Contents
- Easy Blackcurrant Wine Recipe
- Blackcurrant wine recipe with a little trick
- redcurrant wine recipe
- whitecurrant wine recipe
- Recipe with cognac
- Red and white currant wine
- Redcurrant wine with a unique sourdough
- A simple redcurrant wine recipe
- Alternative blackcurrant recipe
- Blackcurrant and grape wine
- Blackcurrant and apple wine
- Blackcurrant Champagne
- A few practical tips
Any kind of currant is suitable for making a drink: black, red and even white. It is better to use fresh berries. Frozen currants, due to the absence of wild yeast cultures, will require the addition of special wine yeast.
The main thing is not to forget one of the most important rules of the winemaker during the preparation of the drink: all containers, fabrics and devices used during this process must be immaculately clean (ideally, pre-scalded with boiling water)
They also make currants: liqueurs, tinctures, liqueurs
Easy Blackcurrant Wine Recipe
Since blackcurrant wine turns out to be quite tart in taste, it is recommended to additionally sweeten it, turning it into a dessert or even liquor.
List of ingredients
Black currant – 10 kg
Water – 15 L
Sugar – 5 kg
Method of preparation
Carefully knead the sorted, devoid of plant excesses and always unwashed berries and transfer them to a capacious wide-mouthed bowl.
Heat water to a temperature of 25-29°C and dissolve 2,5 kg of sugar in it.
Add the resulting solution to the berry, mix everything thoroughly and close the container with gauze (at the same time, the container should be filled no more than 2/3).
Put the capacity of the day for 3-4 days in a dark warm place (the most favorable temperature is 18-25 ° C). Do not forget to melt the pulp with a wooden spoon twice a day.
After the specified period, when the first signs of fermentation appear (foaming, hissing, sour smell), remove the wort from the pulp and pour into a narrow-necked glass vessel (for example: into a bottle).
Carefully squeeze the pulp into a separate container, add 500 g of sugar there, completely dissolve it and pour the resulting liquid into the bottle to the main wort (at the same time, you need to make sure that the fermentation container is no more than ¾ full).
Cover the bottle with a lid with a water seal or pull a rubber medical glove with a tiny hole pierced in the finger over its neck and place it in the room where the preliminary fermentation took place.
After a week, decant about half a liter of wort, dissolve a kilogram of sugar in it and pour the resulting substance into a fermentation tank.
A week later, repeat the above procedure.
After the complete disappearance of the signs of fermentation (deflation of the glove, the absence of bubbles from the water seal), carefully drain the wine from the sediment into a clean bottle (if after one and a half months from the start of active fermentation the process does not stop, it is necessary, in order to avoid bitterness, pour the must into another container without affecting the sediment, and let it ferment).
If desired, you can add sugar to taste to young wine, as well as fix the drink with vodka or diluted alcohol (up to 15% alcohol of the total liquid volume).
Fill the bottle to the top again with a water seal and send the drink to the cellar for a couple of months for further (quiet) fermentation.
Each time, when a 3-cm layer of sediment appears, drain the liquid from it into the same clean container.
After two months, make sure that the wine has cleared and the precipitation has stopped, after which – bottle the drink.
The result should be stored in the same cellar for no more than one and a half years.
Blackcurrant wine recipe with a little trick
If you follow the technology below, the drink will turn out even more saturated.
List of ingredients
Black currant – 10 kg
Water – 15 L
Sugar – 5 kg
Method of preparation
Place the prepared, mashed berry in a wide-mouthed container.
Heat 7,5 liters of water to a temperature of 25-29 ° C and dissolve 1,25 kg of sugar in it.
Leave the container under the gauze for 3-4 days in a dark, warm room for preliminary fermentation (of course, stirring the pulp twice a day).
After the start of fermentation, decant the liquid and pour it into a bottle with a water seal (cover the bowl with the pulp with gauze and leave it alone for a while).
Heat another 7,5 liters of water and also dissolve 1 kg of sugar in it.
Pour the remaining pulp with the resulting syrup, tie the container again with gauze and let the new wort ferment for a couple of days.
After the specified period, separate the liquid from the pulp and add it to the primary wort, already under the water seal.
Next, proceed according to the instructions set out in the previous recipe, starting from the sixth step.
redcurrant wine recipe
Redcurrant wine has a pleasantly balanced taste, but suffers from an almost complete lack of aromatic bouquet. In this regard, they try not to sweeten the mentioned drink too much, since its dry and semi-dry variations are able to retain at least some flavor.
