fruit there are natural yeasts that trigger the natural fermentation process. Fermentation of juice and pulp with “wild” yeast gives this drink a special taste and unique smell.

After cleaning, the berries are thoroughly crushed, leaving not a single one whole. This can be done by anyone in a convenient way: rub through a sieve, grind on the table with a rolling pin, using a blender, pass through a meat grinder.

Preparing to cook

In order for homemade blackcurrant wine to turn out to be of high quality, and for you to proudly add to your collection of alcohol, you must strictly follow the recipe. In addition, there are a few important points to remember.

This wine cannot be prepared without sugar and water, since black currant berries are not sweet and juicy enough.
No starter required. There is plenty of natural yeast on the currant skin. Fermentation of juice and pulp with “wild” yeast will give the drink a unique taste.
Under no circumstances should wine material be contaminated with any microorganisms. Therefore, all containers, spoons, knives and other utensils must be treated with boiling water and wiped.
Before preparing the wine, carefully process the blackcurrants. We get rid of twigs and leaves, throw away spoiled berries, but do not wash them.

Of course, homemade wine is better than alcohol from the supermarket, even expensive ones. If you approach its preparation responsibly, you can create exquisite drink, which will pleasantly surprise household members and guests.

Stages of wine making

To make blackcurrant wine at home, you don’t need a large amount.
ingredients. In addition to berries, you only need sugar and water. The proportions are as follows:

5 kg of berries,
7 liters of water,
2.5 - 3 kg of sugar.

If the number of berries differs from that indicated in the recipe, then the remaining components must be changed in proportion to the available mass of raw materials.

Homemade blackcurrant wine simple recipe:

1. Dissolve half the amount of sugar in warm water.
2.Mix the mashed berries with the resulting syrup. The container must be spacious enough, have a wide neck and sufficient reserve so that the wort does not overflow during the fermentation of homemade currant wine. You must leave at least 1/3 of the volume unfilled.

Attention: do not use either plastic or metal containers. Juice, must and finished wine very quickly take on the smell of metal or plastic, which is subsequently impossible to get rid of.

3. The dishes are covered with gauze or any other thin fabric to prevent dust and insects from getting into the wort, and placed in a warm and dark place for fermentation for 3-4 days. The optimal temperature is +20+23ºС. Periodically (1-2 times a day) the wort should be stirred by hand or with a wooden stick.
4. After the first signs of fermentation appear (characteristic odor, release of gas bubbles), the wort is carefully drained from the sediment using a thin tube into a bottle of suitable volume. We make homemade wine, leaving a reserve for foam and carbon dioxide in the bottle.
5.The remaining pulp after straining must be squeezed out. The second half of the norm of granulated sugar is dissolved in this liquid and the resulting syrup is poured into a fermentation bottle.
6. A water seal is installed on the neck of the bottle, the purpose of which is to release carbon dioxide from the fermentation tank without letting air in so as not to provoke souring of the wort. This role can be performed by an ordinary thin medical glove, in one finger of which you need to make a small hole with a needle.
7.The container is placed in a warm and dark place for a month. You need to regularly check whether the wort is over-acidified. When all the sugar is converted into alcohol, homemade blackcurrant wine tastes sour. In this case, add sugar, approximately 250-300 g. This procedure may have to be repeated 2-3 more times.
8. At the end of fermentation, drain the wine from the sediment and transfer the container to a cool room for a couple of months. Experienced winemakers recommend playing it safe and not tightly sealing the bottle of young wine, but installing a water seal again.

The end of fermentation can be determined by the following signs: the glove is not inflated, it has dropped down, no carbon dioxide bubbles are released into the container with a water seal, the drink has noticeably brightened, and sediment has appeared at the bottom.

9. At the end of this stage, the production of homemade wine can be considered complete. It is bottled and sealed with cork stoppers.

Currant wine can be stored at home for about a year, provided that it is kept all this time in a cool place with minimal access to light. It is advisable to pay tribute to tasting this amazing drink within a few months after its production. To completely clarify it, you can drain the drink from the sediment several more times.

Knowing all the intricacies of how to make homemade blackcurrant wine, you can please your loved ones with a healthy drink with a pleasant aftertaste, decorate festive table ruby sparkles of concentrated memories of summer.

samogonpil.ru

A simple blackcurrant wine recipe

As mentioned earlier, blackcurrant wine has an outstanding, spicy aroma, but table wines made from it are too tart, which, however, is corrected by adding sugar. That is why dessert and liqueur wines are best made from black currants. All varieties are suitable for winemaking, but it is better to pay attention to the sweet ones: Loshitskaya, Centaur, Leah fertile, Baskopsky Velikan, Belorusskaya sweet, etc. Blackcurrant juice is quite acidic, so it can be safely diluted with water.

The simplest and most versatile recipe for blackcurrant wine is as follows::

3 parts water;
2 parts black currants;
1 part sugar.

The process of preparing this wine is no different from the production technology of almost all fruit and berry wines. Therefore, we recommend that you first read the article with a recipe for apple wine, where this technology is described in more detail.

It is very difficult to squeeze the juice out of blackcurrant pulp, because it is very slimy. To this process make it as easy as possible; the juice is extracted by fermentation.

