Recipe for homemade blackcurrant wine. Currant wine is an exquisite and healthy drink! Traditional standard recipe

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

Step-by-step recipe for making homemade blackcurrant wine

1. Mix the crushed berry with syrup, in which half of the sugar allocated for wine has been used so far. This is done so that the viscous mucous membrane of the berry gives off juice from itself - it is impossible to pull it out from there in any other way.
2. Cover the neck with two layers of gauze and leave the must to ferment in a dark and warm place (21-24°C). Stir it 1-2 times a day with a wooden spatula or hand.
3. After the start of the fermentation process, which will be indicated by the characteristic musty smell and emerging bubbles carbon dioxide, the wort is poured into a bottle of suitable size. Important! Leave free space for the resulting foam.
4. Remaining in fermentation tank squeeze the pulp from the remnants of the juice preserved 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 that, there should be at least 1/3 of the free space in it.
5. 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 must, which can cause the wine to turn sour.
6. About a week after installing the water seal, drain about a liter of wort into a separate container with a volume of 3-4 liters, pour the rest of the sugar into it, dissolve it and add it to overall volume supplied wine. Close again with a water seal.
7. Keep the bottle in a warm and dark place 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), you need to add sugar 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 a grape ! Tasting wine all the time - the sweetening procedure will have to be repeated one or two more times. If you like dry wine from blackcurrant - sugar can be omitted.
8. 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 with 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, after the completion of full maturation it will be bitter.
9. 9. When the fermentation is completely over, the wine is finally drained from the sediment, sealed with corks and placed for two to three months in a dark, cool place.

And now - the secret of preserving the aroma of currants in wine made from it. simple and effective method used in the estates of the last century, allowing, in addition to the delicate flavor bouquet of this dark red wine with sparks, to enjoy its delicate aroma.

How to keep the smell of blackcurrant in wine

1. In November or December, after the autumn cold sets in with the first frosts or even with 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 use of currant wine .
2. After keeping it warm for half a day or a day, put it out into the water in a warm and bright place. It is desirable that at least 3-4 hours a day they are illuminated by the sun's rays.
3. “Conditionally overwintered” kidneys 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 segments 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.
4. Before serving, red wine from blackcurrant is better to warm up a little (up to 18-20 ° C). This will enhance the flavor.

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

Wine is freely sold in stores, but no store-bought alcohol can surpass in taste and usefulness home product. High content vitamins makes homemade wine indispensable in winter time. Home wine from currants will wind up memories of a warm summer every day. Making wine at home begins with harvesting sweet and sour berries. The sweetness of currant berries is not enough to get good result so stock up on sugar. Below are simple recipes with photos that you can use to make wine at home.

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Traditional blackcurrant wine recipe at home

Blackcurrant wine, made according to the rules of a traditional recipe at home, has a unique, savory aroma. The berry in has everything necessary for the normal course of the fermentation process, so it is not necessary to add yeast during the creation of wine.

Homemade wine recipe ingredients

• 10 kg of fruits of blackcurrant varieties;
• 5 kg of granulated sugar;
• 15 liters of purified water.

The method of making currant wine according to the classic recipe

Rules for storing wine at home traditional recipe instruct to place the drink in a darkened and cool room. Wine according to a traditional recipe at home is prepared without the addition of preservatives, so the shelf life of such a drink is only 300-400 days.

Redcurrant wine without yeast at home - recipe

Homemade redcurrant wine made without yeast is somewhat different from blackcurrant drinks. Color finished product turns out to be less bright and saturated. But following certain rules when creating a drink from red berries guarantees a no less tasty wine.

Ingredients for homemade wine without yeast

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

Method for making currant wine according to a recipe without yeast

Ready redcurrant alcohol without yeast is poured into clean containers. When closed, the wine can stand for a year and not lose its palatability.

Homemade whitecurrant wine at home - a simple recipe step by step

House wine by simple recipe it turns out very sweet, berries are used for its base white variety. Its step-by-step simple recipe takes less time to prepare, and clarification is easy. For currant wine from white fruits, it is necessary to collect only ripe berries, without leaves and other debris. Otherwise, the drink will turn out tart.

homemade wine recipe ingredients

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

Making wine according to a simple recipe

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.

