How to brew blackcurrant wine. Blackcurrant dessert wine

Winemakers love currants. Usually it gives good yields, the berry ferments well without cultural yeast and wine-making additives, and the wine turns out to be tasty and extraordinary. True, there are some difficulties with its processing, mainly associated with the extraction of juice. But the output pleases - from one liter of black currant you can get up to 2.5 liters of the finished product. In general, the fault of the currant be!

To date, blackcurrant wine is the best fruit and berry wine that I have ever tasted. This is a very expressive, pleasant, spicy, drinkable drink, and it doesn’t matter at all whether there is a lot of sugar in it or there is none at all. Very often, currants are used in combination with other berries and fruits. Homemade blackcurrant wine is very spicy and rich, but tart, so the berry is added to wines made from less aromatic wine material. Redcurrant, on the contrary, has an interesting, balanced taste, but the berry itself is not very aromatic, therefore, when making redcurrant wine, more aromatic wine material is added to it, for example, the same blackcurrant.

Blackcurrant wine has an outstanding, spicy aroma, but table wines from it turn out to be too tart (for an amateur, I am a fan), which is usually corrected by adding 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 sour and has a very rich taste, so it can be safely diluted with plenty of water.

The most time-consuming step in making wine from this berry is the extraction of this very juice. Blackcurrant has a rather tough skin, in which the lion's share of flavoring substances is imprisoned. The pulp is very slimy and gives the juice very reluctantly. Only two generally recognized wine-making technologies for obtaining juice will help save the situation: fermentation and Cahors technology. You can familiarize yourself with the Cahors scheme in the article by Don Pomazan, and we will touch on it from a completely different angle, using a pressure cooker. Fermentation, on the other hand, needs no introduction and is the best solution for obtaining juice from almost all types of fruit and berry raw materials, without affecting the freshness of the taste of the drink. Let's go!

A simple blackcurrant wine recipe without yeast

It is very simple to make proportions for blackcurrant wine on savages: 2 parts of berries (it is more reliable to count by the volume of berry puree), 3 parts of water and 1-1.5 parts of sugar / glucose / fructose. For sugar: sucrose = 1 unit. "sweets", fructose = 1.7 units. "Sweets", glucose (dextrose) = 0.7 units. sweets. We combine, for example, like this:

How to cook:

1. Sort the berries, do not wash! (wild yeast lives on them, which should quickly start alcoholic fermentation), pour into a wide-mouth fermentation tank and grind - with your hands, feet, blender (at low speed so as not to crush the bone), mixer (at low speed so as not to crush bone) or in any other suitable way. Add water and half of 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 and foams a lot.
2. Cover the container with gauze in several layers and leave for 2-10 days in a dark place where the berries will ferment, giving off valuable juice (and tannins from the skins, which make the wine more resistant to disease). If after 24 hours there are no signs of fermentation, you can add cooked starter from any other berry or a couple of glasses of already fermenting wort to the fermenter. A couple of times a day, a hat of pulp, which will be collected on the surface, must be knocked down, stirring the wort with a clean hand or a wooden spatula. Currants will give up most of the juice and aromatic substances after two days of rapid fermentation, but it is better to wait longer until the pulp loses color and becomes light.
3. Filter the fermented wort 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, which are presented in a huge assortment in online wine shops. Be sure to taste the juice and sweeten it if necessary - add 50-100 g of sugar per 1 wort, dilute it in a small amount of wort and pour it back into the container.
4. Fill the fermentation tanks to 4/5 of the volume, install a water seal and leave to ferment in a dark room with a temperature of 18 to 25 degrees. Every 5-7 days the wort should be tasted and if it is sour, add sugar according to the scheme from the 3rd paragraph. We repeat the introduction of sugar 2-3 times until its amount according to the recipe is exhausted.
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), pour the wine into clean fermenters, on which you also install a water seal and send it to a quiet fermentation in a cool place (12-18 ° C), for example, in cellar. There it should completely clear and form its final taste.
6. While the wine is on a quiet fermentation, it must be drained from the sediment every month and a half. After 2-3 months, when the drink is completely clarified and no sediment collects at the bottom of the fermenters, it can be sweetened to taste - left dry or made semi-sweet, dessert. Here, rely on your taste and preferences. After that, the blackcurrant wine needs to be kept under a water seal for a couple of weeks to make sure that the fermentation process has completed completely, and bottled. After 1 year of aging, you will get a truly amazing drink, but over time (3-4 years) it will only get better!

