Blackcurrant wine without alcohol. Yeast-free red and black currant wine recipe

To make homemade redcurrant wine, you need to take 10 kg of berries and 100 g of sugar per 1 liter of juice.

We sort out the berries, remove them from the brushes, rinse 2-3 times in water and let it drain.

Then we knead the berries, transfer the mass to a glass container, tie the neck with gauze and put in a warm place for 2-4 days.

When the pulp floats, pour the juice released in the lower part of the container into another jar, add sugar and put the natural homemade wine for fermentation, tightly corking the container with a stopper with a water seal.

We insist on homemade redcurrant wine for another 15-20 days. When the fermentation stops, drain the wine from the sediment with a tube into a clean jar or bottle, close and insist in a cold place for 1.5-2 months. Once again, the wine is drained from the resulting sediment, filtered, bottled and corked.

If you are making wine from apples or gooseberries, then its taste will improve significantly if you add a little (1/10-1/5 part) raspberries or crushed muscat or Isabella grapes to the must (immediately or somewhat later). This action will enhance the fermentation process and give finished product unique aroma.

How to make natural blackcurrant wine

According to this recipe for homemade currant wine, you will need 1 kg of blackcurrant berries, water, sugar.

Berries for natural wine grind, put the resulting mass in a bottle, pour cooled sugar syrup(400 ml of water and 100 g of sugar) and put in a cool place. After 3 days, drain the liquid, squeeze the pulp and pour it again with sugar syrup (400 ml of water and 100 g of sugar).

After 2-3 hours, we filter the liquid, squeeze the pulp through gauze folded in several layers.

We mix the liquids obtained as a result of the 1st and 2nd extraction, pour into a large glass container, pour in water (600 ml per 1 liter of wort) and add sugar (500 g per 1 liter of wort). We tightly cork the dishes with a lid with a water seal, put in a cool place.

From time to time pour sugar syrup into the barrel. After 5-6 months, we drain the wine from blackcurrant berries from the sediment, pour it into another container and keep it for at least 60 more days.

Pour the finished home-made wine from blackcurrant into bottles, cork, leave for 6-7 days in cool place and then fold for storage in a horizontal position.

Recipe for homemade blackcurrant wine

Ingredients: 3 kg of black currant, 500 g of sugar, 2 liters of water.

To make blackcurrant wine according to this recipe, we sort out the berries (not mine), remove the stalks. We knead the berries, add 1 liter of water and leave in a warm place for 4 days. Stir the mixture occasionally with a wooden spoon. Then we squeeze the juice, add the remaining water, sugar, pour into a fermentation container and cork with a lid with a water seal.

We put homemade blackcurrant wine in a dark place for fermentation. When the fermentation process is over, drain the wine from the sediment, add sugar if necessary, filter and bottle.

How to put redcurrant wine with cognac

For this redcurrant wine recipe, you need to take: 12 liters of redcurrant juice, 1.5 kg of sugar, 1 liter of cognac.

We wash the berries, peel them from the stalks, put them in a clay, glass or wooden vessel, knead and put in a cool place for fermentation.

When the mass ferments, drain the juice. Let the juice settle, then pour it into a glass bottle, add sugar and cognac. We close the container and put it in a cool place for 6-8 weeks.

We filter the finished wine from red currant, bottle it, cork it. We keep it for at least 4 months before use.

How to make redcurrant wine with vodka

Ingredients: 5.5 kg of red currant, 0.8 kg of sugar, 1 liter of water, 500 ml of vodka.

Before making redcurrant wine with vodka, we clean the berries from the stalks, wash, dry, knead with a wooden pestle and set aside for 1 hour. Squeeze the juice, pour into a bottle, add sugar, water and put in a dark warm place for fermentation. We seal the container with a lid with a water seal.

When the fermentation process is completed, we filter the wine, pour in alcohol and let the drink brew for 7-8 days. The finished wine is poured into bottles, set to ripen for 2 months in a dark, cool place.

