Currant wine recipe

Wine is freely sold in stores, but no store-bought alcohol can surpass the taste and usefulness of a home-made product. The high content of vitamins makes homemade wine indispensable in winter. Homemade currant wine will bring back memories of a warm summer every day. Making wine at home begins with harvesting sweet and sour berries. The sweetness of currant berries is not enough to get a good result, so you should stock up on sugar. Below are simple recipes with photos that you can use to make wine at home.

Traditional blackcurrant wine recipe at home

Blackcurrant wine, made according to the rules of a traditional recipe at home, has a unique, savory aroma. The berry in has everything necessary for the normal course of the fermentation process, so it is not necessary to add yeast during the creation of wine.

Homemade wine recipe ingredients

• 10 kg of fruits of blackcurrant varieties;
• 5 kg of granulated sugar;
• 15 liters of purified water.

The method of making currant wine according to the classic recipe

1. The collected berries should be carefully sorted out: remove all spoiled and unripe fruits, remove debris in the form of leaves and branches. Currant berries do not need to be washed, otherwise all natural yeast will be washed out with water.
2. The fruits are kneaded into porridge with a meat grinder, blender, etc.
   
3. Next, dissolve 2.5 kg of granulated sugar in purified, pre-boiled water.
4. We mix the mashed berries in a large glass vessel with prepared sugar water. The container in which the drink will ferment is filled in a volume of no more than 2/3 of the entire capacity. Otherwise, the fermentation product will overflow. A gauze cloth is tightly put on the neck of the container. After that, the bottle is placed in a room without light with a temperature of 22 degrees for 4 days. Every day, 2-3 times, the mixture should be stirred with a long object to prevent souring.
5. After 4 days of exposure, visible signs of fermentation should appear: a characteristic sour smell and the formation of bubbles. After the appearance of these signs, the mixture is purified from the remnants of berries by filtration. The rest of the berries are carefully squeezed out. 0.5 kg of granulated sugar is added to the squeezed liquid and, after stirring, is added to the filtered fermented juice. The resulting liquid is again poured into a large bottle, after which a water seal is put on top in the form of a latex glove with a hole in the finger or a cork with a water seal.
   
6. The drink bottle is again placed in the previous place for a longer period - 3-4 weeks. Periodically, sugar must be added to the vessel in an amount of 0.5-0.7 kg, depending on the acid of the wort. Sugar should be added 2-3 times during the entire fermentation period.
   
7. When fermentation is complete, the air will leave the glove, and a light precipitate will appear at the bottom of the vessel. Precipitation and a deflated glove will tell you to pour the juice into a sterilized bottle using a thin tube. Thus, sediment is removed. A water lock is also placed on the new container and the wine is moved to a place with a low temperature for a period of 2 months.
8. Every 20 days, the drink must be poured into another clean container to remove sediment. On the 40th day, sugar is added to the vessel if the wine is sour. After 60 days, the finished wine is poured into storage containers and hermetically sealed with corks.

The rules for storing homemade wine according to the traditional recipe prescribe to place the drink in a darkened and cool room. Wine according to a traditional recipe at home is prepared without the addition of preservatives, so the shelf life of such a drink is only 300-400 days.

Redcurrant wine without yeast at home - recipe

House wine: blackcurrant

Homemade redcurrant wine made without yeast is somewhat different from blackcurrant drinks. The color of the finished product is less bright and saturated. But following certain rules when creating a drink from red berries guarantees a no less tasty wine.

Ingredients for homemade wine without yeast

• 5 kg of red currant fruits;
• 3 kg of sugar;
• 5 liters of pure water.

Method for making currant wine according to a recipe without yeast

1. The preparation of wine begins with a selection of rotten and unripe fruits, leaves and branches from all the berries. Natural yeast will be used as fermentation yeast, they are located on the peel of the fruit, so the berries are not washed, but immediately sent for grinding. Berries can be ground with a mixer, rolling pin or by hand.
2. Prepared sugar must be dissolved in 5 liters of heated water.
3. The resulting sugar syrup and currant berry porridge are poured into a capacious container, where everything is intensively mixed. A gauze cloth is put on the top of the vessel and it is placed for 4 days at room temperature.
4. After the fermentation process has begun, all the juice from the vessel is poured using a tube into a clean container, on the throat of which a latex glove or a more complex device is subsequently put on - a water seal. The container must be left in the dark at a temperature of 18 degrees for 1 month.
5. After the cessation of the fermentation process, the drink is poured into a clean container.
6. For final readiness, the drink should be left in the cellar for 2 months with a glove on the neck.

