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Currant wine with wine yeast. Blackcurrant wine

Currant is one of our favorite berries. And if you are lucky, and you have several bushes with black or red berries in your garden or in your country house, be sure to try to make homemade wine from currants with a magnificent color and unique rich taste.

About the benefits of berries

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

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

9. Repeat adding sugar another 5 days later.

This recipe for blackcurrant wine provides that fermentation normally continues. 30-50 days.

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

This procedure is necessary because the sediment will give excessive bitterness to the finished drink if the wine material is in contact with it for too long.

10. When fermentation stops, which each winemaker determines by the absence of gurgling in the water seal or blowing off the glove and clarification of the wine material, wine is removed from the sediment with the help of a tube.

11. Young wine must be tasted. If sweetness is not enough, add more sugar (after dissolving with the same wine). Again they put it under a water seal and take it out to the basement, where it will ripen for at least another two months. If the taste satisfies, do the same.

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

Ripened wine must again be removed from the sediment and consumed already completely transparent, without turbidity. The color will be maroon.

It is advisable to consume blackcurrant wine for two or three years, then it loses some of its taste, and the color gradually becomes paler even when stored in a dark cellar.

How to make redcurrant wine?

Home and guests will also appreciate your ruby-colored homemade redcurrant wine.

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

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

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

For redcurrant wine during fermentation, maturation and storage must not be exposed to sunlight which destroy the red pigment and you won't get a bright ruby color. It can simply "burn out".

Blackcurrant wine at home can be made using classic recipe

Currant is a berry that has several unique properties at once. It is relatively unpretentious in care during cultivation, while it is able to bring a large harvest. Blue-black fruits are very useful, and in the kitchen they provide a wide scope for the realization of various fantasies. Let's try to make blackcurrant wine at home with our own hands using a classic recipe.

To make tasty and healthy wine from berries, you will have to get acquainted with several important secrets of its preparation and learn the classic drink recipe. In this case, you get an incredibly beautiful ruby-colored drink with a fragrant rich aroma.

They begin with the preparation of fruits, from which twigs, leaves and motes are removed. It is important to know that you do not need to wash them - there are natural yeasts on the surface of the berries. Thanks to them, the drink will ferment perfectly, even if ordinary yeast or sourdough is not added to it. By the way, this contributes to the preservation of a peculiar taste.

But you can’t do without sugar and water: blackcurrants have a low sugar content, and they are also relatively stingy with juice. In what proportion to add them, each winemaker decides for himself. The final result depends on this, so in order to get a drink from berries that will be ideal for you, you will have to experiment with the classic ratios.

Sugar must be added, as its content is low in blackcurrant

For example, if you put a minimum of sugar, then blackcurrant will turn out dry wine. If you put more of it, then the result will be something similar to real liquor.

By adding alcohol to the drink at a certain stage, lovers will be able to get fortified wine.

Traditional cooking recipe

You need to start preparing a drink from blackcurrant berries at home by preparing all the components necessary for this. Since the berry can be considered stingy in return (about 2-2.5 liters of drink will be obtained from a bucket of fruits), we will prepare it more. So, the classic recipe will require:

10 kg of currants;
5-6 kg of sugar;
15 liters of water.

Now you need to tune in to painstaking work - you have to grind all the berries into a mass to a single one to get the pulp. You can do this manually or with the help of some kind of devices - a rolling pin or a mixer. Let's start dissolving sugar in warm water.

Mix currant pulp in a container and sugar syrup. The container should be voluminous, so that the mass in it takes about two-thirds, and its neck should be wide. A large pot or bucket will do.

You can tie the neck with gauze, and leave the ingredients in a place where the temperature will be between 18-23 degrees. The wort must be stirred so that it does not sour. After a few days, you can notice signs of fermentation in it - this is a sour smell and hiss. It's time to get rid of the cake of berries. First, pour the juice into a clean glass bottle.

From the cake you need to carefully squeeze the liquid

Now carefully squeeze out the liquid from the cake and add it to the bottle. It remains to close the neck with a water seal. If it is not at hand, then you can use an ordinary medical glove by making a hole in her finger.

