How to make homemade blackcurrant wine. Homemade easy blackcurrant wine recipe

As long as there is a special class among the population of the planet - summer residents, and nature gives people generous harvests every autumn-summer season, the issue of home-made fruit and berry winemaking will remain the most relevant topic every year, until the first frost.

Blackcurrant - the main berry of temperate latitudes, is associated not only with fragrant and very healthy jam or jam, delicious desserts, pies or sauces for meat. She is a great inspiration for home winemakers and extraordinary drinks. own production.

Blackcurrant wine - basic technological principles

The preparation of any wine begins with an assessment of the selected fruit raw material. For fruit and berry wines, this is not only the sorting of material and the removal of unsuitable berries, but also the analysis of the biochemical composition of the wine material.

Since the assortment of fruit and berry raw materials is too large to dwell on all types in detail, we will consider in detail the process of preparing a simple house wine from black currant, starting with the preparation and determination of the quality of raw materials and ending with the conditions for its storage.

The process of preparing raw materials begins with the harvest of berries, as soon as the dew dries on the currant bushes, but the rays of the sun will not be too scorching. Berries should be ripe, but not overripe, in order to get as much juice as possible. Of course, unlike grapes, getting currant juice is quite difficult, but for this there are the following simple tricks:

Picked berries sorting out and, bypassing the washing stage, in order to avoid the loss of wild yeast living on the surface of all fruits, they begin to prepare the pulp. Simply, the berries are crushed in a meat grinder or crushed to extract the juice. Then the pulp is poured with warm (preferably purified) water, or prepared syrup, or sweet juice of other fruits. The temperature of the added liquid should be 22-25 degrees. In a word, to improve juice separation, topping up is necessary, which can cause a fermentation process, during which the thick will gradually settle to the bottom of the container, and small gas bubbles will appear in the separated juice.

At this time, you need to decide whether to leave the pulp in the must for fermentation or squeeze the juice and add sugar and yeast to it.

thick, remaining in the must, will increase the presence of enzymes, aromatic oils and other substances characteristic of blackcurrant berries, which will make the wine richer, brighter, with a distinct aroma of berries. If such a memorable taste is not to your liking and you want to get more muted shades, then it is better to remove the thick.

Actually, it remains to add sugar to the wort, wine yeast or pre-prepared sourdough, install a water seal on the bottle to limit the access of air and foreign microorganisms to the “playing wine”, but at the same time leave a hole for the gas produced by the yeast to escape - and you can wait for the end of fermentation.

Of course, at the same time, it is also necessary to take care of the observance of the constant temperature regime (22-25 degrees) throughout the entire fermentation, from rapid - to quiet and until it stops completely. Then you need to wait until the clarification of blackcurrant wine is over, but at the same time the wine should be placed in a cooler place (8-14 degrees). After the smallest particles have settled to the bottom of the vessel, the wine is removed from the sediment: this is done carefully so as not to raise the sediment, using a tube that is lowered into two vessels and the wine is pumped into a clean, dry container. If necessary, removal from the sediment is repeated after 7-10 days.

The whole fermentation process plain wine from blackcurrant takes no more than 50-55 days. The time of further aging before bottling depends on the particular type of wine, its strength.

Grapes are considered to be the classic raw material in winemaking. The abundance of wine grapes is the result of the selection work of many people over thousands of years. Of course, the preparation of grapes for making wine also needs to be dealt with, but the acidity, sugar content and juice content in the berries are a matter of course, adjusted by nature and the painstaking work of breeders. These three listed factors are the main components of the future wine.

With fruit and berry raw materials, the situation is somewhat different. The content of acid and sugar in it is different and, depending on the type of berries, some may contain too much acid, with a clear lack of sugar, while others, on the contrary, have a lot of sugar, but little acid. The pulp of fruits also has a different density, and for this reason, the content of juice in them and the technological methods for obtaining it also differ.

Acidity of blackcurrant wine

Necessary condition for the fermentation of wort and good taste finished wine - the acid content in the fruit. During fermentation, a lack of acid can cause an increase in the number of acetic bacteria in the wort. But when clarifying a wine that lacks acid, the wine will remain cloudy unless tannin or other tannic acids, for example, are added to it. Ultimately, the acid content of wine matters to its taste and storage.

