How to make currant wine at home

Thanks to its beneficial properties and unpretentious care, people like all currants love currants. They make jam, compote, jam, black and red berries from it to decorate desserts. Experienced housewives have long known that on the basis of this product you can make great home-made wine, which in quality will not be inferior to a store drink. However, as in any other business, there are some peculiarities that need to be taken into account. Consider traditional recipes and highlight important aspects.

Important!
It is worth remembering forever that wine based on black or red currants is prepared only with the addition of sugar. Not many people know, but on the peel of the berries there are enough live bacteria that eliminate the need for fermentation to interrupt fermentation.

Blackcurrant Wine

• fresh blackcurrant - 8 kg.
• granulated sugar - 4 kg.
• purified drinking water - 12 l.

1. Go through the berries, discard the rumpled and moldy specimens. In no case do not wash the currant, because its surface contains the bacteria we need for natural fermentation. Otherwise, they will be washed off with water, as a result of which the wort will not rise.
2. Place the berries in a wide plastic bowl, crush it with a mashed potato or table pestle. As a result, you should get a mushy mass.
3. Pour 12 liters of water into an enameled pan, boil it and reduce heat to a minimum mark. Pour 2 kg slowly. granulated sugar while stirring the solution. Simmer syrup until crystals are completely dissolved. As soon as this happens, remove the container from the stove, leave the composition to cool to 24-28 degrees.
4. Prepare a container with a wide neck, a large pan will do. Pour sugar syrup into it, add mashed currants (pulp and juice). It is important that the container for mixing the ingredients is filled no more than 2/3 of the total volume.
5. Protect the open part of the container from insects: take a wide piece of gauze, fold it in 2-3 layers, pull it on a container. Fix the device in a convenient way, send it to insist in a warm and dark place at a temperature of 19-24 degrees. The exposure time ranges from 3 to 4 days, while daily you need to mix the wort with a dry and clean spoon so that it does not sour.
6. After this period, you will notice the characteristic signs of a fermented composition: the wort will acquire a sour smell, hissing will begin. It is at this point that you need to remove the product from the precipitate, pouring the liquid into a separate glass jar.
7. Prepare a gauze filter. Put in it a precipitate (pulp), which remained at the bottom of the container, squeeze out the liquid. Pour 400 g into the resulting juice. granulated sugar, mix with a wooden spatula. Mix the prepared syrup with the must, which was previously poured into the bottle, and leave the container free. This area is reserved for fermentation, due to which carbon dioxide and foam are released.
8. Pull a rubber medical glove over the neck, make 2 holes in the index and ring fingers with a sewing needle. Send the must to a dark room (pantry, cupboard) with a temperature range of 18–27 degrees. Wait 35–45 days before final cooking.
9. After a week from putting the glove on the throat, open the can and pour 600 ml. wort in another bowl, pour 700 g. granulated sugar, mix. When the granules have melted, pour the syrup into the original container, pull on the glove again. After about 6-7 days, repeat the previous manipulations, adding the remaining sugar mass.Important! There are times when wort fermentation continues after 45-50 days after the installation of the shutter (gloves). In such situations, it is necessary to take a silicone hose, insert it into the future wine, and carefully pour into a clean, dry (!) Container. In this case, the withdrawal occurs without sediment, it remains in the first bank. Further, the wort is sent for fermentation under the same conditions.
10. You can determine the readiness of wine by the glove: first it will swell, then it will fall. The wort will acquire a light shade, the dregs will go down to the bottom, forming a precipitate. You can drain the wine using a medical tube for installing droppers. Once the product is removed, evaluate the result, if necessary, pour a little more granulated sugar. You can also add vodka (from 3 to 8% of the volume), in which case the wine will become tougher, but its shelf life will increase by 1.5 times.
11. Store the drink at a temperature of 5 to 14 degrees (basement, refrigerator, cellar). After the incident, 2 months from the date of sending to the infusion, the wine will be ready. Every 20 days you need to filter it through a cotton-gauze filter to remove the sediment that appears (when 2 cm of damped turbidity appears).
12. When 60 days have passed since the moment of insisting, no sediment will appear, but the wine still needs to be filtered. After all the manipulations, pour the final product into dark plastic bottles, back away from the edge of the neck by no more than 1 cm (so that there is less oxygen), plug.

The final product has an average strength (11–13%) and is stored in a cool, dark place for about 2-3 years.

Red Currant Wine

The drink is prepared according to the principle of blackcurrant wine. The only difference is the exposure time and the fermentation time. Here's a quick recipe to avoid a repeat. If you have any questions, refer to the cooking option of the previous technology.

• fresh red currant - 7 kg.
• granulated sugar - 2.5-2.7 kg.
• purified drinking water - 7l.

1. Sort currant berries, excluding extraneous garbage and damaged specimens. Do not wash the product.
2. Grind the currants in a convenient way. You can use a blender, combine, rolling pin or hands.
3. Heat filtered water to a temperature of 30-35 degrees, pour sugar (2 kg.), Wait until the granules are completely dissolved.
4. Mix in a three-liter jar prepared sugar syrup and crushed currant berries.
5. Cut a piece of gauze, fold it in 2 layers, tie a neck with a cloth. Send the must to a dark cupboard for 4 days, after two days remove gauze and mix the precipitate.
6. After the time has passed, pass the juice through the filter and leave the pulp. Squeeze the liquid from it, combine the precipitate with 200 g. sugar, rub well.
7. Pour the wort into a fermentation tank, add the berry-sugar mixture. Pull on a medical rubber glove, make a couple of holes with a needle.
8. Put the jar in a dark place at an optimum temperature of 20-26 degrees, wait 25-40 days.
9. Every 10 days open the container, drain 1 liter of wort and stir 0.5 kg in it. granulated sugar, then again send the syrup to the original composition and cover with a glove.
10. When you notice that the fermentation is coming to an end, transfer the wine into a dry (!) Clean jar through a small diameter medical tube.
11. Try the drink to taste, if necessary add more granulated sugar. You can pour 100-150 gr. vodka or 50 gr. alcohol to give wine a fortress.
12. After all the samples, put the glove on the neck again, wrap the bottle with a dark towel or bag, and send it to a cool place until the final fermentation.
13. The exposure time varies from 55 to 60 days (minimum period). Throughout the infusion, remove the must from the sediment 3-4 times.
14. After all the manipulations, pour the drink into the bottles, reaching the edge of the neck to prevent air from entering.Store in a refrigerator or cellar at a temperature of 6-12 degrees.

The shelf life of wine based on red currant varies between 1-1.5 years, not longer. The strength of the drink is 12%, excluding the possible addition of vodka.

Wine from red and black currants has a lot of advantages and useful properties. It is used by people with diabetes, gastrointestinal tract and nervous system diseases, heart and kidney diseases. The lack of currant wine is the lack of a pronounced aroma. Even with the maximum amount of sugar in the composition, the drink will turn out to be clean (without turbidity), tasty, but not aromatic.

Video: homemade blackcurrant wine