How to make wine from currants. How to make delicious wine from currants? Step-by-step DIY recipe

Currant is a well-known, but no less unique berry. It is much healthier than the newfangled “goji” and other “asai”, and at the same time it is very affordable. In any yard - in the country, in the village, in the city, you can find these elegant bushes (grown in urban conditions, of course, should not be used either for food or for winemaking).

Making homemade wine from garden currants is an excellent way to prepare it while preserving some of the nutrients. Unlike compote or jam, in which many vitamins are destroyed due to heat treatment. The main difference between the preparation of currant wines and grape wines is the need to add sugar and water during preparation, because the berries themselves are not juicy enough and are not sugary. But on their surface there is a sufficient amount of natural, so-called “wild” yeast, sufficient for successful fermentation.

Blackcurrant wine recipe

This recipe produces a surprisingly aromatic, rich currant wine with a pleasant, slightly astringent taste. You can make tasty and healthy mulled wine from it, use it in cooking - soak biscuits, decorate homemade desserts.

Redcurrant wine recipe

Red currants do not contain as much pectin and natural yeast as black currants, so to make wine from them you must first prepare a starter. For this recipe, you need to choose the largest and sweetest varieties.

1. Collect the most overripe and largest berries from the bush with clean hands. You can add raspberries, strawberries, wild strawberries or add some white currants. Make puree, measure 2 cups.
2. Place a glass of water, berry puree and 100 g of fine granulated sugar in a jar, shake until the sugar dissolves. Cover the jar with several layers of gauze and put it in a dark and fairly warm place for 4 days.
3. Separate the starter from the cake and sediment. There is no need to strain too thoroughly.
4. Prepare juice from 10 kg of berries. It is best to use a juicer. You can make puree in a blender and squeeze it through 2-3 layers of gauze. We measure how much juice is obtained - usually it comes out to about 7 liters.
5. Take a suitable container (a 20-liter wine bottle or food-grade plastic tank is suitable for this amount of food) and pour the juice into it. For each liter of juice, add 500 g of sugar and 1 liter of drinking, but not boiled, water. Stir, pour in the starter.
6. Place under a water seal in a dark place.
7. On the 4th, 7th and 10th days you should add 50-70 g of sugar per liter of juice. The most convenient way is to pour a little liquid from a common container, add sugar, stir until dissolved and pour it back.
8. Leave the preparation to ferment for one and a half to two months. Stir daily for the first 2 weeks, then just wait for the release of carbon dioxide to stop and sediment to form.
9. Drain the wine from the sediment, filter and place in a cool place for a week to allow the wine to fully mature.
10. Remove the wine from the sediment again and taste. If it is very sour, you can add sugar at the rate of 100 g per liter of original juice. Pour into bottles. If you plan on long-term storage, you can fill it with wax or paraffin. After a month of rest in a dark room, the wine can be served.

The result is a sweet, transparent wine with a strength of up to 16%. White berries are also suitable for this recipe.
currants

Fortified currant wine

Berry wines are quite light and sweet. The so-called ladies' ones feel no stronger than compote. If you want something more severe, you can make fortified wine.

The recipe is very simple - any berry wine after fermentation can be made stronger by adding 500 ml of vodka or cognac per 5 liters of wine. You can add spices to taste: cinnamon, cardamom, anise (goes great with white currants) and others. Leave to brew for a week under normal room conditions, strain off the spices and bottle. Vodka is more suitable for fortifying wines made from white and red currants, and black currants go well with cognac.

Wine from currants and other berries

Currants go well with other fruits and berries. To make wine, you can combine black currants with red, white, sloe, gooseberries, rowan berries, raspberries, blueberries, blueberries, cherries, cherries, pears and apples.

Wine from fermented compote

There is no need to be upset if the currant compote lovingly prepared for the winter has a fermented taste. On the contrary, this is a great reason to make another version of homemade wine. The recipe is even simpler and faster than with fresh berries.

You can diversify the recipe by using different compotes separately and in mixtures, adding honey instead of some of the sugar. Homemade wine can be made either from fermented canned compote or from freshly brewed wine that has simply turned sour in too warm conditions.

Any variety of currant is suitable for preparing the drink: black, red and even white. It is better to use fresh berries. Frozen currants, due to the absence of wild yeast cultures on them, will require the addition of special wine yeast.

