→ How to make wine from currants. Homemade currant wine. How to make currant wine at home

How to make wine from currants. Homemade currant wine. How to make currant wine at home

Winemakers around the world love red and black currants for their ease of cultivation, abundant harvest, amazing taste and aroma, excellent fermentation and large-scale yield of the finished product. Just a kilogram of ripe juicy berries is enough to get 2.5 liters of fragrant drink. Even simple currant wine is always tart, rich and spicy. Cooking it at home is a pleasure, and drinking it in pleasant company is a pleasure for a simple connoisseur and for true gourmet. In this article we bring to your attention several delicious and simple recipes for homemade currant wine made without yeast.

Fragrant currant wine at home: recipe without yeast

You can talk non-stop about the benefits of currant wine. Rich and full-bodied chemical composition berries are direct confirmation of this. Both red and black currants are filled with vitamins of different groups, beneficial acids, and microelements important for the body. A drink made from ripe harvest strengthens the nervous system and the walls of blood vessels, improves immunity, and tones the body. Prepare aromatic currant wine according to our recipe without yeast with photos and see for yourself its marvelous properties.

Necessary ingredients for homemade wine without yeast

  • filtered water - 3 parts
  • sugar - 1 part
  • ripe currants - 2 parts

Step-by-step instructions for a homemade currant wine recipe


Homemade redcurrant wine - video recipe


Red currant wine at home is a recipe for real lazy people. Unlike the drink from its black “relative,” this one does not require strict calculations of proportions or precise monotonous actions. It is enough to grind the ripe berries in a meat grinder with all the seeds and roots, mix with additional ingredients and hide in a suitable place. And then you can continue to be lazy quietly until the currant wine prepares itself... Detailed recipe and a description of the technology, see the video:

Delicious blackcurrant wine at home - a simple recipe

It is best to make liqueur and dessert wines from black currants. They have an outstanding spicy aroma and deep multifaceted taste. The berry is too tart for table wines. From the abundance of currant varieties in preparation plain wine at home, the following varieties are used more often than others: Centaur, Loshitskaya, Belorusskaya sweet, etc. Although the other varieties make the drink no less healthy and tasty.

Essential Ingredients for a Simple Wine Recipe

  • currants - 10 kg
  • filtered water - 15 l
  • white sugar - 6 kg

Step-by-step instructions for a simple currant wine recipe

  1. Carefully sort through the unwashed berries, removing all spoiled or green fruits. Crush all the currants with a masher or rolling pin.
  2. Dissolve half the sugar in warm water. Add liquid to the berry mass, mix everything well. Place the container in a warm place for 4 days.
  3. As soon as the fermentation process starts, drain the liquid into a separate container and squeeze out the pulp. Add half a kilogram of sugar to the juice and seal with a water seal. Remove the container for complete fermentation for another 25 days in a room with a temperature of 18C.
  4. Check the acidity of the wort every 2-3 days. When the bubbles stop coming out through the shutter and the wort darkens, the fermentation process can be considered complete.
  5. Drain the liquid through a thin tube into a separate container, without catching any sediment from the bottom. Leave the drink to mature in the cold for 2 months. Every 15 days, remove it from the sediment again. After the expiration date, pour the currant wine into glass bottles and seal with corks.

Homemade blackcurrant wine - video recipe

In home winemaking, any crop has its place: raspberries and cherries, strawberries and wild strawberries, plums and even watermelons. In summer, wine can be made from fragrant forest or juicy garden berries. In winter, wine experiments using frozen raw materials are encouraged. There is no need to be afraid of difficulties, because the cooking technology is not as confusing as it seems at first glance. For a detailed recipe for making homemade blackcurrant wine, watch the video:

Delicious currant wine - a simple recipe without yeast

Blackcurrants are often used to enhance other wines. For example, a cherry drink will not have a bright aroma due to the faded nature of the berry itself. But at the same time, a mixture of cherries and currants will give a completely new unusual result. Be that as it may, it is pure currant wine without yeast that is valued more than anything else. It cannot be compared with anything: the amazing taste is reflected in dozens of shades, and the wonderful aroma plunges you into the hot summer.