1. Sort the berries, do not wash them! (they contain wild yeast, so wine can be made without yeast). Pour into a fermentation container with a wide neck and grind - with your hands, feet, blender, mixer and any other device suitable for this. Next, add water and half the sugar to the crushed berries (dissolve the sugar in warm water and then pour the berries with syrup, cooled to 25 degrees). The fermentation container can be filled no more than 2/3 - blackcurrants ferment very actively.
2. Next, cover the container with several layers of gauze and leave for 2-10 days in a dark place, where the berries will ferment and release valuable juice (and tannins, which make the wine more resistant to disease). A couple of times a day, the cap of pulp that will collect on the surface should be knocked down by stirring with a clean hand or a wooden spatula. You can ferment the wort for only two days so that the pulp releases all the juice, but it is better longer, until the pulp loses color and becomes light.
3. Fermented wort must be filtered from the pulp. To do this, the pulp can be carefully collected in a saucepan or colander, and the juice can be poured into fermentation containers with a narrow neck under a water seal. You can also use special wine presses - now buying one is not a problem at all. It is better to taste the juice first and, if necessary, sweeten it - add 50-100 g of sugar per 1 wort, diluting it in a small amount of juice and pouring it back into the container.
4. Fermentation tanks can be filled to 4/5 of the volume. Next you need to install a water seal and let the blackcurrant wine ferment in dark room with temperatures from 16 to 25 degrees. Every 5-7 days you need to taste the wort and if it is sour, add sugar according to the same scheme as described in point 3. Repeat adding sugar 2-3 times until the amount according to the recipe is exhausted.
5. Rapid fermentation of wine lasts about 2-3 weeks. When the signs of fermentation disappear (the water seal stops producing bubbles, and a cloudy sediment appears at the bottom of the bottles), the wine should be poured into clean containers, on which a water seal should also be installed and sent for quiet fermentation in a cool place, for example, in a cellar. There it should completely clarify and form its final taste.
6. While the wine is undergoing quiet fermentation, it is advisable to drain it from the sediment every 3-4 weeks. At the same stage, you can adjust the sweetness of the drink - leave it dry or dessert. Here rely on your taste and preferences. By November, as a rule, the wine will already be suitable for consumption. It needs to be bottled and stored in a cool place. It can be stored for no more than 1-1.5 years, because we did not use preservatives (even expensive wines contain sulfur dioxide).

Recipe summary

As a result, you will get a very tasty and aromatic drink of a thick purple-red color. This was the simplest blackcurrant wine recipe. You can prepare it using a slightly different technology: ferment the wort for 2-3 days, squeeze out the juice, and then fill the pulp with water again (that is, it turns out that for the first time we add only half the water and a quarter of the sugar). The pulp and water should be fermented for 1-2 days, then drained and mixed with the first drain, after which the wine should be placed under a water seal and cooked further as described above. This technology is more correct.

Otherwise, you can use the following table:

Table for compiling 10 liters of must for making 8 liters of medium quality blackcurrant wine (acidity - 2.8%, sugar content - 11.2%)

Also, don’t forget that blackcurrants can be used to enhance other wines. It fits very well into cherry wine (the berry is not aromatic, so you can add 1 part blackcurrant juice to 3 parts cherry juice), into cherry wine (1 part black and red currant juice to 1 part cherry juice) and into gooseberry wine (equal parts).

Homemade redcurrant wine

Pure red currant wine is rarely prepared, as it has a weak aroma. However, there are also fans of it, so we will describe the recipe a little. All varieties of red currant are suitable for winemaking, but usually the most fertile ones are used: Fairy, Caucasian, Cherry, Dutch, etc.

These berries make the best table and strong wines; dessert and liqueur wines finally lose the subtle aroma of the berries. The drink turns out pink-red and over time acquires a reddish tint. Otherwise, the technology for preparing wine is the same as the technology for preparing all fruit and berry wines, that is, it must be prepared in the same way as blackcurrant wine.

Recipes for all types of wine are presented in the table below:

Table for compiling 10 liters of must for preparing 8 liters of medium quality red currant wine (acidity - 2.4%, sugar content - 7.3%)

Red currant juice can be used to improve the quality and reduce the cost of wines made from black and white currants, gooseberries, blueberries, apples, cherries, black cherries, etc.
therumdiary.ru

Classic recipe

So, how to make good blackcurrant wine.

Composition, ingredients and correct proportions:

10 kg black currants;
15 liters of water;
5 kg of sugar.

Cooking process.

1. Crush the blackcurrants with your hands or a rolling pin. It should turn out to be a mush, without a single whole berry.
2. Heat the water to 25–30 degrees Celsius and, stirring, dissolve 2.5 kg of sugar in it.
3. Place the pulp from the juice and pulp into a large saucepan. Add the previously obtained sugar syrup to it.

Mix. Important: fill the container no more than two-thirds full, so that the wine material does not spill out during fermentation.

4. Cover the pan with gauze and place it in a dark place with a temperature of 19–25 degrees Celsius for 4 days. You need to stir the wort several times a day to prevent it from turning sour.
5. When the first signs of fermentation appear, drain the liquid from the sediment into a glass container. We live out the pulp6. Add another 500 grams of granulated sugar to the future wine. Do not forget that the fermentation tank should be filled no more than 75%.
7. Install a water seal. Those who are more familiar can pull a rubber glove with a pierced finger over the neck.
8. Leave in a room with average room temperature for one and a half months.
9. After 5 days, add 1 kg of sugar and stir. After another period of time, we repeat the procedure.
10. Once the glove is deflated, fermentation is complete. Additionally you will notice obvious signs in the form of sediment at the bottom and clarification of the wort.
11. Drain the young wine from the sediment and taste it.
12. It’s time to let the young blackcurrant wine mature. Glass jars or fill the bottles to the top with the drink and seal them with lids or corks, respectively. We move the container to a cool place like a basement. There, wine made from black currants will mature for two months.
13. Once every few weeks you need to drain the drink from the sediment through a straw. We do this when its thickness reaches 3–5 cm. Over time, the drink will become more and more transparent.
14. If there is no more sediment, then the wine is ready. You can bottle it for storage.