The main thing is that when preparing a drink, do not forget one of the most important rules of a winemaker: all containers, fabrics and devices used during this process must be immaculately clean (ideally, previously scalded with boiling water)

A simple blackcurrant wine recipe

Since blackcurrant wine tastes quite tart, it is recommended to sweeten it further, turning it into dessert or even liqueur.

List of ingredients

1. Blackcurrant – 10 kg
2. Water – 15 l
3. Sugar – 5 kg

Cooking method

1. Thoroughly mash the sorted, devoid of plant excesses and always unwashed berries and transfer them to a capacious wide-necked container.
2. Heat water to a temperature of 25-29°C and dissolve 2.5 kg of sugar in it.
3. Add the resulting solution to the berries, mix everything thoroughly and cover the container with gauze (in this case, the container should be no more than 2/3 full).
4. Place the container for 3-4 days in a dark, warm place (the most favorable temperature is 18-25°C). Do not forget to melt the pulp with a wooden spoon twice a day.
5. After the specified period, when the first signs of fermentation appear (foaming, hissing, sour smell), remove the wort from the pulp and pour into a glass narrow-necked vessel (for example: a bottle).
6. Carefully squeeze the pulp into a separate container, add 500 g of sugar there, dissolve it completely and pour the resulting liquid into a bottle with the main wort (in this case, you need to make sure that the fermentation container is no more than ¾ full).
7. Cover the bottle with a lid with a water seal or put a rubber medical glove with a tiny hole pierced in your finger over its neck and place it in the room where the preliminary fermentation took place.
8. After a week, decant about half a liter of wort, dissolve a kilogram of sugar in it and pour the resulting substance into a fermentation container.
9. After another week, repeat the above procedure.
10. After the signs of fermentation have completely disappeared (deflation of the glove, absence of bubbles from the water seal), carefully drain the wine from the sediment into a clean bottle (if after one and a half months from the start of active fermentation the process does not stop, you need to pour the wort into another container to avoid the appearance of bitterness , without affecting the sediment, and allow it to ferment).
11. If desired, you can add sugar to the young wine to taste, and also fix the drink with vodka or (up to 15% alcohol of the total volume of liquid).
12. Once filled to the top, the bottle is again equipped with a water seal and the drink is sent to the cellar for a couple of months for further (quiet) fermentation.
13. Each time a 3-centimeter layer of sediment appears, drain the liquid from it into the same clean container.
14. After two months, make sure that the wine has clarified and sedimentation has stopped, and then bottle the drink.
15. The result should be stored in the same cellar for no more than one and a half years.

Blackcurrant wine recipe with a little trick

If you follow the technology below, the drink will turn out even more rich.

List of ingredients

1. Blackcurrant – 10 kg
2. Water – 15 l
3. Sugar – 5 kg

Cooking method

Redcurrant wine recipe

Redcurrant wine has a pleasant, balanced taste, but suffers from an almost complete absence of aromatic bouquet. In this regard, they try not to sweeten the mentioned drink too much, since dry and semi-dry variations of it are able to retain at least some aroma.

List of ingredients

1. Red currants – 5 kg
2. Water – 5 l
3. Sugar – 2 kg

Cooking method

The basic principle for producing redcurrant wine is almost no different from preparing a similar drink. Therefore, the recipe below will be presented in a more concise form.

1. Mash the prepared currants and place in a suitable container.
2. Prepare syrup - 1 kg of sugar per 5 liters of water.
3. Pour it over the berries and send it for primary fermentation.
4. Decant the wort into a bottle and squeeze the pulp into it.
5. On the 5th and 10th day of active fermentation, add 500 g of sugar, dissolving it in 500 ml of wort.
6. After fermentation has completely stopped, drain the wine from the sediment, fix it if desired and send it to the cellar to clarify.
7. The finished drink should be bottled and stored in a cool place for up to a year.

White currant wine recipe

The aroma of this drink is also not very good, but it even tastes somewhat like white grape wine.

List of ingredients

1. White currants – 10 kg
2. Water – 15 l
3. Sugar – 5 kg

Cooking method

Recipe with added cognac

Ingredients

1. Red currants – 6 kg
2. Sugar – 125 g (per 1 liter of juice)
3. Cognac – 1 l (based on 12 l of juice)

Cooking method

1. Red currant berries are peeled from branches, washed, dried; placed in a wooden or stainless steel bowl and kneaded with a wooden pestle.
2. The crushed berries are placed in a cool place and kept until fermentation begins. When the fermentation process is over, filter the mass through a sieve, being careful not to touch it with your hands.
3. The juice is left to settle, then poured into a barrel or bottle, sugar is added and cognac is added if desired.
4. The contents are kept in a basement or cellar for 6-8 weeks, then the wine is bottled, sealed and allowed to stand for 3-4 months.