Blackcurrant wine with vodka at home - a simple recipe for the winter

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

Pop Ingredients for Easy Homemade Wine Recipe

• 1 kg of blackcurrant fruits;
• 1 liter of vodka;
• 1 tbsp sugar;

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

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

Video recipe for currant wine at home

Currant berries are rich in vitamin C, carotene and others. useful substances that enhance immunity. Making white or blackcurrant wine at home, you provide yourself with the necessary supply of a therapeutic and prophylactic drink. A simple video recipe will tell you about making currant wine at home.

The use of alcoholic beverages gives different results - intoxicating, relaxing and healing. For example, homemade currant wine fills human body vitamins, warms it and protects against seasonal colds. If you have prepared enough jam, jellies and compotes, it's time to think about how to make currant wine from red or black berries.

Raw materials cannot be used without sugar and water, since by nature they are deprived of juiciness and sugar content. The advantage of currant berries in winemaking is the presence natural yeast providing fermentation processes. Braga does not need additional starter cultures. Wines made from different varieties currants are beautiful and tasty. But they do not exude a rich aroma.

Homemade redcurrant wine: the easiest recipe

The founder of redcurrant wines is a recipe that contains only three ingredients:

• Berries - 5 kg;
• Boiled water - 6 l;
• Loose sugar - 2 kg.

How to make redcurrant wine with your own hands? First, the berries are reviewed and twigs and other debris are removed. Suitable raw materials are crushed with a pusher or passed through a meat grinder and syrup is boiled from water and sugar. The type of finished wine depends on the amount of sugar, i.e. it will turn out dry or semi-sweet.

On low fire the syrup is boiled until the sugar is completely dissolved with continuous stirring. The sweet liquid is cooled to 22 ° C and filled with berry gruel. The mixture in the bowl is taken out to a warm, dark place for 5 days, where it will ferment. Then the product is filtered twice - through gauze and through cotton wool. The wine is bottled and sealed with wine-soaked corks.

Fortified blackcurrant wine

Sufficiently strong currant wine can be made according to such a simple recipe:

1. Unwashed blackcurrants (1 kg) are thoroughly crushed;
2. Pour gruel with 1 liter of vodka and take it to a dark room for 10 days;
3. Strain the composition through cheesecloth, add 1 cup of sugar and slightly warm the mass.

After making sure that the sugar has completely dissolved, homemade blackcurrant wine is poured and sealed in bottles. Store it in cool conditions.

Fortified redcurrant wine

The recipe with wine sourdough and milk is not ordinary, but it allows you to make very strong homemade redcurrant wine. Fans of strong drinks will appreciate it moderately sweet taste no extra acid. The strength of the final product is 15 - 18 degrees.

Ingredients:

Let's write out the recipe for fortified currant wine in stages:

1. The berries are sorted out, placed in an enamel bowl and pressed;
2. Sugar syrup is boiled and cooled to 70°C;
3. Sweet water is poured over the berry mass and the sourdough is introduced;
4. The dishes are covered with a towel and taken out for 3 days in a warm room (2 times a day the pulp is mixed with a wooden spatula);
5. On day 4, the composition is poured into a bottle and vodka is added. In this combination, the product should stand for a week;
6. On the 8th day, milk is poured in and the liquid is clarified;
7. The wine is removed from the sediment and poured into a convenient container.

Homemade wine on alcohol from blackcurrant and apples

Fragrant wine, reminiscent of summer days, is easy to prepare according to a recipe, the main components of which are apples (2 kg) and black currants (3 kg). Additionally, you will need 300 ml of alcohol and 1 kg of sugar.

Working with Ingredients:

Yeast-free red and black currant wine recipe

Thanks to this recipe, you can make an unusual blackcurrant wine with the addition of red berries, raspberries and chokeberry. We list all the ingredients that will be needed for the production of alcoholic beverages:

Let's take a closer look at how to make homemade wine from different berries, among which there are two types of currants. First, a 20-liter bottle is filled with raspberries, red and black currants. Fresh grapes and rowan are sprinkled on top. Raw materials are not washed!