Fortified white currant wine

Ingredients: 6 kg of white currant, 3 kg of sugar, vodka (500 ml per 5 liters of wine).

To prepare homemade wine starter from currants, knead 200 g of berries, add 100 g of sugar and put in a warm place for 3 days. The sourdough is considered ready when the active fermentation process begins.

To make wine, we sort out white currant berries, wash them, and squeeze the juice. Add 2.3 kg of sugar and sourdough.

Pour the wort into the prepared container, close it with a cork with a water seal, put it for fermentation in a dark place at room temperature.

When the fermentation process is completed, drain the white currant wine from the sediment, add vodka (at the rate of 500 ml of vodka per 5 liters of wine), mix thoroughly and let it brew for 7-8 days. We filter the finished wine, add the remaining sugar, mix, filter and bottle. We keep the wine in bottles for another 70-100 days.

Homemade blackcurrant wine with cloves

For this blackcurrant wine recipe, take 3 kg of berries, 6 clove buds, 1 kg of sugar, alcohol.

We wash the currants, dry them, pour them into a bottle, sprinkle with sugar, add cloves. We put a container with berries for 3-4 days in the sun. Shake the bottle periodically. After the start of fermentation, we install a water seal and put it in a dark place for 40-50 days.

At the end of fermentation, we filter the wine from currant berries with cloves, add alcohol at the rate of 50 ml per 1 liter of wine, bottle it and cork it.

Redcurrant juice wine

Ingredients: 1 liter of red currant juice, 1 kg of sugar, 2 liters of water.

Before making wine from currants, pour the juice into a bottle, add sugar, water, close with a cork with a water seal and leave to ferment at room temperature for 3-4 weeks. Shake the contents of the bottle periodically.

When the fermentation process is completed, we filter the homemade wine from currant berries through a thick cloth or filter paper, bottle it and cork it.

Recipe for homemade redcurrant wine with raspberries

Ingredients: 3 kg of red currant berries, 2 kg of sugar, 3 liters of water.

For sourdough: 150 g raspberries, 30 g rose hips, 100 g sugar.

For sourdough, we knead raspberries and rose hips, put them in a jar, sprinkle with sugar, and pour water so that it completely covers the mass. We tie the jar with a cloth and put it in a warm place for 3 days, shake the contents periodically.

According to the recipe for making wine from red currants, we first make a syrup of sugar and water, remove the foam from it and cool to room temperature.

Grind the red currant berries, put them in a glass bottle, add the cooled syrup and sourdough, mix, tie with gauze and set to ferment in a dark place for 8 days. Every day it is necessary to stir the wort 4-5 times so that mold does not form on the surface.

After that, we filter the wort through folded gauze, squeeze the pulp. The resulting juice is poured into the bottle, close it with a lid with a water seal and leave for fermentation. Shake the bottle periodically.

After 40 days, a precipitate forms at the bottom of the bottle. Drain the redcurrant and raspberry wine from the sediment, filter it if necessary, bottle it, cork it tightly and keep it in the cellar for another 2 months.

Homemade redcurrant wine with sugar syrup

Ingredients: 3 kg of red currant, 3 liters of water, 1 kg of sugar.

Before we start making wine from currants, we clean the berries from the stalks, sort, rinse, knead and place in a glass bottle. We prepare syrup from water and sugar, let it cool to room temperature, then pour it into a bottle with currant mass. We put a fermentation plug and leave to ferment at room temperature for 5-6 days. At the end of fermentation, the wine is filtered through a cloth, filtered, bottled, corked and stored in a dry and cool room.

How to make wine from currant with rose petals

According to this recipe for making wine from currants, you need to take 5 kg of red currants, 4 kg of sugar, 150 rose petals.

Before putting wine from currants, we wash the berries, dry them, remove the stalks, pour them into the bottle. Adding rose petals and sprinkle everything with sugar. We tie the neck of the dish with a thick cloth, put it in the sun for one month. The finished wine is drained, filtered through a cloth, bottled.