Red and white currant wine

Cooking method

1. Peel the collected red and white currant berries and let them sit for 2 days or several hours in the sun, and then press them to obtain the first fraction of juice. Pour the pomace with water equal in quantity to the juice obtained, let it brew for 24 hours, then press it again and drain the juice with the first fraction. Determine the acidity of the juice, which is usually high - up to 8%, after which the wort must be diluted with water until the acidity is no more than 1%.
2. Red currant berries do not give the wine any aroma, so strawberry or raspberry juice can be added to flavor the wine. It is also good to add dried elderflower and toasted bitter almonds (50 g per 1 liter) to the fermenting wort, which are placed in a linen bag and dipped into the fermenting wort.
3. The wort is prepared in the usual way, adding 250–280 g of sugar per 1 liter, yeast mixture and other substances.
4. Fermentation should be carried out under a water seal, and after fermentation stops, close the bottle and keep the wine on the grounds for 2 months. After this, remove the wine from the sediment, bottle it and store it in the cellar or refrigerator.

Redcurrant wine with unique ferment

This wine recipe is suitable for those who have the opportunity to use berries grown in their own garden. Such berries do not need to be washed before making wine, and they can also be used to make ferment with wild yeast.

Ingredients

1. Red currant berries – 3 kg
2. Sugar – 2 kg
3. Water – 3 l

For sourdough

1. Raspberries – 1 cup
2. Rose hips – 1/2 cup
3. Sugar – 1/2 cup

Cooking method

1. To make the starter, mash unwashed raspberries and rose hips and place in a jar, sprinkle with sugar, then pour in water until it covers them.
2. Tie the jar with gauze and place it in a warm place, stirring its contents periodically.
3. After 3 days of sugar and water and let it cool. Meanwhile, chop the red currants. Pour the resulting mass into an enamel bucket or barrel, add the cooled syrup and starter there, mix, tie with gauze and leave for fermentation.
4. Every day (4-5 times a day) the wort must be stirred to prevent mold from forming on the surface.
5. After 8 days, strain the wort through cheesecloth into 4 layers and squeeze out the pulp.
6. Pour the resulting juice into a bottle, close it with a fermentation stopper and put it on fermentation. The bottle must be shaken periodically.
7. After 40 days, a sediment forms in the bottle. Drain the clarified wine using a hose, filter, bottle, cap and place in a cool place for 2 months to mature.

A simple redcurrant wine recipe

Ingredients

1. Fresh redcurrant juice – 1 l
2. Sugar – 1 kg
3. Water – 2 l

Cooking method

1. Peel the red currants, rinse, crush and squeeze the juice well.
2. Pour the currant juice into a bottle, add sugar and water, and close the bottle with a fermentation stopper.
3. Leave the bottle to ferment for 3-4 weeks. During this time, the contents of the container must be mixed several times with a clean wooden spoon or stick.
4. When fermentation is complete, strain the wine through a thick cloth or filter paper, pour into bottles and seal. The wine is ready to drink.

Alternative blackcurrant recipe

Ingredients

1. Blackcurrant – 3 kg
2. Water – 3 l
3. Sugar – 1 kg

Cooking method

1. Sort the berries, removing foreign impurities, rinse, crush and place in an eight-/ten-liter bottle.
2. From water and sugar, let it cool to 22–25 ° C, and then pour it into a bottle with currant mass.
3. Place a water seal and ferment at 22–24 °C for 5–6 days.
4. At the end of fermentation, strain the wine through a cloth, then filter through cotton wool, bottle, seal and store in a cool, dry place. Blackcurrant wine can also be stored in clean and dry bottles, filled to the middle of the neck or even to the cork to prevent the wine from coming into contact with air.

Advice. The pulp remaining after squeezing the juice can be mixed with fresh blackcurrants and used to make jam.

Blackcurrant and grape wine

Ingredients

1. Blackcurrant – 3 kg
2. Red grapes – 10 kg
3. Sugar – 500 g

Cooking method

1. Separate the blackcurrant berries from the ridges, rinse with clean water and pass through a juicer. Separately, squeeze the juice from the grapes.
2. Heat the grape juice to 25–30 °C, add sugar and, without cooling, mix with blackcurrant juice.
3. Pour the resulting wort into a bottle, close it with a fermentation stopper and put it on fermentation at a temperature of 22–25 ° C, which will last 8–10 days.
4. At the end of fermentation, filter the wine, bottle it and seal it. Store bottles horizontally in a dry and cool place.