Necessary ingredients for a wine recipe at home without yeast

  • black currant - 3 kg
  • drinking water - 3 l
  • sugar - 1 kg

Step-by-step instructions for a recipe for homemade currant wine without yeast

  1. Crush the unwashed berries until a paste forms. Boil syrup from water and sugar, cool and pour it over the currant mass.
  2. Pour the wine into a glass jar and let it ferment for a week.
  3. After the fermentation process is complete, strain the drink through a layer of cotton wool, pour into small bottles and seal tightly with lids.
  4. Store young currant wine without yeast in a cool, dark place.

This currant wine recipe can be used to make a drink from both black and red currants. Despite the fact that it is usually not recommended to mix these berries, for this cooking method you can safely use assorted berries and add other berries to the currants according to your taste.

Before making currant wine, the berries are not washed, then wild yeast remains on their surface, ensuring the fermentation of the drink. However, if you froze washed currants, you can add a little dry yeast for drinks.

The currants will need to be placed in a convenient container and allowed to thaw. To make the process go faster, you can add a little to the berries cold water. When the currants are soft, they should be mashed well and heated slightly over medium heat.

Separately, mix water with a glass of sugar and pour it into the currant mixture. When it warms up to 28-30 degrees, you can add a little yeast or raisins and put it in a warm place for fermentation. Since fermentation will be quite violent, fill the container no more than 2/3 of the total volume.

On day 4-5 you can try the fermented mixture - it should not be very sweet. Pour the remaining sugar into it, stir, pour into glass jars and close with a lid with a water seal. Instead of a bolt, you can put a rubber glove on the neck.

Homemade currant wine from fresh berries should ferment for at least 3 weeks, sometimes fermentation can be a little longer. The wine should be drained from the sediment and filtered only when fermentation is complete. When the wine is ready, the drink will be a beautiful bright color and quite transparent, there will be yeast sediment at the bottom of the jar, and the pulp will be on the surface.

The strength of the wine will depend on the amount of sugar you added. If you like your drinks stronger, divide the sugar into 4 parts and add it every week while fermenting the wort.

Frozen currant wine can be made from only red or only black berries. Since the tastes of these berries are different, they will need to be cooked separately. This recipe is more suitable for preparing aromatic blackcurrants.

To prepare semi-sweet wine you will need to take the following products:
  • Black currant - 1 kg
  • Water - 0.5 l
  • Sugar - 2 cups

Pour the frozen berries into a convenient container, leave in a warm place to thaw and mash well. You can grind the berries in a blender or grind them through a meat grinder. Add enough water to the currant puree and mix well.

Since the berry is quite sour, you can increase the amount of sugar to your taste. But in this case your wine will be a little stronger.

Pour sugar into the mixture of water and berries, mix well again and add a glass of white raisins. Do not wash raisins before adding them to the wort - they remain on their surface. wine yeast necessary for preparing the drink.

Place the prepared wort in a warm place for 5-6 days so that it begins to ferment. When the pulp rises to the surface, it will need to be carefully removed - you can strain the drink through a colander.

Pour the fermented juice into three-liter glass jars, put lids on them with water seals or rubber gloves and put them in a warm place for another 3-4 weeks. The wine can be considered ready when it completely stops fermenting and becomes clear.

You can strain the aromatic drink, pour it into a decanter and enjoy the amazing taste.

Currant wine at home is very easy to prepare; for this you will need to take frozen red currants, sugar, water and some white raisins.

To prepare a drink from the red variety of berries, the same ingredients are taken as for the black one. But since they differ in taste, their proportions will be different.

Have to take:

  • Red currants - 1.5 kg
  • Sugar - 1 kg
  • Water - 1.5 l
  • Raisins - 200 g

Pour a small amount of water into the frozen berries. When the currants are completely thawed, they will need to be mashed well. You can grind the berries using a masher or a regular blender. Pour the remaining water into the berry puree and add sugar.