Since we prepared the wine according to the “organic” scheme, without the use of preservatives and pure culture of yeast (hereinafter referred to as PKD), it must be stored in a cool place, sticking to house wines, and every 3-6 months one bottle should be uncorked for quality control. For longer storage and aging, the drink is recommended.

This was the easiest recipe for blackcurrant wine. You can cook according to another, more sophisticated 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, then put the wine under a water seal and cook further, as described above. To more accurately compose the must for a specific type of wine, you can use the table below:

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

	Juice, liters	Water, liters	Sugar, kilogram	Berries, kilogram
Light canteen		6,2	1,6
Strong table		5,6	2,0
strong wine		3,7	3,2
Dessert wine		3,3	4,0
Liqueur wine		1,1	6,0

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

Blackcurrant wine with pure yeast culture

If you want to get a drink with guaranteed characteristics and long-term aging from year to year, be sure to prepare it according to the classic winemaking technology with CKD. For blackcurrant wine, most red wine yeasts are suitable, but it is better to look for those that have a fairly high alcohol tolerance and a clean, fruity flavor profile. These yeasts include all CKD for port wine, strains Lalvin RC212 (Bourgovin), Lalvin ICV K1V-1116 (Montpellier), Lalvin 71B-1122, Montrachet, the usual Vitilevure Multiflor, etc. You can use the proportions from the previous recipe or try the following (for a full-bodied wine):

Sort currants, remove cuttings and other debris. Rinse the berries thoroughly under running water, transfer to a container with a wide neck and grind into puree in any suitable way. Dissolve half of the sugar in hot water, let the syrup cool to 21-24 degrees and pour over the puree. Add yeast, yeast nutrition, cover the container with a clean cloth and leave to ferment in a warm place for 5-7 days, not forgetting to knock off the pulp hat every day. Strain the wort, squeeze out the pulp, pour everything into a clean container, add the second half of the sugar, mix well and install a water seal. Then you can operate with the first recipe starting from the 5th paragraph.

Wine made from dried blackcurrants

One of the options for harvesting blackcurrants for the winter involves its dehydrogenation (dehydration, drying). What can this give the winemaker? The opportunity to do what you love at any time of the year!

Boil 1 liter of water and dissolve sugar in it. Remove from heat, add currants and cover. After 30 minutes, pour the syrup with berries into a fermentation container, add the rest of the ingredients and cover the container with a clean cloth (if you use pectin enzyme, you don’t need to add yeast right away, but wait 12 hours and only then add the starter prepared from them according to the instructions). Leave the fermenter for 7 days in a dark, warm place, stirring the wort daily. Then strain the must through several layers of gauze and pour into a clean fermenter, install a water seal and transfer the wine to a cool place (15-18 o C) for one month.

Remove from the sediment, pour into a clean fermenter, install a water seal and again in a cool place. Repeat the procedure after two months, and then again after the complete clarification of the drink. Sweeten to taste, stabilize with sulfur if desired, and bottle, waiting a couple of weeks to ensure that the wine does not ferment. Drinking dried blackcurrant wine is recommended not earlier than after 6 months of aging in bottles, but it is better to wait 1-1.5 years. Store in a dark cool place!

Blackcurrant wine in a pressure cooker

Do you want to cook something that will be radically different from the traditional blackcurrant wine? Then this recipe is for you. Using a pressure cooker is perhaps the easiest way to get blackcurrant juice, but everything comes with a price. As a result of heat treatment, the taste of the drink changes slightly, acquiring port wine tones (however, this is another reason to pay attention to this recipe for port wine lovers).

With this recipe, we're trying to make a dense, sweet, port-like wine using the popular yeast strain Lalvin K1V-1116 (Montpellier), capable of fermenting as much as 20% alcohol. Bananas and raisins in the recipe are needed to increase the body, the density of taste sensations (by the way, they also make excellent wines: and). One of the benefits of using a pressure cooker is that we need far fewer berries without sacrificing flavor!