Blackcurrant and apple wine

Cooking method

1. For 1 liter of apple juice 500 ml blackcurrant juice
2. Wash the blackcurrant berries, crush them, place in a glass bowl, cover with sugar and leave to separate the juice in a warm place.
3. After 1-2 days, squeeze the juice from fresh apples and add to the blackcurrant mass.
4. Infuse the mixture for 4–6 days in a sealed container, then press it, add sugar (60–80 g per 1 liter) and alcoholize it, adding 300–350 ml of alcohol 70–80° per 1 liter of wort.
5. After this, pour the mixture into a bottle, close and leave for 7-9 days, then clarify and remove the sediment.
6. The result is an aromatic dessert wine containing 16% alcohol and 12–14% sugar.
7. Pour the wine into bottles, cork and store in a cool place.

Champagne made from blackcurrant leaves

Ingredients

1. Black currant leaves – 100 g
2. Water – 15 l
3. Lemon – 3 pcs.
4. Sugar – 1.2 kg
5. Yeast (preferably wine yeast) – 3 tbsp. l.

Cooking method

1. Place fresh currant leaves in a bottle and fill with cold boiled water.
2. Remove a thin layer of zest from the lemons. The pulp, previously peeled and pitted, is cut into pieces along with the zest. Place in a bottle. Add sugar and place in a warm place, preferably just in the sun.
3. Every day the bottle needs to be shaken well several times.
4. When the sugar is completely dissolved, add yeast. 3 hours after the start of fermentation, transfer the bottle to a cold place.
5. It is necessary to ensure that the drink does not freeze and keep it for 7 days.
6. Then strain through a linen and bottle.
7. Seal well and place the bottle horizontally in a strong box. The box can be stored in the cellar or in the bottom of the refrigerator, but not in the freezer.

The sugar used in wine can be replaced with honey. In this case, ¾ of honey is taken from the total volume of granulated sugar, and the size of the portions of this component added to the wort is adjusted.

Blackcurrant juice prepared for fermentation, due to the aroma of this berry, is often added to less expressive wine materials. For example: 1 part currants to 3 parts cherries.

In turn, the future redcurrant drink can be flavored by adding 20-25% apple, blueberry or blackcurrant juice.

At the same time, the desired effect can be achieved not only by mixing the appropriate juices produced before fermentation, but also by blending young fruit and berry wines.

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The best thing is made with your own hands.

One of the popular berries for making the drink is black currant.

After reading the article, you will learn how to make homemade wine from.

Blackcurrant wine: list of ingredients

Preparing a homemade wine drink is a complex process and requires special attention. It is very important to prepare all the ingredients correctly.

You will need:

• boiled water;
• sugar.

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

On average, a 10-liter bucket can yield 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

To obtain a tasty and high-quality drink, you must carefully select the berries for it. Care should be taken to remove rotten and unripe fruits. Berries whose integrity is compromised are also not suitable for preparing a wine drink. Small debris and branches must be removed.

Washing the material It should only be done if it is heavily soiled. If the berries are not juicy enough, 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 tasty drink.

Leaven

First of all, you need to prepare the starter. Suitable for her are raisins or raisins. These berries will be an excellent basis for future wine. They are not washed in water, as this may destroy or wash away wine bacteria. Place 200 g of berries in a container, add half a glass of sugar and 1 liter of water.
The neck should be sealed with a cotton or gauze swab, and then the bottle should be left in a warm place. The temperature should not be lower 22 °C. After about 10 days, the mass will begin to ferment - this indicates the readiness of the starter. To make 10 liters of wine from, you will need one and a half cups of starter.

At the next stage, the pulp is prepared. Use the following proportion: 1 kg of mashed fruit per 1 glass of water. To obtain this mixture, you need to combine clean fruits with heated water. Sourdough is added to the resulting mixture and the container is filled 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. To prevent the pulp from souring, you need to stir it periodically - at least 2-3 times a day.

Pressing

The resulting juice must be poured into a thoroughly washed containers from glass, squeeze well and dilute with purified water. Afterwards the mixture is stirred and squeezed again. The liquid that is formed after pressing is called “wort”. It is necessary for the next steps.

Fermentation

In order for the wort to ferment properly, it is necessary to maintain the correct constant temperature - approx. 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 required strength will not be achieved.