Remember: the acidity for dry wines should be 0.6% per liter of must; for sweet - from 0.9 to 1.2%; for semi-dry, which are more often homemade wines, the normal level is 0.7-0.8%.

During fermentation, part of the acid is lost, so the wort should contain a little more acid than already finished wine. How to determine the acidity of cooked wort home kitchen? Unfortunately, only in an organoleptic way, because the purchase of special equipment for determining acidity, which is used in production laboratories, will make home winemaking unprofitable.

What to do if you need to reduce the acidity in the wort? Add water or sweet juice, not more than 12% of the total mass of the pulp.

Note that dry wines that taste more sour should have slightly less acid. There is no mistake or typo in this, because in addition to acid, sugar creates the taste of wine, and special attention should also be paid to its presence in the must and in the final product.

Sugar in blackcurrant wine

This product is not only a source of yeast energy. It determines the percentage of alcohol in wine and its taste. This is why dry wines with less ABV (9-12%) tend to taste more sour than stronger wines with a high sugar content, which mutes the sour flavors.

What else do you need to know about the presence of sugar in wine? In large quantities, it inhibits the fermentation process. Sugar is a preservative that is used for sweet winter preparations precisely in order to suppress the work of the same yeast. Therefore, if you want to make sweet or dessert wine from blackcurrant, then all the necessary volume of sugar should be divided into parts, adding one part to start fermentation and yeast work, and the second after clarification of the wine, when it is sealed and ripened.

The strength of the wine is also regulated by the amount of sugar. In some specialty wines, the strength is increased by the addition of alcohol.

You can talk about homemade wine from blackcurrant and other fruits growing on personal plots indefinitely, especially since the range of homemade fruit and berry wines, as well as the technology for their production, has not been fully explored by anyone.

Therefore, let's move on to the practical part of the conversation, while summer is in full swing, there is an opportunity to pick berries the next morning and, having slightly corrected the recipes offered below, create your own unique and simple homemade blackcurrant wine. Let's not waste time and study some of the technological points we will finish already in the recipes, in the process of work.

Recipe 1. Blackcurrant and mulberry blend wine

As you can see from the name of the recipe, we are talking about the preparation and mixing (blending) of two types of wine: soft, juicy and sweet fruits of mulberry, and a more original and pretentious favorite of the Russian plains - blackcurrant. Each type of wine at the winery would be prepared separately and only then combined into an exquisite bouquet, but at home it can be made easier: combine the wine material into a common mass and place it in one vessel. It is desirable to choose white mulberries, so that the wine turns scarlet, with a light aroma of currants.

Compound:

Sugar 2.0 kg

Mulberry 7 kg

Currant, black 3 kg

Water 1, 2 l

Cooking:

1. Mash mulberries and currants with half the sugar in an enameled bucket and add water. Stir the wort and tie a cotton towel or gauze around the bucket. Wait for gas bubbles to appear on the surface. Before the appearance of abundant foam, the wort must be constantly stirred.
2. Then pour the contents of the bucket into the bottle and install a water seal. Choose a bottle of such a volume that ¼ of its part remains empty.
3. When all the thick settles, you can remove the wine from the sediment. Pour the wine into another clean bottle, separating 1 liter from it into a saucepan with a volume of 2.5-3 liters. Add the second part of the sugar to the same pan, stir until dissolved. Pour the wine and sugar from the saucepan into the bottle. Mix everything together again and install the shutter. Then the wine will play quietly.
4. The signal of the end of fermentation and readiness for removal from the sediment will be the absolute transparency of the wine. The entire fermentation process can take about two months. Pour the wine back into a clean container and place the bottle in the cellar where it will mature for 6 months. Pour into bottles and treat your friends.

Recipe 2. Simple homemade blackcurrant and raspberry wine

Compound:

Berries, fresh (1:1) 4 kg

Sugar 1.8 kg

• Raisin starter culture 1 l

Cooking:

Mix the pulp (crushed berries), sugar, water with sourdough in a large container (15 l) and pour into a bottle. For 2-3 days, close the neck of the vessel with a cotton swab or tie it with gauze.

In the morning and evening, the bottle must be shaken or the wort stirred with a wooden stick. When vigorous fermentation develops, seal the bottle with a rubber glove, with a hole made in advance in one of the fingers, to allow carbon dioxide to escape. The glove will first inflate like a balloon, and then, on the contrary, will stick together when the gas is completely out of the bottle.