Add white raisins to the currant puree, mix well again and place the mixture in a warm place for fermentation. After about 3-4 days, the mixture will need to be strained, the pulp transferred to a separate bowl, and the juice poured into clean glass jars. The pulp can be frozen and used to make a new batch of wine.

Cover the strained juice with a lid with a water seal, wrap the jar in a blanket and place in a dark, warm place for 3 weeks. Drain the finished wine from the sediment, pour into clean jars or bottles and place in a cool place to rest for a day. After this, you can taste the wine.

The creation of homemade alcoholic drinks is possible not only from grape juice. In Russia, blackcurrant wine has gained great popularity, which is distinguished simple conditions production and benefits of currant juice drink for the body. The resulting alcohol compares favorably with other homemade table wines due to its fragrant aroma.

Beneficial properties of wine with blackcurrant

Homemade currant wine is healthy drink, a source of vitamins C, P, E, K, group B. The wine is rich in zinc, copper, and potassium. The high content of tannins and esters helps the body fight infectious diseases and remain healthy and active for a long time. Blackcurrant drinks and other products have the ability to remove toxins from the body. There is also a positive effect of blackcurrant dessert wines on the human immune system.

How to make wine from currants

The variety of recipes leads to the question: how to make blackcurrant wine correctly? Manufacturing methods differ largely in the products used, but not in the procedure. Most fruit and berry wines are prepared with the addition of sugar and natural yeast. To maintain and control fermentation, water seals (special ones or homemade ones made from medical gloves) are placed on the neck of the bottle where the drink will be infused. The container is stored in a dark, cool place, a cellar.

Which berries to choose

The fruits that will be used to make wine from black and white currants do not necessarily have to be fresh. It is allowed to use last year's harvest of currants, jam, frozen berries, and currant juice. To improve taste, some recipes recommend adding raspberries, cherries, grape leaves. It is believed that homemade currant alcoholic drink made from fresh sour berries is the most delicious.

Preparing Ingredients

Preparing berries for an aromatic drink begins with their careful selection. The fruits should be sorted, removing all spoiled and rotten berries. If the production technology does not provide for the addition of wine yeast, it is not recommended to wash the fruits - according to home winemakers, natural bacteria themselves initiate the fermentation process without outside help. Before adding sugar to the fruit mass, it must be dissolved in warm water to form a syrup.

Homemade currant wine - preparation technology

To obtain delicious drink must be strictly followed step by step instructions preparing blackcurrant alcohol. One of the main conditions for obtaining high-quality fortified wines is the use of clean containers. The preparation steps are simple, but deviating from them risks getting less or more degrees, or a drink that will do more harm than good. Selection fresh fruits good varieties, the choice of high-quality live or dry yeast, compliance with storage conditions and temperature - everything will affect the taste of alcohol.

Wine starter

Making a starter and using it in a recipe will provide an overall improvement in the flavor profile of the alcohol. The starter will be appreciated by lovers of high-strength drinks who do not want to dilute them with alcohol or vodka. Sourdough is made using the following technology:

  1. We sort out the currant fruits and throw out the rotten and spoiled ones. We distribute the remaining berries into clean bottles at the rate of 7 kg of berries per 2 kilograms of sugar.
  2. Add boiled warm water to the container in a volume equal to 2 times the amount of fruit.
  3. Add sugar to the jars, stir thoroughly until it is completely dissolved. Cover the container with gauze folded in 3-5 layers.
  4. The starter should be stored in a cool, dark room for 3-4 days. Don't wait for the fermentation process to finish. The period can be increased to achieve a more tart taste. Stirring the wort is not recommended.

Receiving pulp

You can also make blackcurrant wine using pulp. This mixture is characterized by a high concentration of natural yeast cultures that live on the surface of fresh fruits. The pulp is made using the following technology:

  1. Mash selected high-quality berries with your hands or a wooden crush in a non-metallic container. You cannot wash them before kneading - this will remove all the yeast from their surface.
  2. The resulting mass is carefully poured into clean glass bottles, closed with an unsealed stopper, a lid with holes, and 3-4 layers of gauze. To make the future drink sweeter, you can add 1/3 of the sugar, stirring thoroughly.
  3. The mass should ferment in a cool room for 3-4 days.
  4. Afterwards you need to strain the pulp. Drain the juice through cheesecloth and a colander.