Take the mixture obtained from wort, water and granulated sugar and fill the container three-quarters full. This gap is necessary to form a water seal, which will prevent air from penetrating into the wine mass. If this happens, the drink will taste like vinegar.
To prevent the fermentation process from stopping, it is necessary to periodically add sugar. This is usually done after 2-3 days (100 g of granulated sugar is added for each liter of wort), and then after a week. At this time, carefully observe how gas bubbles come out through a tube that is immersed in a vessel with water.

Normally, 1 bubble should come out every 20 minutes. Fermentation may take 20-30 days. To make the drink more carbonated, you need to stop fermentation ahead of time and move on to the next stage of wine making. If you plan to get a non-carbonated drink, you need to let the fermentation process finish on its own.

Lightening

Simple recipes for blackcurrant wine, if all recommendations are followed, 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 placed in the cellar or left in the refrigerator for 3-4 days.

Necessary observe behind the process of color change. When you decide that the drink has acquired the desired color, you need to separate the finished wine from the sediment by pumping it through a thin rubber tube into a thoroughly cleaned and dried container. After this, the water seal is fixed again and the bottle is placed in a cool place. The air temperature should not be higher than 10 °C. After settling the grounds, it is necessary to perform filtration.

Spill

At the last stage, the wine is bottled. To do this, use glass bottles, which are carefully sealed and left in a cool place.

Did you know? It is believed that it is better to mash currants with your hands, without using a mixer or other electrical appliances. This is how you saturate it with your energy.

Conditions and rules for storing wine

Now you know how to make blackcurrant wine using a simple recipe that will allow you to enjoy the original taste of the drink. But in order to be able to savor it after some time, you need to know how to store it correctly.
It is important to follow several drink storage conditions, which we will discuss below.

Reading time ≈ 12 minutes

Black currant is an amazing berry - it is extremely useful; jam is made from it, which is then used not only in cooking, but also as a medicine for 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: Blackcurrant wine 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 definitely takes patience, but the labor is worth it - appreciate it after you win the wine.

Recommendation. There is one more very important detail - there is wild yeast on the skin of the berries, which accelerates alcoholic fermentation, so you should not wash them. 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 made 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) for 1 unit, then there will be 0.7 glucose units 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 full, 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 of wine made without preservatives and pure yeast culture, that is, special wine yeast, is possible only 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 a large number of 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 a pure yeast culture - this 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 naturally 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 the same way as in the previous recipe, knocking down the hat 2-3 times a day is a 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 making wine 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 the required amount of drying is added there and covered 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. The fermenter or yeast generator (you can even call the fermentation container in this case) is left for a week in a 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 fitted 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 the juice for the 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 takes 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 thing, something else is lost - in this case, the taste qualities change somewhat due to heat treatment (the wine becomes similar to port wine). 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 feeding – 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 of the dissolved sugar, the remaining water is added and the starter is cooled to room temperature, acid is added, pre-crushed Cempden tablets and half of the prepared fertilizing are added. 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.

Blackcurrant wine is quite revered among wine enthusiasts. The drink gained such popularity not only due to the prevalence and availability of currants as a garden crop, but also due to the presence of the rich vitamin and mineral composition of the berries and the resulting healing properties.

Therefore, the fruits in combination with the leaves and buds of the plant are so popular not only in pharmacology, but also as raw materials for winemaking.

Blackcurrant wine at home - technology

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

The main ingredients for making wine are berries, clean water, sugar and starter (yeast). From a 10-liter bucket of the original product you can get no more than a liter of blackcurrant juice. The approximate consumption is 2.5–3 kg of berry raw materials per 20-liter bottle.

The technology for preparing blackcurrant wine includes several general stages, the presence and sequence of which is determined by the specific recipe.

The berries are carefully sorted, rotten, unripe and damaged fruits are removed, and cleared of branches and small debris. It is recommended to wash the berries only in case of severe contamination, and, due to their lack of juiciness, they should first be crushed to a jelly-like pulp.

Sugar is added to the prepared mixture, which you will need quite a bit, because... Black currant is rich in vitamin C and is one of the sour berries with a low content of wine yeast.

Stage I - preparation of wine starter

To prepare blackcurrant wine starter at home, use raspberries, strawberries, grapes or raisins, which are not first washed in water to preserve wine bacteria.

