Black Currant Wine

Blackcurrant wine has a rich color, taste and aroma. Density and astringency does not suit everyone’s taste, therefore often they are used in combination with others - this allows us to get a richer bouquet. Black currant wine at home makes many, as this berry is common in our country and affordable, besides very useful. She gives wine not only taste and smell, but also vitamins, which contains a lot. Especially a lot of vitamin C in it, strengthens the immune system.

Cooking Features

Black currant is not a capricious berry, but when starting to prepare an alcoholic beverage from it, some features should be taken into account.

On the surface of the black currant are live bacteria that make fermentation possible, so some people advise not to wash it. However, this advice can be neglected. The fact is that such bacteria on the surface of the berries are usually not enough for complete fermentation to occur, so you still have to add the leaven.
Before you start making blackcurrant wine, you should prepare a wine sourdough. Raw materials for it can be raspberry berries or raisins. The recipe for making sourdough raisins is as follows:
- Put 150 g of dark raisins in a glass or jar.
- Pour 50 grams of granulated sugar there.
- Fill with water so that it is 2 cm higher than the level of the dried fruit.
- Cover with a cloth and place in a warm dark place for 5 days.
In order to make wine, the berries require ripe, better even over-ripe.
Keep in mind that a currant is a sour berry, so you will need a lot of sugar, but the more you add it, the tighter and stronger the wine will be, and, of course, sweeter.
The currant juice is not enough: if you try to squeeze it out of fresh berries, it will be about a liter. The following actions allow to increase the juice output twice:
- Crush the berries, add sugar.
- Add some yeast and water.
- Stir regularly to prevent acidification. For three or four days, let wander.
- Squeeze juice out of the pulp through gauze or thin cloth, pressing it hard. Add some water, mix, squeeze out more juice and mix it with the first portion.
- Measure the volume of the resulting liquid, subtract from it the volume of starter, sugar and water that have already been added - this will be the volume of pure juice. It may depend on how much sugar and yeast to add.
- Subtract from the amount of ingredients specified in the recipe, the amount of sugar, yeast, water, which you used to get the juice.
The wort should ferment further at room temperature not lower than 20 degrees.

Compliance with these simple recommendations will make wine, the quality of which will not disappoint.

Recipe for classic black currant table wine

Composition:

black currant - 5 kg,
water - 7 liters,
sugar - 3-4 kg,
yeast - 300-400 ml.

Method of preparation:

Suppress the berry, pour in a small amount of sugar (enough kilograms), cover with water, after 3-4 days squeeze the juice.
Pour juice into a large glass bottle, add remaining sugar and pour in the starter. The more sugar and yeast you use, the sweeter and stronger the wine will be. Remember that there should be free space for fermentation in the tank (at least one third).
Place a water seal and leave to roam in a dark place. Experts say that the characteristics of the future wine also depend on the temperature: the cooler, the drier the wine. To get a semi-sweet, you need about 24 degrees.
The fermentation process lasts about a month. When it is completed, the air bubbles will stop coming out. Notice this time. After it, you need to wait at least a week to lighten the wine. Even better, if you have enough patience for 2-3 weeks.
It remains to drain the wine from the sediment through the tube, filter and bottle, well clogging them.

The result will be a table wine with a strength of 10-13 degrees. You can try it and treat guests a month after it is ready. It is better to drink it within six months, as it is likely that it will later become too acidic.

Homemade Blackcurrant Dessert Wine

Composition:

black currant - 10 kilograms,
sugar - 4 kilograms,
water - 3, 5 liters,
yeast - 250 ml.