List of ingredients
Red currant – 5 kg
Water – 5 L
Sugar – 2 kg
Method of preparation
The basic principle of obtaining redcurrant wine is almost no different from the preparation of a similar blackcurrant drink. Therefore, the recipe below will be presented in a more concise form.
Mash the prepared currants and place in a suitable container.
Prepare syrup – 1 kg of sugar per 5 liters of water.
Pour them with a berry and send for primary fermentation.
Drain the wort into a bottle and squeeze the pulp there.
On the 5th and 10th day of active fermentation, add 500 g of sugar, dissolving it in 500 ml of must.
After the complete cessation of fermentation, drain the wine from the sediment, fix it if desired and send it to the cellar to be clarified.
The finished drink should be bottled and stored in a cool room for up to a year.
whitecurrant wine recipe
The aroma of this drink also did not work out very well, but it even tastes somewhat like white grape wine.
List of ingredients
White currant – 10 kg
Water – 15 L
Sugar – 5 kg
Method of preparation
Put the sorted currants on a clean cloth and hold in the sun for three days (this will allow unripe berries to ripen).
Then, proceed to the preparation of wine, according to the second recipe.
It is advisable not to store the finished drink for more than a year.
Recipe with cognac
Ingredients
Red currant – 6 kg
Sugar – 125 g (based on 1 liter of juice)
Cognac – 1 liter (based on 12 liters of juice)
Method of preparation
Red currant berries are peeled from twigs, washed, dried; place in a wooden or stainless steel bowl and knead with a wooden pestle.
Crushed berries are placed in a cool place and kept until fermentation begins. When the fermentation process is over, the mass is filtered through a sieve, trying not to touch it with your hands.
The juice is defended, after which it is poured into a barrel or bottle, sugar is added and cognac is poured in if desired.
The contents are kept in the cellar or cellar for 6-8 weeks, then the wine is bottled, corked and allowed to stand for 3-4 months.
Red and white currant wine
Method of preparation
Peel the collected berries of red, white currant and let them lie down for 2 days or several hours in the sun, and then press them and get the juice of the first fraction. Pour pomace with water equal to the amount of juice obtained, let it brew for a day, then press again and drain the juice with the first fraction. Determine the acidity of the juice, which is usually high – up to 8%, after which the must must be diluted with water until the acidity is not more than 1%.
Redcurrant berries do not give the wine any flavor, so strawberry or raspberry juice can be added to flavor the wine. It is also good to add dried elderflower and roasted bitter almonds (50 g per 1 liter) to the fermenting wort, which are placed in a linen bag and dipped into the fermenting wort.
The wort is prepared in the usual way, adding 250–280 g of sugar per 1 liter, yeast wiring and other substances.
Fermentation should be carried out under a water seal, and after the fermentation has stopped, the bottle should be closed and the wine kept thick for 2 months. After that, remove the wine from the sediment, bottle and store in a cellar or refrigerator.
Redcurrant wine with a unique sourdough
This wine recipe is suitable for those who have the opportunity to use berries grown in their own garden. Such berries do not need to be washed before making wine, and besides, they can be used to make fermented with wild yeast.
Ingredients
Red currant berries – 3 kg
Sugar – 2 kg
Water – 3 L
For sourdough
Raspberries – 1 cup
Rose hips – 1/2 cup
Sugar – 1/2 cup
Method of preparation
For sourdough, unwashed raspberries and rose hips are mashed and placed in a jar, sprinkled with sugar, then poured with water so that it covers them.
Tie the jar with gauze and put in a warm place, stirring its contents from time to time.
After 3 days, make syrup from sugar and water and let it cool. Meanwhile, chop the red currants. Pour the resulting mass into an enameled bucket or barrel, add the cooled syrup and sourdough there, mix, tie with gauze and put on fermentation.
Every day (4-5 times a day) the wort must be stirred so that mold does not form on the surface.
After 8 days, strain the wort through cheesecloth in 4 layers, and squeeze out the pulp.
Drain the resulting juice into a bottle, close it with a fermentation stopper and put it on fermentation. The bottle should be shaken periodically.
After 40 days, a precipitate forms in the bottle. Drain the clarified wine with a hose, filter, bottle, cork and put in a cool place for 2 months to mature.
