How to make currant wine at home. The taste of a celestial goddess, or what can blackcurrant wine remind you of? How to make currant wine correctly

Winemakers around the world love red and black currants for their ease of cultivation, abundant harvest, amazing taste and aroma, excellent fermentation and large-scale yield of the finished product. Just a kilogram of ripe juicy berries is enough to get 2.5 liters of fragrant drink. Even simple currant wine is always tart, rich and spicy. Cooking it at home is a pleasure, and drinking it in pleasant company is a pleasure for a simple connoisseur and a true gourmet. In this article we bring to your attention several delicious and simple recipes for homemade currant wine made without yeast.

Fragrant currant wine at home: recipe without yeast

You can talk non-stop about the benefits of currant wine. Rich and full-bodied chemical composition berries are direct confirmation of this. Both red and black currants are filled with vitamins of different groups, beneficial acids, and microelements important for the body. A drink made from ripe harvest strengthens nervous system and the walls of blood vessels, increases immunity, tones the body. Prepare aromatic currant wine according to our recipe without yeast with photos and see for yourself its marvelous properties.

Necessary ingredients for homemade wine without yeast

• filtered water - 3 parts
• sugar - 1 part
• ripe currants - 2 parts

Step-by-step instructions for a homemade currant wine recipe

Homemade redcurrant wine - video recipe

Red currant wine at home is a recipe for real lazy people. Unlike the drink from its black “relative,” this one does not require strict calculations of proportions or precise monotonous actions. It is enough to grind the ripe berries in a meat grinder with all the seeds and roots, mix with additional ingredients and hide in a suitable place. And then you can continue to be lazy quietly until the currant wine prepares itself... Detailed recipe and a description of the technology, see the video:

Delicious blackcurrant wine at home - a simple recipe

It is best to make liqueur and dessert wines from black currants. They have an outstanding spicy aroma and deep multifaceted taste. The berry is too tart for table wines. Of the abundance of currant varieties, the following varieties are used most often in preparing simple wine at home: Centaur, Loshitskaya, Belorusskaya sweet, etc. Although the other varieties make the drink no less healthy and tasty.

Essential Ingredients for a Simple Wine Recipe

• currants - 10 kg
• filtered water - 15 l
• white sugar - 6 kg

Step-by-step instructions for a simple currant wine recipe

1. Carefully sort through the unwashed berries, removing all spoiled or green fruits. Crush all the currants with a masher or rolling pin.
2. Dissolve half the sugar in warm water. Add liquid to the berry mass, mix everything well. Place the container in a warm place for 4 days.
3. As soon as the fermentation process starts, drain the liquid into a separate container and squeeze out the pulp. Add half a kilogram of sugar to the juice and seal with a water seal. Remove the container for complete fermentation for another 25 days in a room with a temperature of 18C.
4. Check the acidity of the wort every 2-3 days. When the bubbles stop coming out through the shutter and the wort darkens, the fermentation process can be considered complete.
5. Drain the liquid through a thin tube into a separate container, without catching any sediment from the bottom. Leave the drink to mature in the cold for 2 months. Every 15 days, remove it from the sediment again. After the expiration date, pour the currant wine into glass bottles and seal with corks.

Homemade blackcurrant wine - video recipe

In home winemaking, any crop has its place: raspberries and cherries, strawberries and wild strawberries, plums and even watermelons. In summer, wine can be made from fragrant forest or juicy garden berries. In winter, wine experiments using frozen raw materials are encouraged. There is no need to be afraid of difficulties, because the cooking technology is not as confusing as it seems at first glance. For a detailed recipe for making homemade blackcurrant wine, watch the video:

Delicious currant wine - a simple recipe without yeast

Blackcurrants are often used to enhance other wines. For example, a cherry drink will not have a bright aroma due to the faded nature of the berry itself. But at the same time, a mixture of cherries and currants will give a completely new unusual result. Be that as it may, it is pure currant wine without yeast that is valued more than anything else. It cannot be compared with anything: the amazing taste is reflected in dozens of shades, and the wonderful aroma plunges you into the hot summer.