Method of preparation:

Having well suppressed a currant, pour a glass of sugar to it, pour in a liter of water, ferment and wait until the berry gives the juice (3 days is enough).
Squeeze juice from the pulp. To do this, it is better to use a press, since the volume is large, and it will not be easy to squeeze such quantity through gauze. On average, it should be 4-5 liters, of which a liter is water that was added at the previous stage, half a liter is sugar and ferment.
Drain the juice in a large fermentation bottle (under the water seal), and fill the pulp with the remaining water and leave for another two days. Then squeeze the juice out of it and add to the bottle. There also add a kilogram of sugar. Roam put in a darkened room, where the temperature is kept in the region of 22-24 degrees.
After 4 days, add another pound of sugar.
After another three days, add another half kilogram of granulated sugar. Sugar is introduced gradually to maintain fermentation and to achieve full fermentation of the wort.
In three weeks the so-called “silent fermentation” will begin, the optimum temperature for which is 18-20 degrees. It will last about a month.
Enter the remaining sugar after complete fermentation, that is, approximately one and a half to two months after the preparation of the drink began. To do this, part of the wine must be poured, slightly warmed and dissolved sugar in it, then pour back into the bottle.
After adding the last portion of sugar, you will have to wait another month. After this time, pour the wine into bottles, cork. Lay it on the shelves horizontally. Store at temperatures below 18 degrees.

According to the specified recipe, it is possible to obtain a dessert wine with a strength of 14-15 degrees.

Blackcurrant Liqueur Recipe

Composition:

black currant - 1 cup,
cherry leaves - 20 pieces,
currant leaves - 10 pieces,
water - 2 liters,
granulated sugar - half a kilo,
citric acid - 10 g,
vodka - half a liter.

Method of preparation:

Wash the berries and leaves.
Put them in a small saucepan, add sugar, cover with water, pour in citric acid and boil compote. Boil after boiling need a long time - 30-35 minutes.
Cool compote to 30 degrees, strain, mix with vodka, bottle.

The drink is aromatic and fairly easy to drink. Another advantage is its ease of preparation.

Sparkling Black Currant Wine

Composition:

black currants - 2, 5 kilograms,
grapes - 5 kilograms,
granulated sugar - glass.

Method of preparation:

Grind currants and grapes separately in a blender, squeeze the juice out of them into different containers.
Heat grape juice to 30 degrees, dissolve sugar in it.
Top up with currant juice. Pour everything into a container before fermentation. Do not forget to leave free space.
After two weeks, when the active fermentation is over, the drink needs to be filtered and bottled, sealed with corks dipped in wine. A month later, the drink is ready to drink.

The drink turns out fizzy, like champagne, so you need to open the bottle with care. The taste of the wine is not too sweet, its fortress is also small, around 10 degrees.

Apple blackcurrant wine, fortified

Composition:

black currants - 2, 5 kilograms,
apple juice (freshly squeezed) - 2 liters,
granulated sugar - 200 g,
wine sourdough - 50 ml,
vodka - half a liter.

Method of preparation:

Wash black currants, remove the twigs, knead, pour 100 g of granulated sugar, let it brew for 24 hours, squeeze the juice.
Mix with apple juice, add the leaven and the remaining sugar, pour into the container for fermentation. You need to wait a week.
Fix the drink and leave to ferment for another 10 days.
Filter and bottle.

It turns out quite pleasant to the taste, moderately sweet wine.

Blueberry-Blackcurrant Wine

Composition:

black currant - 10 kg,
blueberries - 2 kg,
sugar - 6 kg,
water - 7 liters,
raisins - half a kilo,
wine yeast - bag.

Method of preparation:

Mash the berries well.
Pour sugar into the tank (as long as 4 kilograms), put pulp on top, add yeast, pour 3 liters of water.
Raise the raisins with a liter of boiling water, leave for half an hour, pour over the berry mash.
Close the tank with a water seal and leave for a week.
After a week, remove half of the floated berries, add another 3 liters of water and the remaining sugar, close again.
When the gurgling is over (after one and a half to two weeks), pour the wine into another container through a sieve with small holes to remove the cake, then return the liquid to the container where it wandered. Leave it under the trap for another two days.
Filter the wine and bottle. Lay them horizontally in a cool place (15-18 degrees).
In a week, pour into new bottles, filter again, tightly close. Keep the finished wine in a cool place.

This wine is sweet enough, but not cloying, with a strength of 12-14 degrees. His bouquet will not leave anyone indifferent.

Making black currant wine is a creative process. To choose the optimal ratio of sugar and wine material will turn out, perhaps not immediately. But the result of culinary experiments can be amazing.