Blackcurrant wine made with yeast. How to make wine from currants

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

A little history...

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

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

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

Homemade blackcurrant wine

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

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

Pour sugar and minced berries into the prepared container.

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

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

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

Currant wine at home - video recipe!

Step-by-step recipes for making homemade blackcurrant wine: classic, simple, semi-sweet wine, dessert wine, homemade table wine from blackcurrant and raspberries, with wine yeast, in a pressure cooker

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recipe

Time
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In 100 grams ready-made dish

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Carbohydrates

80 kcal.

Option 1: Classic recipe for homemade blackcurrant wine

Who has ever tried homemade wine, will most likely become a true connoisseur. In our selection of recipes we will look at recipes for making blackcurrant wine at home. The berry grows in almost every garden plot. We will tell you how to comply correct proportions, soak and infuse the wine as expected. The end result will definitely please you.

Ingredients:

• ten kg of black currants;
• fifteen liters of water;
• five kg of granulated sugar.

Step-by-step recipe for homemade blackcurrant wine

Sort out the blackcurrants and do not wash them, otherwise you will wash away the bacteria necessary for fermentation.

We take a rolling pin, a masher and crush the berries. This can be done with your hands - whichever is more convenient for you. The end result is a mush that does not contain whole berries.

Now you will need a special water thermometer. Heat the water to 25-30 C, add two and a half kilograms of sugar and dissolve it while stirring.

Place the resulting pulp from the juice and pulp into a large saucepan. Add sweet sugar syrup and stir.

Very important: do not fill the pan more than two-thirds full. During fermentation, the wine material may splash out. You can use several containers at once.

Cover the pan with gauze folded twice and place in a dark place. The temperature in the room should not exceed 19-25 C. We keep the wine material for four days, stirring the wort several times a day so that it does not sour.

When you notice the first signs of fermentation, pour the liquid into glass containers. Squeeze out the blackcurrant pulp. Add another half kilogram of sugar. Stir.

Important: fill glass containers only 75%.

Install a water seal. You can also use a regular rubber glove. Poke your finger and pull it over the neck of the container.

We leave everything for a month and a half.

Five days after the start of infusion, add a kilogram of granulated sugar and mix. After five days we repeat the steps again.

As soon as you see that the glove is swollen, then fermentation is over. Also, its completion can be determined by the sediment at the bottom and the clarification of the wort.

Drain the wine, discarding any sediment. Taste it. The wine must now mature. Fill the glass container to the very brim and close with stoppers or lids.

Leave in a cool basement for about a month.

Once every few weeks, drain the wine from the tank through a straw. We carry out the actions when the sediment reaches 3-5 cm.

By the end of ripening there will be almost no sediment left. When there is none at all, homemade blackcurrant wine is ready. Bottle for long-term storage. Store the drink for no more than three years. The approximate strength will be 10-12%.

Note: if you want to make the wine sweeter, add more granulated sugar. For a stronger wine, add water or alcohol, approximately 5-8% of the total volume of the prepared wine. Add after fermentation is complete. This applies to both additional sugar and alcohol.

Option 2: Quick recipe for homemade blackcurrant wine

This recipe is easy to prepare with everything you need to make delicious homemade wine. Of course, no one has canceled the process of fermentation and infusion. But the simplicity of the option is suitable for those who are making blackcurrant wine for the first time.

Ingredients:

• five kg of black currants;
• seven liters of water;
• three kg of sugar.

How to quickly make homemade blackcurrant wine

Heat the water a little and dissolve half of the prepared granulated sugar in it. Sort the berries and mash them into porridge with a masher.

Mix berry porridge and sweet syrup. Choose a container with a wide neck and large enough volume so that nothing spills out during fermentation. We do not take plastic or metal containers - wine, must and berry juice absorb odors that cannot be removed.

Cover the container with gauze and leave for 3-4 days in a dark and warm place. If you have a thermometer, check it. So that it is approximately +20-23 C.

Mix once every two days directly with your hands or a wooden spatula.

As soon as the characteristic fermentation smell and gas bubbles appear, drain the wort from the sediment through a straw.