You can make from black, red or white currants. The drink will be tasty in any case, but it will turn out to be the most beautiful from a black or red berry.

Wine made from white berries will be almost transparent, but you can give it a richer shade by adding other types of currants in any proportion.

The strength of this homemade wine is about 8% vol.

For blackcurrant wine:

• 3 kg of berries;
• 1½ kg sugar;
• 5 liters of water.

For red or white currant wine:

• 3 kg of berries;
• 2 kg of sugar;
• 5 liters of water.

How to make currant wine at home

Rinse off dust and dirt. If there are branches on it, you can leave them - this will not spoil the taste of the wine. Place whole berries in a large glass or plastic jar, sprinkle with sugar and cover with water.

It is better not to reduce the amount of sugar. If it is not enough, the fermentation process will go poorly, and the wine may turn into vinegar.

Mix the ingredients and put a medical rubber glove on the neck of the container. Put the future wine in a warm place for three weeks.

For reliability, you can bandage the neck of the container with thick threads or an elastic band. Gradually, the glove will inflate - this means that the fermentation process is underway.

After three weeks, you can taste the wine. If it seems sour to you, add a little more to taste and mix. Close the container again with a glove and leave in the same warm place for another three weeks.

Then strain the wine through cheesecloth folded in 2-3 layers. All the berries should remain in it. Do not squeeze the gauze, otherwise the wine will turn cloudy.

Rinse well the container in which the wine fermented and pour it back. Taste the drink.

At this stage, it is better to add at least a little more sugar so that the next stage of fermentation goes smoothly.

Cover the wine tightly with a glove and leave in a warm place for another two weeks.

Then place the container with the drink on a small hill, such as a chair. Take off your glove and dip a soft tube a few centimeters into the wine. You can use, for example, a dropper tube - this can be easily found in a pharmacy.

Draw in air from the other end of the tube so that wine flows through it. Dip it in a glass bottle or jar and wait for the drink to drain.

Store homemade currant wine tightly closed in a dark, cool place.

Currant is a unique berry that combines usefulness with accessibility. Summer residents love her for unpretentious care and a good harvest. There are seasons when there are so many fruits that there is nowhere to put them. If family stocks of jam and compotes have reached the maximum, I advise you to figure out how to make wine from currants at home. We will consider two recipes: for black and red berries.

Currant wine cannot be prepared without sugar and water, since initially the berries have insufficient sugar content and juiciness. But on the surface of the skin is enough natural yeast, which are needed for normal fermentation, so the introduction of starter cultures is not required.

The only drawback of currant wines is the lack of a rich aroma. At proper cooking drinks are tasty and without turbidity, but practically do not smell.

In order not to infect the wine material with pathogenic microorganisms, all containers and devices used in the work must be treated with boiling water, then wiped dry with a clean cloth.

blackcurrant wine recipe

Ingredients:

• blackcurrant berries - 10 kg;
• sugar - 5 kg;
• water - 15 liters.

Cooking:

1. Sort currants, removing spoiled, underripe and moldy berries. You can not wash, on the surface of the fruit there are yeasts that water can wash off and the must does not ferment.

2. Grind the currant with your hands or a wooden rolling pin, each berry should be crushed.

3. Dissolve half the norm of sugar (2.5 kg) in water heated to 25-29 ° C (15 l).

4. Mix currant pulp (juice and pulp) with the resulting sugar syrup in a container with a wide neck (pot or bucket). The container must not be filled more than 2/3 of the volume, otherwise the wort may splash out during fermentation.

5. Tie the neck with gauze (protection from insects) and put for 3-4 days in a dark warm place - optimum temperature 18-25°C. To prevent the wort from turning sour, it should be stirred 1-2 times a day with a clean hand or a wooden stick.

6. After 3-4 days, when signs of fermentation appear (hissing, sour smell), drain the juice from the sediment into a glass bottle.