3 kg of sugar is poured with boiling water and stirred until a syrup is formed. All the berries are poured with sweet water until the surface is completely covered. The neck of the bottle is closed with a water seal and the tube is led into a jar of clean water. In this form, the dishes should stand for 2 months.

The liquid is carefully drained without shaking the thick, but still filtered and the entire portion of raisins is added to the filtered product. The rest of the sugar is diluted with water and together with berry tincture pour into a dry, clean bottle that can be tightly corked. Currant wine tasting is done after 1.5 months.

Redcurrant table wine

To prepare table wine from red currants at home, in addition to berries, water and sugar, you will need wine sourdough. Wash 5 kg of red berries and let the water drain, then squeeze the juice out of the raw material using a blender or juicer.

Heat 5 liters of water to 70 ° C and dissolve 1.5 kg of sugar in it. Pour currant juice into a bottle, add syrup and 200 ml of wine sourdough. Close the dishes with a water seal and remove the structure to a place where the temperature is constantly maintained at 20 - 24 ° C. darkness - additional condition for fermentation.

Check back periodically to see if the redcurrant table wine is fermenting well enough. After about a month and a half, the seething will stop and a precipitate will fall out. This indicates the readiness of the drink. It can be poured, corked and placed in a cool pantry or basement for storage. The wine is served at the table after 2 months, when it is fully ripe. Subject to the technology, the yield of wine is 8 liters, the fortress reaches 12 degrees.

Blackcurrant wine with yeast

Raw material consumption:

• Boiling water - 8 l;
• Blackcurrant berries - 5 kg;
• Yeast - 1/2 tsp;
• Sugar - 1 1/3 cups.

The amount of sugar and yeast is indicated for 1 liter of juice. How blackcurrant wine is made at home with yeast, it becomes clear from the recipe.

1. Berries are poured over with boiling water and insisted for 4 days.
2. The product is filtered and, focusing on the released juice, yeast with sugar is added.
3. The must is allowed to ferment in a warm room (20-24°C).
4. As soon as the bubbles disappear, the liquid is infused for 3 days, re-filtered and poured into a barrel.

The wine will be ready in 7-9 months. It is bottled, corked and defended for several months in cool place.

The technology for making homemade wines from black and red currants is striking in its diversity. By collecting enough raw materials, you can prepare a delicious healthy drink, which will decorate the festive table or will be a wonderful gift for a loved one.

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Creating homemade alcoholic beverages is possible not only from grape juice. In Russia, blackcurrant wine has gained great popularity, which differs simple terms the manufacture and benefits of a drink from currant juice for the body. The resulting alcohol compares favorably with other home-made table wines with a fragrant aroma.

Useful properties of blackcurrant wine

Homemade currant wine is a healthy drink, a source of vitamins C, P, E, K, group B. Wine is rich in zinc, copper, and potassium. The high content of tannins, esters helps the body fight infectious diseases, stay healthy and active for a long time. Blackcurrant drinks and other products have the ability to remove toxins from the body. Also noted positive action dessert wines from black currant immune system person.

How to make wine from currant

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

What berries to choose

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

Preparation of ingredients

Preparing berries for fragrant drink begins with their careful selection. The fruits should be sorted out, removing all spoiled, rotten berries. If the manufacturing 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. Sugar before adding to the fruit mass must be dissolved in warm water to a syrup state.

Homemade currant wine - cooking technology

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

wine sourdough

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

1. We sort out the currant fruits, throw out the rotten, spoiled ones. We distribute the remaining berries in clean bottles at the rate of 7 kg of berries per 2 kg of sugar.
2. Add boiled water to the container warm water by volume 2 times more fruits.
3. Add sugar to jars, mix thoroughly until it is completely dissolved. Cover the container with gauze folded in 3-5 layers.
4. Keep sourdough in a cool place dark room 3-4 days. Don't wait until the fermentation process is over. The term can be increased to achieve a more tart taste. Stirring the wort is not recommended.