Such alcohol can be stored for 2–3 years. At the exit, its strength will be 10–12%. If you like stronger alcohol, add vodka or alcohol, on average 5-8% of the total volume, immediately after fermentation is complete. To make the wine sweeter, add a little sugar at the same time.

What to serve with blackcurrant wine

Only a properly selected dish can complement a good wine. As a rule, the main appetizer for such wine is meat, primarily red. In addition to this, the following are perfect:

roast of any game;
Spanish cuisine (paella, tortilla, patatas bravas);
lamb and pork kebab;
grilled vegetables;
spaghetti, lasagna and other Italian dishes;
desserts of medium sweetness.

Red fish like salmon or tuna are perfect for fortified wine. Nuts and fruits would be a good addition to currant wine. And, of course, what glass of wine would be without a piece of hard cheese?

Abundance of vitamins and minerals

Black currant is a berry full of vitamins. It has long been used for treatment and prevention various diseases. Moreover, fruits, leaves, and stems are used. They make infusions, teas, and decoctions. Jam also helps with colds.

The beneficial qualities do not leave black currants, even when wine is made from it at home. Even in ancient times, healers and healers, using a simple recipe for this wine, treated people with it. infectious diseases. Strengthened the immune system with its help.

Black currant contains vitamins A, B, C, E, magnesium, zinc, potassium, natural acids and so on.

restores and improves immunity;
removes waste, toxins and heavy metals from the body;
normalizes the functioning of the gastrointestinal tract;
useful for cardiac disorders;
Helps cope with fever and sore throat.

Even after freezing, the berries do not lose their quality.

Allergy sufferers and those with a predisposition to gastritis should not get carried away with blackcurrant.

alko-planeta.ru

List of required ingredients

Making a homemade wine drink is a complex and demanding process. special attention. It is very important to prepare all the ingredients correctly.

You will need:

boiled water;
sugar.

Important! To prevent infection wine material harmful microorganisms mustPour boiling water over and dry thoroughly all containers that will be used in the process of making the drink.

On average, a 10-liter bucket of berries can yield about 1 liter of juice. For a 20 liter bottle average consumption is 3 kg of berries.

How to choose berries for homemade wine

To obtain a tasty and high-quality drink, you must carefully select the berries for it. Care should be taken to remove rotten and unripe fruits. Berries whose integrity is compromised are also not suitable for preparing a wine drink. Small debris and branches must be removed.

Washing the material It should only be done if it is heavily soiled. If the berries are not juicy enough, they are first crushed and brought to a jelly-like state.

Step by step recipe

When making blackcurrant wine at home, it is important to adhere to step by step instructions. Only with strict adherence to all recommendations can you get a tasty drink.

Fans of home winemaking will be interested in reading about making Isabella wine.

Leaven

First of all, you need to prepare the starter.
Raspberries, strawberries, grapes or raisins are suitable for it.
These berries will be an excellent basis for future wine.
They are not washed in water, as this may destroy or wash away wine bacteria. Place 200 g of berries in a glass container, add half a glass of sugar and 1 liter of water.

One of best recipes considers wine made from strawberries
The neck should be sealed with a cotton or gauze swab, and then the bottle should be left in a warm place. The temperature should not be lower 22 °C. After about 10 days, the mass will begin to ferment - this indicates the readiness of the starter. To make 10 liters of blackcurrant wine, you will need one and a half cups of starter.

Did you know? In ancient times, black currant had a second name - “monastery berry”. It is due to the fact that the bush was grown in almost all monasteries. The monks used the berry not only for food, but also for preparing medicinal potions.

At the next stage, the pulp is prepared.

Use the following proportion: 1 kg of mashed fruits per 1 glass of water.
To obtain this mixture, you need to combine pure currant fruits with heated water.
Sourdough is added to the resulting mixture and the container is filled three-quarters full.
The neck must be closed with a cloth and the vessel left in a warm place for 3-4 days.
During this time, the fermentation process should be activated.
To prevent the pulp from souring, you need to stir it periodically - at least 2-3 times a day.

Pressing

The resulting juice must be poured into a thoroughly washed containers from glass, squeeze well and dilute with purified water. Afterwards the mixture is stirred and squeezed again. The liquid that is formed after pressing is called “wort”. It is necessary for the next steps.

Homemade wine can be made from many fruits and berries: apples, raspberries, yoshta, chokeberry.

Fermentation

In order for the wort to ferment properly, it is necessary to maintain the correct constant temperature- approximately 23 °C. If the indicator is lower, there is a risk that fermentation will not occur at all, and if it is higher, the drink will ferment and the required strength will not be achieved.

Important! You should not add yeast to the starter - it is already present in the berries. Too much of it can cause it to ferment and you won't get a tasty drink.