We squeeze out what is left of the berries. Stir the second half of the sugar into the juice and pour everything into the juice again. glass bottle.

Put a medical glove on the neck of the container and pierce your finger. Leave the container in a dark and warm place for one month.

Stir once a week. If the liquid turns out to be too sour, add another 250-300 grams of sugar.

At the very end, the wine is decanted from the sediment and left for another two months. cool place. When the glove is not inflated, the wine will become lighter in color and sediment will form at the bottom.

Again, strain off the sediment, pour into smaller bottles and seal tightly. Now homemade blackcurrant wine is sent to the cellar for long-term storage.

Option 3: Semi-sweet homemade blackcurrant wine

A very simple and understandable version of sweet homemade wine. Add a few more raisins to complete the flavor. We can do without yeast; freshly picked berries contain bacteria.

Ingredients:

• five kg of black currants;
• three kg of sugar;
• seven liters of water;
• one hundred grams of raisins.

Step by step recipe

Sort the currants, but do not wash them. It needs to be ground to a paste using a masher or your hands.

Dissolve one and a half kilograms of sugar in three and a half liters of water. Add raisins, black currants and stir.

Leave to ferment for three days. Just cover the container with gauze so that nothing gets into the liquid.

Squeeze out the pulp and pour the juice into a glass container for fermentation. Fill the pulp again with sweet sugar syrup- leave for three days, then combine both liquids into one.

After five days, pour a cut glass of wort through a straw. Dissolve the remaining in it granulated sugar and pour back into the glass container.

When the fermentation process is completed, gas will stop forming and sediment will appear, infuse the wine in a cool place. Close the container tightly.

When the wine becomes lighter, filter it from sediment and bottle it in glass bottles for long-term storage.

Option 4: Dessert homemade blackcurrant wine

This dessert wine it turns out to be approximately 12-14% ABV. The recipe is also quite simple, the main thing is to prepare containers for fermentation, storage, straws and rubber gloves in advance - standard set for making homemade wine.

Ingredients:

• five kg of black currants;
• two kg of sugar;
• two liters of water;
• one hundred and fifty ml of wine starter.

How to cook

Since we use ready-made wine starter, we not only sort out the blackcurrants, but also wash them. Place the berries on a clean cloth and let them dry.

Place the berries in a large container and crush to a pulp. Pour in the starter and stir.

Make sweet syrup from water and sugar. Cool to 30 C, measure the temperature with a special thermometer.

Fill the container with blackcurrants and sourdough, leave in a warm place. Cover the container with gauze folded twice.

Infuse for two days, stirring the mixture periodically. Then pass through a screw press. We need to squeeze out the pulp thoroughly and use the juice.

Pour into a large glass fermentation container. We put on a rubber glove with a punctured finger or install a water seal.

When the fermentation process is over and the wine becomes lighter, drain the juice from the sediment. Filter twice and bottle. Close tightly with corks or lids and put away for storage.

Option 5: Homemade blackcurrant and raspberry wine

An interesting version of delicious homemade table wine. This time we use not only black currants, but also raspberries.

Ingredients:

• two kg of raspberries;
• two kg of black currants;
• four kg of sugar;
• water - how much will it take?

First, pour the raspberries into a sterile glass bottle. Pour one kilogram of sugar on top and place it in a warm place so that the sun's rays fall on the bottle. We keep the raspberry starter for five days.

After the specified time, pour the sorted blackcurrants into the same bottle. Pre-mash it into a paste in a convenient way for you.

Add another kilogram of granulated sugar. Fill with water until it reaches the shoulders of the bottle.

The remaining space will be filled during the fermentation process.

To prepare the wort, stir the contents of the carboy and wear gloves or a water seal. We put it in a place accessible to the sun for two weeks.

After the specified time, remove the glove or shutter, add two kilograms of sugar and mix.

Cover again and leave to ferment.

When fermentation is complete, we begin filtration. We drain everything through double folded gauze and pour it again into a large bottle. Place in a sunny place for another two to three days.