Getting the pulp

You can also make wine from blackcurrant 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 with a wooden crusher in a non-metallic container. You can’t wash them before kneading - this will remove all the yeast from their surface.
2. The resulting mass is carefully poured into clean glass bottles, close with a leaky cork, a lid with holes, 3-4 layers of gauze. To do future drink sweeter, you can add 1/3 of the sugar, stirring thoroughly.
3. For 3-4 days, the mass should ferment in a cool room.
4. After you need to strain the pulp. Drain the juice through cheesecloth, colander.

Pressing

To make the drink more saturated, the prepared pulp can be additionally squeezed out, as a result of which the fermented sweet juice. Adding alcohol during active fermentation will enhance the flavor wine drink, will add a fortress. 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 with 5-6 layers of gauze.
2. Gradually increasing the pressure, the remaining liquid must be carefully drained into a prepared clean container.
3. The remaining mass is placed under a special or home-made press. Squeeze out the remaining liquid from the mass. Repeat the process until the pulp is completely dry to the touch.
4. Pour the resulting liquid to the rest of the fermented juice. The bottles with it are closed with a cork, left to settle for 5-6 hours.
5. After the juice is poured, decanting the sediment through 3-4 layers of gauze.

Stage of active fermentation

It's time for the most important stage in the manufacture of alcohol. The active fermentation phase will make the blackcurrant wine strong, almost ready to drink:

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

Wine clarification

After the fermentation stage, blackcurrant wine remains thick, contains a lot of sediment, pieces of tartar, must. There are several ways to get rid of them:

1. Egg white. For 100 liters of drink, 2-3 proteins are taken, separated from the yolks. Knead until thick foam are added 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 with water 1:10 for 12 hours, then slowly pour into bottles.
3. Heating. Close the bottle tightly with a cork so that the alcohol does not evaporate. Heat in a water bath to 50 degrees 2-3 times.

Beverage filtering

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

blackcurrant wine recipe

For hundreds of years of the existence of winemaking, recipes for making homemade low alcohol drinks have undergone significant changes. It spawned huge variety technological processes making good blackcurrant wine. Try making your perfect blackcurrant wine at home. Use fresh fruits, jam, prepare the pulp, experiment with the filtration process.

Easy no yeast recipe

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

The easiest recipe for a blackcurrant alcoholic drink that everyone will like. The wine turns out sour, tart, not too strong. It is very easy to drink, does not cause strong intoxication, retains many useful trace elements, vitamins. Delight your guests with excellent alcohol by serving it to festive table for birthdays, anniversaries, other family celebrations.

Ingredients:

• blackcurrant berries - 1.5 kg;
• filtered water - 2 l;
• sugar - 500 g.

Cooking method:

1. Sort the fruits carefully, remove the rumpled, 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 the opportunity to get fresh food for making wine is simply not. Frozen berries are great too. You can't put them under hot water otherwise they will cook, losing all the flavor. In addition, the problem of fermentation remains: natural yeasts living on the surface of the fruit do not tolerate cold. To start the process, add a handful of unwashed fresh grapes. It is famous for the highest content of natural yeast on its surface. Alcohol will turn out excellent, with a slight aftertaste of raisins.

Ingredients:

• frozen blackcurrant berries - 2 kg;
• grapes - 100 g;
• filtered water - 2 l;
• sugar - 550 g.

Cooking method:

1. Defrost the fruits by placing under a stream of cool water. Pass them through a meat grinder along with grapes.
2. Put the resulting mixture in a jar, pour water, add sugar, mix well. Leave for a week, stirring occasionally with a clean wooden spoon.
3. Lower the cake that has floated to the surface under the press, 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, leave for another 2 weeks.

From black and red currant

• 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, to add extra sourness, try substituting half a fresh blackcurrant for red. These fruits have a similar taste, but they also have differences. Alcohol will turn out incredibly fragrant, rich red color. It will definitely pleasantly surprise your guests at any celebration, where it will be decided to uncork a bottle of this excellent house drink.