Take the mixture obtained from wort, water and granulated sugar and fill the container three-quarters full. This gap is necessary to form a water seal, which will prevent air from penetrating into the wine mass. If this happens, the drink will taste like vinegar. To prevent the fermentation process from stopping, it is necessary to periodically add sugar. This is usually done after 2-3 days (100 g of granulated sugar is added for each liter of wort), and then after a week. At this time, carefully observe how gas bubbles come out through a tube that is immersed in a vessel with water.

Normally, 1 bubble should come out every 20 minutes.

Fermentation may take 20-30 days.
To make the drink more carbonated, you need to stop fermentation ahead of schedule and move on to the next stage of wine making.
If you plan to get a non-carbonated drink, you need to let the fermentation process finish on its own.

Learn how to make wine from compote and jam at home.

Lightening

Simple recipes for blackcurrant wine, if all recommendations are followed, can result in a very tasty drink.
One of the interesting and important stages is the clarification of the drink. To do this, the wine is placed in the cellar or left in the refrigerator for 3-4 days.
Necessary observe behind the process of color change.
When you decide that the drink has acquired the desired color, you need to separate the finished wine from the sediment by pumping it through a thin rubber tube into a thoroughly cleaned and dried container.

After this, the water seal is fixed again and the bottle is placed in a cool place. The air temperature should not be higher than 10 °C. After settling the grounds, it is necessary to perform filtration.

Spill

At the last stage, the wine is bottled. To do this, use glass bottles, which are carefully sealed and left in a cool place.

Did you know? It is believed that mashing currants better with your hands, without using a mixer or other electrical appliances. This is how you saturate it with your energy.

Conditions and rules for storing wine

Now you know how to make blackcurrant wine using a simple recipe that will allow you to enjoy the original taste of the drink. But in order to be able to savor it after some time, you need to know how to store it correctly. It is important to follow a few drink storage conditions, which we will discuss below.

Low temperature level: the wine drink is better preserved at low temperatures. If you store it in an apartment, you need to find a place located away from heating devices and the rays of the sun. It is best to store bottles in a cellar, but not everyone has such conditions. The ideal air temperature is approximately 14 °C. Also, high humidity must be maintained in the room.
No sunlight: It is important that the containers are not exposed to light.
Horizontal position of the bottles: this is necessary so that the cork is constantly wetted with wine. If it dries out, there is a risk of depressurization of the container.
Calmness: it is important that the bottles are motionless - any shaking has a negative effect on the aroma of the wine.

Raspberries and cranberries make a delicious liqueur at home.

If the proper conditions are met, homemade wine can wait a long time for the opportunity to taste it. It can be stored in the refrigerator for up to 3 years. However, too long periods lead to the drink fading.

Blackcurrant wine is made mainly “for oneself”, and it does not stagnate for too long. In any case, this drink, which has an amazing taste, will certainly decorate any feast.

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Simple step by step recipe

Ingredients for homemade wine recipe

10 kg of fruits of black currant varieties;
5 kg granulated sugar;
15 liters of purified water.

Method for making currant wine according to the classic recipe

The collected berries should be carefully sorted: remove all spoiled and unripe fruits, remove debris in the form of leaves and branches. Currant berries do not need to be washed, otherwise all natural yeast will be washed out with water.
The fruits are kneaded into porridge using a meat grinder, blender, etc.
Next, you should dissolve 2.5 kg of granulated sugar in purified, pre-boiled water.
Mix the mashed berries in a large bowl glass vessel with prepared sugar water. The container in which the drink will ferment is filled to a volume of no more than 2/3 of its total capacity. Otherwise, the fermentation product will pour out through the top. A gauze cloth is placed tightly around the neck of the container. After which the bottle is placed in a room without light at a temperature of 22 degrees for 4 days. Every day, the mixture should be stirred 2-3 times with a long object to prevent souring.
After 4 days of aging, visible signs of fermentation should appear: a characteristic sour smell and the formation of bubbles. After the listed signs appear, the mixture is cleared of berry residues by filtering. The remaining berries are thoroughly squeezed out. Add 0.5 kg of granulated sugar to the squeezed liquid and, after stirring, add it to the filtered fermented juice. The resulting liquid is again poured into a large bottle, after which a water seal in the form of a latex glove with a hole in the finger or a stopper with a water seal is put on top.
The drink bottle is placed again previous place for more long term– 3-4 weeks. Periodically, it is necessary to add sugar to the vessel in an amount of 0.5-0.7 kg, depending on the acidity of the wort. Sugar should be added 2-3 times during the entire fermentation period.
When fermentation is complete, the air will leave the glove and a light sediment will appear at the bottom of the vessel. Precipitation and a deflated glove will tell you to transfer the juice into a sterilized bottle using a thin tube. This way they get rid of sediment. A water seal is also placed on the new container and the wine is moved to a place with a lower temperature for a period of 2 months.
Every 20 days, the drink must be poured into another clean container to remove sediment. On day 40, sugar is added to the vessel if the wine turns out sour. After 60 days, the finished wine is poured into storage containers and hermetically sealed with corks.

Store according to traditional recipe

The rules for storing homemade wine according to the traditional recipe require placing the drink in a dark and cool room. Wine according to a traditional recipe is prepared at home without adding preservatives, so the shelf life of such a drink is only 300-400 days.

Homemade redcurrant wine without yeast - recipe

Homemade wine made from red currant varieties, prepared without yeast, is somewhat different from drinks made from black currant varieties. The color of the finished product is less bright and saturated. But following certain rules when creating a drink from red berries guarantees an equally tasty wine.

