Currant wine. Homemade currant wine

Homemade white currant wine is not as widely distributed as black berry wine, but its benefits are just as good.
Garden currants are saturated with sugars, essential organic acids, pectin substances. White currant berry used in the prevention of many diseases. homemade drink they are used not only as a healthy wine, but also prepare hot dressings and sauces for second courses.

When growing white currants in the country for the purpose of making wine, preference should be given to prolific varieties with large tassels and berries, not very sour and preferably sugary.

For the production of tart wine, during the grinding of berries for pulp, accidentally caught twigs with leaves are not removed. The whitecurrant blank ferments quickly and the wine clarifies itself.

To make table wine from berries with our own hands, we need:

• 1 liter of white currant juice (1.5 kg of berries);
• granulated sugar - 600 g;
• purified water - 1.6 l.

Classic whitecurrant wine recipe:

How to make traditional homemade wine from berries? Taking into account the peculiarities of the technological process of making a drink from white currant, you can get a classic light table wine. Making wine from a white berry is identical to making a drink from any other type of currant, red or black.

1. Let's start with the fact that more water is taken to neutralize the acid according to the recipe. For dissolution granulated sugar 0.6 liters required. From the remaining amount (1 liter) we take 0.2 liters to heat up and combine with the total mass.

2. We leave the resulting workpiece in a warm place to speed up the fermentation process.

3. After a maximum of two days, squeeze the wine mass through the burlap.

4. We heat the last 0.8 liters drinking water up to 85 ° and add to the first berry pomace.

5. By tradition, we put granulated sugar with the help of three times, dissolving it in 0.6 liters, which we have reserved.

Homemade homemade wine is bottled. At the exit, having gone through all the stages of production, we will have a classic white currant table wine with a volume of about 3 liters with 11% alcohol. In addition to this simple recipe, I suggest cooking and.

Helpful Hints winemakers:

• It is recommended to use ripe berries for the production of currant wine. Leaving the fruits to overripe should not be done either. To avoid shedding currants and collect ripe berries, the upper and middle brushes are removed at the peak of maturity, and the lower ones hang in the sun for a few more days.
• It is difficult to get juice from fresh pulp. Therefore, after grinding the white currant, the juice is immediately squeezed out, the pulp is put into a container and a certain amount of water, yeast and sugar are added. The wine container is closed, kept warm, and only then the juice is squeezed out of the cake.

I propose to discuss the method of preparing a recipe for whitecurrant food in the comments on my website. site updates.

Home wine from blackcurrant this is the drink from which any girl will be in a pleasant shock, because so outlandish drink not to buy in a regular store, and it tastes sweet and pleasant. Any romantic date will be filled with new colors and will definitely remain in your memory if it is decorated with such a drink. However, you need to try to make it worthy, because, as you know, currants are a rather sour berry, you need to carefully prepare the product, otherwise there is a great chance of vinegaring your work.

Note! Use currant wine necessary in an embrace with the second half!

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

Raw material preparation

Currants after harvesting must be sorted out - cleaned of debris, twigs and leaves. This must be done carefully, since you cannot wash the berries. Everything is explained very simply - on the surface of the fruits of black currant there are natural yeasts that trigger natural process fermentation. Fermentation of juice and pulp on "wild" yeast gives this drink a special taste and unique smell.

After cleaning, the berries are carefully crushed, leaving not a single whole. This can be done in any convenient way: wipe through a sieve, grind on the table with a rolling pin, with a blender, pass through a meat grinder.

Preparation for cooking

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

• Such wine cannot be prepared without sugar and water, since blackcurrant berries are not sweet and juicy enough.
• Sourdough is not required. There is plenty of currant on the skin natural yeast. Fermentation of juice and pulp on "wild" yeast will give the drink a unique taste.
• In no case should the wine material be contaminated with any microorganisms. Therefore, all containers, spoons, knives and other devices must be treated with boiling water and wiped.
• Before making wine, we carefully process blackcurrants. We get rid of twigs and leaves, throw out spoiled berries, but do not wash them.

Of course, homemade wine is better than alcohol from a supermarket, even expensive ones. If you take a responsible approach to its preparation, you can create gourmet drink which will pleasantly surprise households and guests.