Ready redcurrant alcohol without yeast is poured into clean containers. When closed, the wine can stand for a year and not lose its taste.

Homemade whitecurrant wine at home - a simple recipe step by step

Simple currant wine

Homemade wine according to a simple recipe turns out to be very sweet, white berries are used for its base. Its step-by-step simple recipe takes less time to prepare, and clarification is easy. For currant wine from white fruits, it is necessary to collect only ripe berries, without leaves and other debris. Otherwise, the drink will turn out tart.

homemade wine recipe ingredients

• 7 kg of white currant fruits;
• 4.5 kg of granulated sugar;
• 5 liters of distilled water.

Making wine according to a simple recipe

1. Mash the collected ripe fruits, add purified water to the porridge and add sugar. Leave the mixture to ferment for several days.
2. When the mixture ferments, the liquid must be filtered, and it is recommended that the remaining berries be poured again with clean water with sugar.
3. After letting it brew and ferment, the mixture is squeezed out a second time. The squeezed liquid is added to the previously filtered liquid.
4. All juice must be drained into a container and a water seal installed. The bottle should be left warm for fermentation.
5. As soon as the fermentation process stops, the drink is poured into smaller containers.

Before drinking, according to a simple step-by-step recipe, sweet wine must be kept in a place where there is no light at a temperature below room level for 10-14 days.

Blackcurrant wine with vodka at home - a simple recipe for the winter

Wine at home according to a recipe for the winter with vodka has an increased strength. With the help of vodka, the drink can be stored longer and not turn sour.

Pop Ingredients for Easy Homemade Wine Recipe

• 1 kg of blackcurrant fruits;
• 1 liter of vodka;
• 1 tbsp sugar;

Method for making currant wine according to a recipe for the winter

1. Currant berries should be thoroughly kneaded with hands, a blender or other tool.
2. Pour the resulting porridge with vodka. The mixture must be closed in a container and allowed to brew in the absence of light for 10 days.
3. After the drink is filtered and granulated sugar is poured. Stir until sugar is completely dissolved. In order for the sugar to dissolve faster, the wine can be heated on the stove. The main thing to remember is that you can not bring it to a boil.

When the sugar is dissolved, currant wine for the winter with vodka can be poured into prepared clean containers. This wine will be an excellent preparation for the winter.

Video recipe for currant wine at home

Currant berries are rich in vitamin C, carotene and other beneficial substances that enhance immunity. Making white or blackcurrant wine at home, you provide yourself with the necessary supply of a therapeutic and prophylactic drink. A simple video recipe will tell you about making currant wine at home.

IX. PREPARING WHITE CURRANT WINE

Whitecurrant is very good for winemaking and in any case is the most excellent material for making table and sweet wines. Although all the numerous varieties of white currant are equally suitable for making wine, when breeding it for the purpose of winemaking, preference should be given to those that are more prolific, large brushes, large berries, less acidic and more sugary.

The best varieties for winemaking are varieties containing 2.75% acid (including 0.09% tannic acid) and 6.7% sugar;
smaller-fruited varieties contain 2.85% acid (including 0.1% tannic acid) and 7.5% sugar.

White currants make excellent table and dessert wines and worse liqueur wines. The color of all these wines turns out to be a fairly light, clear golden hue, reminiscent of Rhine wines.

Of the features of making white currant wine, we note the following:

1) Berries should be picked when they are fully ripe, because it is difficult to squeeze juice from unripe berries, and the wine turns out with an unpleasant aftertaste. Leave the berries to overripe on the bushes, too, should not be, because at the same time they crumble heavily. In view of the fact that the berries on the brushes do not ripen evenly, not immediately, but gradually (first the upper berries ripen on the brushes, and then the lower ones), then in order to get the berries fully ripened and avoid shedding them, they pick berries at the time of maturity of the upper and middle berries and for the ripening of the lower ones, the collected berries are laid out in the sun and left for 2-3 days;

2) Before crushing the berries, all twigs and brushes should be selected, because from them the wine acquires an unpleasant aftertaste and strong astringency. But if it is desirable to make stronger tart wines, then the removal of twigs can be omitted;

3) After crushing the berries by crushing, juice is squeezed out of the pulp or immediately; or, since it is very difficult to squeeze juice from fresh pulp, then, putting it in a barrel, add an accurately measured small amount of water, sugar and yeast (or some fermenting must) and, closing it with a cotton plug, leave it warm for 2-3 day. When all the pulp comes into fermentation, then the juice is squeezed out, which at the same time is given by it much easier and more fully. It is useful to pour pomace with water and again let it stand for 2 days, then squeeze the juice, add it to the first one and then add all the underdone amount of water and so on. components, and yeast can no longer be added.

