1. Blackcurrant wine, a simple recipe at home
2. Easy homemade redcurrant wine recipe
3. Homemade blackcurrant wine according to a special recipe
4. Recipe for champagne from blackcurrant leaves and lemon
5. Red and white currant wine recipe at home
6. Things to know (Q&A)

Good day everyone! Today I dedicate this review to making delicious currant wine. Most of them grow black and red currants in their summer cottages. They differ not only in their color, but also in taste. Redcurrant has a sour taste and few people like this taste. Therefore, red currants are not always used somewhere. Although jams and compotes from it are delicious.

For winemaking, black currants are also taken most often. However, red can also be used.

In this review, we will look at recipes for both blackcurrant and red wine.

Content:

• Blackcurrant wine, a simple recipe at home
• Easy homemade redcurrant wine recipe
• Homemade blackcurrant wine according to a special recipe
• Recipe for champagne from blackcurrant leaves and lemon
• Red and white currant wine recipe at home

Blackcurrant wine, a simple recipe at home

• Black currant - 5 kg
• Sugar - 4 kg
• Water - 4 l

We take a berry based on 5 kilograms of currants 3 kilograms of sugar. We sort out the collected berry, removing all debris. Then pour the berries into a large plastic bucket and cover with sugar.

After that, pour four liters of water. Mix with your hand, you can mash the berries a little while stirring. We cover the container with gauze or cloth, put it in a warm place to ferment for five days. During fermentation, the wort must be stirred three times a day.

Then, after five days, we take out the container and filter the wort, removing all the cake. The cake can be squeezed through cheesecloth. We filter the wort two or three times, pour it into a glass jar for the next stage of fermentation. Pour into the jar to 2/3 of its volume. Then we install a water seal or a glove, remove to roam in a dark and warm place. The process will take three weeks.

After 10 days, half a kilogram of sugar will need to be added to the container. To do this, pour a little wort, stir sugar in it and pour it back. After a week, repeat the procedure - add the same amount of sugar.

Finally, after the expiration of the prescribed period, as evidenced by a water seal or a dropped glove, the wine won back. It must be removed from the sediment with a tube.

We pour the wine into another container, put the water seal or glove back on and put it in a dark, but already cool place, for example, a cellar for two weeks.

After two weeks, we take out a container with wine, remove it from the sediment. After that, we bottle the wine, close it tightly and put it in a cool place to ripen for a month.

In order to get a stronger wine, you can add a little alcohol or vodka to it at the rate of 100 g of alcohol per liter of wine.

Easy homemade redcurrant wine recipe

• Red currant - 5 kg
• Sugar - 2 kg
• Water - 5 l

Redcurrant in wine is no worse than black. To prepare such a wine, you will need to take 5 kilograms of red currant berries, a couple of kilograms of sugar and five liters of water.

The process of making wine is not much different from the previous recipe. The collected berry must be sorted out, removing all debris: leaves, twigs, etc.

Then we shift the berries into a plastic bucket and crush them with our hands or a pusher. We get pulp with juice. Now you need to prepare sugar syrup. We put a pot of water on the fire, heat it up a little (do not boil), pour a kilogram of sugar. Mix well so that all the sugar dissolves.

Then pour the syrup into a container for a mashed berry. After that, we cover the container with gauze, put it in a dark, warm place to wander for four days. All this time it is necessary to approach a couple of times and mix the wort.

After four days, we take the wort and filter it through gauze, removing the pulp. The pulp itself can be squeezed out in gauze to drain the liquid from it.

Now pour the wort into the jar, but not to the very top, but leave a little space. After that, we put on a water seal or a glove and put it again in a warm and dark place for fermentation.

When the fermentation process begins, do not forget to prick a hole in the glove, if you use it, with a needle.

After five days, we remove the water seal from the jar, pour out a little wort and dissolve 500 grams of sugar in it. Pour this solution back into the jar and install a water seal.

After another five days, add the next 500 grams of sugar in the same way.

At the end of fermentation, the glove will drop, remove the wine from the sediment. Pour it with a straw into another jar. You can then strain a couple more times through cheesecloth. Now let's taste it. At this stage, you need to finally decide on the sweetness of the wine. If the wine is sour, add sugar as needed.

We put back the water seal or glove and put the jar in the cellar or basement for 60 days for the so-called "quiet" fermentation.

At the same time, with a frequency of 15-20 days, we remove the wine from the sediment. We do this until the sediment stops appearing. After that, we bottle the wine and put it away for storage.

Homemade blackcurrant wine according to a special recipe

• Black currant - 10 kg
• Sugar - 5 kg
• Water - 15 l

Wine prepared according to this recipe, as stated, should be distinguished by taste and greater saturation.