Ingredients:

• blackcurrant - 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, knead thoroughly with your hands.
2. Arrange the mixture in containers, pour water, add sugar, mix until it is completely dissolved.
3. Leave under a water seal until the fermentation process is complete.
4. Strain and clear 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.

For any hostess, it can turn out that the jam that was prepared for the winter turned sour. Even such a product can be used worthy: to make delicious sweet blackcurrant alcohol. Unusual taste will appeal to both lovers of tart fortified drinks and connoisseurs of light wines that almost do not intoxicate.

Ingredients:

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

Cooking method:

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

With gooseberries

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

quality delicious wine You can not only buy on the shelves of the store. Try making it right at home from ripe berries light gooseberry, black currant. The resulting drink will delight you and your guests with an excellent tart taste, heady aroma. Its soft, slightly spicy bouquet will evoke bright memories of summer.

Ingredients:

• light gooseberry - 1 kg;
• blackcurrant - 1 kg;
• sugar - 1 kg;
• boiled purified water - 3 liters.

Cooking method:

1. Make sugar syrup from half of the prepared water.
2. While it is cooling, sort out the fruits, grind them into gruel. 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 must, put a water seal.
5. Lighten with white clay if desired.

Blackcurrant wine with yeast

• Time: 20-30 days.
• 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 become good choice in case of 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 pulp. Pour raisins with boiling water (200 ml) for 30 minutes, cool. Drain the liquid into a bottle. Add pulp, yeast, sugar.
2. Put under a water seal for 7 days. Remove half of the pulp.
3. Leave to ferment for another 14 days. Filter through cheesecloth, pour into bottles, close tightly with a cork.

Video

Quite often on garden plots there are many currant bushes. As a rule, each bush gives a fairly plentiful harvest. Having prepared plenty of jam, and having frozen part of the blackcurrant, the question arises, what to do with the remaining berry?

The best solution is to make homemade wine, healthy and tasty.

lovers home winemaking berries such as currants are highly valued. The berry is quite accessible, has pleasant taste. Perfect for making homemade wine drink.

Homemade blackcurrant wine - tasty and healthy!

Homemade blackcurrant wine is especially popular. Lovers of tart taste prefer this ingredient. You can also dilute the wine with another berry, for example, add blackberries, strawberries, raspberries. In this way, you can soften the taste of wine. interesting taste has whitecurrant wine.

There is a wide variety of recipes on how to make blackcurrant wine at home. Beginners should not immediately go deep and complicate the cooking process.

Useful properties and qualities

Blackcurrant contains a large number of vitamin C. Wine made from currants does not lose its vitamin properties.

The main advantages of the berry

• high content of various vitamins and minerals;
• is a natural antioxidant;
• has a beneficial effect on blood vessels, strengthening and making them more elastic;
• strengthens the immune forces of the body;
• cooked wine retains all useful properties;
• homemade blackcurrant wine is natural, does not contain various impurities and dyes.

Blackcurrant has many benefits. A fairly common plant unpretentious care. Making homemade wine from currants does not take a lot of effort. But like every recipe has its secrets and subtleties.

How to make currant wine at home?

1. The berries are picked only when they are ripe. All excess debris is removed.
2. It is important to know that the berries are not washed before making wine. In this case, there is no need to add regular yeast. A drink made from “your own” yeast has a unique taste.
3. Blackcurrant wine requires the addition of water and sugar. The berry does not contain required amount sugar and is not able to allocate the required amount of juice.
4. The use of aluminum cookware is strictly prohibited. For cooking, it is better to use glass or enameled dishes, but without chips and cracks.

It is worth responsibly and carefully approaching the preparation of wine. Failure to comply with the basic rules of winemaking entails not only the acquisition of poor taste qualities of wine, but also various harmful substances can form.

The process of making homemade wine

There are many homemade blackcurrant wine recipes. If you like dry wine, you need to put sugar less than normal. And if you sweeten more than the prescribed norm, you get a wonderful liquor.

Making wine is a lot of hard work. It pays to be patient beforehand. For starters, it's best to try a simple recipe.

