Wine from black and red currants at home: a simple recipe. How to make home wine from black and red currants with raspberries, cherries, gooseberries?

Continuing the wine theme at home, let's talk more about its varieties of currant in its pure form, as well as with the addition of cherries, raspberries and gooseberries.

Blackcurrant wine at home: recipe without yeast

glass of black currant wine in flight

If you want to do without preservatives and yeast, then use the following recipe.

• black currant berries - 4 kg
• water - 6 l
• sugar - 2 kg
• bucket
• gauze or buckling cloth
• bottle
• stopper with thin hose or medical glove
• hose for wine transfusion
• storage containerof the finished product

• Carefully go through the berries of black currant, separating the cuttings, leaves and all the spoiled fruits. You do not need to wash them, as natural yeast materials are on the surface of the fruit, which will play a key role in the process of fermentation.
• Thoroughly crush the raw materials so that each berry is flattened. For this hand, a rolling pin, a blender and any other unit of a similar action
• . A small amount of water is heated and dissolved in it half the volume of sugar. Pour in the sweet syrup and the remaining water in a container with a pulp - skins, juice and stones of the crushed black currant
• . The fermentation tank must remain unloaded by a third, so that the natural process has enough space and does not splash onto the floor.
• Put a bucket of future wine in a warm place, where the temperature does not exceed 25 ℃, for 4 days and cover with gauze / cloth
• With a wooden spatula or hand knock off the foam cap once a day
• After 4 days, if there are signs of fermentation - acid savor and hissing -e currant pulp so that the precipitate and pulp with skins do not fall into the must. The latter is poured into the bottle, which is pre-treated with boiling water and let it dry completely inside
• . Pellet cake is well wrung out and pour half of the remaining sugar into the resulting juice, mix thoroughly and pour into a bottle of
• wort. Put a septum on a container or medical glove, puncture a hole on one of the fingers
• Place the bottle in a warm place in which the air temperature does not rise above 22-26 ℃, for a month and a half
• On the fifth day, drain some wort and heat it to dissolve half the remainingsugar
• Open water seal with the bottle and pour the sweet liquid back
• again put a stopper or a glove for another 5 days
• Repeat the previous two steps, using the rest of the sugar
• Watch the new wine in the next days. As soon as the precipitate falls to 5 cm, pour it into another bottle with a siphon tube
• . If the glove of opal or air bubbles ceased to exit the tube, the must has brightened, then interrupt it into a clean bottle on the neck and taste it. You can sweeten it or add vodka / alcohol to make the fortress
• . Send the bottle of wine to a cool place, for example, the basement of
• . Install the seal on the container and let ripen the wine for another two months.
• . It is not worthwhile to bottle the young black currant wine,that he needs more time to ripen than, for example, from the grape
• After 20 days, look at the bottle of wine and if a sediment is formed, pour it into a new container
• Repeat this action until the end of the maturation of wine from the cherryCurrant in the basement
• Then pour it over smaller capacities and close with a lid / cork
• Remember that adding alcohol will extend the shelf life of currant wine for a couple of years, but also add bitterness. If you did not inject alcohol, then within two years your stocks of house wine should end with

Wine from blackcurrant at home: a simple recipe

decanter and a glass of black currant wine

• ripe berries of black currant without cuttings, leaves -2 dimensional units
• water - 3 dimensional units
• sugar - 1 measuring unit
• raisins at the rate of a handful for every 5 kg of blackcurrant berries or a pair of packages of special wine yeast
• bucket, bottles, thin hoses, hydroshock / medical neasd
• sieve with large and small holes
• wooden stick for mixing

• Chop each berry of blackcurrant, enter half of the prepared sugar, half the volume of water in the pulp, raisins
• Cover the container with a lid and leave in the heat for a week, but every day mix the mash so that mold does not form and the midges do not appear
• Press out the mash in the pressor manually
• The resultant cake is folded into a sieve with large holes and press
• . The remaining mass is folded into a colander with small holes and squeezed
• again. Juice in a bottle, close with a hydroshock and leave in a warm monththose
• Pour the cake after pressing with the remaining sugar and water so that the consistency of the sour cream
• is obtained. Leave the mass to wander under the lid in a warm place for a week and mix it every day with a wooden stick
• . Again the straining and spinning step. Repeat the operations with the sieve and the colander
• . If a sludge appears in the bottle with the first juice, change the capacity by overflowing through the
• tube. Connect both juices in one bottle, put the water seal and place in a warm place for fermentation for two weeks.
• Start filtering the frothy cap through a fine sieve, then the main part of the wort, which will look more like currant jelly. The precipitate is left in the container without straining
• Leave the same place in the bottle of the new wine in the bottle under the water seal for another 10 days.
• Repeat the filtration and change the packaging, leave the currant wine to mature in a cool place for a couple of months under the
• water seal. With sediment and clarification of the wine, filterwith a thin hose-siphon, placing a container with a wort above the empty
• These procedures you should hold a minimum of two
• Change the seizure to a tight stopper from cotton wool on a bottle of young wine and leave it on the meand a half to the left of the air left freely
• Spread the wort in bottles and seal them with the lid / cork
• Now you are provided for two years with tasty and useful home-made currant wine

Wine from red currant at home: simple recipe

man clogs a bottle with a young onewine from red currant wool

You need:

• water, sugar and red currant berries in equal proportions
• bottle, bucket, gauze, spatula, tube cork, glass of water