Boil 3 liters of water. Peel bananas and cut across into 1-1.5 cm pieces. Place bananas, raisins and sorted blackcurrants in a pressure cooker. Add boiling water, install the lid and put the pressure cooker on fire. Bring the pressure to 1.03 bar (0.98 atm) for 3 minutes, then remove from heat and allow the contents to cool naturally to zero pressure. Pour the resulting juice, along with the solid residue, into the primary fermenter, pre-filled with half the sugar. Stir until the sugar is completely dissolved, add the rest of the cold water, mix again and wait until the wort cools to room temperature. Add acid, tannin, crushed Campden tablets and half of yeast nutrition. Wait 12 hours, add pectin enzyme, mix and wait another 12 hours. Add yeast, transfer the fermenter to a warm place and cover with a clean cloth.

To increase the yield, improve extraction and accelerate the clarification of the must of many fruit and berry wines, pectolytic enzymes (pectinase, etc.) are used that break down pectin substances. If you decide not to use the pectin enzyme in the process of making currant wines and for some reason they do not clear for a very long time, try bentonite, gelatin or any other additive suitable for this.

After the start of fermentation, stir the wort 2 times a day for 3 days. Then strain the wort into a clean fermenter through several layers of gauze, without squeezing out the solid residue. Add half of the remaining sugar and yeast nutrition, mix thoroughly, install a water seal and send to a warm place for fermentation. When the specific gravity of the must drops to 1.010 (2.6 °Bx), add the rest of the sugar and top dressing, mix, under the water seal and in a cool place. Skim the wine from the sediment every 30 days until it is completely clear and the sediment has not accumulated over a 30 day period. Stabilize the wine with sulfur and send for 5 days in the refrigerator. Sweeten to SG 1.030 (7.6 °Bx), install a water seal and keep for 4-6 months in a cool place before bottling. This wine continues to improve in bottles up to 6 years old!

Red Currant Wine Recipes

Redcurrants make good wines, more tart than blackcurrants, but there is also a fan. But not everyone can put up with a faded aroma, so think about what aromatic juice you can add to such a wine (below you will find several recommendations for such mixes). Another unpleasant condition for obtaining high-quality redcurrant wine is the lack of haste: it will take about 12 months to prepare, and then control yourself for at least another two years before the drink softens and turns into an outstanding product.

Redcurrant wine with wild yeast

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 their subtle aroma. The drink turns pink-red and over time acquires a reddish tint. The technology for making wine is no different from the technology for making almost all fruit and berry wines, and you can cook it according to the first recipe from this article. But without haste! It will be necessary to allocate about 9 months for quiet fermentation (stormy fermentation - removal from the sediment - quiet fermentation 6 months - removal from the sediment - stabilization 3 months - bottling). Two years of aging of such a wine is a prerequisite for a good result!

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

	Juice, liters	Water, liters	Sugar, kilogram	Berries, kilogram
Light canteen		5,7	1,7
Strong table		5,0	2,1
strong wine		3,0	3,3
Dessert wine		2,5	4,1
Liqueur wine		0,06	6,1

Redcurrant juice can be used to improve the quality and reduce the cost of wines from (the ratio in brackets is given for mixing juices, the first value is the juice of the main raw material, the second is redcurrant juice): blackcurrant (1:2), gooseberries (1:1 and 1 part blackcurrant), apples (2:2 and 1 part blueberry juice), raspberries (1:5), cherries (3:1 and 1 part blackcurrant juice), black cherries (1:1), etc.

Redcurrant wine with pure yeast culture

For making redcurrant wine, CKD strains are suitable for most red wines and sherry. Try Pasteur Red strains, Bordeaux, Montrachet, Champagne yeast, etc. You can get juice using the fermentation technology, but for a change, I suggest trying a certain subspecies of the Cahors technology, when the berry is first poured with boiling water, and then filtered and pressed after a few hours. This technique allows you to quickly get rid of the pulp and increase the chances of wine for rapid clarification.

Sort currants, remove cuttings and other debris, rinse thoroughly under running water. Place the berries in a container with a wide mouth and crush with your hands or in any other suitable way. Pour the berry with boiling water, cover the container with a clean cloth and leave overnight in a cool place. Strain the juice through several layers of gauze and carefully squeeze out the cake. Add sugar and mix well until completely dissolved. Add pectin enzyme and yeast nutrition, place and wait 12 hours. Add the yeast prepared according to the instructions, cover with a clean cloth and wait for the first signs of fermentation. Install a water seal and put in a dark warm place to ferment.