Remove the wine from the sediment and taste. If necessary (it happens that due to the lack of sunny days, even ripe berries are sour), add sugar and reseal the bottle with a lock until the end of quiet fermentation.

If the wine is sweet enough, then simply lower it into the cellar for aging.

After a couple of months, check for sediment and re-remove, even if the amount of settled particles is negligible. Seal the wine in bottles.

Recipe 3. Blackcurrant liqueur wine

Compound:

Currant 3 kg

Sugar 2.5 kg

Cherry berries 300 g

• Alcohol (93.6%) 1.0 l

  Yeast, wine 15 g

Cooking:

Prepare pulp from currants. Cool boiled water to a temperature comfortable for wine yeast.

Dissolve half of the total mass of sugar and yeast in water, pour the solution into a bottle filled with pulp and stir.

Add mashed bird cherry berries to the cooked wort: they contain tannin, which is necessary for future wine.

Further steps in the preparation of wine are described in previous recipes.

Add the rest of the sugar and alcohol to the clarified wine. Stir and keep the drink for another 15 days. The wine should be strong, sweet, with a characteristic aroma of currants.

Recipe 4. Simple homemade blackcurrant and pear wine

The currant picking season comes before the pears ripen. But the low acid content of pears is perfectly offset by the acidity of currants. Moreover, the juiciness of the pear most conveniently compensates for the lack of juice in black currants. Therefore, having collected the currants, preserve it by rubbing it with sugar in order to later add the already prepared pulp to the pear fruits.

Compound:

Pear, sweet 5 kg

Currant 6 kg

Sugar 4 kg

Tannic acid 30 g

Cooking:

Sort the currants, wash, dry slightly, grind with sugar using a meat grinder. Arrange in dry jars, sprinkle the grated berry with sugar in each jar, close tightly nylon lids and put in the refrigerator.

Ripe sweet pears free from seeds, "tails" and chop. Put the currant grated with sugar into the pear pulp. Stir by adding the tannic acid and cover the pot until the wort ferments. The fermented juice separates more easily from the hard particles of the fruit. Pour it into a bottle and close the neck with gauze.

Pour thickened with warm boiled water and leave warm for a day. When the water is infused and absorbs the sugar and enzymes remaining in the thick, strain it and squeeze it out. Pour water into the bottle and install a water seal.

For the further process of making wine, see recipe number 1.

Recipe 5. Red wine from blackcurrant and gooseberries, dessert

Compound:

Gooseberry 4 kg

Currant, black 3 kg

• Sugar 4.5 kg

  Wine yeast 10 g

  Oak leaves, fresh 200 g

Cooking:

To prepare the wort in purified (or distilled) water heated to 22 degrees (1.5 l), dissolve 2 kg of sugar.

Make pulp from the collected and sorted berries. Combine the pulp with sweet water and yeast.

Place the wort for fermentation in enamelware by covering it with gauze or a towel. As soon as the mass foams, squeeze the juice out of it. Pour the remaining water over the thick, warm it up and, after cooling, squeeze it again.

Combine fermented water with fermented juice and add yeast. Pour the liquid into a bottle, put finely chopped oak leaves. After installing the water lock, put the wine for fermentation.

When it is completed, wait for the moment when the wine becomes transparent, and remove it from the sediment. Add sugar to clarified wine and send the wine for aging. After 2-3 months you can try. If a precipitate forms again, repeat the removal.

• Don't store wine in a bottle with lees, because it contains yeast residues that will spoil the taste of the wine over time and make it bitter, with an unpleasant odor.

Fermentation and storage of red wines, including berry ones, are best done in a place protected from the sun. Red berries contain an enzyme that burns out in the sun, damaging the quality of red wine.

Blackcurrant wine is characterized by a fragrant aroma and a tart, rich, slightly sugary taste. This homemade wine is very popular, but it should be avoided if you have kidney stones. Now we will offer several options for preparing this drink.

The complexity of making homemade blackcurrant wine is that this berry does not give juices well, because it has a mucous pulp. That is why the drink is insisted on berry pulp - pulp. The infusion process is as follows: the berries must be thoroughly washed and sorted, then mixed with sugar and ground, add water and yeast to the mixture, cover everything tightly with a lid and leave for two or three days so that the pulp ferments, after which the berries can be pressed (now the juice will stand out much faster).