Necessary ingredients for a wine recipe at home without yeast

• black currant - 3 kg
• drinking water - 3 l
• sugar - 1 kg

Step-by-step instructions for a recipe for homemade currant wine without yeast

1. Crush the unwashed berries until a paste forms. Boil syrup from water and sugar, cool and pour it over the currant mass.
2. Pour the wine into a glass jar and let it ferment for a week.
3. After the fermentation process is complete, strain the drink through a layer of cotton wool, pour into small bottles and seal tightly with lids.
4. Store young currant wine without yeast in a cool, dark place.

Currant is a truly unique berry that harmoniously combines a pronounced aroma, rich taste and incredible benefits. If you are tired of compotes and jams made from this berry, and want to treat yourself to an unusual alcoholic drink, make homemade currant wine.

This wine has a rich taste and will become a great addition to aromatic barbecue, desserts, ice cream and cheeses. To prepare it, you will need quite accessible ingredients - water, sugar and berries, but you can do without yeast, since the skin of the berries contains a sufficient amount of natural yeast substances.

Name:	Currant wine
Date added:	19.12.2016
Cooking time:	90 days
Recipe servings:	1 PC.
Rating:	(1 , Wed 5.00 out of 5)

Ingredients

Currant wine recipe

Sort the currant berries, discarding the rotten and unripe ones. There is no need to rinse the berries, as this can remove natural yeast from the skin and interfere with the normal fermentation process. Place the berries in a bowl with high sides and crush thoroughly with your hands or a wooden pestle. Heat purified water to 28-30 degrees Celsius, pour half granulated sugar and stir until completely dissolved.

Pour crushed currants into the water and pour in the resulting currant juice. Pour all the wine base into a tall saucepan. The mass should occupy no more than 60% of the container volume, otherwise the wine may overflow during the fermentation process. Bandage the top of the dish with several layers of gauze. Place the container in a dark place at room temperature for three days. Every day the mixture should be stirred with a dry and clean wooden spoon with a long handle.

When signs of fermentation appear (on the fourth day), pour the juice into a glass bottle, being careful not to raise the sediment. Filter the sediment with currant pulp through several layers of gauze, squeeze out all the juice. Pour 250 g of granulated sugar into the resulting liquid, mix, pour into a bottle of juice. The container must be large enough to leave at least 25% empty space for rising foam and gases.

Currant wine combines harmonious taste and great benefits. Pull a rubber glove over the neck of the bottle. Puncture a hole on your finger to allow gases to escape. Place the bottle in a dark place at room temperature for 40-45 days. After 5 days, pour 0.5 liters of wine into a separate container, mix with 500 g of granulated sugar, pour the syrup into the bottle and cover the neck with a glove. After five days, pour 0.5 liters of wine again.

Stir in the rest of the sugar and pour the syrup into the bottle. Cover with a glove. If after 45 days the wine is still fermenting, the liquid is drained using a straw into another bottle without disturbing the bottom sediment. At the end of fermentation, which is accompanied by deflation of the glove and clarification of the wine, pour the liquid into bottles, leaving the sediment in the old container.

Fill the bottles to the top of the neck, close with water seals and transfer to a cool place for 50-70 days. Every 20-22 days, refilter the wine using a straw. After sediment has stopped forming in the bottles, the drink can be consumed. Wine should be stored in a cool place, with bottles sealed with corks, for 3 years.

Blackcurrant wine recipe

Black currant is a unique gift of nature. There are practically no people who would refuse to try this berry and dishes based on it - the harmonious combination of tart taste, pronounced aroma and enormous benefits for the body make currants a universal favorite. Compotes, jams, preserves, jellies and even homemade wine are made from blackcurrants.