When vigorous fermentation is over (a yeast sediment has appeared, the water seal has ceased to actively blow bubbles), remove the young wine from the sediment, pour it into a clean fermenter under a water seal and put it in a cool place. Remove from the sediment after 6 months of quiet fermentation (or periodically remove as sediment appears), and then repeat the procedure after 3 months. Sweeten if necessary, stabilize with sulfur and bottle. CKD homemade redcurrant wine should be stored in a dark place for at least 2 years to achieve optimum smoothness and overall quality. Good luck!

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Step-by-step recipes for making homemade blackcurrant wine: classic, simple, semi-sweet wine, dessert, homemade blackcurrant and raspberry table wine, with wine yeast, in a pressure cooker

2018-08-02 Irina Naumova

Grade
prescription

890

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

20 gr.

80 kcal.

Option 1: Classic Homemade Blackcurrant Wine Recipe

Anyone who has tried homemade wine at least once will most likely become its true connoisseur. In our selection of recipes, we will look at recipes for making blackcurrant wine at home. The berry grows in almost every household plot. We will tell you how to keep the right proportions, to age and insist the wine, as it should be. The end result will surely please you.

Ingredients:

• ten kg of blackcurrant;
• fifteen liters of water;
• five kg of granulated sugar.

Step-by-step recipe for homemade blackcurrant wine

Sort out the blackcurrants from the litter, do not wash, otherwise you will wash away the bacteria necessary for fermentation.

We take a rolling pin, a crush and crush the berries. You can also do this by hand, whichever is more convenient for you. The result is a gruel in which there are no whole berries.

Now you will need a special water thermometer. Heat water to 25-30 C, add two and a half kilograms of sugar and dissolve it while stirring.

In a large saucepan, put the resulting pulp from the juice and pulp. Add sweet sugar syrup and stir.

Very important: do not fill the pan more than two thirds. During fermentation, the wine material may spill out. You can use several containers at once.

Cover the pot with cheesecloth folded twice and place in a dark place. The temperature in the room should not exceed 19-25 C. We keep the wine material for four days, stir the must several times a day so that it does not sour.

When you have noted the first signs of fermentation, drain the liquid into a glass container. Squeeze the blackcurrant pulp. Pour another half a kilogram of sugar. Stir.

Important: we fill the glass container only by 75%.

Install a water seal. You can also use a regular rubber glove. Poke your finger and pull it over the neck of the container.

We leave everything for a month and a half.

After five days from the start of the infusion, pour a kilogram of granulated sugar and mix. After five days, repeat the steps again.

As soon as you see that the glove is swollen, then the fermentation is over. Also, its end can be determined by the sediment at the bottom and the clarification of the must.

Drain the wine, getting rid of the sediment. Taste it. Now the wine should ripen. We fill the glass container to the very brim, close it with corks or lids.

We leave in a cool basement for a month.

Once every few weeks, drain the wine from the cage through a straw. We perform actions when the sediment reaches 3-5 cm.

By the end of ripening, there will be almost no sediment left. When it is not available at all, homemade blackcurrant wine is ready. Bottle for long term storage. Keep the drink for no more than three years. The approximate fortress will be 10-12%.

Note: If you want to make the wine sweeter, add more granulated sugar. For a stronger wine, add water or alcohol, approximately 5-8% of the total amount of wine made. We introduce after the end of fermentation. This applies to both additional sugar and alcohol.

Option 2: A Quick Homemade Blackcurrant Wine Recipe

This recipe is easy to prepare with everything you need for a delicious homemade wine. Of course, no one canceled the process of fermentation and infusion. But the simplicity of the option is suitable for those who are preparing blackcurrant wine for the first time.

Ingredients:

• five kg of blackcurrant;
• seven liters of water;
• three kg of sugar.

How to quickly make homemade blackcurrant wine

Warm the water a little and dissolve half of the prepared granulated sugar in it. Sort the berries and mash with a crush into porridge.

Mix berry porridge and sweet syrup. Choose a container with a wide mouth large enough that nothing spills out during fermentation. We do not take plastic or metal containers - wine, must and berry juice absorb odors that cannot be eliminated.

We cover the container with gauze and leave for 3-4 days in a dark and warm place. If you have a thermometer, check. So that it was approximately + 20-23 C.

Once every two days, mix directly with your hands or with a wooden spatula.

As soon as the smell characteristic of fermentation and gas bubbles appear, drain the wort from the sediment through a straw.

What is left of the berries, squeeze. In the juice, stir the second half of the sugar and again pour everything into a glass bottle.

Put a medical glove on the neck of the container, pierce your finger. We leave the container in a dark and warm place for one month.