In this case, we do not put on a glove or a shutter.

After three, you will see sediment at the bottom of the bottle. We release the wine from it through a straw.

We repeat the steps every three days until the sediment is completely removed.

We strain homemade blackcurrant wine twice, pour it into clean bottles, and put it in a cool place for three months to fully ripen.

Option 6: Homemade blackcurrant wine with yeast

This time we will make homemade wine using wine yeast. The recipe is quite simple, the main thing is to follow all the proportions and the indicated steps.

Ingredients:

• seven kg of black currants;
• nine kg of sugar;
• up to 25 liters of water for wort;
• packaging of wine yeast;
• yeast nutrition according to instructions.

How to cook

Thoroughly sort out the blackcurrants from the litter. Rinse thoroughly and transfer to a container. Make a puree from the berries using a masher, mixer or your hands.

Dissolve half the granulated sugar in hot water. Then cool to 21-24 C and pour into berry puree.

Enter wine yeast, fertilizing as indicated on the yeast package. Stir and cover with gauze for seven days in a warm place.

Stir the pulp every day with a spatula.

Strain the wort and squeeze out the pulp. Pour the resulting liquid into a glass bottle, pour in the second half of granulated sugar.

Stir and put on a glove or water seal.

Fermentation lasts about two to three weeks. When the glove deflates and you see sediment at the bottom of the bottle, strain the wine into another clean container. We install the water seal again and place it in a cool place.

Leave for two to three months, drain the sediment once a month. At the end of the process, pour into bottles, cork tightly and store. In about a year the taste will be simply amazing, and in 3-4 years it will be even better.

Option 7: Homemade blackcurrant wine in a pressure cooker

If you use a pressure cooker to make homemade wine, you will get berry juice faster. But the drink itself will become a little different, somewhat reminiscent of port wine. The result is a sweet and dense wine.

Ingredients:

• two kg of black currants;
• one kg of black raisins;
• two kg of bananas;
• two kg of sugar;
• three tsp pectin enzyme;
• three tsp lemon acid;
• three Campden tablets;
• 11 liters of water;
• six teaspoons of yeast nutrition;
• wine yeast - according to instructions.

Step by step recipe

Boil three liters of water. Peel the bananas and cut into slices one centimeter wide.

Place the sorted blackcurrants, raisins and banana slices into the pressure cooker. Pour in boiling water, close the lid and bring the pressure to 0.98 Atm or 1.03 Bar.

Simmer for three minutes, then remove from heat and cool completely.

Pour the prepared juice along with the sediment into the bottle. Add sugar and stir.

Pour in the remaining water and move again.

Add citric acid, and crushed Campden tablets. Add half of the yeast supplement and stir.

After twelve hours, add pectin enzyme, stir and wait another half a day. Pour in the yeast, stir and place in a warm place, covered with gauze.

Stir the wort twice a day for three days. Then strain into a new glass bottle. Add half of the remaining sugar and yeast feed.

Stir and install a water seal. Leave the container in a cool place. After thirty days we remove the sediment. Leave again for the same amount of time. When the sediment stops appearing, put it in the refrigerator for five days.

You can sweeten it further, mix it and put the water seal back on. Let it stand for at least six months in a cool place. Then bottle it. You can already try it or store it. This wine can be stored for up to six years.

Reading time ≈ 12 minutes

Blackcurrant is amazing berry– it is extremely useful; jam is made from it, which is then used not only in cooking, but also as medicine against colds for both adults and children. The bushes do not require any special care, except to ensure that aphids do not appear and to water if necessary, but the harvest is almost always plentiful - all that remains is to remove it in time. But there is one more feature - this is blackcurrant wine made at home. This is a real gourmet delight, which is not just intoxicating - it is amazing in its taste.

Such a miraculous black currant

Let's start preparing a wonderful drink

Video: Wine from black currant at the dacha

To make a tasty intoxicated drink, of course, you first need to harvest the crop, but you should be careful not to crush the berries, otherwise there will be debris in the wort. After picking the berries, you should remove all the twigs, leaves, and various bugs that will certainly get there, for this you will need another container, that is, you take freshly picked currants, peel them and put them in a bucket that is nearby. This certainly takes patience, but the labor is worth it - appreciate it after you win the wine.