Traditional standard recipe

Ingredients:

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

The recipe for blackcurrant wine consists of the following steps

1. The first stage consists in crushing the berries. Currants cannot be washed, otherwise the plaque will be washed off. Surface bacteria allow yeast to form and the wine begins to ferment. You need to grind the berries with high quality, crush each berry. You can do it with your hands (preferably with gloves). Some prefer a mixer or a rolling pin. It is important to prevent the berry from coming into contact with aluminum.
2. Water should be heated to 40◦С. Add half a serving of sugar to warm water, stirring until completely dissolved. Get sugar syrup.
3. Combine berry puree with syrup. The syrup should not be hot. Optimum temperature 25◦С. It should be noted that the container should be about 1.5 times larger than the berry must. During the fermentation period, the berry mass will rise and increase significantly in volume.
4. Now you need to cover the container with woven material or gauze. Raw materials must be placed in a dark place. The optimum temperature during this period is 20-24◦С. Within 3-4 days, the wort only needs to be stirred 2 times a day. Otherwise, the mass will simply turn sour.
5. On the 4-5th day, fermentation is clearly visible, foaming and a sour smell are observed. It is necessary to prepare a glass bottle in advance. It must be very well washed and dried. Gently shimmers liquid part wine must.
6. The remaining cake is carefully squeezed out with gauze or a press and is no longer needed. The resulting filtered liquid is mixed with 500g of sugar and added to a common container. The resulting liquid is recommended to taste. If desired, you can add another 50-150 grams of sugar (in the form of syrup, as described earlier).
7. The capacity to continue fermentation is filled no more than 75%. It is very important! During this period, not only foam will form, but also carbon dioxide.
8. A medical glove is put on the neck of the bottle. A small hole is made in one of the fingers. The glove will inflate as carbon dioxide is generated. So you can monitor the correctness of the fermentation process. Excess gases will escape into the hole.

But of course it is better to make a water seal.

1. Then the bottle is placed in a room with an average temperature of 23°C. Wine is prepared at this stage from a month to one and a half.
2. 5 days after closing the container, drain the wine liquid in the amount of up to 1 liter into a separate container and mix thoroughly with 1 kg of sugar. After the sugar is dissolved, the resulting liquid is put into a common bottle. After 5 days, the procedure must be repeated, adding the last portion of sugar.

It is important to bear in mind that if after 50 days the wine continues to ferment, then it is carefully poured through a straw into a similar container and continues to ferment under the same conditions, but without must (sediment). Otherwise, blackcurrant wine will be noticeably bitter.

The final stage of preparation

After the glove has deflated, and the wort is noticeably light, it is necessary to pour the wine. It is best to carry out such manipulations with the help of a dropper tube.

After a beautiful red wine has turned out, it is worth tasting it. Some prefer to add more sugar, others add alcohol or vodka. In this case, the wine is stored without problems and longer, but it also tastes much tougher.

Some winemakers prefer to fill the bottle to capacity, install the water seal again, put the container in a dark, cool place for up to 2 months. Others just close with a cork. It is better for beginner winemakers to use a water seal, as it is difficult for a beginner to determine at this stage whether the fermentation period is completely over. If the wine continues to ferment under the cork, the container will simply explode.

After three weeks, the wine is filtered through a straw. Then the filtration is carried out as the precipitate appears. As soon as the sediment ceases to form, the wine is bottled and tightly closed with lids. Bottles should be used exclusively from glass. The use of plastic is not acceptable.

The recipe for homemade currant wine can be adjusted to your taste. But it is better to experiment when there is some experience in home winemaking.

Homemade wine is stored in a dark, cool place for 2-3 years, if you do not neglect all the rules of preparation and storage.

Blackcurrant does not lose its useful qualities and in freezer. Therefore, if the remains of currants are found in the freezer in the spring, then wine can also be made from frozen currants. But red currants are rarely used and only mixed with other berries, since it does not have a strong aroma and taste.

frozen currant recipe

You need to know how to cook this case. The cooking process is quite similar to the previous one. But when thawed, the berries don't have those natural yeast bacteria. It is necessary to add either yeast or a handful of raisins.