Black currant wine

If you have already managed to stock up with jam and compote for the winter, and the blackcurrant still remains, you can cook from it an amazingly tasty and fragrant homemade wine. Such a drink will adequately complement the range of alcoholic beverages during the feast or become an excellent aperitif before dinner.

How to make homemade wine from black currant - a recipe without yeast

Ingredients:

• black currant - 5 kg;
• filtered water - 2.5 liters;
• raisins - 1 large handful;
• sugar - 2-2,5 kg or to taste.

Preparation

When preparing the house wine from black currant, we spread the berries in a bowl and mash it thoroughly with a wooden tolstock to get the ground mass, which does not contain whole berries. Now add two liters of water to the container, pour in the sugar, lay the unwashed raisins and mix everything well before dissolving the sugar crystals.

We place a vessel with a pulp, covering it with a lid, in a cool place for a week, mixing the contents daily with a wooden spoon or spatula. After the passage of time, strain and squeeze the mash with gauze, separating the juice (wort) and the solid constituent. Liquid must is poured into a jar, and seeds and skins are poured with remaining water, add sugar if necessary (if the trial of the wort has shown insufficient quantity), stir and set again to wander for twelve days. On the jar with the wort we set the water trap and put it in the darkened place for the same time.

Now we filter the secondary mash, the resulting liquid is poured to the first portion in a jar, mixed, and under the hydraulic seal we leave for another twelve days.

After a while, merge the top layer with a hose, trying not to affect the sediment, and the bottom filter through a gauze cut folded four times, mixed with the expressed liquid and again put under the sealed for a couple of weeks. After that, we drain the finished wine from the sludge with the help of a hose, filter it with a cotton swab and watering can and pour into bottles. For long-term storage, it is advisable to separate wine from the formed sediment at least twice a week and filter it out additionally.

How to make homemade wine from black and red currants - a simple recipe

Ingredients:

• black currant - 3 kg;
• red currant - 2 kg;
• filtered water - 4 liters;
• raisins - 1 handful;
• granulated sugar - 3 kg or to taste.

Preparation

In this case, for the preparation of wine we will use a mix of black and red currants. We pound unwashed berries with a wooden pestle and put it in a jar or bottle. We prepare the syrup from water and sugar, let it cool down, and fill it with berry mass. We shake well the currant with syrup, install a water seal on the can or simply put a medical glove on the neck. We place the containers with the workpiece in the heat. The ideal place for this will be a window sill with little sunlight. Leave the base of the wine for fermenting the days to forty or until it completely stops, as evidenced by a blown off glove or the absence of air bubbles in the water with a hydraulic seal. At the same time during the entire fermentation period, the contents of the jar are shaken daily.

After a while, strain the wine through the gauze cut, filter it several times with a cotton swab, and then pour it in bottles and put it in a cool storage place.

If, according to the wine's readiness, it turns out that his taste is somewhat more sour than what I would like to get in the end, the situation can easily be corrected. We add a little sugar to the young wine and set to wander for a while, then merge the resulting secondary wine from the sludge, filter it again and then bottled it.