Pressing

To make the drink more rich, the prepared pulp can be additionally squeezed, resulting in the release of fermented sweet juice. Adding alcohol at the stage of active fermentation will enhance the taste of the wine drink and add strength. For 5 liters of wort you can take 1 liter of juice obtained by pressing:

  1. The prepared pulp, from which the juice has been drained, is wrapped in 5-6 layers of gauze.
  2. Gradually increasing the pressure, the remaining liquid must be carefully poured into a prepared clean container.
  3. The remaining mass is placed under a special or homemade press. Squeeze out any remaining liquid from the mixture. Repeat the process until the pulp is completely dry to the touch.
  4. Pour the resulting liquid into the rest of the fermented juice. Bottles with it are capped and left to settle for 5-6 hours.
  5. Afterwards, the juice is poured, decanting the sediment through 3-4 layers of gauze.

Active fermentation stage

The time has come for the most important stage of alcohol production. The active fermentation phase will make blackcurrant wine strong, almost ready for drinking:

  1. The wort is poured into large bottles, filling them 2/3 full, and tightly closed with stoppers with water seals. You can make them yourself, buy them, or use a simple medical glove.
  2. Bottles should be stored indoors, where there can be no sudden temperature changes. It should always be no higher than 20 degrees. Fermentation lasts 30-45 days.
  3. When the juice has stopped bubbling, the active fermentation phase can be considered complete. If the liquid stops bubbling before the thirtieth day, the process can be started again by adding 7-10 unwashed grapes per 10 liters of must.

Clarification of wine

After the fermentation stage, blackcurrant wine remains thick and contains a lot of sediment, pieces of tartar, and must. You can get rid of them in several ways:

  1. Egg white. For 100 liters of drink, take 2-3 whites, separated from the yolks. Knead until thick foam, add inside the container. The result will be achieved in 20-25 days.
  2. White clay. For 10 liters of liquid, take 30 grams of dry bentonite. Soak it in 1:10 water for 12 hours, then slowly pour it into bottles.
  3. Heating. Cap the bottles tightly to prevent the alcohol from evaporating. Heat in a water bath to 50 degrees 2-3 times.

Beverage filtration

The filtration process of homemade alcohol occurs almost independently during clarification. In total, the methods used to carry out this operation cause numerous sediments to fall to the bottom of the bottles. Afterwards, they can be filtered by carefully pouring the liquid through 5-6 layers of clean gauze into new containers, where it will be stored awaiting consumption. Upon completion of all stages, the drink should be clear or barely cloudy.. A small layer of sediment (1-2 mm) is allowed at the bottom of the bottle.

Blackcurrant wine recipe

Over the hundreds of years of winemaking, recipes for making homemade low-alcohol drinks have undergone significant changes. This has created a huge variety technological processes creating good blackcurrant wine. Try making your perfect blackcurrant wine at home. Use fresh fruits, jam, prepare pulp, experiment with the filtration process.

Simple recipe without yeast

  • Time: 40-50 days.
  • Number of servings: 30 persons.
  • Cuisine: Russian.
  • Difficulty: medium.

The simplest blackcurrant recipe alcoholic drink, which everyone will like. The wine turns out to be sour, tart, and not too strong. It is very easy to drink, does not cause strong intoxication, and retains many useful microelements and vitamins. Treat your guests with excellent alcohol by serving it to festive table for a birthday, anniversary, or other family celebration.

Ingredients:

  • black currant berries – 1.5 kg;
  • filtered water – 2 l;
  • sugar – 500 g.

Cooking method:

  1. Carefully sort the fruits, remove bruised and rotten ones. Pass them through a meat grinder.

Frozen currant wine

  • Time: 40-50 days.
  • Number of servings: 30 persons.
  • Calorie content of the dish: 144 kcal per 100 g.
  • Purpose: table alcoholic drink.
  • Cuisine: Russian.
  • Difficulty: medium.