Philosophical attitude and patience - the best "sourdough" for a drink

Wine was sung by poets and writers in their works. It prompted many philosophers to surprisingly wise reflections. And this is not surprising, because the drink does not tolerate haste. This applies to both its consumption and production.

When making a drink for the first time, it is worth remembering that the winemaker needs patience, patience and more patience. After all, to get an excellent drink, you will have to wait more than one month. First, it is placed with a water seal in a warm place for two to three decades. At the same time, every four to five days it is necessary to taste the wort. As soon as its taste becomes sour, you need to add sugar - about 0.5-0.7 kg.

After some time, the active fermentation process will stop. It will be possible to understand this by the appearance of the wort, which will become lighter. Sediment forms at the bottom of the bottle, the water seal stops bubbling. In fact, a young wine has already turned out. It will still have to be worked on to bring it to a classic taste.

First, the liquid is poured through a tube into another bottle, and its neck is closed with a water seal. We send the container to a cool place, for example, a basement. She will stay there for at least two months. The longer you can endure, the better the drink will be.

There is an opinion among some winemakers that the bottle can be corked. However, beginners will not be able to independently determine whether the fermentation process has ended. Having missed this moment, there is a risk of spoiling home-made wine - having accumulated, gases will break the container. To make a drink from berries transparent and have a pleasant color, we recommend periodically draining the liquid through a tube, getting rid of the sediment.

If you want to try semi-sweet, rather than dry wine, then we make changes to the recipe - add sugar at the end. When there is a desire to experiment with a drink, we add other fruits to the blackcurrant, for example, raspberries. An interesting option would be with the addition of red currants.

Wine homemade not only tasty, but also very healthy

The benefits and features of storing homemade wine

When testing a recipe in practice, you need to remember that a drink made with love is not worth storing for a long time. Even in a cool place, it will last no longer than 300-400 days. Ideally, it is better to treat yourself to a drink in the first months after its preparation. In this case, the benefit from it will be maximum.

What is the benefit of the drink? To find out the answer to this question, remember the value of berries black currant. They are recommended for use during epidemics or in case of poisoning, as they help improve hematopoietic processes and help the body fight harmful microorganisms. Black currant will benefit the cardiovascular system.

If you eat 35-40 blackcurrant berries daily, then the health benefits will be invaluable: this amount of fruits contains the daily intake of vitamin C.

It, in combination with vitamin P, is a prophylactic against the occurrence of atherosclerosis. Together with them, carotene enters the body, which plays a significant role in the functioning of the immune system.

Doctors remind you that drinking a drink from black useful berry should be moderate. Only in this case it will bring invaluable health benefits. An adult should not exceed a dose of 50-75 ml.

Hi all ! Today I will share with you a recipe for blackcurrant wine. Very tasty and no yeast.

A bit of history...

The first mention of blackcurrant as a medicinal plant was recorded as early as the 15th-16th century in Europe. Only a hundred years later it was recognized for its dessert qualities, and drinks, jams and wines began to be produced.

In our time, the berry is especially popular in Belarus. valued for its unpretentiousness, the first good harvest brings already in the second year of planting. Throughout, pretty lengthy life, about 20 years, the plant gives good yields. Easily tolerates frosts, easily takes root in different soils. Contains a good vitamin arsenal and a good trace element base . It has a sour-sweet taste with a light, astringent tongue, astringency.

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

Homemade currant wine

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

It is categorically impossible to wash cooked berries for wine, yeast is present on the berries, and fermentation cannot be achieved without them. Just carefully sort out, remove debris and green fruits.

Pour sugar and minced berries into the prepared container.

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

Once mix every day. As soon as the workpiece has settled, we filter it, and already pure juice without suspension, pour it into bottles, try it first and, if necessary, add sand. We put the bottles closed with a water seal in a dark, warm place. Once a week we try the product, if it is sour, add sugar. And so for 3 weeks, not forgetting to firmly control yourself and not try by liters.

The popularity of the currant berry is explained by the fact that the plant is unpretentious, bears fruit every year and is grown in almost all territories of Russia. The beneficial properties of currants and its ability to preserve them for a long time have long been known. Fragrant berry did not go unnoticed by winemakers. Currant wine is highly valued for its delicate bouquet, excellent taste with noble notes of nuts and fruits. An intoxicating currant drink can be made at home with both fresh and frozen berries.