Do not wash the berries before using, otherwise the wine will not ferment! Currant wine is an excellent addition to barbecued dishes, aromatic cheeses, ice cream and baked goods. To prepare this drink, you will need a minimum of ingredients - purified water, granulated sugar and berries. Also make sure you have a 10 liter glass bottle. It must be disinfected with boiling water and dried completely.

Before preparing wine, you should not wash the berries, otherwise you will remove the natural yeast from the skin. If the currants you will use for wine grow on your personal plot, in the morning, hose down the bush with berries and let it dry until the evening, then collect the harvest in a clean container and start making wine.

Name:	Blackcurrant wine
Date added:	19.12.2016
Cooking time:	100 days
Recipe servings:
Rating:	(1 , Wed 5.00 out of 5)

Ingredients
Sort through the berries, remove rotten or unripe fruits. Pass the currants through a meat grinder, place in a bottle, add granulated sugar. Add purified or cooled to room temperature boiled water, without adding 4-5 cm to the neck. Pull a medical glove over the neck and tighten it tightly with an elastic band. Cover the bottle with a black plastic bag, limiting exposure to sunlight.

Wait until the glove is pulled tight by the escaping gases. Make a puncture on one of your fingers (it must be small, otherwise the wine will turn into vinegar). Leave the wine for 100 days at 23-24 degrees Celsius. Filter the wine using a hose. Pour into clean bottles without disturbing the sediment. Place in a cool place for clarification for 3-4 days. The finished drink can be stored in a dark place for several years.

Redcurrant wine recipe

Name:	Redcurrant wine
Date added:	19.12.2016
Cooking time:	81 days
Recipe servings:
Rating:	(1 , Wed 5.00 out of 5)

Ingredients
Sort red currants, removing overripe or green berries. Mash them with a wooden spoon. Place the currant mass in a dry and clean glass bottle. Pour granulated sugar with water and stir thoroughly until completely dissolved. Pour the resulting syrup over the berry mass. Mix. The free part of the bottle must be at least 1/5 of the total volume of the container. Tie the neck of the bottle with several layers of gauze.

Place in a cool place (17-18 degrees) for 7 days. Stir the juice twice a day with a long-handled wooden spoon. After a week, bottle it without disturbing the sediment. Cork the bottles. Make a hole in each cork and insert tubes, the ends of which are immersed in the juice. After 14 days, pour the wine into bottles and seal. Keep for 60 days in a cool, dark place. Store for no more than a year.

You can make it with black, red or white currants. The drink will be tasty in any case, but the most beautiful one will come from black or red berries.

Wine made from white berries will be almost transparent, but you can give it a richer shade by adding other types of currants in arbitrary proportions.

The strength of this homemade wine is about 8% vol.

For blackcurrant wine:

• 3 kg of berries;
• 1½ kg sugar;
• 5 liters of water.

For red or white currant wine:

• 3 kg of berries;
• 2 kg sugar;
• 5 liters of water.

How to make currant wine at home

Wash off dust and dirt. If there are twigs on it, you can leave them - this will not spoil the taste of the wine. Place whole berries in a large glass or plastic flask, cover with sugar and fill with water.

It is better not to reduce the amount of sugar. If there is not enough of it, the fermentation process will be weak, and the wine may turn into vinegar.

Mix the ingredients and put a medical rubber glove on the neck of the container. Place the future wine in a warm place for three weeks.

For reliability, you can tie the neck of the container with thick threads or an elastic band. Gradually the glove will inflate - this means that the fermentation process is underway.

After three weeks you can taste the wine. If you find it sour, add a little more to taste and stir. Cover the container again with a glove and leave in the same warm place for another three weeks.

Then strain the wine through 2-3 layers of cheesecloth. All the berries should remain in it. Do not wring out the cheesecloth, otherwise the wine will turn out cloudy.

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Rinse the container in which the wine fermented well and pour it back. Taste the drink.

At this stage, it is better to add at least a little more sugar so that the next stage of fermentation goes smoothly.