There are no other features of making a species of white currant. Pure currant wine ferments quite quickly and by February it clears up well by itself and becomes ready for bottling.

Table 11 shows the recipes for making white currant wine:
1) varieties with an acidity of 2.75% (tannic acid 0.09%) and a sugar content of 6.7%;
2) varieties with an acidity of 2.85%. (tannic acid 0.1%) and sugar content 7.5%.

Of the mixtures that include white currant, the recipes of which are given in tables 30 and 31. the best are as follows:
1) 2 parts white currant juice and 1 part gooseberry juice - gives a wine with a stronger aroma and darker color;
2) 4 parts of white currant and 1 teaspoon of black currant - gives a very fragrant strong and sweet wine and
3) 2 hours of white currant and 1 hour of blueberries - makes a good red wine.

TABLE 11. FOR COMPOSING 100 LITERS OF WORT FOR PREPARING 80 LITERS (120 bot.) WHITE CURRANT WINE

NEED JUICE. SUGAR AND OTHER MATERIALS

To make wine, you need ripe white currants of any variety, but the berries do not always ripen evenly, and green fruits may still remain on the clusters. To solve this problem, it is enough to spread the collected berries in the sun and leave for 2-3 days. Rotten or moldy currants should be avoided. All containers used must be perfectly clean, I advise sterilization with boiling water.

Remove leaves and twigs, otherwise the wine will have an unpleasant tart aftertaste. It is better not to wash the berries so that wild yeast remains on them, thanks to which the must will ferment.

Ingredients:

• white currant berries - 2 kg;
• water - 3 liters;
• sugar - 1 kg.

whitecurrant wine recipe

1. Crush unwashed berries, peeled from stalks, leaves and twigs with your hands or a wooden rolling pin.

2. Add 1 liter of water and 400 grams of sugar, mix well.

3. Bandage the neck of the container with gauze, then place in a dark place with a temperature of 18-25°C. Stir with your hands every 9-12 hours, drowning the floating pulp in the juice.

4. After 1-2 days, signs of fermentation will appear: hissing, foam and a slight sour smell. It's time to strain the juice through a couple of layers of gauze and squeeze it well with your hands.

5. Pour the juice into a fermentation tank.

6. Heat the remaining 2 liters of water to 70-90°C, add to the pomace, mix.

7. Cool the mixture to room temperature, then squeeze through gauze. Mix the liquid part with the juice obtained in the 5th stage. Squeezes are no longer needed.

8. Install a water seal or a medical glove with a small hole in one of the fingers on a container filled with a maximum of 75%. Check the tightness of the connections, air must not get inside. Transfer the container to a warm (18-25°C) dark place.

Homemade water seal Example of fermentation under the glove

9. After 4 days, remove the water seal, drain 0.5 liters of must, dissolve 300 grams of sugar in it. Pour the resulting syrup back and reinstall the water seal.

10. After another 4 days, add the remaining sugar (300 grams) according to the technology described in the previous paragraph.

11. Fermentation lasts 25-60 days, its completion is evidenced by the cessation of gas release from the water seal (deflated glove), a layer of sediment at the bottom and clarification of the wine. Drain young currant wine into another clean container through a tube, for example, from a dropper, without touching the sediment.

If fermentation does not stop after 50 days from the start of preparation, so that bitterness does not appear, you need to pour the wine into another container without sediment and leave it to ferment under a water lock.

12. Taste the drink, if desired, add sugar to taste or fix with alcohol vodka 2-15% of the volume. Fill the storage container to the top (recommended to avoid contact with oxygen), close it hermetically (put under a water seal) and place for 60-120 days in a refrigerator or cellar at a temperature of 5-16°C.

13. Every 20-30 days, when a sediment appears in a layer of 2-5 cm, drain the wine through a straw into another container, without touching the sediment.