7. Squeeze the pulp (pulp) through cheesecloth, then add 500 grams of sugar to the resulting liquid, mix, and pour currant syrup into a bottle with fermented juice. At least 25% of the volume should be left free, as there is room for foam and carbon dioxide.

8. Install a water seal or a medical glove with a hole in the finger on the neck of the container.

9. Transfer the container to a room with a temperature of 18-28°C and leave for 30-50 days.

10. After 5 days from the moment of installing the water lock, drain 0.5 liters of must into a separate container, add 1 kg of sugar, mix, pour the resulting sugar syrup back into fermentation tank and close with a water seal. After another 5 days, repeat the procedure, adding the remaining sugar (1 kg).

If more than 50 days have passed since the start of fermentation, and the wine continues to ferment, you need to pour it through a tube into another container, leaving sediment at the bottom. Then put to ferment under the same conditions. Long stay on the lees can cause bitterness.

11. After the end of active fermentation (the glove is deflated, the water seal does not blow bubbles, the must has brightened, sediment has appeared at the bottom), drain the young blackcurrant wine from the sediment through thin tube(from drip). Taste, optionally add sugar for sweetness or fix with vodka or alcohol (2-15% of the volume). Fortified wine better stored, but tougher in taste.

12. It is advisable to fill the container with wine to the top to minimize contact with oxygen, put it under a water seal and transfer it to a cool place (cellar) with a temperature of 5-16°C. Aged for at least 60 days (the longer the better).

13. First, every 20-25 days, then less often, as a sediment 2-5 cm thick appears, filter the wine by pouring it through a straw.

14. When the precipitate no longer appears, ready drink can be poured into glass bottles and close tightly with stoppers.

Home wine from blackcurrant it is better to store in a dark cool place. Shelf life - 2-3 years. Fortress - 10-12%.

redcurrant wine recipe

It is prepared in the same way as the previous one. Only proportions, fermentation and aging times differ. In order not to repeat myself, I will give a schematic recipe, if something needs clarification, see the previous technology.

Ingredients:

• water - 5 liters;
• sugar - 2 kg;
• red currant berries - 5 kg.

Cooking:

1. Sort through red currants, removing leaves, scallops, spoiled and unripe fruits. Berries do not wash.

2. Mash the currants (with your hands, rolling pin or in a mixer).

3. Prepare syrup by mixing warm (25-29°C) water and sugar (1 kg).

4. Pour the berry mass into a container with a wide neck, pour in sugar syrup, mix.

5. Tie the neck with gauze, put for 3-4 days in a dark place with room temperature. Stir 1-2 times a day, drowning the floating pulp in the juice.

6. After the start of fermentation, filter the juice through gauze, squeeze out the pulp, pour into a fermentation tank (fill up to a maximum of 75% of the volume). Install a water seal or glove. Leave to ferment at 18-28°C for 20-45 days.

After 5 and 10 days, add 500 grams of sugar according to the technology described in paragraph 10 of the previous recipe.

7. When the fermentation is over, drain the young wine from the sediment through a straw, add sugar to taste (optional) or fix it with vodka (alcohol), install a water seal. Transfer the container (preferably filled to the neck) for at least 50-60 days in the cellar for ripening.

8. Remove the wine from the sediment every 25-30 days (until it appears), pour the drink into bottles and close tightly with corks.

The shelf life of homemade redcurrant wine is 1-2 years. Fortress -11-12%.

Cherno currant wine has rich color, taste and aroma. Its density and astringency are not to everyone's taste, therefore, 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 common in our country and is affordable, and it is also very useful. She gives wine not only taste and smell, but also vitamins, which contain many. Especially a lot of vitamin C in it, which strengthens the immune system.

Cooking features

Blackcurrant - the berry is not capricious, but, starting to cook from it alcoholic drink, some features should be taken into account.