Ingredients for homemade wine without yeast

5 kg of red currant fruits;
3 kg sugar;
5 liters of clean water.

Method for making red currant wine from a recipe without yeast

Making wine begins with selecting rotten and unripe fruits, leaves and branches from all the berries. Natural yeast will be used for fermentation; it is located on the peel of the fruit, so the berries are not washed, but are immediately sent for grinding. The berries can be crushed with a mixer, a rolling pin or by hand.
The prepared sugar must be dissolved in 5 liters of heated water.
The resulting sugar syrup and currant porridge are poured into a spacious container, where everything is intensively mixed. A gauze cloth is placed on the top of the vessel and it is placed for 4 days at room temperature.
After the fermentation process has begun, all the juice from the vessel is poured using a tube into a clean container, onto the neck of which a latex glove or a more complex device - a water seal - is subsequently placed. The container must be left in the dark at a temperature of 18 degrees for 1 month.
After the fermentation process has stopped, the drink is poured into a clean container.
For final readiness, the drink should be left in the cellar for 2 months with a glove on the neck.

Ready red currant alcohol without yeast is poured into clean containers. When closed, the wine can stand for a year without losing its taste.

Homemade white currant wine at home - a simple recipe step by step

Homemade wine simple recipe it turns out very sweet, berries are used for its base white variety. Its preparation according to a step-by-step simple recipe takes less time, and clarification is not difficult. To make currant wine from white fruits, you need to collect only ripe berries, without leaves or other debris. Otherwise, the drink will turn out tart.

Ingredients for homemade wine recipe

7 kg of white currant fruits;
4.5 kg granulated sugar;
5 liters of distilled water.

Making wine using a simple recipe

Mash the collected ripe fruits, add purified water to the porridge and add sugar. Leave the mixture to ferment for several days.
When the mixture ferments, the liquid must be filtered, and it is recommended to pour the remaining berries again clean water with sugar.
After letting it brew and ferment, the mixture is pressed a second time. The squeezed liquid is added to the previously filtered liquid.
All juice must be poured into a container and a water seal must be installed. The bottle should be left warm to ferment.
As soon as the fermentation process stops, the drink is poured into smaller containers.

Before drinking, according to a simple step-by-step recipe, sweet wine must be kept in a place where there is no light at a temperature below room level for 10-14 days.

Making currant wine for the winter

Wine at home according to the recipe for the winter with vodka has an increased strength. With the help of vodka, the drink can be stored longer and not sour.

Ingredients for a simple recipe for wine at home

1 kg of black currant fruits;
1 liter of vodka;
1 tbsp sugar;

Method for preparing currant wine according to a recipe for the winter

Currant berries should be thoroughly mashed with your hands, a blender or other tool.
Pour vodka over the resulting porridge. The mixture must be closed in a container and allowed to brew in the absence of light for 10 days.
Afterwards the drink is filtered and granulated sugar is added. Stir until the sugar is completely dissolved. In order for the sugar to dissolve faster, the wine can be heated on the stove. The main thing to remember is that you cannot bring it to a boil.

When the sugar is dissolved, winter currant wine with vodka can be poured into prepared clean containers. This wine will be an excellent preparation for the winter.

Video recipe for currant wine at home

Currant berries are rich in vitamin C, carotene and other useful substances that help improve immunity. By making wine from white or black currants at home, you provide yourself with the necessary supply of a therapeutic drink. A simple video recipe will tell you how to make currant wine at home.

voprosu-i-otvety.ru

Cooking technology

Currant wine has a pronounced tonic effect. Serve it brought to room temperature. It should be noted that wine is pure form It is quite specific because it has a pronounced tart taste, but when mixed with other fruits and berries it can serve as an excellent wine material.

The main ingredients for making wine are berries, clean water, sugar and starter (yeast).
From a 10-liter bucket of the original product you can get no more than a liter of blackcurrant juice. Approximate consumption is 2.5–3 kg of berry raw materials per 20-liter bottle.
The technology for preparing blackcurrant wine includes several general stages, the presence and sequence of which is determined by a specific recipe.
The berries are carefully sorted, rotten, unripe and damaged fruits are removed, and cleared of branches and small debris.

It is recommended to wash the berries only in case of severe contamination, and, due to their lack of juiciness, they should first be crushed to a jelly-like pulp. Sugar is added to the prepared mixture, of which you will need quite a lot, because... Black currant is rich in vitamin C and is one of the sour berries with a low content of wine yeast.

Stage I - preparation of wine starter

To prepare blackcurrant wine starter at home, use raspberries, strawberries, grapes or raisins, which are not first washed in water to preserve wine bacteria. Berries in the quantity specified in the recipe are placed in a glass container, water and granulated sugar are added.

The hole is sealed with a cotton or gauze swab and placed in a warm place with a constantly maintained temperature of at least 20–22 °C.
After the mass has fermented, the starter is considered ready.
Its shelf life is 10 days.
For 10 liters of dessert blackcurrant wine you will need 1.5 tbsp. finished sourdough.

Stage II - obtaining pulp

To form pulp, wash and mash blackcurrant berries in required quantity connect with warm water. The resulting composition is enriched with starter, a suitable glass container is filled to ¾ of the volume, the hole is covered with a cloth and placed in a warm place for 72–96 hours to activate the fermentation process.