Stir once a week. If the liquid is too acidic, add another 250-300 grams of sugar.

At the very end, the wine is decanted from the sediment and left for another two months in a cool place. When the glove is not inflated, the wine will become lighter, and sediment will form at the bottom.

Again we decante from the sediment, pour into smaller bottles and tightly cork. Now homemade blackcurrant wine is sent for long-term storage in the cellar.

Option 3: Semi-sweet homemade blackcurrant wine

A very simple and understandable version of sweet homemade wine. Add some more raisins to complement the taste. We can do without yeast, there are bacteria on freshly picked berries.

Ingredients:

• five kg of blackcurrant;
• three from the floor kg of sugar;
• seven liters of water;
• one hundred grams of raisins.

Step by step recipe

Sort the currants, but do not wash. It needs to be ground to the state of gruel with a pusher or hands.

We dissolve one and a half kilograms of sugar in three and a half liters of water. Pour raisins, black currants and stir.

Leave to ferment for three days. Just cover the container with gauze so that nothing gets into the liquid.

We squeeze the pulp, pour the juice itself into a glass container for fermentation. Pour the pulp again with sweet sugar syrup - leave for three days, then combine both liquids into one.

Five days later, we drain a faceted glass of wort through a tube. We dissolve the remaining granulated sugar in it and pour it back into the glass container.

When the fermentation process is completed, gas will cease to form, sediment will appear, we infuse the wine in a cool place. Close container tightly.

When the wine becomes lighter, filter it from the sediment and pour into glass bottles for long-term storage.

Option 4: Dessert homemade blackcurrant wine

This dessert wine is about 12-14% ABV. The recipe is also quite simple, the main thing is to prepare a container for fermentation, storage, straws and rubber gloves in advance - a standard set for making homemade wine.

Ingredients:

• five kg of blackcurrant;
• two kg of sugar;
• two liters of water;
• one hundred and fifty ml of wine sourdough.

How to cook

Since we use ready-made wine sourdough, we not only sort out blackcurrants, but also wash them. Spread the berries on a clean cloth and let them dry.

Put the berries in a large container and crush to a pulp. Pour in the yeast and stir.

Let's make a sweet syrup from water and sugar. We cool to 30 C, we measure the temperature with a special thermometer.

Pour the container with black currants and sourdough, leave in a warm place. Cover the container with gauze folded twice.

We insist for two days, periodically stirring the mass. Then pass through a screw press. We need to squeeze the pulp well, and use the juice.

Pour into a large glass container for fermentation. We put on a rubber glove with a pierced finger or install a water seal.

When the fermentation process is over, and the wine becomes lighter, drain the juice from the sediment. Filter twice and bottle. Close tightly with stoppers or lids, put away for storage.

Option 5: Homemade blackcurrant and raspberry wine

An interesting variant of delicious homemade table wine. This time we use not only black currants, but also raspberries.

Ingredients:

• two kg of raspberries;
• two kg of blackcurrant;
• four kg of sugar;
• water - how much will go.

First, pour the raspberries into a sterile glass bottle. Pour one kilogram of sugar on top and put in a warm place so that the sun's rays fall on the bottle. We stand the raspberry sourdough for five days.

After the specified time, pour the sorted blackcurrant into the same bottle. Preliminarily mash it into gruel in a way convenient for you.

Pour another kilogram of granulated sugar. Fill with water so that it reaches the shoulders of the bottle.

The remaining space will be filled during the fermentation process.

To prepare the wort, stir the contents of the bottle and put on a glove or water seal. We put in a place accessible to the sun for two weeks.

After the specified time, remove the glove or shutter, pour two kilograms of sugar and mix.

Cover again and leave to ferment.

When fermentation is completed, proceed to filtration. We drain everything through gauze folded twice, pour it into a large bottle again. We put in a sunny place for another two or three days.

In this case, we do not put on a glove or shutter.

After three at the bottom of the bottle you will see a sediment. We release wine from it through a straw.

Repeat the steps every three days until you get rid of the sediment completely.

We filter homemade blackcurrant wine twice, pour it into clean bottles, put it in a cool place for three months for full maturation.

Option 6: Yeast homemade blackcurrant wine

This time we will make homemade wine using wine yeast. The recipe is quite simple, the main thing is to follow all the proportions and the indicated actions.