Stages of making wine

In order to make blackcurrant wine at home, you do not need a large amount of
ingredients. In addition to berries, only sugar and water are needed. The proportions are as follows:

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

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

Homemade blackcurrant wine simple recipe:

• 1.Dissolve in warm water half of the amount of sugar.
• 2. Mix the mashed berries with the resulting syrup. The container should be roomy enough, have a wide neck and a sufficient reserve so that the must does not overflow when fermenting homemade wine from currants. Leave at least 1/3 of the volume unfilled.

Attention: do not use plastic or metal containers for making homemade wine from berries or fruits at any stage. Juice, must and finished wine very quickly take on the smell of metal or plastic, which cannot be removed later.

• 3. The dishes are covered with gauze or any other rare fabric that protects against dust and insects from entering the wort, placed for 3-4 days in a warm and dark place for fermentation. The optimum temperature is + 20 + 23ºС. Periodically (1-2 times a day) the wort should be stirred by hand or with a wooden stick.
• 4. After the first signs of fermentation appear (characteristic odor, gas bubbles), the wort is carefully drained from the sediment using a thin tube into a bottle of suitable volume. We make homemade wine, leaving a reserve in the bottle for foam and carbon dioxide.
• 5. The pulp remaining after straining must be squeezed out. The second half of the rate of granulated sugar is dissolved in this liquid and the resulting syrup is poured into a fermentation bottle.
• 6. A water seal is installed on the neck of the bottle, the task of which is to release carbon dioxide from the fermentation tank and not let air in so as not to provoke the wort souring. This role can be played by an ordinary thin medical glove, in one finger of which you need to make a small hole with a needle.
• 7. The container is installed in a warm and dark place for a month. Regularly check to see if the wort is peroxide. When all the sugar is processed into alcohol, blackcurrant wine at home becomes sour in taste. In this case, sugar is added, approximately 250-300 g. You may have to repeat this procedure 2-3 more times.
• 8. At the end of fermentation, the wine is drained from the sediment and the container is transferred for a couple of months to a cool room. Experienced winemakers it is recommended to play it safe and not to cork the bottle with young wine tightly, but to put the water seal again.

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

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

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

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

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Easy Blackcurrant Wine Recipe

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

The easiest and most versatile blackcurrant wine recipe is as follows:

• 3 parts water;
• 2 parts of blackcurrant berries;
• 1 part sugar.

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

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

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

Recipe Summary

As a result, you will get a very tasty and flavored drink deep purple-red. This was the easiest recipe for blackcurrant wine. You can cook using a slightly different technology: ferment the must for 2-3 days, squeeze out the juice, and then pour the pulp again with water (that is, it turns out that for the first time we add only half the water and a quarter of the sugar). The pulp with water needs to be fermented for 1-2 days, and then drained and mixed with the first drain, then put the wine under a water seal and cook further, as described above. This technology is more correct.

Otherwise, you can use the following table:

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

Also, do not forget that blackcurrant can ennoble other wines. It fits very well into cherry wine (the berry is not fragrant, so you can add 1 part blackcurrant juice to 3 parts cherry juice), cherry wine (1 part black and red currant juice to 1 part cherry juice) and in gooseberry wine (equal parts).

Homemade redcurrant wine

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

Table and strong wines are best obtained from these berries - dessert and liquor finally lose the subtle aroma of the berry. The drink turns pink-red and over time acquires a reddish tint. Otherwise, the technology for making wine is the same as the technology for making all fruit and berry wines, that is, it must be prepared in the same way as blackcurrant.

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

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

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

So how to do good wine from blackcurrant.

Composition, ingredients and correct proportions:

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

Cooking process.

1. 1. We crush the blackcurrant with our hands or a rolling pin. You should get gruel, without a single whole berry.
2. 2. We heat the water to 25–30 degrees Celsius and, stirring, dissolve 2.5 kg of sugar in it.
3. 3. Put the pulp from the juice and pulp into a large saucepan. Add to it the previously obtained sugar syrup.

We mix. Important: we fill the container no more than two-thirds so that the wine material does not spill out during fermentation.