After the first pressing, the pomace is not thrown away, but water is also added to them and left again for two or three days, after which the pressing is repeated and the secondary juice is mixed with the first. Now it will be possible to prepare the wort - add water and sugar to the juice (depending on the recipe). Blackcurrant wine ferments very quickly and clarifies well.

Recipe 1

You will need three kilograms of black currants, three liters of water and a kilogram of sugar. Berries need to be crushed until gruel is formed, water with sugar is heated so that it completely dissolves. Then the sugar syrup needs to be cooled and poured over the berry gruel. The wine is poured into a glass container and fermented for about 6-7 days. When the fermentation process is over, the wine must be filtered and passed through a layer of cotton wool, then bottled and corked with corks soaked in wine. This wine is stored in a cool dark place.

Recipe 2

You will need 3-4 kilograms of blackcurrant, 2 liters of water and 1 kilogram of sugar. The washed currants must be poured into a bowl of suitable size and add 0.5 kilograms of sugar, pour water into it and mash the berries into a puree using a food processor. Then the container must be covered with gauze and left to ferment for a week, stirring daily, and from the fourth day adding one hundred grams of sugar.

When seven days have passed, the future wine must be poured into a bottle and tightly sealed with a lid. It is important that there is a slot in the lid for a special tube, due to which the cake will fall into the sediment. After 2-3 days, you need to add another 100 grams of sugar and let it melt. There are still 3 weeks left until final completion. After that, it will be possible to bottle the wine and send it to a cool, dark place, and you need to store the bottles in a horizontal position. As a result, you will get a wine with currant acidity, astringency, and a pleasant aftertaste.

Recipe 3

Blackcurrant wines are good for making mulled wine, liqueurs, as well as adding to different dishes- from meat, for example. Wines from one currant will appeal to lovers of sour wines, but if you add some other components to them, the bouquet of the wine will acquire new shades and colors. The taste of the drink will become more interesting and will appeal to everyone who is not indifferent to weak alcoholic drinks.

For this recipe, you will need 5 kilograms of black currants and 10 kilograms of red grapes, as well as 0.5 kilograms of sugar.

To speed up the process of extracting juice, you need to take turns passing grapes and currants through a juicer. After that, in the grape juice, heated to 30 degrees, add sugar and currant juice. The mixture must be poured into a glass container and fermented for 7-10 days.

When fermentation is over, the wine must be filtered and passed through a layer of cotton wool, then poured over glass bottles, cork them with corks soaked in wine, and store in a horizontal position in a cool dark place.

Recipe 4

Blackcurrant and cherry leaf liqueur. To prepare it, you will need a glass of blackcurrant, 100 cherry leaves, 10-15 blackcurrant leaves, 2 liters of water, 500-600 grams of sugar, one and a half teaspoons of citric acid, and a bottle of good vodka or 250 grams of alcohol.

Washed berries and leaves must be poured with water and boiled over low heat for 25-30 minutes. The resulting broth must be drained, added to it citric acid and sugar and bring to a boil to dissolve the sugar. The syrup must be strained through cheesecloth and cool. Vodka or alcohol is added to the chilled syrup, and the drink is ready to drink.

This drink is indispensable for a light party. It is not only very tasty, but also healthy, as well as economical, because having spent quite a bit of alcohol, you will get more than two liters. delicious liquor. It is also very fast and easy to prepare.

Recipe 5

Wine made from blackcurrant and blueberry. The basis of the wine is blackcurrant (6 kilograms), to which blueberries (about one and a half liters) are added to obtain a thicker shade, as well as 250 grams of raisins (with or without seeds).

To make wine, you need to take a 25-liter tank for food liquids, which is hermetically sealed. Washed blueberries and currants must be crushed so that the juice stands out, then place 4 kilograms of sugar in a canister, and then berry gruel. After that, you need to pour 2 liters of boiled water into the tank and add a package of wine yeast. But if there is no dry wine yeast, ordinary dry yeast for baking (a bag of 20-30 liters of wine) will do.

