Anyone can make black currant wine at home, because such a tasty and healthy berry grows in almost every garden or vegetable garden. That is why to create a light alcoholic drink you only need to wait until mid-July to collect a small amount of fragrant dark fruits.
A detailed recipe for blackcurrant wine
Essential Ingredients:
- self-made sourdough from raisins and sugar;
- black overripe currants - 3 kg;
- granulated sugar - 2 kg.
Before you make wine from currant, you should definitely make a sourdough. For this, you need to take 100 g of dark raisins (preferably with seeds), iterate well, wash in a colander and put in a glass jar. After this, the dried fruit must be seasoned with 50 g of granulated sugar and pour warm boiled water (2 fingers above the sweet product). Next, the mass should be mixed, and then covered with multilayer gauze and put in a dark warm place for exactly 5 days. By this time, the contents of the jar will ferment and form the necessary ferment for a light alcoholic drink.
Berry Processing:
Wine from blackcurrant at home should be made only after all 3 kg of ripe fruits have been processed. Thus, the berries must be sorted well, separated from the branches, cleaned of putrefactive elements, and then washed with a colander. Due to the fact that currants quite poorly secrete juice, it is recommended to crush it into the pulp with a special wooden mortar.
Blackcurrant wine at home: the cooking process
After the fruits are completely processed and mashed, they need to pour 2 kg of granulated sugar, and then pour warm boiled water in an amount of 5 liters and previously prepared raisin sourdough. Further, all the ingredients must be mixed well (until the sugar has completely melted). It is worth noting that the above operations should be performed in a fermentation tank (with a water lock), in which it is necessary to leave a place for foam.
Wine from blackcurrant at home should be infused only in a dark place where the air temperature is at the level of 21 - 23 degrees Celsius. The full fermentation of such a light dark berry alcoholic drink lasts from one to one and a half months. The strength of currant wine according to the described recipe is approximately 10 - 13% (depending on the variety of the berry and its sweetness). If you want a stronger drink, you can add a little more sugar to it. Although it is also not worth overdoing it, because with an excess of sweet yeast, they can simply die and not process all the granulated sugar into alcohol.
After a month of fermentation, the finished red currant wine can be bottled using a hose and also filtered at the same time. Further, the dishes with the drink must be well closed with a lid and put in a cool place for exactly a week. After 7 days, the wine must be filtered again, and then, leaving the bottles at least air, withstand it for about a month.