• 4. Cover the pan with gauze and set for 4 days in a dark place with a temperature of 19-25 degrees Celsius. You need to stir the wort several times a day so that it does not turn sour.
• 5. When the first signs of fermentation appear, drain the liquid from the sediment into a glass container. We live out the pulp6. We add another 500 grams of granulated sugar to the future wine. Do not forget that the fermentation tank should be filled no more than 75%.
• 7. Install a water seal. To whom it is more familiar, he can pull a rubber glove with a pierced finger over his neck.
• 8. Leave in a room with an average room temperature for a month and a half.
• 9. After 5 days, add 1 kg of sugar and stir. After the same period, we repeat the procedure.
• 10. As soon as the glove is blown off, then the fermentation is completed. Additionally, you will notice obvious signs in the form of sediment at the bottom and clarification of the wort.
• 11. Drain the young wine from the sediment and taste it.
• 12. It's time to put the young blackcurrant wine to ripen. glass jars or bottles are filled to the top with a drink and corked with lids or corks, respectively. We transfer the container to a cool place like a basement. There, wine made from blackcurrant will ripen for two months.
• 13. Every few weeks you need to drain the drink from the sediment through a straw. We do this when its thickness reaches 3–5 cm. Over time, the drink will become more and more transparent.
• 14. If there is no more sediment, then the wine is ready. You can bottle it for storage.

You can store such alcohol for 2-3 years. At the exit, its fortress will be 10–12%. If you like stronger alcohol, add vodka or alcohol, on average 5-8% of the total volume immediately after the end of fermentation. In order to make the wine sweeter, add some sugar during the same period.

What to serve with blackcurrant wine

Only the right dish can complement a good wine. As a rule, the main snack for such wine is meat, primarily red. In addition to it, perfect:

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

Red fish like salmon or tuna is perfect for fortified wine. good addition there will be nuts and fruits for currant wine. And, of course, what's a glass of wine without a slice of hard cheese?

An abundance of vitamins and minerals

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

Useful qualities do not leave blackcurrant, even when wine is made from it at home. Even in ancient times, healers and healers, using a simple recipe for this wine, treated people with infectious diseases. It strengthened the immune system with it.

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

• restores and enhances immunity;
• removes slags, toxins and heavy metals from the body;
• normalizes the work of the gastrointestinal tract;
• useful in violations of cardiac activity;
• helps to cope with fever, sore throat.

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

Do not get carried away with blackcurrant allergy sufferers and those who have a predisposition to gastritis.

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List of Required Ingredients

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

You will need:

• boiled water;
• sugar.

Important! To prevent contamination of wine material with harmful microorganisms, it is necessary topour boiling water over and dry well all the containers that will be used in the process of making the drink.

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

How to choose berries for homemade wine

For tasty and quality drink it is necessary to carefully select berries for him. Carefully remove rotten and unripe fruits. Berries whose integrity is broken are also not suitable for making a wine drink. It is necessary to remove small debris and branches.

Washing material should be performed only if it has severe pollution. If the berries have insufficient juiciness, they are first crushed and brought to a jelly-like state.

Step by step recipe

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

lovers home winemaking It will be interesting to read about the preparation of Isabella wine.

Leaven

• First of all, you need to prepare the starter.
• Raspberries, strawberries, grapes or raisins are suitable for her.
• These berries will excellent foundation for future wine.
• Washing them in water is not carried out, as this can destroy or wash away the wine bacteria. 200 g of berries must be placed in a glass container, add half a glass of sugar and 1 liter of water.

One of best recipes thinks
The neck should be sealed with a cotton or gauze swab, and then leave the bottle in a warm place. The temperature must not be lower 22 °С. After about 10 days, the mass will begin to ferment - this indicates the readiness of the sourdough. To prepare 10 liters of blackcurrant wine, you need one and a half glasses of sourdough.

Did you know? IN old times blackcurrant had a second name - "monastic berry". It is due to the fact that the shrub was grown in almost all monasteries. The monks used the berry not only for food, but also for the preparation of medicinal potions.

At the next stage, the pulp is prepared.

• Use the following proportion: 1 kg of mashed fruit to 1 glass of water.
• To get this mixture, you need to combine pure currant fruits with heated water.
• Leaven is added to the resulting mixture and the container is three-quarters full.
• The neck must be closed with a cloth and the vessel left in a warm place for 3-4 days.
• During this time, the fermentation process should be activated.
• So that the pulp does not sour, you need to stir it periodically - at least 2-3 times a day.

Pressing

The resulting juice must be poured using a sieve or gauze into thoroughly washed container from glass, squeeze well and dilute with purified water. After the mixture is stirred and squeezed again. The liquid that forms after pressing is called "wort". It is required for the next steps.

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

Fermentation

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

Important! Do not add yeast to the sourdough - they are already present on the berries. Due to their excessive amount, they can ferment, and you will not be able to get a tasty drink.