To avoid acidification, the pulp must be stirred regularly - several times during the day, since its volume increases during the fermentation process.

Stage III - pressing

The resulting juice is poured through a sieve or cheesecloth into a clean glass container, squeezed thoroughly, then diluted with clean water of the required volume, mixed, and squeezed again. The liquid obtained as a result of pressing - wort - is used for subsequent fermentation.

Stage IV - fermentation

For complete fermentation of the wort, it is necessary to maintain a constant temperature range of 22–24 °C: at a lower temperature, fermentation may not take place at all, at a higher temperature, the wine will ferment ahead of time and will not reach the required strength. A glass bottle is filled with a mass of wort, water and sugar so that ¼ of the container remains free, and a water seal is installed, which is necessary to prevent contact of air with the wine mass in order to avoid the formation of vinegar, as well as to release carbon dioxide formed during the fermentation process.

To avoid stopping fermentation, granulated sugar is added in portions, at certain time intervals in accordance with the recipe.

Fermentation begins, as a rule, on days 2–3, reaching its peak on days 10–15.

The intensity of the process is assessed by the rate of release of gas bubbles from a tube immersed in a container filled with water, which is part of the shutter system: 1 bubble every 17–20 minutes.
The average duration of the fermentation stage is 20–30 days.
To obtain a more carbonated drink, you should complete fermentation ahead of schedule and move on to the next stage; for a drink without gas, you should wait for the natural completion of the process.

Stage V - lightening

The lightening process usually takes up to 3 weeks. Upon completion, the resulting blackcurrant wine is carefully separated from the sediment, pumped through a rubber tube from the fermentation room into a clean, dry container, the water seal is fixed again and placed in a cool room (not higher than 10 ° C) to completely stop fermentation and settle the sediment.

The remaining grounds are re-settled and after 48–72 hours the filtration procedure is carried out.

Stage VI - final stage

The settled blackcurrant wine is separated from the sediment, distributed into glass bottles, sealed and stored in a cool place.

Gourmet Recipes

There are many recipes for making delicious blackcurrant wine.

Blackcurrant wine according to recipe No. 1

A third of the bottle is filled with black currant berries, the remaining ¾ of the volume is filled with chilled sugar syrup(0.125 kg / 1 liter of water), add the starter, secure the water seal and keep at room temperature.
Upon completion of the rapid stage of fermentation, sugar is added to the wort (0.125 kg / 1 liter of wort) and continued to stand for 12–16 weeks, at the end of which the wine is poured into another container, sealed and left in a cool place for another 12–16 weeks until fully prepared.

Blackcurrant wine according to recipe No. 2

The pulp, heated to 60 °C for half an hour, is placed in a fermentation tank, diluted with water to 12-13% acidity and sugar content of no more than 9%, enriched with 3% yeast dilution and an aqueous ammonia solution (0.3 g / 1) is added as nitrogenous nutrition l wort).

Fermentation is carried out until the sugar content reaches 0.3%, the pulp is pressed, the resulting mass is diluted with hot (70–80 ° C) water, left for 8 hours, pressed again, mixing the resulting juices with water and sugar, and fermented. The resulting wine is left to stand for several months.

Blackcurrant wine according to recipe No. 3

Raw material consumption: 5 kg of blackcurrant berries, 8 liters of water (boiling water); for 1 liter of juice – 1⅓ tbsp. sugar, ½ teaspoon yeast

The currants poured with boiling water are infused for 4 days, filtered, depending on the amount of juice released and in accordance with the recipe, sugar and yeast are added and fermented at 20–24 ° C.
If there are no gas bubbles, fermentation is stopped, infused for 72 hours, filtered again and placed in a barrel for 7–9 months.
After the specified time, the wine is bottled, sealed and left in a cool room for several months.

Blackcurrant wine with added redcurrants

A sparkling wine, red champagne, is prepared from a mixture of red and black currants. To do this, peeled ripe berries are mashed to form juice, which is filtered and boiled over a fire until thickened, then bottled and capped.

Immediately before preparing sparkling wine, fill the bottle ½ full with ready-made high-quality wine, pour in 1 tbsp. spoon of boiled currant juice and shake thoroughly. The sparkling wine is ready.

Effervescent wine made from black currant leaves according to recipe No. 1

15 liters of boiled water (30 °C) are poured into a capacious bottle and 50 g of young foliage of a bush (∼ 100 leaves) or 30 g of dry leaves, the zest and pulp of 3-4 lemons, 1 kg of sand are placed and placed in a warm place in direct sunlight.
After the start of fermentation (3–4 days), yeast (50 g) is added and placed in a cool place when the fermentation peak is reached.
After 7 days, it is drained, filtered, and packaged in bottles that are stored horizontally.

Sparkling wine from blackcurrant leaves according to recipe No. 2

In a barrel filled with young leaves, place 10 peeled and pitted lemons, sugar (1 kg / 10 l), pour boiled water cooled to room temperature, stirring the contents throughout the day, enrich with yeast (100 g) and for 12 –14 days kept in a cold room (not lower than 0 °C).

The resulting champagne is bottled, corked and placed for storage, fixed horizontally.

Blackcurrant wine with apples

The washed, mashed currants are covered with sugar and left in a warm place for 24 hours to release the currant juice, to which freshly squeezed apple juice is added (1:2). The resulting blend is kept for 5–6 days, pressed, sand is added (60 g / 1 l), alcoholized (350 ml / 1 l of blend), infused again for 9 days, clarified and filtered. The resulting dessert wine is stored at low temperature.