To prepare such a wine, you need to take 10 kilograms of blackcurrant berries, 5 kilograms of sugar and 15 liters of water.

The collected berry must be sorted out and kneaded. After that, put it in a large jar.

Now we are preparing the syrup. We take eight liters of water, heat it up and dissolve 1200 grams of sugar in it. Pour the syrup into a container with mint berries. We cover the container with gauze, put it in a dark and warm room for four days. During this time, it is necessary to mix the wort twice a day, drowning the pop-up pulp.

As soon as the fermentation process begins, we decant all the liquid and pour it into a jar. Install a water seal or glove on top. The first container, in which the pulp remained with a small amount of liquid, is again covered with gauze and set aside. At this time, prepare the syrup. To do this, heat the rest of the water and dissolve 1300 grams of sugar in it. Drain the syrup into a container with pulp, cover with gauze and set to ferment again until the end of the four-day period.

At the end of the primary fermentation, we filter the wort, remove the pulp and pour this wort to the previously drained jar with a water seal.

We do not throw out the pulp, but squeeze it well. Add 500 grams of sugar and mix well, dissolving the sugar completely. Then pour the liquid into a jar of wort. The bank should be filled no more than ¾. If it turns out more, pour into several containers.

We close the container with a water seal or a glove (do not forget to pierce a hole in the glove with a needle). We put the container in a warm and dark place for fermentation.

A week after the start of fermentation, we take out a container, drain 0.5 liters of must and dissolve a kilogram of sugar in it. Drain this syrup back into the fermentation tank.

After the second week, repeat the procedure with the same components again.

This time we leave to wander until the process is completed. A deflated glove or the absence of bubbles in the water seal will indicate its completion.

Now the wine must be drained from the sediment. For this we use a tube. We filter the drained wine through cheesecloth a couple more times.

If you need a stronger drink, you can add alcohol or vodka at the rate of up to 15% alcohol from the total volume of the resulting wine.

We close the jar or bottle where the young wine was poured and put it on ripening or quiet fermentation.

When sediment appears, remove the wine from it. So we repeat until the sediment ceases to appear, and the wine brightens a little. This will take about two months. Now the finished wine can be bottled and put away for storage.

To make wine, you can use not only currant berries, but also its leaves. You can make champagne out of them.

Recipe for champagne from blackcurrant leaves and lemon

• Blackcurrant leaves - 50 gr.
• Lemon - 1 pc.
• Sugar - 200 gr.
• Water - 3 l
• Wine yeast - 1 tsp

To prepare this sparkling drink, you will need to take 50 grams of blackcurrant leaves, one lemon, two hundred grams of sugar, three liters of water and a teaspoon of wine yeast.

We take a three-liter jar and put currant leaves there. Fill with boiled cold water.

Now let's prepare the lemon. Peel off the skin and chop finely. We clean the pulp from the stones and chop finely. I put it all in a jar. Now add sugar and put the jar in a warm place. A sunny location is best. We set for three days, while shaking the container every day.

When the sugar is completely dissolved, you need to add yeast. First, dissolve them in a small amount of water. We put the jar in the sun and wait for the fermentation to begin. We wait a couple more hours, put a water seal or a glove and put it in the basement or cellar for ten days.

After ten days, we take out the drink, filter it and pour it into clean bottles prepared in advance. Close them tightly with corks and leave for thirty days in the cellar in an inclined state.

Red and white currant wine recipe at home

Wine can be made not only from one red currant, but mixed with another variety of this berry - white currant.

It can be made with one white currant, but the mixture of berries gives the wine its own specific taste.

The wine is made on the basis of the juice of berries, so we collect as many berries of red and white currants (in equal quantities) to get a sufficient amount of juice. However, further juice is diluted with water.

The berries are cleaned of debris and should lie in the sun for two days. After that, they are squeezed out and we get the juice. Pour the remaining pomace with water, the volume of which is equal to the volume of the drained juice. For example, if two liters of juice were squeezed from the collected berries, then the cake is poured with two liters of water.

The cake filled with water is infused for a day, after which it is again squeezed into juice. This juice is combined with what was received in the first case.

The acidity of the resulting juice will be high, so it must be reduced. To do this, use the standard rule: for every liter of juice, add two liters of water with sugar dissolved in it. As a result, the acidity will be about 1%, which is quite enough.

Now you can do the wort. For each liter of juice, add 250 grams of sugar. We put the yeast and put a water seal or glove.

When the fermentation process is completed, we close the container with wine with a cork and stand for two months. Then we drain it from the sediment, bottle it and put it away for storage.

In addition to white currant, red can be mixed with black. How to make such wine is described in the video below.

Here are some interesting recipes you can try in your home winemaking.

Things to know (Q&A)