Often there is simply no way to get fresh products for making wine. Frozen berries work great too. Do not put them under hot water, otherwise they will cook and lose all their flavor. In addition, the problem of fermentation remains: natural yeast living on the surface of the fruit does not tolerate cold. To get the process started, add a handful of unwashed fresh grapes. It is famous for the highest content of natural yeast on its surface. The alcohol will be excellent, with a slight raisin flavor.

Ingredients:

  • frozen black currants – 2 kg;
  • grapes – 100 g;
  • filtered water – 2 l;
  • sugar – 550 g.

Cooking method:

  1. Defrost the fruits by placing them under running cool water. Pass them through a meat grinder along with the grapes.
  2. Place the resulting mixture in a jar, add water, add sugar, and mix well. Leave for a week, stirring occasionally with a clean wooden spoon.
  3. Place the cake that floats to the surface under the press and carefully drain the liquid back to the wort.
  4. Leave the wort under a water seal for 2 weeks. Pour the future wine into a new container, removing the sediment, and leave for another 2 weeks.

From black and red currants

  • Time: 40-50 days.
  • Number of servings: 30 persons.
  • Calorie content of the dish: 120 kcal per 100 g.
  • Purpose: table alcoholic drink.
  • Cuisine: Georgian.
  • Difficulty: medium.

To give the wine a tart taste and add extra acidity, try replacing half the fresh black currants with red currants. These fruits have a similar taste, but also have differences. The alcohol will be incredibly aromatic and rich red in color. It will definitely pleasantly surprise your guests at any celebration where you decide to uncork a bottle of this excellent homemade drink.

Ingredients:

  • black currant – 900 g;
  • red currant - 600 g;
  • filtered water – 2 l;
  • sugar – 500 g.

Cooking method:

  1. Sort the berries well, pass through a meat grinder or blender, and mash thoroughly with your hands.
  2. Place the mixture in containers, add water, add sugar, stir until it is completely dissolved.
  3. Leave under a water seal until the fermentation process is complete.
  4. Strain and clarify with egg whites.

Blackcurrant jam wine

  • In Time: 3 months.
  • Number of servings: 30 persons.
  • Calorie content of the dish: 170 kcal per 100 g.
  • Purpose: table alcoholic drink.
  • Cuisine: Russian.
  • Difficulty: easy.

Any housewife may end up with jam that was prepared for the winter turning sour. Even such a product can be put to good use: making delicious sweet blackcurrant alcohol. Unusual taste It will appeal to both lovers of tart fortified drinks and connoisseurs of light wines that are almost non-intoxicating.

Ingredients:

  • blackcurrant jam – 1.5 kg;
  • filtered water – 2 l;
  • sugar – 100 g.

Cooking method:

  1. Mix the jam with warm boiled water, mix thoroughly, and leave to ferment.
  2. Select all the risen pulp and drain the juice from it. Strain the resulting wort, add sugar, and let it ripen for 3 months.
  3. Pour into bottles and close the lids tightly.

With gooseberries

  • Time: 20-30 days.
  • Number of servings: 40 persons.
  • Calorie content of the dish: 130 kcal per 100 g.
  • Purpose: table alcoholic drink.
  • Cuisine: Azerbaijani.
  • Difficulty: medium.

Qualitative delicious wine You can not only buy it on store shelves. Try making it right at home from ripe light gooseberries and black currants. The resulting drink will delight you and your guests with its excellent tart taste and intoxicating aroma. Its soft, slightly spicy bouquet will bring back bright memories of summer.

Ingredients:

  • light gooseberries – 1 kg;
  • black currant – 1 kg;
  • sugar – 1 kg;
  • boiled purified water – 3 l.

Cooking method:

  1. Make from half the prepared water sugar syrup.
  2. While it cools, sort out the fruits and grind them into a paste. Pour in the cooled syrup.
  3. Fill the container, cover it tightly on top with 3-4 layers of gauze for 10 days.
  4. Separate the pulp from the wort and install a water seal.
  5. Lighten with white clay if desired.