Recommendation. There is another very important detail– on the skin of the berries there is wild yeast, which accelerate alcoholic fermentation, so they should not be washed. But if they are too dusty, then this can be done with cold running water, but preferably before cleaning them from debris.

Blackcurrant juice has a very rich taste, but at the same time it is sour and table drinks prepared from it turn out tart - some people really like it, but others don’t. Sugar saves the situation, so many people like dessert and liqueur wines, although some may pay tribute to both one variety and another. For example, I make several varieties at once, although I prefer sweet ones, but when guests come, they will definitely try all the varieties.

There is one more nuance - getting juice from black currant berries is not so easy, since the skin is quite hard, but it contains a lot of substances responsible for taste and aroma, and the pulp is slimy and elastic. But this is not such a problem, since you can use methods that are used when processing fruits and berries. Below you will find step-by-step instructions.

The simplest recipe without using yeast

Pure wine without added yeast

To calculate sweetness proportions (simple recipe), you can take into account not only sucrose, but also glucose and fructose. For example, if you take sweetness (sucrose) as 1 unit, then there will be 0.7 units of glucose and 1.7 units of fructose. The proportions can be made approximately according to this scheme:

1. 10 liters of crushed black currants;
2. 15 liters of clean (preferably well) water;
3. 5-7 kg of sugar (to taste).

Cooking method:

• As noted above, the currants are cleared of debris, but if possible not washed (usually they are clean) and placed in a container where they can be crushed in any way: by hand, and if there is a lot, even with your feet. For small volumes, use a mixer or blender at low speeds so as not to crush the bone. If you have a small grape press, then it is better, of course, to use it. Then half of the sugar that is supposed to be used is dissolved in hot water and while the syrup is cooling, pour in the crushed water, and the syrup is added after it has cooled to 22-25⁰.

Important! The fermentation container is filled no more than 2/3, the remaining third is left for foam, since this process is very active in black currants.

• If all operations were carried out in a fermentation container, then it is covered with several layers of gauze; if not, then look for a suitable container and cover it (it is advisable to tie the gauze around the perimeter with an elastic band so that it does not fall) and place it in a dark place. Within 5-7 days, the currants will ferment, releasing juice, and the peel will release tannins. If fermentation has not started within 24 hours, then it can be boosted by adding starter from other berries or 0.5-1.0 liters of fermenting wort, which was added earlier. During the period of intense fermentation, you need to knock off the cap 2-3 times a day - to do this, just mix the pulp with a rolling pin or a clean hand. The berries will release the bulk of their juice in the first 2-3 days (they are the most active), but if you wait another 3-4 days, the pulp will lighten, and then you will get the maximum yield.
• Now the wort is filtered using a colander, saucepan or sieve, and the juice is poured into bottle-type containers - the narrow neck makes it easier to install a water seal. To be sure that the remaining wort is not sour, try it, add half a glass of sugar per liter of liquid, mix it thoroughly and pour it back.

The narrow neck makes it easier to install a water seal

• Fermentation containers (preferably glass) are filled approximately 3/4, a water seal is installed, as in the photo above, and left in a dark place at 18-25⁰C - a cellar is ideal for this. Every week, sugar is added to the wort, as described in point 3, and this continues until the entire amount is exhausted.
• The water seal will stop producing bubbles after 2-3 weeks, which indicates the end of the period of vigorous fermentation. After this, the juice is carefully poured into clean containers, the water seal is reinstalled and lowered into the cellar for quiet fermentation until final clarification, which also means the final formation of taste.
• In order for the wine to turn out clean, it is drained every month or at least a month and a half to get rid of sediment. This happens for 2-3 months, that is, until sediment stops collecting at the bottom. But now you can sweeten it or leave it as is - this regulates the variety. If you added sugar, place the container under a water seal for a week to make sure there is no fermentation. Bottle and leave for a year. After this, you will receive the most delicious and aromatic intoxicating drink, but the more you store it, the higher its quality will be!