Raisins must be poured with a liter of boiling water, and when the water has cooled, everything must be poured into the tank with the rest of the ingredients and closed with a lid with a water seal. If you can’t find the shutter, you can make it from a dropper - take a rubber tube from a dropper, insert it into the hole in the lid, and lower the other end to the floor in a jar of water. The wine should gurgle for a week. If it stops gurgling, you need to shake the canister. During fermentation, it is important that the canister is kept warm at room temperature.

On the eighth day, you need to remove some of the berries that floated to the surface (about half) from the canister, add two liters of water and add 2 kilograms of sugar, mix everything and return the shutter to its place.

After that, for another week or a week and a half, you need to wait until the gurgling in the shutter stops. Next, the liquid must be passed through a colander or sieve to remove all the cake. Then you need to wait two days, filter the liquid more thoroughly again and pour it into another container. Wine should be stored for seven days in relative coolness (at a temperature of about 15 degrees).

The lower the temperature, the drier the wine will be (the strength depends on the amount of sugar - a maximum of 18% is obtained). After that, the wine can already be bottled and put away for storage in the cold. And you can remove the entire container in a cold basement.

We wish you success in home winemaking!

Quite often, there are many currant bushes in garden plots. As a rule, each bush gives a fairly plentiful harvest. Having prepared plenty of jam, and having frozen part of the blackcurrant, the question arises, what to do with the remaining berry?

The best solution is to make homemade wine, healthy and tasty.

lovers home winemaking berries such as currants are highly valued. The berry is quite accessible, has pleasant taste. Perfect for making homemade wine drink.

Homemade blackcurrant wine - tasty and healthy!

Homemade blackcurrant wine is especially popular. Lovers of tart taste prefer this ingredient. You can also dilute the wine with another berry, for example, add blackberries, strawberries, raspberries. In this way, you can soften the taste of wine. White currant wine has an interesting taste.

There is a wide variety of recipes on how to make blackcurrant wine at home. Beginners should not immediately go deep and complicate the cooking process.

Useful properties and qualities

Blackcurrant contains a large number of vitamin C. Wine made from currants does not lose its vitamin properties.

The main advantages of the berry

• high content of various vitamins and minerals;
• is a natural antioxidant;
• has a beneficial effect on blood vessels, strengthening and making them more elastic;
• strengthens the immune forces of the body;
• cooked wine retains all useful properties;
• homemade blackcurrant wine is natural, does not contain various impurities and dyes.

Blackcurrant has many benefits. A fairly common plant unpretentious care. Making homemade wine from currants does not take a lot of effort. But like every recipe has its secrets and subtleties.

How to make currant wine at home?

1. The berries are picked only when they are ripe. All excess debris is removed.
2. It is important to know that the berries are not washed before making wine. In this case, there is no need to add regular yeast. A drink made from “your own” yeast has a unique taste.
3. Blackcurrant wine requires the addition of water and sugar. The berry does not contain the required amount of sugar and is not able to allocate the required amount of juice.
4. The use of aluminum cookware is strictly prohibited. For cooking, it is better to use glass or enameled dishes, but without chips and cracks.

It is worth responsibly and carefully approaching the preparation of wine. Failure to comply with the basic rules of winemaking entails not only the acquisition of bad palatability wine, but various harmful substances can also be formed.

The process of making homemade wine

There are many homemade blackcurrant wine recipes. If you like dry wine, you need to put sugar less than normal. And if you sweeten more than the prescribed norm, you get a wonderful liquor.

Making wine is a lot of hard work. It pays to be patient beforehand. For starters, it's best to try a simple recipe.

Traditional standard recipe

Ingredients:

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

The recipe for blackcurrant wine consists of the following steps

1. The first stage consists in crushing the berries. Currants cannot be washed, otherwise the plaque will be washed off. Surface bacteria allow yeast to form and the wine begins to ferment. You need to grind the berries with high quality, crush each berry. You can do it with your hands (preferably with gloves). Some prefer a mixer or a rolling pin. It is important to prevent the berry from coming into contact with aluminum.
2. Water should be heated to 40◦С. Add half a serving of sugar to warm water, stirring until completely dissolved. Get sugar syrup.
3. Combine berry puree with syrup. The syrup should not be hot. The optimum temperature is 25◦С. It should be noted that the container should be about 1.5 times larger than the berry must. During the fermentation period, the berry mass will rise and increase significantly in volume.
4. Now you need to cover the container with woven material or gauze. Raw materials must be placed in a dark place. The optimum temperature during this period is 20-24◦С. Within 3-4 days, the wort only needs to be stirred 2 times a day. Otherwise, the mass will simply turn sour.
5. On the 4-5th day, fermentation is clearly visible, foaming and a sour smell are observed. It is necessary to prepare a glass bottle in advance. It must be very well washed and dried. The liquid part of the wine must is carefully poured.
6. The remaining cake is carefully squeezed out with gauze or a press and is no longer needed. The resulting filtered liquid is mixed with 500g of sugar and added to a common container. The resulting liquid is recommended to taste. If desired, you can add another 50-150 grams of sugar (in the form of syrup, as described earlier).
7. The capacity to continue fermentation is filled no more than 75%. It is very important! During this period, not only foam will form, but also carbon dioxide.
8. A medical glove is put on the neck of the bottle. A small hole is made in one of the fingers. The glove will inflate as carbon dioxide is generated. So you can monitor the correctness of the fermentation process. Excess gases will escape into the hole.

We use a water seal

But of course it is better to make a water seal.

1. Then the bottle is placed in a room with an average temperature of 23°C. Wine is prepared at this stage from a month to one and a half.
2. 5 days after closing the container, drain the wine liquid in the amount of up to 1 liter into a separate container and mix thoroughly with 1 kg of sugar. After the sugar is dissolved, the resulting liquid is put into a common bottle. After 5 days, the procedure must be repeated, adding the last portion of sugar.

It is important to bear in mind that if after 50 days the wine continues to ferment, then it is carefully poured through a straw into a similar container and continues to ferment under the same conditions, but without must (sediment). Otherwise, blackcurrant wine will be noticeably bitter.

The final stage of preparation

After the glove has deflated, and the wort is noticeably light, it is necessary to pour the wine. It is best to carry out such manipulations with the help of a dropper tube.

After a beautiful red wine has turned out, it is worth tasting it. Some prefer to add more sugar, others add alcohol or vodka. In this case, the wine is stored without problems and longer, but it also tastes much tougher.

Some winemakers prefer to fill the bottle to capacity, install the water seal again, put the container in a dark, cool place for up to 2 months. Others just close with a cork. It is better for beginner winemakers to use a water seal, as it is difficult for a beginner to determine at this stage whether the fermentation period is completely over. If the wine continues to ferment under the cork, the container will simply explode.

After three weeks, the wine is filtered through a straw. Then the filtration is carried out as the precipitate appears. As soon as the sediment ceases to form, the wine is bottled and tightly closed with lids. Bottles should be used exclusively from glass. The use of plastic is not acceptable.

The recipe for homemade currant wine can be adjusted to your taste. But it is better to experiment when there is some experience in home winemaking.

Homemade wine is stored in a dark, cool place for 2-3 years, if you do not neglect all the rules of preparation and storage.

Blackcurrant does not lose its useful qualities and in the freezer. Therefore, if the remains of currants are found in the freezer in the spring, then wine can also be made from frozen currants. But red currants are rarely used and only mixed with other berries, since it does not have a strong aroma and taste.

frozen currant recipe

You should know how to cook, in this case. The cooking process is quite similar to the previous one. But when thawed, the berries don't have those natural yeast bacteria. It is necessary to add either yeast or a handful of raisins.

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

Note! It is necessary to drink currant wine in an embrace with your soulmate!

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

Raw material preparation

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

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

Preparation for cooking

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

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

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

Stages of making wine

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

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

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

Homemade blackcurrant wine simple recipe:

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

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

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

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

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

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

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

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Easy Blackcurrant Wine Recipe

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

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

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

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

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

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

Recipe Summary

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

Otherwise, you can use the following table:

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

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

Homemade redcurrant wine

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

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

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

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

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

So how to do good wine from blackcurrant.

Composition, ingredients and correct proportions:

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

Cooking process.

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

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

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

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

What to serve with blackcurrant wine

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

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

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

An abundance of vitamins and minerals

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

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

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

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

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

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

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List of Required Ingredients

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

You will need:

• boiled water;
• sugar.

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

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

How to choose berries for homemade wine

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

Washing material should be performed only if it has severe pollution. If the berries 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 delicious drink.

Fans of home winemaking will be interested to read about the preparation of Isabella wine.