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rejuvenating berry

Currant has long been a favorite berry of gardeners. This plant is unpretentious, frost-resistant, takes root well in garden plots of almost any region of Russia. In the second half of summer, berry bushes delight gardeners with a bountiful harvest. The leaves, bark and berries of the shrub contain many useful substances, therefore, this raw material has found wide application in traditional medicine. Fans of tea experiments add dried leaves to the drink, which makes it unusually fragrant and healthy. From the berries are obtained useful blanks such as juice, jam, jelly.

Gardeners know three varieties of plants: black, red and white currants. The guest from Asia has taken root well in the Russian climate and has become a national berry crop.

The rich content of vitamins and minerals provided currant berries with universal love. For the record content of vitamin E, they received the title of rejuvenating berry. The daily dose of vitamin C can be obtained by eating only 35-40 g of blackcurrant berries. They contain phytoncides that can fight viruses, including the causative agent of influenza. Morse from berries is useful to take with a cold. Blackcurrant drink helps with hoarseness.

Beneficial features currant berries:

carotene improves immunity, improves eyesight, fights cancer cells;
rutin strengthens blood vessels, normalizes the functions of the kidneys and liver;
B vitamins have a beneficial effect on the nervous system, improve memory;
pectins protect the heart and blood vessels, promote the active removal of harmful cholesterol and toxic substances;
malic acid actively fights viruses and bacteria.

Home winemaking

Winemakers appreciate the currant for the stability of the crops of the plant, the unsurpassed aroma of wine and the delicate taste with notes wild berries, walnut and fruit shades. Experienced sommeliers advise serving a drink room temperature to appreciate the rich taste palette.

Home wine division is a fascinating process. The main rule to follow: no rush. Red currant wine can rightly be called the king among currant wines. The color of this drink is comparable to the play of ruby highlights in a glass, and most connoisseurs consider the taste to be divine. From 3 kg of ripe berries you can get up to 20 liters of homemade wine. The recipe is simple and clear.

red currant recipe

An important condition in the preparation of raw materials: the berries are harvested in dry weather, carefully sorted and cleaned of debris, but not washed. It is not recommended to wash the berries, so that the process occurs due to the natural yeast bacteria contained in the wax coating on the skin of the fruit.

The main components for making currant wine: berries (1.5 kg), filtered water (2 l), sugar (0.4 kg). Dry, clean dishes must be used. Do not use aluminum containers.

Step by step recipe homemade redcurrant wine:

1. Peeled dry berries must be crushed together with twigs using a meat grinder. You can crush the berries with a wooden pestle, but in this case the branches will have to be sorted.
2. Put the resulting mass into a glass container, add 2 liters of water and pour a pound of sugar. Mix gently with a wooden spatula.
3. To speed up fermentation, you can add a handful of raisins to the mixture.
4. After mixing, cover the container with a lid and take it out to a dark, warm place.
5. Periodically, the wort must be stirred. This must be done carefully and ensure that mold does not form on a thick foam cap. If it appears, you need to remove it.
6. After 7 days of active fermentation, the wort is filtered through gauze.
7. Banks or bottles are subject to mandatory sterilization. This can be done in a slow cooker by placing the container on the appliance grate with boiling water, or in the old way on the stove. Water is poured into the pan, a colander is placed and containers for wine are placed in it. Sterilize within 10 minutes.
8. Future wine - strained currant juice is poured into cooled containers and the remaining 100 g of sugar are added. A rubber glove with a small hole in one finger or a special water seal is put on the neck. In the second case, the water seal tube is lowered into a bottle of water.
9. To acquire strength and rich aroma, the drink will need to stand for about 2 months.
10. Readiness is checked as follows: sediment forms on the bottom of the can or bottle. This indicates that the fermentation is over.
11. Carefully filter the wine, cork and leave to ripen.

From blackcurrant

Blackcurrant wine is tart, with a rich taste and a pronounced berry aroma. Some winemakers prefer blending with lighter tasting berry or fruit wine drinks. Following a step-by-step recipe, you can replace 20% of blackcurrant berries with other fruits from your own garden.