• Crush the whole whole red currant berries and connect them with half the water and sugar content
• Bfor 10-12 days a bucket of red currant pulp roams in a cool place at a temperature of up to + 18 ℃
• Stir every day the future home wine with a stick
• Carefully press the pulp and strain the juice, leaving a residue in the bucket
• Warm up the rest of the waterdissolve the sugar in it
• This sweet syrup is combined with the wort in a bottle on which you put a cork with a gas outlet pipe, the end of which is lowered into a glass with water to control the process of carbon dioxide release.
• . Within a month, when forming a deposit, change the wort container by draining it through a thinTube
• Taste the young wine for sugar. If necessary, add more sweets to your taste
• In the basement, red currant wine should be ripened for another couple of months under a leaky lid / cork
• Pour the finished product over smaller bottles
• Store wine from red currant for no more than 12 months, because it will become more bitter

Fortified wine from black and red currant

pulp of red and black currant

The sugar introduced at the stage of maturing of wort also adds strength to home wine. Note that every twenty grams add 1% of the fortress.

Dry wine from black and red currant

glass with dry wine from red and black currant

Unlike grape wine, where the result of obtaining dry wine was achieved by reducing the weight of sugar, in the present case, sugar should be used in accordance with recipe recommendations.

Rapid blackcurrant wine at home

bottle, glass of house wine and bunches of black currant

Therefore, water and sugar are needed, which stabilize the taste of the black currant and preserve the original smell of future wine.

Still, the minimum of actions in the preparation of house wine from black currant is a recipe without yeast, when all the water is used in the preparation of pulp.

Wine from black currant jam at home

piala with black currant jam - raw material for home wine

The process of making home wine is identical to the above with several differences:

• ingredients - water and raw materials in equal proportions or the first slightly smaller. When the jam is very sweet, then refuse to add any sugar. To start the fermentation process, add not washed raisins in the amount of 100 g for each liter of the future wine
• container - instead of a bucket for fermentation of pulp, three-liter cans, pretreated with soda solution and boiling water inside
• , will last for a maturity of 3 to 6 months.
• shelf lifeready drink in a cool dark place - about three years

Wine from gooseberry and black and red currant, recipe

gooseberries in a plate before preparation of wine mash.

By the way gooseberry in terms of sugar and soda content is equated with grapes. Therefore, it is able to replace part of the water that is added when making home wine from black and red currants.

• red and blackcurrant berries - 3 kg
• gooseberries - 2 kg
• water in the proportion of half a liter for each liter of wine material
• sugar - 100-150 g per liter of wort
• wine or baker's yeast - up to 2 grams perliter of pulp

• Prepare the mash of berries separately from each other. In the currant product add water to the consistency of sour cream and yeast
• Fill two-thirds of the containers with the mash of berries, leave in a warm place with a temperature of +26 ℃ for 4 days. Mix the pulp daily with a hand or spatula
• Carefully separate the berry juice from the cake and combine them in one bottle so that 15% of its volume remains empty.
• . In a small amount of water, dilute half the norm of sugar and pour into the must
• . Install the water seal on the bottle. Put it in a warm place for a month and a half, checking once a week the process of fermentation and the level of sugar, draining the wine from the sludge into a new container. Drain the sugar at this stage once every 5-7 days until the acidic
• disappears in the product. Replace the water stopper with a plug of cotton wool, and the wort ripening point is the basement. During the next 3-4 months, observe the fermentation of the home-made intoxicating beverage and filter it from the

If the wine remains cloudy after all the stages of ripening, lighten it with egg white and agar-agar.

• egg white whisk with a pinch of salt until the foam forms and dilute with half a glass of water. Pour the resulting solution into the wine and shake the bottle with the wort for five minutes.
• 1 g of agar-agar, combine with a third of a glass of water and melt in a water bath. Pour hot into a bottle of young wine and shake for five minutes

Wine from black and red currant with a cherry at home

a glass of currant-cherry house wine and a bowl with cherry

The process of making currant wine with a cherry is similar to that considered in the previous section. The only difference is that the amount of sugar can be more and reach 250 grams per liter of wort, because all the ingredients are quite acidic and tart originally.

Homemade wine from black currant with raspberries, recipe

wine from currants and raspberries in a glass container on the table

Prepare:

• for starter - a glass of raspberries and half a glass of sugar
• for 2 l of freshly squeezed blackcurrant juice and water
• 1 kg of sugar, dividing it into three parts for wicking

• Ferment the crushed raspberry mash with sugar in a warm place duringtwo or three days
• Strain through gauze or colander and combine with blackcurrant juice, water and one part of sugar in a bottle filled with 75%
• Leave it to wander in the heat for 3 weeks under a rubber glove with a hole in the finger or a hydraulic seal
• Remove the wort from the sludge by pouring into a clean container and add the sugar part again
• After 3 weeks, repeat the previous action
• Gently strain the young wine through a colander with small holes and place in a bottle under the cotton plug
• If you like fortified wine, add before blockage of vodkaat a rate of 50-100 g per liter of home berry drink. Please note, it will completely stop the fermentation process
• Transfer it to a cool place with a temperature of up to +12 ℃ for the next two weeks or a month
• Drain the sludge of wine into a smaller container for storage in a closed conventional plug / lid in a cool basement

Currant is useful for the human body not only with a high content ofitamin C, but also a wide variety of dishes that can be prepared from it.

Video: preparation of house wine from black currant. Part 1

Video: cooking home wine from black currant. Part 2