Berries in the quantity specified in the recipe are placed in a glass container, water and granulated sugar are added. The hole is sealed 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 has fermented, the starter is considered ready. Its shelf life is 10 days. For 10 liters of dessert blackcurrant wine you will need 1.5 tbsp. finished sourdough.

Stage II - obtaining pulp

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

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 cheesecloth into a clean glass container, squeezed thoroughly, then diluted with clean water of the required volume, mixed, and squeezed again. The liquid obtained as a result of pressing - wort - is used for subsequent fermentation.

Stage IV - fermentation

For complete fermentation of the wort, 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 the required strength.

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 installed, which is necessary to prevent contact of air with the wine mass in order to avoid the formation of vinegar, as well as to release carbon dioxide formed during the fermentation process.

To avoid stopping fermentation, granulated sugar is added in portions, at certain time intervals in accordance with the recipe.

Fermentation begins, as a rule, on days 2–3, reaching its peak on days 10–15. The intensity of the process is assessed by the rate of release of gas bubbles from a tube immersed in a container filled with water, which is part of the shutter system: 1 bubble every 17–20 minutes.

The average duration of the fermentation stage is 20–30 days. To obtain a more carbonated drink, you should complete fermentation ahead of schedule and move on to the next stage; for a drink without gas, you should wait for the natural completion of the process.

Stage V - lightening

The lightening 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 room into a clean, dry container, the water seal is fixed again and placed in a cool room (not higher than 10 ° C) to completely stop fermentation and settle the sediment. The remaining grounds are re-settled and after 48–72 hours the filtration procedure is carried out.

Stage VI - final stage

The settled wine is separated from the sediment, distributed into glass bottles, sealed and stored in a cool place.

There are many recipes for making delicious blackcurrant wine.

Blackcurrant wine according to recipe No. 1

• A third of the bottle is filled with black currant berries;
• The remaining ¾ of the volume is filled with chilled sugar syrup (0.125 kg / 1 l of water);
• Place the starter, secure the water seal and keep at room temperature.
• At the end of the vigorous fermentation stage, sugar is added to the wort (0.125 kg / 1 liter of wort) and the incubation continues for 12–16 weeks.
• The wine is poured into another container, sealed and left in a cool place for another 12-16 weeks until fully prepared.

Recipe No. 2

1. 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 of no more than 9%, enriched with 3% yeast dilution and an aqueous ammonia solution (0.3 g / 1) is added as nitrogenous nutrition l wort).
2. Fermentation is carried out until the sugar content reaches 0.3%, the pulp is pressed, the resulting mass is diluted with hot (70–80 ° C) water, left for 8 hours, pressed again, mixing the resulting juices with water and sugar, and fermented.
3. The resulting wine is left to stand for several months.

Recipe No. 3

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

• Currants poured with boiling water are infused for 4 days, filtered, sugar and yeast are added and fermented at 20–24 °C.
• If there are no gas bubbles, fermentation is stopped, infused for 72 hours, filtered again 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.

Drink with added red currants

A sparkling wine, red champagne, is prepared from a mixture of red and black currants. For this:

1. peeled ripe berries are kneaded to form juice, which is filtered and boiled over a fire until thickened, then bottled and capped.
2. immediately before preparing sparkling wine, fill the bottle ½ full with ready-made high-quality wine, pour in 1 tbsp. spoon of boiled currant juice and shake thoroughly.
3. sparkling wine is ready.

Effervescent wine made from black currant 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 bush (∼ 100 leaves) or 30 g of dry leaves, the zest and pulp of 3-4 lemons, 1 kg of sand are placed and placed in a warm place 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, and packaged in bottles that are stored horizontally.

According to recipe No. 2

1. Place 10 peeled and pitted lemons, sugar (1 kg/10 l) into a barrel filled with young leaves;
2. Pour boiled water cooled to room temperature, stirring the contents throughout the day;
3. Enrich with yeast (100 g) and keep in a cold room (not lower than 0 °C) for 12–14 days.
4. The resulting champagne is bottled, corked and placed for storage, fixed horizontally.

Blackcurrant wine with apples

• The washed, mashed currants are covered with sugar and left in a warm place for 24 hours to release the currant juice, to which freshly squeezed apple juice is added (1:2).
• The resulting blend is kept for 5–6 days, pressed, sand is added (60 g / 1 l), alcoholized (350 ml / 1 l of blend), infused again for 9 days, clarified and filtered.
• The resulting dessert wine is stored at low temperature.

An alcoholic drink made at home according to the above recipes turns out great and can adequately decorate a holiday table or be presented as an excellent gift.