For 2 kg of berries you will need 1 kg of sugar and 3 liters of purified water. As in the previous recipe, the berries are not washed, but only sorted and cleaned of debris. Unripe and diseased fruits are not suitable for processing. The requirements for containers are the same: aluminum pans cannot be used.

A step-by-step recipe for making homemade blackcurrant wine:

1. Mash the prepared berries and place in a fermentation container. It must be borne in mind that blackcurrant ferments very actively, so the container should be filled no more than 2/3.
2. Half the volume of sugar must be dissolved in warm water. When this syrup has cooled to 25 degrees, they are poured with a berry mixture.
3. The container is taken out to a warm dark place, covered with gauze or cotton cloth.
4. Fermentation lasts from 2 to 10 days. At this time, you need to periodically knock down the hat, mix the wort. As soon as the pulp has become light, the fermentation of the wort is over.
5. The resulting material should be filtered through gauze or a sieve. You need to take a sample. If the juice is sour, add 50-100 g of sugar.
6. Wine is poured into sterilized containers, the neck is closed with a glove or a water seal. The container is filled to 4/5 volume. The room temperature should be between 16 and 25 degrees.
7. Every 5-7 days a sample is taken and added again if necessary a small portion sugar (50-100 g).
8. The fermentation process has a duration of 3-4 weeks. When sediment is visible at the bottom of the container, and the wine becomes transparent, it's time to filter.
9. After filtering the wine material, it is again closed with a water seal and left for another 2-3 weeks.
10. This is followed by another filtering process, capping and storage. Wine from currant berries can be stored for 1.5 to 2 years.

From white berry

To make white currant wine at home, you will need 2 kg of sorted ripe berries of any variety, 1 kg of sugar and 3 liters of water.

Step-by-step recipe for whitecurrant wine:

1. Berries without leaves and stalks should be mashed with a wooden pestle or rolling pin, pour syrup at room temperature (400 g of sugar per 3 liters of water).
2. Fill the prepared container by 75%, cover with gauze and take it out to a dark place.
3. Every 9-12 hours you need to stir the wort.
4. After 1-2 days, the mixture is filtered and poured into containers prepared for fermentation (jars, bottles). The pressings can be used to prepare the starter for the following servings of homemade wine.
5. Capacities are closed with a rubber glove or water seal.
6. After 4 days, 300 g of wine is drained and another 300 g of sugar is dissolved in it. The resulting syrup is added to the container and the water seal is installed again or a glove is put on.
7. Fermentation lasts from 25 to 60 days. Its end is indicated by a deflated glove or the absence of gas bubbles escaping through the water seal tube.
8. The best way to filter is to carefully drain the liquid through a straw without lifting sediment from the bottom.
9. If desired, you can add a portion of sugar (no more than 200 g) or from 2 to 15% alcohol (vodka). The wine is then corked and moved to a cellar or refrigerator.
10. Check every 20 days for sediment. It must be removed, otherwise the wine will be bitter.
11. When the formation of sediment has ceased, the wine is considered ready. You can store it up to 3 years.

Frozen Berry Recipes

Many gardeners harvest currant berries for the winter. Homemade wine can be made from frozen berries. The cooking algorithm is the same as in the previous recipes, only the proportions and fermentation time are different. How to make wine, the summary table will tell you:

Cooking steps	Wine from redcurrants	Blackcurrant wine
Recipe	For 1.5 kg of frozen berries 1 kg of sugar, 1.5 l of water, 200 g of raisins	For 1 kg of frozen berries 2 cups of sugar, half a liter of water
Wort preparation	Pour into berries a large number of water and crush them with a crush. Pour the remaining water into the berry puree and add raisins and sugar	Defrost and grind the berries through a meat grinder or in a blender. Add water, add sugar
Wort fermentation	Put in a warm place. Fermentation lasts 3-4 days	Put in a warm place. Fermentation lasts 5-6 days
Filtration and further fermentation		Strain, place in a sterilized jar or bottle. If desired, you can add a small amount of sugar. Close with a water seal and take out to a dark warm place
Fermentation time	3 weeks. Then filtered and bottled	3 to 4 weeks. At the end of the precipitation, it is filtered and bottled.