A simple redcurrant wine recipe
Ingredients
Fresh red currant juice – 1 l
Sugar – 1 kg
Water – 2 L
Method of preparation
Peel red currants, rinse, crush and squeeze the juice well.
Pour currant juice into a bottle, add sugar and water, close the bottle with a fermentation stopper.
Leave the bottle to ferment for 3-4 weeks. During this time, the contents of the container must be mixed several times with a clean wooden spoon or stick.
When fermentation is over, strain the wine through a thick cloth or filter paper, bottle and cork. The wine is ready to drink.
Alternative blackcurrant recipe
Ingredients
Black currant – 3 kg
Water – 3 L
Sugar – 1 kg
Method of preparation
Sort the berries, removing impurities, rinse, crush and place in an eight- / ten-liter bottle.
Prepare a syrup from water and sugar, let it cool to 22-25 ° C, and then pour it into a bottle with currant mass.
Install a water seal and carry out fermentation at 22-24 ° C for 5-6 days.
At the end of fermentation, strain the wine through a cloth, then filter through cotton wool, bottle, cork and store in a dry and cool room. Blackcurrant wine can also be stored in clean and dry bottles, filled to the middle of the neck or even to the cork itself, in order to prevent the wine from coming into contact with air.
Council. The pulp left after squeezing the juice can be mixed with fresh blackcurrants and used to make jam.
Blackcurrant and grape wine
Ingredients
Black currant – 3 kg
Red grapes – 10 kg
Sugars – 500 g
Method of preparation
Separate blackcurrant berries from the ridges, rinse with clean water and pass through a juicer. Separately squeeze the juice from the grapes.
Heat grape juice to 25-30 ° C, add sugar to it and, without cooling, mix with blackcurrant juice.
Pour the resulting wort into a bottle, close it with a fermentation stopper and put it on fermentation at a temperature of 22-25 ° C, which will last 8-10 days.
At the end of fermentation, the wine is filtered, bottled and corked. Store bottles horizontally in a dry and cool place.
Blackcurrant and apple wine
Method of preparation
For 1 liter of apple juice 500 ml of blackcurrant juice
Wash the berries of black currant, crush, place in a glass dish, cover with sugar and leave to separate the juice in a warm place.
After 1-2 days, squeeze the juice from fresh apples and add to the blackcurrant mass.
Infuse the mixture for 4–6 days in a sealed container, then press it out, add sugar (60–80 g per 1 liter) and alcoholate, adding 300–350 ml of alcohol 70–80 ° per 1 liter of must.
After that, pour the mixture into a bottle, close and infuse for 7–9 days, then clarify and remove from the sediment.
The result is an aromatic dessert wine containing 16% alcohol and 12–14% sugar.
Pour the wine into bottles, cork and store in a cool place.
Blackcurrant Champagne
Ingredients
Blackcurrant leaves – 100 g
Water – 15 L
Lemon – 3 pcs.
Sugar – 1,2 kg
Yeast (preferably wine) – 3 tbsp. l.
Method of preparation
Put fresh currant leaves in a bottle and pour cold boiled water.
Cut a thin layer of zest from lemons. The pulp, previously peeled and pitted, cut together with the zest. Put in a bottle. Add sugar and put in a warm place, preferably just in the sun.
Every day, the bottle should be shaken well several times.
When sugar is completely dissolved, add yeast. 3 hours after the start of fermentation, transfer the bottle to a cold place.
It is necessary to ensure that the drink does not freeze, and withstand it for 7 days.
Then strain through a cloth and bottle.
Seal well and place the bottle horizontally in a sturdy box. The box can be stored in the cellar or at the bottom of the refrigerator, but not in the freezer.
A few practical tips
The sugar used in wine can be replaced with honey. In this case, ¾ of honey is taken from the total volume of granulated sugar, and the size of the portions of this component added to the wort is also adjusted.
Blackcurrant juice prepared for fermentation, in view of the aroma of this berry, is often added to less expressive wine materials. For example: 1 part currant to 3 parts cherries.
In turn, the future redcurrant drink can be flavored by adding 20-25% apple, blueberry or the same blackcurrant juice to it.
At the same time, the desired effect can be achieved not only by mixing the appropriate juices produced before fermentation, but also by blending young fruit and berry wines.
Relevance: 24.06.2018
Tags: Wine and vermouth, Wine recipes