Cover the wine tightly with a glove and leave in a warm place for another two weeks.

Then place the container with the drink on a small hill, such as a chair. Take off your glove and lower the soft straw a few centimeters into the wine. You can use, for example, an IV tube - this can easily be found in a pharmacy.

From the other end of the tube, draw air into yourself so that wine flows through it. Place it in a glass bottle or jar and wait for the drink to drain.

Store homemade currant wine tightly sealed in a cool, dark place.

Currant is a well-known, but no less unique berry. It is much healthier than the newfangled “goji” and other “asai”, and at the same time it is very affordable. In any yard - in the country, in the village, in the city, you can find these elegant bushes (grown in urban conditions, of course, should not be used either for food or for winemaking).

Making homemade wine from garden currants is an excellent way to prepare it while preserving some of the nutrients. Unlike compote or jam, in which many vitamins are destroyed due to heat treatment. The main difference between the preparation of currant wines and grape wines is the need to add sugar and water during preparation, because the berries themselves are not juicy enough and are not sugary. But on their surface there is a sufficient amount of natural, so-called “wild” yeast, sufficient for successful fermentation.

Blackcurrant wine recipe

This recipe produces a surprisingly aromatic, rich currant wine with a pleasant, slightly astringent taste. You can make tasty and healthy mulled wine from it, use it in cooking - soak biscuits, decorate homemade desserts.

Redcurrant wine recipe

Red currants do not contain as much pectin and natural yeast as black currants, so to make wine from them you must first prepare a starter. For this recipe, you need to choose the largest and sweetest varieties.

1. Collect the most overripe and largest berries from the bush clean hands. You can add raspberries, strawberries, wild strawberries or add some white currants. Make puree, measure 2 cups.
2. Place a glass of water, berry puree and 100 g of fine granulated sugar in a jar, shake until the sugar dissolves. Cover the jar with several layers of gauze and put it in a dark and fairly warm place for 4 days.
3. Separate the starter from the cake and sediment. There is no need to strain too thoroughly.
4. Prepare juice from 10 kg of berries. It is best to use a juicer. You can make puree in a blender and squeeze it through 2-3 layers of gauze. We measure how much juice is obtained - usually it comes out to about 7 liters.
5. Take a suitable container (a 20-liter wine bottle or food-grade plastic tank is suitable for this amount of food) and pour the juice into it. For each liter of juice, add 500 g of sugar and 1 liter of drinking, but not boiled, water. Stir, pour in the starter.
6. Place under a water seal in a dark place.
7. On the 4th, 7th and 10th days you should add 50-70 g of sugar per liter of juice. The most convenient way is to pour a little liquid from a common container, add sugar, stir until dissolved and pour it back.
8. Leave the preparation to ferment for one and a half to two months. Stir daily for the first 2 weeks, then just wait for the release of carbon dioxide to stop and sediment to form.
9. Drain the wine from the sediment, filter and place in a cool place for a week to allow the wine to fully mature.
10. Remove the wine from the sediment again and taste. If it is very sour, you can add sugar at the rate of 100 g per liter of original juice. Pour into bottles. If you plan on long-term storage, you can fill it with wax or paraffin. After a month of rest in a dark room, the wine can be served.

The result is a sweet, transparent wine with a strength of up to 16%. White berries are also suitable for this recipe.
currants

Fortified currant wine

Berry wines are quite light and sweet. The so-called ladies' ones feel no stronger than compote. If you want something more severe, you can make fortified wine.

The recipe is very simple - any berry wine after fermentation can be made stronger by adding 500 ml of vodka or cognac per 5 liters of wine. You can add spices to taste: cinnamon, cardamom, anise (goes great with white currants) and others. Leave to brew for a week at normal room conditions, strain off the spices and bottle. Vodka is more suitable for fortifying wines made from white and red currants, and black currants go well with cognac.

