The variety of wines that can be prepared on their own is simply amazing. For example, the preparation of homemade wine from currants is quite within the power of a novice winemaker, and then the result of all efforts will please you with a rich taste and a beautiful rich shade. So, here are some basic recipes.
Light homemade currant wine
The recipe allows you to make a drink with a very pleasant delicate aroma. You will need six kilograms of red currant 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, chop them thoroughly with a wooden cracker or pestle. Transfer to a glass container and tighten the lid. There must be a valve in the lid for the release of air, which will be formed in excess during fermentation. 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 the cool. After a few months, bottle the wine, cork it and leave it for another three to four months. At the end of this period, a currant drink can be served at the table.
Traditional Currant Homemade Wine Recipe
Take ten kilograms of red currant, clean from twigs, rinse and dry. Pour into a wooden tub and mash with a pestle. Transfer the resulting mass into a glass bottle, close the lid with a valve for air outlet and leave for three weeks. Twenty-one days later, fermentation should end. Pour the wine into another bottle to get rid of sediment. Let stand and pour again, then strain through special filter paper and pour into small glass bottles. Cork tightly and clean in a cool place. The wine should lie for two months, after which it can be drunk.
Fragrant homemade currant wine
The recipe recommends taking red or white currants, and to add strawberry or raspberry juice to flavor the wort. Leave the berries to lie for two days in warmth or a couple of hours in direct sunlight. Only then can you start making homemade wine. From currants, the recipe recommends squeezing the juice 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. A fermented container is used for the fermentation process
. As soon as the fermentation is over, the bottle must be tightly closed and the wine aged for two months, then strain and bottled.
Simple homemade currant wine
The recipe for this drink is even easier than the rest. Heat blackcurrant berries in an enamel bowl, adding a little water and sugar. Soak at a temperature of 65 degrees 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 each kilogram of berries, a couple 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 until the end of fermentation, strain and let the wine age for a couple of months. Bottled product.