Recommendation. Long-term storage wine made without preservatives and pure yeast culture, that is, special wine yeast, is possible exclusively in a cool place, for example, in a cellar at a temperature of 12-18⁰C. In this case, once every six months you should uncork one of the bottles to control the quality (it can be corked again).

Below is a table using which you can get table or dessert wine. The data given there is calculated for 10 liters of wort, and the amount of sugar is final for fermentation.

Note. Even if you don't have large quantity bushes, remember that homemade blackcurrant wine can enhance the taste of other fruit and berry drinks. For example, it could be wines or liqueurs made from cherries, cherries, gooseberries, and so on. They are mixed to taste - usually 1/1, but some people like something different.

Using pure yeast culture

Preparation of blackcurrant wort

If you decide to constantly (annually) make black currant wine at home and store it for a long time, then it is best to use technology with pure culture yeast is a classic of the genre. Essentially all wine yeasts can be used here, but some have a fruity profile so it's best to pay attention to those. These can be those CHKDs that are used to prepare the familiar port wine, Montrachet, the already familiar Vitilevure Multiflor, Montrachet and similar wines. If you liked the proportions from the previous recipe, use them, and if you want variety, try the following recipe:

• peeled black currants – 7 kg;
• granulated sugar – 9 kg;
• well water - so that you end up with 22-25 liters of wort;
• wine yeast - 1 package.

The berries are cleaned of large debris, washed under cold running water, and then the remaining branches are torn off. All peeled and washed currants are transferred to a wide container and crushed by hand, feet, press, mixer or blender at low speed. Half of the required sugar is dissolved in hot water (it is better that it does not boil) and the syrup is allowed to cool. in a natural way to a temperature of 20-25⁰C, after which the puree is poured over it. Wine yeast and fermenting yeast are added to the resulting wort, and then the container is covered with several layers of gauze, tied around the perimeter with an elastic band and left for 5-7 days.

In exactly the same way as in the previous recipe, knocking off the hat 2-3 times a day is prerequisite. Next, the wort is filtered (colander, saucepan, sieve) and the resulting substance is poured into a clean container, where you can add the remaining half of the sugar and install a water seal. All other preparation steps are carried out according to the recipe described above, starting from point No. 5.

We use dried black currants

Dried black currants

When there are large harvests of black currants or when there is simply no time to process them during the season, the berries are dried and can be stored for more than one year. But what good can be done from drying? Anything and, of course, blackcurrant wine. Yes, yes, don’t be surprised - you can start winemaking right in the middle of winter, even if it’s frosty and snowy outside. To do this you will need:

1. dried black currant – 800 g;
2. granulated sugar – 1.6 kg;
3. clean water (preferably well) – 7 l;
4. pectin enzyme (for juice production) – 1 teaspoon;
5. citric or tartaric acid - 1 teaspoon;
6. fertilizing for yeast - in accordance with the instructions;
7. wine yeast - 1 package.

First you need to boil, but it is better to bring a liter of clean, non-chlorinated water to 98-99⁰C and dissolve granulated sugar there. Then they add it required quantity dry and cover with a tight lid. After half an hour, the berries steamed in syrup are poured into a container where fermentation will take place, the remaining ingredients listed in the list above are added, and covered with several layers of gauze, tying it around the perimeter with an elastic band.

When using pectin enzyme (sometimes it is not possible to obtain it), it is better to add wine yeast only after 12 hours, that is, the next day. Fermenter or yeast generator (even this can be called a container for fermentation in in this case) left for a week in dark room with a temperature not lower than room temperature, stirring the starter every day, as in all other cases. Then the contents are filtered through two or three layers of gauze and poured into a clean glass container, where a water seal is adjusted and lowered into the cellar for a month or placed in another cool room with a temperature of 15-18⁰C.