14. After aging, pour the finished homemade whitecurrant wine into bottles for storage and seal it tightly with corks.

It turns out a drink of a golden hue with a light pleasant taste, reminiscent of some varieties of white grape wines. When stored in a refrigerator or cellar, the shelf life is 3-5 years. Fortress - 11-12%.

To obtain such a wine, only ripe white currants are needed, regardless of the variety. Due to the fact that the berries do not ripen at the same time on the clusters, it is recommended to spread the collected berries in the open sun for two to three days. At the end of the term, carefully sort out the berries, removing those that are rotten or covered with mold. Leaves and twigs are also removed because they can add a tart flavor to the wine. Prepared containers must be clean, but the berries are never washed, as there are wild yeasts on their surface that ensure the fermentation process. The technological process is in many ways similar to the recipe for wine made from red currants. The differences are only in the indicated proportions, as well as in the method that allows you to extract the juice. Following all the instructions, it is easy to make homemade white currant wine.

whitecurrant wine recipe

A simple recipe calls for the following ingredients:

• 2 kg of white currant;
• 3 liters of water;
• 1 kg of sugar.

The stages of the technological process are as follows:

1. Prepared berries are carefully crushed either by hand or with a wooden rolling pin.
2. One liter of water and 400 g of sugar are added to the resulting mass, again everything is thoroughly mixed.
3. The container is covered with gauze and placed in a warm place (18-25°C), where there is no direct sunlight.
4. After a couple of days, when the first signs of fermentation appear (foam, slight hiss, slight sour smell), the fermented juice is filtered through a piece of gauze, the remnants are well squeezed out.
5. Strained juice is poured into a fermentation tank.
6. Two liters of water, which are indicated in the recipe, but have not yet been used, are heated to 70-90 ° C, the pomace that remains after the separation of the juice is poured into it, the resulting mass is mixed.
7. The mixture is cooled, after which it is squeezed again through gauze. The resulting liquid is added to the originally obtained fermented juice. The pomace is thrown away as it is no longer useful.
8. A water seal is installed on the container (sometimes a medical glove with holes in the fingers is also used). Check for tightness so that air cannot enter the container. The container is again placed in a warm and very dark place.
9. After four days, half a liter of the wort is drained, 300 grams of sugar are poured into it, and thoroughly stirred. The resulting syrup is poured in a thin stream again into the common container, the water seal is closed. If the vessel is small, then to obtain the best result, shake it.
10. After another four days, they do exactly the same procedure, adding another 300 grams of sugar.
11. The duration of the fermentation process takes about 25 - 40 days. The complete absence of bubbles on the water seal (a glove that has fallen down), a layer of sediment formed at the bottom of the container, and the transparency of the wine indicate that fermentation has stopped. Such young wine is poured into another prepared container through a straw, carefully so as not to touch the sediment.
12. Young wine is evaluated for taste, sugar is added if desired. After that, they are tightly corked and left for 2-4 months in a refrigerator or basement, where the temperature is not higher than 10-16°C.
13. To enhance the transparency of the wine, to make it lighter, the wine is removed from the sediment once a month.
14. After four months, the wine is bottled, hermetically sealed with corks and determined in a prepared storage room.

Observing each step of the technological process, homemade white currant wine is obtained with a golden hue. A simple recipe on the shoulder for anyone. The taste of this wine is slightly reminiscent of some wines made from white grapes. Such wine is stored in a cool place (refrigerator or cellar) for about 3-5 years.

Home winemaking Pankratova A. B.

Red (white) currant wine

Peel the collected red or white currant berries and let them lie down for 2 days or several hours in the sun, 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%. Therefore, the wort must be diluted with water to obtain an acidity of no 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. Prepare the wort 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, close the bottle and keep the wine thick for 2 months, then remove it from the sediment, bottle it and store it in the usual way.