Useful properties of homemade wine

Homemade currant wine has the ability to tone the body. The advantage of making wine from currants is the absence of yeast in the recipe. Fermentation occurs naturally due to bacteria living on the skin of the berries. With reasonable use, currant wine increases the level of hemoglobin, strengthens the skeletal system. Thanks to the valuable qualities of currants, wine is an excellent healer for colds.

Cooked at home, it is natural product, unlike most brands offered by stores. Homemade wine can be used to make grog, which is effective tool at the first symptoms of a cold. Wine must be properly prepared and stored. Bottles of wine are placed in a cool place in a prone position. Currant wine quickly loses its aroma, so it is stored for no longer than 3 years.

Homemade wine made from berries or fruits heals the soul and body, this healthy and tasty fragrant elixir is not ashamed to put on the table and treat friends and even uninvited guests. It is especially worth paying close attention to homemade currant wine (a simple recipe).

The benefits of homemade currant wine according to a simple recipe

If you use homemade wine elixir no more than 50-75 grams per day, then all the valuable active substances that are formed as a result of natural fermentation when interacting with sugar will act on the human body, as medicine. Currant wine elixir will expand and cleanse the circulatory system, dissolve blood clots and remove harmful cholesterol from the body, increase the tone and elasticity of blood vessels. Wine elixir, prepared from natural berry and fruit raw materials, with dosed use, will allow a person to avoid fatal diseases such as brain stroke and heart attack.

Warning

Homemade currant wine simple recipe homemade is alcoholic wine drink, that is contains 9 to 13% alcohol and therefore contraindicated:

children under 16 years old,
people suffering from allergic reactions
people with diseases of the gastrointestinal tract,

also has limitations:

the norm of consumption for adult men is no more than two glasses a day,
the norm of consumption for women is no more than one glass per day.

The best homemade wine elixirs are obtained from sweet varieties of black and red currants, cherries, raspberries, grapes, plums, blackthorns, chokeberry and fruits of apples, pears, apricots, peaches.

For example, from a rich crop of black, white or red currants, you can make excellent dry or semi-sweet wine at home, but the preparation time will take about two to three months, but why rush? Until late autumn and the beginning cold winter there is just time. If you wish, a sparkling, tasty and fragrant currant wine elixir will appear on your table by the New Year holidays.

How to make currant wine at home?

Introducing a simple original recipe homemade blackcurrant wine for the winter, but this easy recipe you can make your fantasy experiments. As a basis, you should take a harvest of freshly picked blackcurrants or even prepare an elixir from a currant mixture, adding red and white currants, gooseberries and raspberries, it is better to take a ripe berry, then homemade wine will turn out faster and more aromatic.

homemade blackcurrant wine recipe

Ingredients

black currant 10 kilograms,
sugar syrup 5 kilograms (+ 1 kilogram if the berries are sour),
water 15 liters.

Blackcurrant Wine Recipe Tip: Use Water from source or bottled and use it at room temperature (warm).

Technology for making blackcurrant wine at home

To stimulate the fermentation process in blackcurrant pulp, you can add some grapes, which must also be crushed and not washed. Grapes contain a large amount of wine yeast in their skins.

The higher the room air temperature and the smaller the differences temperature regime, where currant wine will ferment, the faster the fermentation process of blackcurrant homemade wine preparation will take place. Fermentation time can be only two or three weeks.

Red currants or overripe raspberries can also be added to blackcurrant pulp to enhance the flavor.

It is better to have two bottles or flasks "to change" in order to pour unfermented wine into them without raising the sediment from the bottom.

If the bottle has a narrow and long neck, then instead of a glove, you can use a “medical fingertip” or a balloon and make a puncture in them. You can make a hole in a plastic stopper and insert a tube for juices into it.

It is better to keep wine blanks in a dark glass bottle or cover them from the outside with newspapers or a thick cloth.

Homemade blackcurrant wine according to a simple recipe is ready. Such a wonderfully healthy and tasty, fragrant elixir can be consumed throughout the year, because it contains a little alcohol, and when it evaporates, your wine will turn into a sweet and sour drink and nothing more.