The mixture obtained from the wort, water and granulated sugar is taken and the container is filled by three quarters. Such a gap is necessary for the formation of a water seal, which will prevent the penetration of air into the wine mass. If this happens, the drink will taste like vinegar. In order for the fermentation process not to stop, it is necessary to periodically add to the mixture sugar. Usually this is done after 2-3 days (100 g of granulated sugar is added for each liter of must), and then after a week. At this time, carefully observe how the gas bubbles exit through the tube, which is immersed in a vessel with water.

Normally, 1 bubble should come out in 20 minutes.

• Fermentation can take 20-30 days.
• To make the drink more carbonated, you need to stop fermentation ahead of schedule and move on to the next step of making wine.
• If you plan to get a non-carbonated drink, it is necessary that the fermentation process ends on its own.

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

Lightening

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

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

Spill

On last step wine is poured. To do this, use glass bottles, which are carefully sealed and left in a cool place.

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

Conditions and rules for storing wine

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

1. Low temperature level: wine drink better preserved at low temperatures. If you store it in an apartment, you need to find a place located away from heating appliances and the rays of the sun. It is best to store bottles in the cellar, but not everyone has such conditions. The ideal air temperature is approximately 14°C. Also, high humidity should be maintained in the room.
2. Lack of sunlight: it is important that the containers are not exposed to light.
3. The horizontal position of the bottles: this is necessary so that the cork is constantly wetted with wine. If it dries out, there is a risk of depressurization of the container.
4. Calmness: it is important that the bottles are still - any shaking negatively affects the aroma of the wine.

From raspberries and cranberries at home, a delicious liqueur is obtained.

Under the right conditions, homemade wine can wait a long time to be tasted. It can be stored in the refrigerator for up to 3 years. However, too long terms lead to the fading of the drink.

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

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Easy step by step recipe

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

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

We store according to the traditional 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.

How to make a recipe without yeast

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

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

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, you need 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

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

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

Harvesting wine from currants 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

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

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.

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Cooking technology

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

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

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

Stage I - preparation of wine sourdough

To prepare blackcurrant wine starter at home, raspberries, strawberries, grapes or raisins are used, which are not pre-washed in water to preserve wine bacteria. Berries in the amount prescribed by the recipe are placed in glass containers, add water and granulated sugar.

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

Stage II - obtaining pulp

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

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

Stage III - pressing

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

Stage IV - fermentation

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

In order to avoid stopping the fermentation, the introduction of granulated sugar is carried out in portions, at certain intervals in accordance with the recipe.

Fermentation begins, as a rule, on the 2nd-3rd day, reaching a peak on the 10th-15th day.

• The intensity of the process is estimated by the rate of exit of gas bubbles from a tube immersed in a container filled with water, which is part of the shutter system: 1 bubble in 17–20 minutes.
• The average duration of the fermentation stage is 20–30 days.
• To get a more carbonated drink, fermentation should be completed ahead of schedule and proceed to the next stage, for a drink without gas, you should wait for the natural completion of the process.

Stage V - clarification

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

The remaining thick is defended again and after 48–72 hours the filtration procedure is carried out.

Stage VI - final stage

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

Gourmet Recipes

There are many recipes for making delicious blackcurrant wine.

Blackcurrant wine according to recipe No. 1

• A third of the bottle is filled with blackcurrant berries, the remaining ¾ of the volume is filled with chilled sugar syrup(0.125 kg / 1 l of water), lay the starter, fix the water seal and keep at room temperature.
• At the end of the rapid stage of fermentation, sugar (0.125 kg / 1 liter of must) is added to the must and they continue to stand for 12-16 weeks, after which the wine is poured into another container, corked and left in a cool place for another 12-16 weeks until fully ready.

Blackcurrant wine according to recipe No. 2

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

Fermentation is carried out until 0.3% sugar content is reached, the pulp is pressed, the resulting mass is diluted with hot (70-80 ° C) water, settled for 8 hours, re-pressed, mixing the resulting juices with water and sugar, and fermented. The resulting wine is defended for several months.

Blackcurrant wine according to recipe No. 3

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

• Currants poured with boiling water are infused for 4 days, filtered, depending on the amount of juice released and in accordance with the recipe, sugar and yeast are added and fermented at 20–24 ° C.
• In the absence of gas bubbles, fermentation is stopped, infused for 72 hours, re-filtered and placed in a barrel for 7–9 months.
• After the specified time, the wine is bottled, sealed and left in a cool room for several months.