Leaven

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

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

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

At the next stage, the pulp is prepared.

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

Pressing

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

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

Fermentation

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

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

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

Normally, 1 bubble should come out in 20 minutes.

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

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

Lightening

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

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

Spill

The last step is the bottling of the wine. To do this, use glass bottles, which are carefully sealed and left in a cool place.

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

Conditions and rules for storing wine

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

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

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

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

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

agronomy.com

Easy step by step recipe

Homemade wine recipe ingredients

• 10 kg of fruits of blackcurrant varieties;
• 5 kg of granulated sugar;
• 15 liters of purified water.

The method of making currant wine according to the classic recipe

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

We store according to the traditional recipe

Rules for storing wine at home traditional recipe instruct to place the drink in a darkened and cool room. Wine according to a traditional recipe at home is prepared without the addition of preservatives, so the shelf life of such a drink is only 300-400 days.

Redcurrant wine without yeast at home - recipe

Homemade redcurrant wine made without yeast is somewhat different from blackcurrant drinks. Color finished product turns out to be less bright and saturated. But following certain rules when creating a drink from red berries guarantees a no less tasty wine.

Ingredients for homemade wine without yeast

• 5 kg of red currant fruits;
• 3 kg of sugar;
• 5 liters of pure water.

How to make a recipe without yeast

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

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

Homemade whitecurrant wine at home - a simple recipe step by step

House wine by simple recipe it turns out very sweet, white berries are used for its base. Its step-by-step simple recipe takes less time to prepare, and clarification is easy. For currant wine from white fruits, it is necessary to collect only ripe berries, without leaves and other debris. Otherwise, the drink will turn out tart.

homemade wine recipe ingredients

• 7 kg of white currant fruits;
• 4.5 kg of granulated sugar;
• 5 liters of distilled water.

Making wine according to a simple recipe

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

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

Harvesting wine from currants for the winter

Wine at home according to a recipe for the winter with vodka has an increased strength. With the help of vodka, the drink can be stored longer and not turn sour.

Pop Ingredients for Easy Homemade Wine Recipe

• 1 kg of blackcurrant fruits;
• 1 liter of vodka;
• 1 tbsp sugar;

Method for making currant wine according to a recipe for the winter

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

When the sugar is dissolved, currant wine for the winter with vodka can be poured into prepared clean containers. This wine will be an excellent preparation for the winter.

Video recipe for currant wine at home

Currant berries are rich in vitamin C, carotene and others. beneficial substances that enhance immunity. Making white or blackcurrant wine at home, you provide yourself with the necessary supply of a therapeutic and prophylactic drink. A simple video recipe will tell you about making currant wine at home.

voprosu-i-answer.ru

Cooking technology

Currant wine has a pronounced tonic effect. It is served 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, however, mixed with other fruits and berries, it can serve as an excellent wine material.

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

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

Stage I - preparation of wine sourdough

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

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

Stage II - obtaining pulp

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

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

Stage III - pressing

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

Stage IV - fermentation

For full fermentation of the must, it is necessary to maintain a constant temperature range of 22-24 ° C: at a lower temperature, fermentation may not take place at all, at a higher temperature, the wine will ferment ahead of time and will not reach the desired 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 arranged, which is necessary to prevent air from contacting the wine mass in order to avoid the formation of vinegar, as well as to release carbon dioxide formed during fermentation.

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

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

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

Stage V - clarification

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

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

Stage VI - final stage

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

Gourmet Recipes

There are many recipes for making delicious blackcurrant wine.

Blackcurrant wine according to recipe No. 1

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

Blackcurrant wine according to recipe No. 2

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

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

Blackcurrant wine according to recipe No. 3

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

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

Blackcurrant wine with redcurrant

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

Immediately before the preparation of sparkling wine, a ½ bottle is filled with ready-made high-quality wine, poured in 1 tbsp. a spoonful of boiled currant juice and shake thoroughly. The sparkling wine is ready.