Blackcurrant wine made at home according to the above recipes turns out excellent and can adequately decorate a holiday table or be presented as an excellent gift.

Blackcurrant wine has a rich color, taste and aroma. Its density and astringency are not to everyone’s taste, so the berry is often used in combination with others - this allows you to get a richer bouquet. Many people make blackcurrant wine at home, since this berry is widespread in our country and is affordable, and is also very healthy. It gives wine not only taste and smell, but also vitamins, which it contains in abundance. It is especially rich in vitamin C, which strengthens the immune system.

Cooking features

Black currant is not a capricious berry, but when starting to prepare it alcoholic drink, some features should be taken into account.

There are live bacteria on the surface of blackcurrants that make fermentation possible, so some people advise not to wash them. However, this advice can be ignored. The fact is that there are usually not enough such bacteria on the surface of the berries for full fermentation to occur, so you still have to add starter.
Before you start making blackcurrant wine, you should prepare a wine starter. The raw material for it can be raspberries or raisins. The recipe for making raisin sourdough is as follows:
- Place 150 g of dark raisins in a glass or jar.
- Pour 50 g of granulated sugar into it.
- Fill with water so that it is 2 cm above the level of dried fruit.
- Cover with a cloth and place in a warm, dark place for 5 days.
In order to make wine, the berries are required to be ripe, preferably even overripe.
Keep in mind that currants are a sour berry, so you will need a lot of sugar, but the more you add, the denser and stronger the wine will be, and also, of course, sweeter.
You don’t get much juice from currants: if you try to squeeze it out of fresh berries, you’ll get about a liter. The following actions can double the juice yield:
- Crush the berries and add sugar.
- Add some yeast and water.
- Stir regularly to avoid souring. Allow to ferment for three to four days.
- Squeeze the juice out of the pulp through cheesecloth or a thin cloth, pressing it tightly. Add a little water, stir, squeeze out more juice and mix it with the first portion.
- Measure the volume of the resulting liquid, subtract from it the volume of starter, sugar and water that you have already added - this will be the volume of pure juice. It may depend on how much sugar and yeast you need to add.
- Subtract from the amount of ingredients indicated in the recipe the amount of sugar, starter, water that you used to obtain the juice.
The wort should then ferment at room temperature not lower than 20 degrees.

Recipe for classic blackcurrant table wine

black currant – 5 kg,
water – 7 liters,
sugar – 3–4 kg,
sourdough – 300–400 ml.

Cooking method:

Crush the berries, add a small amount of sugar (a kilogram is enough), add water, and after 3-4 days squeeze out the juice.
Pour the juice into a large glass bottle, add the remaining sugar and pour in the starter. The more sugar and yeast you use, the sweeter and stronger the wine will be. Remember that there must be free space in the container for fermentation (at least a third).
Place a water seal and leave to ferment in a dark place. Experts say that the characteristics of the future wine also depend on temperature: the cooler it is, the drier the wine. To obtain semi-sweet, the temperature is about 24 degrees.
The fermentation process lasts about a month. When it is complete, air bubbles will stop coming out. Notice this time. After it, you need to wait at least a week for the wine to clarify. It’s even better if you have enough patience for 2-3 weeks.
All that remains is to drain the wine from the sediment through a straw, filter and pour into bottles, capping them well.

The result will be table wine with a strength of 10–13 degrees. You can try it and treat your guests a month after it is ready. It is better to drink it within six months, as there is a high probability that it will later become too sour.

Homemade blackcurrant dessert wine

black currants – 10 kilograms,
sugar – 4 kilograms,
water – 3.5 liters,
sourdough – 250 ml.

Cooking method:

Having crushed the currants well, pour a glass of sugar into it, pour in a liter of water, the starter and wait until the berry gives up its juice (3 days is enough).
Squeeze the juice out of the pulp. For this, it is better to use a press, since the volume is large, and it will not be easy to squeeze out such an amount through gauze. On average, you should get 4-5 liters, of which a liter is the water that was added at the previous stage, half a liter is sugar and sourdough.
Pour the juice into a large fermentation bottle (under a water seal), and fill the pulp with the remaining water and leave for another two days. Then squeeze the juice out of it too and add it to the bottle. Add a kilogram of sugar there. Place the fermentation in a darkened room where the temperature is kept around 22–24 degrees.
After 4 days, add another half a kilo of sugar.
After another three days, add another half kilogram of granulated sugar. Sugar is introduced gradually to maintain fermentation and ensure complete fermentation of the wort.
In three weeks, the so-called “quiet fermentation” will begin, optimal temperature for which it is 18–20 degrees. It will last about a month.
Add the remaining sugar after fermentation is complete, that is, approximately one and a half to two months after the preparation of the drink began. To do this, you need to pour some of the wine, warm it up a little and dissolve sugar in it, and then pour it back into the bottle.
After adding the last portion of sugar, you will have to wait another month. After this time, pour the wine into bottles and seal. Place horizontally on shelves. Store at temperatures below 18 degrees.

According to the specified recipe, it is possible to obtain a dessert wine with a strength of 14–15 degrees.

Blackcurrant liqueur recipe

black currants – 1 cup,
cherry leaves - 20 pieces,
currant leaves - 10 pieces,
water – 2 liters,
granulated sugar - half a kilo,
citric acid – 10 g,
vodka - half a liter.