Blackcurrant wine with redcurrant

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

Immediately before making sparkling wine, a ½ bottle is filled with ready-made quality wine, pour 1 tbsp. a spoonful of boiled currant juice and shake thoroughly. fizzy wine ready.

Effervescent wine from blackcurrant leaves according to recipe No. 1

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

Effervescent wine from blackcurrant leaves according to recipe No. 2

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

The resulting champagne is poured, sealed and placed in storage, fixing horizontally.

Blackcurrant wine with apples

Washed mashed currant berries are covered with sugar and stand in a warm place for a day to extract currant juice, to which freshly squeezed juice is added. Apple juice(1:2). The resulting blend is kept for 5–6 days, pressed out, sand (60 g / 1 l) is added, alcoholized (350 ml / 1 l of the blend), re-infused for 9 days, clarified and filtered. The resulting dessert wine is stored at a low temperature.

Blackcurrant wine, made at home according to the above recipes, turns out great, and can adequately decorate the festive table or be presented as an excellent present.

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 there are enough natural yeasts that 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 (insect protection) 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 gauze, 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 date of installation of 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 the fermentation container 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, once 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.

Homemade blackcurrant wine is best stored 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%.

IX. PREPARING WHITE CURRANT WINE

Whitecurrant is very good for winemaking and in any case is the most excellent material for making table and sweet wines. Although all the numerous varieties of white currant are equally suitable for making wine, when breeding it for the purpose of winemaking, preference should be given to those that are more prolific, large brushes, large berries less acidic and more sugary.

The best varieties for winemaking are varieties containing 2.75% acid (including 0.09% tannic acid) and 6.7% sugar;
smaller-fruited varieties contain 2.85% acid (including 0.1% tannic acid) and 7.5% sugar.

White currants make excellent table and dessert wines and worse liquor wines. The color of all these wines turns out to be a fairly light, clear golden hue, reminiscent of Rhine wines.

Of the features of making white currant wine, we note the following:

1) Berries should be picked when they are fully ripe, because it is difficult to squeeze juice from unripe berries, and the wine turns out with an unpleasant aftertaste. Leave the berries to overripe on the bushes, too, should not be, because at the same time they crumble heavily. In view of the fact that the berries on the brushes do not ripen evenly, not immediately, but gradually (first the upper berries ripen on the brushes, and then the lower ones), then in order to get the berries fully ripened and avoid shedding them, they pick the berries at the time of maturity of the upper and middle berries and for the ripening of the lower ones, the collected berries are laid out in the sun and left for 2-3 days;

2) Before crushing the berries, all twigs and brushes should be selected, because from them the wine acquires an unpleasant aftertaste and strong astringency. But if it is desirable to make stronger tart wines, then the removal of twigs can be omitted;

3) After crushing the berries by crushing, juice is squeezed out of the pulp or immediately; or, since it is very difficult to squeeze juice from fresh pulp, then, putting it in a barrel, add a precisely measured small amount of water, sugar and yeast (or some fermenting must) and, closing it with a cotton plug, leave it warm for 2-3 day. When all the pulp comes into fermentation, then the juice is squeezed out, which at the same time is given by it much easier and more fully. It is useful to pour pomace with water and again let it stand for 2 days, then squeeze the juice, add it to the first one and then add all the underdone amount of water and so on. components, and yeast can no longer be added.

There are no other features of making a species of white currant. Pure currant wine ferments quite quickly and by February it clears up well by itself and becomes ready for bottling.

Table 11 shows the recipes for making white currant wine:
1) varieties with an acidity of 2.75% (tannic acid 0.09%) and a sugar content of 6.7%;
2) varieties with an acidity of 2.85%. (tannic acid 0.1%) and sugar content 7.5%.

From mixtures that include white currant, the recipes of which are given in tables 30 and 31. the best are as follows:
1) 2 parts white currant juice and 1 part gooseberry juice - gives a wine with a stronger aroma and darker color;
2) 4 parts of white currant and 1 teaspoon of black currant - gives a very fragrant strong and sweet wine and
3) 2 hours of white currant and 1 hour of blueberries - makes a good red wine.

TABLE 11. FOR COMPOSING 100 LITERS OF WORT FOR PREPARING 80 LITERS (120 bot.) WHITE CURRANT WINE

NEED JUICE. SUGAR AND OTHER MATERIALS