Ingredients:

• seven kg of blackcurrant;
• nine kg of sugar;
• up to 25 liters of water for wort;
• packaging of wine yeast;
• top dressing for yeast according to the instructions.

How to cook

Carefully sort out blackcurrants from the litter. Rinse well and transfer to a container. Puree the berries using a food processor, mixer, or hands.

Dissolve half of the granulated sugar in hot water. Then cool to 21-24 C and pour into berry puree.

We introduce wine yeast, top dressing, as indicated on the package of yeast. Stir and cover with gauze for seven days in warmth.

Stir the pulp every day with a spatula.

Strain the must, squeeze out the pulp. Pour the resulting liquid into a glass bottle, pour the second half of granulated sugar.

Stir and put on a glove or water seal.

Fermentation lasts about two to three weeks. When the glove deflates, and at the bottom of the bottle you see a sediment - drain, filtering, the wine into another clean container. We put the water seal again and put it in a cool place.

We insist for two to three months, drain the sediment once a month. At the end of the process, bottle, cork tightly and store. Somewhere in a year, the taste will be simply amazing, and after 3-4 years it will be even better.

Option 7: Homemade blackcurrant wine in a pressure cooker

If you use a pressure cooker to make homemade wine, you will get berry juice faster. But the drink itself will become a little different, something reminiscent of port wine. It turns out a sweet and dense wine.

Ingredients:

• two kg of blackcurrant;
• one kg black raisins;
• two kg of bananas from the floor;
• two from the floor kg of sugar;
• three tsp pectin enzyme;
• three tsp lemon acid;
• three Campden tablets;
• 11 liters of water;
• six teaspoons of yeast nutrition;
• wine yeast - according to the instructions.

Step by step recipe

Boil three liters of water. Peel the bananas and cut into slices one centimeter wide.

We put sorted blackcurrants, raisins and circles of bananas into a pressure cooker. Pour in boiling water, close the lid and bring the pressure to 0.98 atm or 1.03 bar.

Simmer for three minutes, then remove from heat and cool completely.

Pour the prepared juice together with the sediment into the bottle. Pour in sugar and stir.

Pour in the remaining water and move again.

Add citric acid, and crushed Campden tablets. We introduce half of the top dressing for yeast and stir.

After twelve hours, we introduce pectin enzyme, stir and wait another half a day. Pour the yeast, stir and put in a warm place, covered with gauze.

We mix the wort twice a day for three days. Then strain into a new glass bottle. Pour in half of the remaining sugar and yeast food.

Stir and install a water seal. Leave the container in a cool place. After thirty days, we remove the sediment. Again, leave for the same amount of time. When the sediment stops appearing, put in the refrigerator for five days.

You can still sweeten, mix and put the water seal again. Keep from six months in a cool place. Then bottle. You can already try or store. This wine can be stored for up to six years.

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.

Fans of home winemaking really appreciate berries such as currants. The berry is quite affordable, has a 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 amount of vitamin C. Wine made from currants does not lose 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 poor taste qualities of wine, but also various harmful substances can form.

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 tube from a dropper.

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 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.

The variety of wines that you can make on your own is simply amazing. For example, making homemade wine from currants is quite within the power of a novice winemaker, and the result of all efforts will then please with a rich taste and a beautiful rich shade. So, here are some basic recipes.

Light homemade currant wine

The recipe allows you to prepare a drink with a very pleasant delicate aroma. You will need six kilograms of red currants and sugar. Its amount should be determined depending on the amount of juice, for each liter you need to take two glasses. Peel and sort the berries, carefully chop with a wooden pusher or pestle. Transfer to a glass container and screw on the lid. The lid should have a valve for the release of air, which will be formed in excess during the fermentation process. After a couple of days, strain the wort, leave the liquid for six hours, then add sugar. Pour into a bottle and leave to ripen in a cool place. After a few months, bottle the wine, cork and leave for another three to four months. At the end of this period, currant drink can be served at the table.

Traditional recipe for homemade currant wine

Take ten kilograms of red currant, peel off the twigs, rinse and dry. Pour in and mash with a pestle. Transfer the resulting mass to a glass bottle, close the lid with a valve to release air and leave for three weeks. After twenty-one days, fermentation should be over. Pour the wine into another bottle to get rid of the sediment. Let stand and pour again, then strain through a special one and pour into small glass bottles. Seal tightly with corks and store in a cool place. The wine must lie for two months, after which it can be drunk.