Blackcurrant wine with yeast

  • Time: 20-30 days.
  • Number of servings: 20 persons.
  • Calorie content of the dish: 230 kcal per 100 g.
  • Purpose: table alcoholic drink.
  • Cuisine: Russian.
  • Difficulty: medium.

The recipe will appeal to connoisseurs of fortified homemade alcohol.. The strength of the wine is 12-14%, it has a rich, rich fruit and berry aroma, a pleasant sour taste and will be a good choice for a holiday held in nature. A long-lasting summer blend and increased strength will give guests a pleasant mood.

Ingredients:

  • blackcurrant fruits – 1 kg;
  • raisins – 50 g;
  • water – 1 l;
  • sugar – 0.5 kg;
  • wine yeast – ¼ pack.

Cooking method:

  1. Mash the berries to a paste. Pour boiling water (200 ml) over raisins for 30 minutes, cool. Pour the liquid into a bottle. Add pulp, yeast, sugar.
  2. Place under a water seal for 7 days. Remove half the pulp.
  3. Leave to ferment for another 14 days. Filter through cheesecloth, pour into bottles, and cap tightly.

Video

Hi all ! Today I will share with you a recipe for blackcurrant wine. Very tasty and without yeast.

A little history...

The first mentions of black currant as a medicinal plant were recorded back in the 15th and 16th centuries in Europe. Only a hundred years later they recognized its dessert qualities and began to produce drinks, preserves and wines.

Nowadays, the berry is especially popular in Belarus. Valued for its unpretentiousness, the first good harvest comes already in the second year of planting. Throughout, quite long-term lifespan is about 20 years, the plant produces good yields. It easily tolerates frosts and easily takes root in different soils. Contains a good arsenal of vitamins and good microelement base It has a sour-sweet taste with a slight astringent astringency.

But the main part of this tart berry is used for wine, which is very tasty, and in small quantities, even healthy. It can be made at home, which many people do. There are several cooking methods, it all depends on the amount of berries and patience. Let's consider the simplest and most affordable way to please yourself with this drink.

Homemade currant wine

Ingredients: sugar 1 kilogram, currants, ripe, black, about 2 kilograms, good water 2.5-3 liters.


It is strictly forbidden to wash berries prepared for wine; the berries contain yeast, and without them fermentation cannot be achieved. Just sort through carefully, remove debris and green fruits.

Pour sugar and minced berries into the prepared container.


Fill with water and stir until the sand is completely dissolved. The entire mass should fill the container by half or a little more. Cover with gauze and put in a dark, warm place for 5-7 days.

Once mix everything a day. As soon as the preparation has settled, we filter it, and pour the pure juice without suspension into bottles, try it first and, if necessary, add sand. Place the bottles sealed with a water seal in a dark, warm place. Once a week we taste the product, if it is sour, add sugar. And so for 3 weeks, remembering to hold yourself tightly and not try in liters.

Typically, fermentation lasts 3 weeks, when the signs of fermentation are over, we move the containers to a dark, cool place for slow fermentation. Now, every week, the almost finished wine is cleared of sediment and put back. At the beginning of the fourth week, the wine is ready. You can invite friends for a tasting, but be careful, wine has an insidious character, two or three glasses, if you have more, you can lose control of yourself, perhaps it’s fun, the main thing is that there are no consequences.

Regards, Alexey !

Any varieties of currants are good for making homemade wine. Black wines make better dessert and fortified wines, while red wines make table wines. Even a novice winemaker can make currant wine at home if he knows the intricacies of technology and recipes.

Features of the technology

Black and red currants have different sugar content and acidity, and the recipes for making wine from them are different. However, the technology is not significantly different.