Effervescent wine from blackcurrant leaves according to recipe No. 1

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

Effervescent wine from blackcurrant leaves according to recipe No. 2

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

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

Blackcurrant wine with apples

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

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

Blackcurrant wine is one of the richest and most delicious fruit wines. You can cook it using the recipes that we would like to describe in this article.

homemade blackcurrant wine recipe

Required products:

Sugar - 520 g
- water - 2 liters
- currant - 3 kg

Cooking steps:

Sort the berries, discard all leaves, foreign debris and twigs. There is no need to wash the fruits, because their surface contains yeast that contributes to the process of active fermentation. Make the pulp: put the berries in a saucepan, mash, pour in a liter of water, stir, leave for 4 days. Stir occasionally. Pour into clean and dry bottles. Pour in the sugar. Put on a glove for each bottle, in which you must first pierce your finger. Place the containers in a dark place for a month and a half. Remove the finished drink from the sediment, pour into clean containers, seal tightly and transfer to the cellar for storage.

Homemade blackcurrant wine

Blackcurrant berries have a specific slimy pulp. As a result, they do not give their juice well. For this reason, the drink is recommended to insist on the pulp - berry pulp. The berries are thoroughly washed and sorted, mixed with sugar and pounded. It is necessary to add yeast and water to the mixture, cover tightly with a lid, leave for a couple of days so that the pulp ferments. Once this happens, the berry mass can be pressed. After the second pressing, more water should be poured into the berries, and then left for a couple of days. Repeat pressing, mix primary and secondary juice. Blackcurrant wine ferments quickly and well, and at the end becomes light.

Blackcurrant wine at home.

Recipe number 1.

You will need:

- sugar - 1 kg
- water - 3 liters

How to cook:

Remember the berries so that gruel begins to form. Water with the addition of granulated sugar so that it dissolves completely. sugar syrup cool, pour berry gruel. Pour the drink into a glass container, leave to ferment for 6-7 days. As soon as the fermentation process is over, strain the wine, pass it through a layer of cotton wool, bottle it, close it with wine-soaked corks, and transfer it to any dark place for storage.

How about you?

Recipe number 2.

Required products:

Blackcurrant berries - 3 kg
- water - two liters
- granulated sugar - 1 kg

Cooking steps:

Wash the fruits, pour them into a container of a suitable size, add 0.5 kg of granulated sugar, pour in water, crush the berries with a food processor to make berry puree. Cover the container with gauze, leave to ferment for a week, stirring every day. On day 4, add 100 g of granulated sugar. After 7 days, pour the wine into a bottle, seal tightly with a cap. The lid must have a slot for the tube. The tube will help to ensure that all the cake sinks to the bottom. After 2 days, add another 100 g of sugar, let it melt. There will be 3 weeks left until the end of the preparation of this drink. Pour the wine into bottles, transfer to a cool place. Tanks must be installed horizontally.

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Recipe number 3.

You will need:

Sugar - 1 kg
- black currant - 3 kg
- water - 3 liters

Cooking:

Separate the fruits from the branches, sort, remove all impurities, wash with boiled chilled water, crush, pour into a bottle. Its volume should be about 8 liters. In a separate bowl, prepare the syrup: pour sugar into the water, heat the liquid until it is completely dissolved. Cool the syrup to a temperature of 22 degrees. Pour into a container with currants. Leave for five days so that the mass begins to ferment. Strain the drink through a gauze napkin, filter through cotton wool, pack in bottles, close them with corks soaked in alcohol and transfer to a dry place.

blackcurrant wine recipe.

Ingredients:

Red grapes - 10 kg
- blackcurrant fruits - 5 kg
- granulated sugar - ? kg

How to cook:

In order for the juice to start to stand out faster, pass the currants and grapes in turn through the juicer. Heat the grape juice to 30 degrees, pour in the currant juice, pour in the granulated sugar. Pour the mixture into a glass container, leave to ferment for 7-10 days. As soon as the fermentation is over, strain the wine, drive it through a dense layer of cotton wool, pack it in glass containers, leave it for storage in a horizontal position. ready!

Liquor.

Ingredients:

Blackcurrant fruits - 100 g
- blackcurrant leaves - 10 pcs.
- water - two liters
- cherry leaves - 120 g
- granulated sugar - 520 g
- citric acid - 1.5 teaspoons
- a bottle of quality vodka

How to cook:

Pour clean fruits with leaves with water, boil over low heat, leave for 25 minutes at a low boil. Drain the broth that you have as a result, add citric acid, sugar, boil so that the sugar crystals can dissolve. Pour vodka into the chilled syrup.