From the book Moonshine and other homemade spirits author Baydakova Irina

WHITE AND RED CURRANT WINE Recipe No. 1White or red currant berries are used to make wine. Crush the berries with a wooden pusher, add a little water and leave for 15–20 hours in a warm place. Then strain the juice, and carefully squeeze the berries. For 1 l

From the book All About Alcohol the author Dubrovin Ivan

WHITE CURRANT WINE Required (to prepare 10 liters of must): 4 liters of white currant juice, 2.4 kg of sugar, 4.5 liters of water. Method of preparation. Squeeze juice from white currants (only from ripe berries). Then make the wort. To do this, add 1.6 kg of sugar before fermentation, and the rest

From the book Canning and Procurement. The best recipes from natural products. Simple and Affordable author Zvonareva Agafya Tikhonovna

Natural red or white currant juice For 1 kg of berries - 1.5 cups of water. Sort the berries, crush with a wooden pusher, put in an enamel bowl and pour hot water over. Heat the mass to 60 ° C and keep in this thermal regime for 30 minutes. Then squeeze out the juice

From the book Secrets of Homemade Marinades author Zvonareva Agafya Tikhonovna

Red or white currant jelly For 1 liter of juice - 800 g of granulated sugar. Rinse the berries and squeeze out the juice. Pour juice into a saucepan and add granulated sugar. Heat, stirring, until the sand is completely dissolved. Bring to a boil and continue to simmer over low heat until reduced by one

From the book Preparations. Easy and right author Sokolovskaya M.

Puree from red or white currants For 1 kg of currants - 1 kg of sugar. Pass the prepared berries through a meat grinder, put the resulting mass into an enameled pan, add granulated sugar and mix thoroughly. Put on low heat and heat constantly

From the book 100 recipes for dishes rich in vitamin C. Tasty, healthy, mentally, healing author Evening Irina

Red or white currant jam For 1 kg of red currant - 1 kg of sugar, 1 glass of water. Place the washed and dried berries in small portions into low-boiling sugar syrup and cook the jam until tender in one

From the book Multicooker - canning. Jams, compotes, jams author Kashin Sergey Pavlovich

Puree of red or white currants For 1 kg of currants - 1 kg of sugar. Pass the prepared berries through a meat grinder, put the resulting mass into an enameled pan, add granulated sugar and mix thoroughly. Put on low heat and heat constantly

From the book Encyclopedia of Home Economics author Polivalina Lyubov Alexandrovna

Syrup of white and red currants For 1 liter of currant juice - 1 kg of granulated sugar. White and red currants are cleaned of impurities and twigs, sorted and washed. Then the berries are poured with a small amount of water and boiled over low heat until they are soft.

From the book 50,000 selected multicooker recipes author Semenova Natalya Viktorovna

From the book Home Winemaking author Pankratova A. B.

White currant wine Ingredients: white currant berries – 6 kg; for 10 liters of must: 4 liters of white currant juice, 2.4 kg of sugar, 4.5 liters of water, 1 liter of vodka per 10 liters of wine. Carefully sort out the white currant, removing all twigs and unripe berries. Rinse, dry and squeeze the juice. Add to juice

From the book Pancakes and pancake cakes. It's simple, it's delicious... author Zvonareva Agafya Tikhonovna

Red and white currant jam Ingredients 400 g red berries, 400 g white currants, 800 g sugar, 50 g rose petals, ? a tablespoon of citric acid. Cooking method Rinse and peel the berries. Rinse the petals, dry, crush a little, sprinkle with acid.

From the book Canning for lazy people. Delicious and reliable preparations in a quick way author Kizima Galina Alexandrovna

Juice from white and red currants White and red currants. Berries should be processed on the day of harvest. Wash the berries, remove the spoiled ones, separate from the brushes with your hands, crush with a wooden crush. Place the pulp in a gauze bag, squeeze out the juice. Heat the resulting juice to

From the author's book

Red and white currant jam 400 g red currant, 400 g white currant, 800 g sugar, 50 g rose petals, ? tablespoons of citric acid. Rinse and peel the berry. Rinse the petals, dry, crush a little, sprinkle with acid. Lay out currants and petals

From the author's book

Wine from red (white) currant Peel the collected red or white currant berries and let them lie down for 2 days or several hours in the sun, then press them and get the juice of the first fraction. Pour pomace with water equal in amount to the juice obtained, let it brew in

From the author's book

Red and white currant jam Ingredients: pancakes, currants - 1 kg, sugar - 1 kg, sour cream - 150 g, water - 2 cups. cook until they are tender. Then add the rest of the sugar and

From the author's book

Red or white currant jelly 1 liter of juice from currant berries, 4 tbsp. sugar.1. Place the berries together with brushes in 3-4 layers of gauze and squeeze the juice.2. Add sugar to the juice, mix well and heat slightly so that it dissolves faster.3. Divide into small jars