Wine from currants and other berries

Currants go well with other fruits and berries. To make wine, you can combine black currants with red, white, sloe, gooseberries, rowan berries, raspberries, blueberries, blueberries, cherries, cherries, pears and apples.

Wine from fermented compote

There is no need to be upset if the currant compote lovingly prepared for the winter has a fermented taste. On the contrary, this is a great reason to make another version of homemade wine. The recipe is even simpler and faster than with fresh berries.

You can diversify the recipe by using different compotes separately and in mixtures, adding honey instead of some of the sugar. Homemade wine can be made either from fermented canned compote or from freshly brewed wine that has simply turned sour in too warm conditions.

Quite often on garden plots there are many currant bushes. As a rule, each bush produces a fairly abundant harvest. Having prepared plenty of jam and frozen some of the blackcurrants, the question arises, what to do with the remaining berries?

The best solution is to make homemade wine, healthy and tasty.

Fans of home winemaking greatly appreciate berries such as currants. The berry is quite accessible and has a pleasant taste. Perfect for making homemade wine drink.

Homemade blackcurrant wine - tasty and healthy!

Homemade blackcurrant wine is especially popular. Fans of tart taste prefer this ingredient. You can also dilute the wine with another berry, for example, add chokeberry, strawberries, raspberries. This way you can soften the taste of wine. White currant wine has an interesting taste.

There are a wide variety of recipes on how to make blackcurrant wine at home. Beginners should not immediately go deeper and complicate the cooking processes.

Useful properties and qualities

Black currant contains a large amount of vitamin C. Wine made from currants does not lose its vitamin properties.

The main advantages of the berry

• great content various vitamins and minerals;
• is a natural antioxidant;
• has a beneficial effect on blood vessels, strengthening and making them more elastic;
• strengthens the body's immune forces;
• the prepared wine retains all its beneficial properties;
• homemade blackcurrant wine is natural and does not contain various impurities and dyes.

Blackcurrant has many benefits. A fairly common plant that is easy to care for. Making homemade currant wine doesn’t take a lot of effort. But like every recipe, it has its own secrets and subtleties.

How to make currant wine at home?

1. Only ripe berries are picked. All excess debris is removed.
2. It is important to know that the berries are not washed before making wine. In this case, there will be no need to add regular yeast. A drink made from “our own” yeast has a unique taste.
3. Blackcurrant wine requires the addition of water and sugar. The berry does not contain the required amount of sugar and is not able to produce the required amount of juice.
4. The use of aluminum cookware is strictly prohibited. For cooking, it is better to use glass or enamel dishes, but without chips or cracks.

It is worth taking a responsible and careful approach to preparing wine. Failure to comply with the basic rules of winemaking entails not only the acquisition of poor taste of the wine, but also the formation of various harmful substances.

The process of making homemade wine

There are many recipes for homemade blackcurrant wine. If you like dry wine, you need to add less sugar than normal. And if you sweeten it more than the prescribed amount, you will get a wonderful liqueur.

Making wine is quite a painstaking job. It's worth being patient in advance. It's best to try a simple recipe first.

Traditional standard recipe

Ingredients:

• black currants 10 kg;
• sugar 5 kg;
• water 15 liters.