Cooking method:

Wash the berries and leaves.
Place them in a small saucepan, add sugar, add water, add citric acid and cook compote. After boiling, you need to cook for a long time - 30–35 minutes.
Cool the compote to 30 degrees, strain, mix with vodka, and bottle.

The drink is aromatic and quite easy to drink. Another advantage is its ease of preparation.

Sparkling blackcurrant wine

grapes – 5 kilograms,
granulated sugar - glass.

Cooking method:

Grind the currants and grapes separately in a blender, squeeze them into different containers juice.
Heat the grape juice to 30 degrees, dissolve the sugar in it.
Add currant juice. Pour everything into a container before fermentation. Don't forget to leave some free space.
Two weeks later, when active fermentation ends, the drink needs to be filtered and bottled, sealed with corks dipped in wine. After a month, the drink is ready for consumption.

The drink turns out fizzy, like champagne, so you need to open the bottles with caution. The taste of the wine is not too sweet, its strength is also low, around 10 degrees.

Apple-blackcurrant wine, fortified

black currants – 2.5 kilograms,
apple juice (freshly squeezed) – 2 liters,
granulated sugar – 200 g,
wine starter – 50 ml,
vodka - half a liter.

Cooking method:

Wash the blackcurrants, remove the branches, mash, add 100 g of granulated sugar, let it brew for 24 hours, squeeze out the juice.
Mix with apple juice, add starter and remaining sugar, pour into a fermentation container. You need to wait a week.
Fix the drink and leave to ferment for another 10 days.
Filter and bottle.

The result will be a rather pleasant-tasting, moderately sweet wine.

Blueberry-blackcurrant wine

black currants – 10 kg,
blueberries – 2 kg,
sugar – 6 kg,
water – 7 liters,
raisins - half a kilo,
wine yeast - sachet.

Cooking method:

Mash the berries well.
Pour sugar into the tank (4 kilograms so far), put pulp on top, add yeast, pour 3 liters of water.
Pour a liter of boiling water over the raisins, leave for half an hour, pour over the berry pulp.
Close the tank with a water seal and leave for a week.
After a week, remove half of the floating berries, add another 3 liters of water and the remaining sugar, and close again.
When the gurgling stops (after one and a half to two weeks), pour the wine into another container through a sieve with small holes to remove the pulp, then return the liquid to the container where it fermented. Leave under the water seal for another two days.
Filter the wine and bottle it. Place them horizontally in a cool place (15–18 degrees).
After a week, pour into new bottles, filter again, and seal tightly. Store the finished wine in a cool place.

This wine turns out to be quite sweet, but not cloying, with a strength of 12–14 degrees. His bouquet will leave few people indifferent.

Making blackcurrant wine is a creative process. Pick up optimal ratio sugar and wine material may not work out right away. But the result of culinary experiments can be amazing.

Currants are one of our favorite berries. And if you are lucky and you have personal plot or at your dacha there are several bushes with black or red berries, be sure to try making homemade currant wine with a magnificent color and a unique rich taste.

About the benefits of berries

Blackcurrant, as is known - champion in vitamin C content among the berries. Red is not far behind it and is also useful, especially during periods of seasonal colds. White is not so popular precisely because of its lower vitamin content, but currant wine made from it has a special, incomparable taste. If you have such a bush, be sure to try it.

8. After 5 days drain some wort, add 1 kg of sugar, heat until dissolved while stirring (the liquid should not be hot!) and pour back into the bottle, installing the water seal back.

9. Repeat adding sugar in another 5 days.

This blackcurrant wine recipe assumes that fermentation will normally continue 30-50 days.

If after a month and a half the wine continues to ferment, you need to carefully drain it from the sediment through a straw, pour it into another (or into the same one, but washed) and let it ferment.

This procedure is necessary for the reason that the sediment will give excessive bitterness to the finished drink if the wine material is in contact with it for too long.

10. When fermentation stops, which every winemaker determines by the absence of gurgling in the water seal or the glove blowing off and the wine material becoming lighter, wine is removed from the sediment using a straw.

11. Be sure to try new wine. If the sweetness is not enough, add more sugar (after dissolving with the same wine). They put it under a water seal again and take it to the basement, where it will ripen for at least another two months. If the taste is satisfactory, they do the same.

If the strength does not satisfy you, you can add alcohol. In addition, adding alcohol completely stops fermentation. In this case, you can immediately cork the wine into bottles and place them in the same cellar for maturation. But keep in mind: the wine will become harsher and fortified, but many people like it that way.

Ripe wine must again be removed from the sediment and consumed completely clear, without turbidity. The color will be dark burgundy.

It is advisable to drink blackcurrant wine within two to three years, after which it loses some taste, and the color gradually becomes paler even when stored in a dark cellar.

How to cook with red currants?

Households and guests will also appreciate your ruby-colored homemade red currant wine.

Since this type of currant is more juicy than black currant, less water is added to red currant wine at home.

Proportions: crushed unwashed berries (with pulp) and water - equally. That is, for 5 kg (by weight) of currants take 5 liters of water. Add 2 kg of sugar to this amount.

Further actions - according to the above recipe. The only difference is that after 5 days, not 1 kg, but 500 g of sugar is added. Repeat twice.

For red currant wine during fermentation, ripening and storage shouldn't hit Sun rays , which destroy the red pigment and you will not get a bright ruby color. He may simply “burn out.”