Juice that is ready to be skimmed

To prepare juice for last stage, it is drained from the sediment into a clean container (fermenter) and a water seal is installed on it. Until the drink is completely clarified, this procedure is repeated once every two months. After final clarification, the wine is sweetened if necessary and a water seal is installed on it again to make sure there is no fermentation. The drink reaches its apogee of taste after 1-1.5 years, although full readiness– 6 months. Storage methods do not change; it is a dark, cool place.

What can you do in a pressure cooker?

This wonderful product can be made in a pressure cooker.

If you want to save time, that is, make wine as quickly as possible, you can use a pressure cooker (oddly enough). But, as you understand, having received one, something else is lost - in this case taste qualities because of heat treatment change somewhat (the wine becomes similar to port). But here you will still need bananas and raisins, but less currants. For this you need the following ingredients:

1. black currant – 2 kg;
2. regular black raisins – 1 kg;
3. ripe bananas – 2.7 kg;
4. granulated sugar – 2.4 kg;
5. pectin enzyme – 1.5-3 teaspoons;
6. acid - either tartaric or citric acid - 2.5-3 teaspoons;
7. grape tannin – 3/4 teaspoon;
8. Cempden tablets – 2-3 pieces;
9. water without chlorine impurities – 10-11 l;
10. yeast nutrition – 4-6 teaspoons;
11. Lavin wine yeast – 1 package.

First you need to boil 3 liters of water (not in a pressure cooker). Peeled bananas are cut into 1-1.5 cm cubes. Now clean berries, raisins and bananas are placed in a pressure cooker, poured boiling water, the lid is closed and put on fire. It is left for 3 minutes at a pressure of 1 atmosphere, after which it is allowed to cool, without removing the lid, to natural pressure. Then everything happens as before - the contents are poured into a container with half the dissolved sugar, the remaining water is added and the starter is cooled until room temperature, add acid, pre-crushed Cempden tablets and half of the prepared fertilizer. After 12 hours, you can add pectin and mix, and after another 12 hours, add yeast, and, placing the container in a warm place, cover it with several layers of gauze.

When fermentation begins, stir the contents 2 times a day for 3 days. After this, the wort is poured into a clean bottle, strained through cheesecloth, but without squeezing. Add half of the remaining sugar and yeast feed to the liquid, mix, install a water seal and transfer to a warm room. After 3-5 days, add the remaining sugar and fertilizer, install a water seal and move the container to a cool place. The juice from the sediment is drained once a month until it is completely cleared. After this, the wine is stabilized with sulfur and hidden in the refrigerator for 5 days. Now you can add a little sugar and put it under a water seal to control it. But even if fermentation is over, the wine is kept for another 4-5 months and only after that is bottled. The drink reaches its apogee of taste and aroma within 6 years, but if you can’t wait, you can drink one bottle before it stabilizes.

Video: Simple recipe for blackcurrant wine

Conclusion

I told you how to make real vintage blackcurrant wine at home, but I can please the impatient. If you don’t want to wait several years, then it can be consumed immediately after fermentation is complete - the strength and taste will not change, but real gourmets and sommeliers will prefer waiting rather than speed.

You can make it with black, red or white currants. The drink will be tasty in any case, but the most beautiful one will come from black or red berries.

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

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 sugar;
• 5 liters of water.

How to make currant wine at home

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

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

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

For reliability, you can tie 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 you find it sour, add a little more to taste and stir. Cover the container again with a glove and leave in the same warm place for another three weeks.

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

Rinse the container in which the wine fermented well 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 lower the soft straw a few centimeters into the wine. You can use, for example, an IV tube - this can easily be found in a pharmacy.

From the other end of the tube, draw in air so that wine flows through it. Place it in a glass bottle or jar and wait for the drink to drain.

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

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

About the benefits of berries

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

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

9. Repeat adding sugar in another 5 days.

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

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

This procedure is necessary because the sediment will give excessive bitterness. ready-made drink, if the wine material is in contact with it for too long.

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

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

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

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

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

How to cook with red currants?

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

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

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

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

For red currant wine during fermentation, ripening and storage should not be exposed to sunlight, which destroy the red pigment and you will not get a bright ruby ​​color. He may simply “burn out.”