• Blackcurrants have live bacteria on their surface that makes fermentation possible, so some advise not to wash them. However, this advice can be neglected. The fact is that such bacteria on the surface of the berries are usually not enough for full fermentation to occur, so you still have to add the starter.
• Before you start making blackcurrant wine, you should prepare wine sourdough. The raw material for it can be raspberries or raisins. The recipe for making sourdough starter is as follows:
  • Place 150 g of dark raisins in a glass or jar.
  • Pour in 50 g of granulated sugar.
  • Fill with water so that it is 2 cm above the level of dried fruits.
  • Cover with a cloth and place in a warm, dark place for 5 days.
• In order to make wine, the berries are required ripe, even overripe is better.
• Keep in mind that the currant is an acidic berry, so you will need a lot of sugar, but the more you add it, the denser and stronger the wine will be, and also, of course, sweeter.
• Currant juice is not enough: if you try to squeeze it out of fresh berries, then it will come out about a liter. The following actions allow you to double the juice yield:
  • Crush the berries, sprinkle with sugar.
  • Add some yeast and water.
  • Stir regularly to prevent sourness. Let it roam for three to four days.
  • Squeeze the juice out of the pulp through gauze or a thin cloth, squeezing it strongly. Add some 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 sourdough, sugar and water that have already been added - this will be the volume of pure juice. It may depend on how much sugar and yeast should be added.
  • Subtract from the amount of ingredients in the recipe the amount of sugar, sourdough, water that you used to make the juice.
• The wort should ferment in the future at room temperature not lower than 20 degrees.

Classic blackcurrant table wine recipe

• blackcurrant - 5 kg,
• water - 7 liters,
• sugar - 3-4 kg,
• sourdough - 300–400 ml.

Cooking method:

• Squeeze the berry, add a small amount of sugar (a kilogram is enough), fill it with water, squeeze the juice after 3-4 days.
• Pour the juice into a large glass bottle, add the remaining sugar and pour in the starter. The more sugar and sourdough you use, the sweeter and stronger the wine will come out. Remember that there should be free space for fermentation in the container (at least a third).
• Put a water seal and leave to roam in a dark place. Experts say that the characteristics of the future wine also depend on the temperature: the cooler, the drier the wine. To obtain a semi-sweet temperature, you need about 24 degrees.
• The fermentation process lasts about a month. When it is finished, air bubbles will stop coming out. Note this time. After it, you need to wait at least a week for the wine to clear. Even better if you have enough patience for 2-3 weeks.
• It remains to drain the wine from the sediment through a tube, filter and bottle, corking them well.

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

Homemade blackcurrant dessert wine

• blackcurrant - 10 kilograms,
• sugar - 4 kilograms,
• water - 3.5 liters,
• sourdough - 250 ml.

Cooking method:

• Having crushed the currant well, pour a glass of sugar into it, pour in a liter of water, sourdough and wait until the berry gives off juice (3 days is enough).
• Squeeze out the juice from the pulp. To do this, it is better to use a press, since the volume is large, and it will not be easy to squeeze such an amount through gauze. On average, 4-5 liters should be obtained, of which a liter is water, which was added at the previous stage, half a liter is sugar and sourdough.
• Drain the juice into a large bottle for fermentation (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 kilo of sugar there. Wander put in a darkened room, where the temperature is kept around 22-24 degrees.
• After 4 days, add another pound of sugar.
• After another three days, add another half a kilogram granulated sugar. Sugar is introduced gradually to maintain fermentation and achieve complete fermentation of the wort.
• In three weeks, the so-called " quiet fermentation”, The optimum temperature for which is 18–20 degrees. It will continue for about a month.
• Enter the remaining sugar after the complete end of fermentation, that is, approximately one and a half to two months after the preparation of the drink began. To do this, part of the wine needs to be poured, slightly warmed up and sugar dissolved in it, and then poured 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, cork. Lay on shelves horizontally. Store below 18 degrees.

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

blackcurrant liqueur recipe

• blackcurrant - 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.
• Put them in a small saucepan, cover with sugar, cover with 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, bottle.