  1. If you don’t have them and don’t want to cook them at home (in fact, this is quite easy to do), you can’t wash the currants. Bacteria live on its surface, which will ensure fermentation. Regardless of whether you wash the berries or not, you will have to sort through them and remove the branches - they will spoil the bouquet of homemade wine if they are not removed immediately.
  2. Getting a lot of juice from currants, especially black currants, is not easy. Therefore, before squeezing it, the berry is crushed and filled with water, adding sugar. Afterwards, the resulting mass is left to ferment in a warm place, covered with gauze. At the same time, it is stirred 2-3 times a day. This must be done, otherwise the wort will turn sour and the pulp that floats to the surface will become moldy. After three days, the pulp must be compressed and the juice squeezed out of it. Then the procedure is repeated again, and the juices from the two extractions are combined. Used water, sugar and yeast, if washed currants are used, are subtracted from the amount of ingredients specified in the recipe.
  3. Currant wine should ferment without air access, under a water seal that allows carbon dioxide to escape. Optimal temperature for this – 22-26 degrees.
  4. The next stage is removing the wine from the sediment. It is poured through a straw into another bottle, where the wine will settle and clarify. The process can be speeded up by adding a little milk at this stage. Before pouring the wine, you can add alcohol to make it stronger.
  5. When the wine has clarified, it is again drained from the sediment, filtered and bottled, which should be stored in a cold room in a horizontal position.

Whatever recipe you choose, the technology for making currant wine at home will be the same.

Recipe for currant wine without yeast

Ingredients required:

  • black currant – 5 kg;
  • granulated sugar – 3.5 kg;
  • water – 7 l,
  • raisins – 100 g.

Cooking process:

  1. Pour crushed currants with sugar syrup made from 1.5 kg of sugar and 3.5 liters of water, add raisins, leave to ferment, stirring regularly. The berries should ferment for 3 days.
  2. Squeeze out the pulp, place the juice in a fermentation container, and fill the pulp again with the same syrup. After three days of fermentation, squeeze the juice from the pulp and combine it with the first pressing juice.
  3. After another 5 days, pour a glass of wort through a straw, stir the remaining sugar in it and pour it back.
  4. After fermentation is complete, leave the wine drained from the sediment to settle in a tightly closed bottle in a cool place.
  5. After clarifying the drink, filter it and bottle it.

This recipe makes a semi-sweet wine.

Blackcurrant dessert wine

Ingredients required:

  • black currant – 5 kg;
  • granulated sugar – 2 kg;
  • water – 2 l;
  • wine starter – 150 ml.

Cooking process:

  1. Wash and sort the currants. Crush it with a wooden pestle. Add the starter.
  2. Boil the syrup, cool to 30 degrees, pour it over the berries, place in a warm place, covering the container with the berry mass with a thin cloth.
  3. Stir the berries for two days, then compress the pulp, squeezing the juice out of it. The most convenient way to do this is with a screw press.
  4. Pour into a fermentation bottle and install a water seal.
  5. After fermentation is complete and the wine is clarified, drain it from the sediment and filter twice. If you want a stronger drink, pour in a bottle of vodka and stir.
  6. Pour into bottles, seal them and store.

Without using vodka Home wine According to this recipe, it turns out to be about 12-14 degrees; if you add vodka, it will be a little stronger.

Homemade redcurrant wine

Ingredients required:

  • red currants – 2.5 kg;
  • granulated sugar – 0.8 kg;
  • water – 2.5 l;
  • wine starter – 100 ml.

Cooking process:

  1. Squeeze the juice out of a clean berry that has been passed through a meat grinder. You can also use a juicer.
  2. Prepare sugar syrup, cool to 28-34 degrees, mix it with the resulting juice.
  3. Pour in the yeast (wine) and place the container in a warm room. Don't forget to install a water seal.
  4. At the end of fermentation, filter, discard the sediment, and place in another bottle with a tight lid, wait until the drink clears.
  5. Filter and bottle. All!

A very simple recipe allows you to prepare exquisite dry wine (red) with a unique bouquet at home.

Blended wines made from currants are even tastier. It goes well with grapes, blueberries, and apples. An interesting blend is obtained from two types of currants: black and red. Currant wines You can cook it at home even without yeast.

Elena Pronina

 

 
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