Fragrant house wine from currant

The recipe recommends taking red or adding strawberry or raspberry juice to flavor the wort. Leave the berries to lie down for two days in warmth or a couple of hours in direct sunlight. Only after that you can start making homemade wine. The recipe recommends squeezing juice from currants using a press. Pour the cake with water equal to the amount of juice obtained, let it brew for about a day. Squeeze and mix with juice. For a liter of wort, add two hundred and fifty grams of granulated sugar and a glass of water with ten grams

diluted dry yeast. For the fermentation process, containers are used. As soon as the fermentation is over, the bottle must be tightly closed and the wine must be kept for two months, then filtered and bottled.

Simple homemade currant wine

The recipe for this drink is even easier than the rest. Heat the berries in an enamel bowl, adding a little bit of water and sugar. Keep at a temperature of 65 degrees for a quarter of an hour, cool to forty degrees, grind and squeeze. Add 1.3 liters of water and a quarter kilogram of granulated sugar for every kilogram of berries, a couple of drops of ammonia and ten grams of dry yeast diluted in water. Leave for fifteen days, then add another hundred grams of sugar per liter, wait for the end of fermentation, strain and leave the wine to age for a couple of months. Pour the finished product into bottles.

The presence of several currant bushes is a familiar picture for summer cottages and gardens in country and rural houses.

This berry is so popular that winemakers with and without experience make excellent homemade blackcurrant wine without yeast according to various recipes. We will find out what recipe and technology they prefer, and learn how to prepare this delicious flavored drink on our own.

To prepare a wine drink in a yeast-free way, you will need the following components:

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

Berries for wort need healthy, without stalks and various debris, unwashed. When washed, there will be no yeast on their surface, which is necessary for high-quality fermentation.

How to make blackcurrant wine without yeast

Some winemakers make currant alcohol with the addition of various berries, while others prefer to enjoy the taste of only this berry.

By the way, if you like dry wine, you need to put less sugar than according to the recipe.

And we will prepare table blackcurrant wine using the following technology:

• We thoroughly rub the berries with our hands, wearing gloves, otherwise the skin will be stained with juice. You can use a rolling pin or a blender without aluminum parts.

• We heat the water to 40 degrees and dissolve 2.5 kg of granulated sugar in it.
• We mix the berry mass with warm (not hot!) Syrup in an enameled or glass bowl, leaving a third of the container empty.
• We cover the dishes with gauze or natural cloth in order to prevent insects from entering, and put them in a dark room with a temperature of at least 20 degrees Celsius for 4 days. Twice a day we mix the berry mass, otherwise it will turn sour.
• We pour boiling water over and dry the glass bottle and, filtering through gauze or a strainer, pour the wort into it. We squeeze the pulp and throw it away - it will no longer give juice.
• We mix part of the juice with 0.5 kg of granulated sugar and pour it back. We leave a third of the bottle empty, otherwise the foam and gas have nowhere to go during fermentation.
• We put on a glove with a hole on the neck or install a water seal and remove to wander in a dark place with a temperature of at least 23 degrees for 30-50 days. After five days, we dissolve 1 kg of granulated sugar in a liter of drained juice and pour it back. Repeat the action after the next five days, using the remaining sugar.
• 50 days have passed, but the fermentation has not stopped? Pour the future homemade blackcurrant wine without yeast into another bottle through a tube, without touching the sediment. We put the shutter and send it to ferry to the end.
• When fermentation is complete, pour the juice through a straw into a new bottle and taste it. Add sugar to an insufficiently sweet drink and keep it under the shutter for another week. If everything is in order with taste, we cork the container and put it in the cellar for 8 weeks.

Every three weeks, we remove the drink from the sediment by pouring it through a tube or thin hose. Has the precipitate stopped forming? Currant wine is considered ready. We pour it into sterile bottles (only glass, we don’t use plastic!) Up to the throat, close it tightly and put it in the cellar for horizontal storage.

If it is prepared with strict adherence to technology and you store it correctly, the shelf life will be about three years, but it is better to drink it early, because homemade berry wines do not contain preservatives and cannot be stored for years.

Currant alcohol can also be made from frozen berries, since it does not lose its properties, but this applies specifically to dark varieties.

Now you know how to make homemade blackcurrant wine without yeast and other extraneous additives.

Use this recipe based on safety, natural ingredients and natural benefits and make your own wine without preservatives or other synthetic additives! Learn how to make this delicious flavored drink yourself!