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

Effervescent blackcurrant wine

• grapes - 5 kilograms,
• granulated sugar - a glass.

Cooking method:

• Grind currants and grapes separately in a blender, squeeze juice from them into different containers.
• Preheat grape juice up to 30 degrees, dissolve sugar in it.
• Add currant juice. Pour everything into a container before fermentation. Don't forget to leave free space.
• Two weeks later, when active fermentation is over, the drink must be filtered and bottled, corked with corks soaked in wine. A month later, the drink is ready to drink.

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

Apple-blackcurrant wine, fortified

• blackcurrant - 2.5 kilograms,
• apple juice (freshly squeezed) - 2 liters,
• granulated sugar - 200 g,
• wine sourdough - 50 ml,
• vodka - half a liter.

Cooking method:

• Wash the blackcurrant, remove the twigs, knead, add 100 g of granulated sugar, let it brew for a day, squeeze the juice.
• Mix with apple juice, add the sourdough starter and the remaining sugar, pour into a fermentation vessel. You have to wait a week.
• Fix the drink and leave to ferment for another 10 days.
• Filter and bottle.

It will turn out to be a rather pleasant-tasting, moderately sweet wine.

Blueberry-blackcurrant wine

• blackcurrant - 10 kg,
• blueberries - 2 kg,
• sugar - 6 kg,
• water - 7 liters,
• raisins - half a kilo,
• wine yeast- a sachet.

Cooking method:

• Mash the berries well.
• Pour sugar into the tank (so far 4 kilograms), put the pulp on top, add yeast, pour 3 liters of water.
• Pour raisins with a liter of boiling water, 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, close again.
• When the gurgling is over (after one and a half to two weeks), pour the wine into another container through a sieve with small holes to remove the pulp, after which the liquid is returned to the container where it fermented. Leave under the water seal for another two days.
• Filter the wine and bottle. Lay them horizontally in a cool place (15-18 degrees).
• After a week, pour into new bottles, filter again, 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 wine from blackcurrant is a creative process. It may not be possible to find the optimal ratio of sugar and wine material right away. But the result of culinary experiments can be amazing.

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

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

Currants will need to be put in a convenient dish and let it thaw. To make the process go faster, you can add a little to the berries cold water. When the currant is soft, it should be well kneaded and warmed up a little 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, mix, pour into glass jars and close the lid with a water seal. Instead of a shutter, you can put a rubber glove on the neck.

Homemade currant wine made from fresh berries should ferment for at least 3 weeks, sometimes fermentation can be a little longer. Drain the wine from the sediment and filter it only when the fermentation is complete. When the wine is ready, the drink will be beautiful. bright color and transparent enough, there will be a 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 stronger drinks, divide the sugar into 4 parts and add it every week during the fermentation of the wort.

Frozen currant wine can be made only from red or only from black berries. Since the tastes of these berries are different, they will need to be cooked separately. This recipe is more suitable for making fragrant 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 knead well. You can grind the berries in a blender or scroll through a meat grinder. Add the necessary amount of water to the currant puree and mix well.

Since the berry is quite acidic, you can increase the amount of sugar to your liking. 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 white raisins. Do not wash the raisins before adding to the wort - wine yeast necessary for making the drink has been preserved on its surface.

Put 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 glass three-liter jars, put caps with water seals or rubber gloves on them and put in a warm place for another 3-4 weeks. Wine can be considered ready when it completely stops fermenting and becomes transparent.

The fragrant drink can be filtered, poured into a carafe and enjoyed an amazing taste.

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

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

Have to take:

• Redcurrant - 1.5 kg
• Sugar - 1 kg
• Water - 1.5 l
• Raisins - 200 g

Pour a small amount of water into the frozen berry. When the currant is completely thawed, it will need to be well kneaded. You can chop the berries with a pusher or a regular blender. AT berry puree pour in the remaining water and add sugar.

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

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