The recipe for blackcurrant wine consists of the following steps

1. The first stage consists of chopping the berries. Currants cannot be washed, otherwise the plaque will be washed off. Surface bacteria allow yeast to form and the wine begins to ferment. You need to grind the berries efficiently, crush each berry. You can do this with your hands (preferably with gloves). Some people prefer a mixer or a rolling pin. It is important to prevent the berries from coming into contact with aluminum.
2. The water should be heated to 40°C. Add to warm water half a portion of sugar, stirring until completely dissolved. You will get sugar syrup.
3. Combine berry puree with syrup. The syrup should not be hot. The optimal temperature is 25°C. It is necessary to take into account that the container should be approximately 1.5 times larger than the berry must. During the fermentation period, the berry mass will rise and significantly increase in volume.
4. Now you need to cover the container with woven material or gauze. Raw materials must be placed in a dark place. The optimal temperature during this period is 20-24°C. For 3-4 days, the wort only needs to be stirred 2 times a day. Otherwise, the mass will simply turn sour.
5. On the 4-5th day, fermentation is clearly visible, foaming and a sour smell are observed. You need to prepare a glass bottle in advance. It must be washed and dried very well. The liquid part of the wine must is carefully poured.
6. The remaining cake is carefully squeezed out using gauze or a press and is no longer needed. The resulting filtered liquid is mixed with 500g of sugar and added to a common container. It is recommended to taste the resulting liquid. If desired, you can add another 50-150 grams of sugar (in the form of syrup, as written earlier).
7. The container to continue fermentation is filled no more than 75%. It is very important! During this period, not only foam will form, but also carbon dioxide.
8. A medical glove is placed over the neck of the bottle. A small hole is made in one of the fingers. The glove will inflate as carbon dioxide is produced. This way you can monitor the correctness of the fermentation process. Excess gases will escape into the hole.

We use a water seal

But it’s better, of course, to make a water seal.

1. The bottle is then placed in a room with an average temperature of 23°C. The wine takes from a month to a month and a half to prepare at this stage.
2. 5 days after closing the container, pour up to 1 liter of wine liquid into a separate container and mix thoroughly with 1 kg of sugar. After the sugar has dissolved, pour the resulting liquid into a common bottle. After 5 days, the procedure must be repeated, adding the last portion of sugar.

It is important to consider that if, after 50 days, the wine continues to ferment, then it is carefully poured through a straw into a similar container and continues to ferment under the same conditions, but without the must (sediment). Otherwise, blackcurrant wine will be noticeably bitter.

The final stage of preparation

After the glove has blown off and the must is noticeably light in color, you need to decan the wine. It is best to carry out such manipulations using an IV tube.

Once you have made a beautiful red wine, you should taste it. Some people prefer to add sugar, others add alcohol or vodka. In this case, the wine is stored without problems and longer, but the taste is much harsher.

Some winemakers prefer to fill the bottle to capacity, reinstall the water seal, and place the container in a dark, cool place for up to 2 months. Others are simply closed with a stopper. It is better for novice winemakers to use a water seal, since it is difficult for a beginner to determine the at this stage whether the fermentation period has completely ended. If the wine continues to ferment under the cork, the container will simply explode.

After three weeks, the wine is filtered through a straw. Filtration is then carried out as precipitate appears. As soon as sediment stops forming, the wine is bottled and tightly capped. Bottles should only be used made of glass. The use of plastic is not acceptable.

The recipe for homemade currant wine can be adjusted to your taste. But it’s better to experiment when you have some experience in home winemaking.

Homemade wine can be stored in a dark, cool place for 2-3 years, if you do not neglect all the rules of preparation and storage.

Black currants do not lose their beneficial qualities even in the freezer. Therefore, if in the spring you find leftover currants in the freezer, you can make wine from frozen currants. But red currants are rarely used and only in a mixture with other berries, since they do not have a strong aroma and taste.

Frozen currant recipe

You should know how to cook, in this case. The cooking process is quite similar to the previous one. But when defrosted, the berries do not possess those natural yeast bacteria. You need to add either yeast or a handful of raisins.

For 1 kg of black currant take 500 ml of water and 500 grams of sugar

• the berries are defrosted and chopped using a blender or meat grinder;
• water is added to the puree;
• mix the berry mass with sugar, you can use more sugar, but you need to take into account that the wine will be stronger in this case;
• add a large handful of raisins, do not wash the raisins (they contain wine yeast);
• put the liquid in a dark, warm place for about a week, but no more;
• then the liquid is filtered;
• pour wine into 3 liter jars, put on rubber medical gloves, after making a small hole;
• the wine in this form should remain in the previous conditions for another 3-4 weeks.

Homemade currant wine is considered ready as soon as the liquid becomes a clear, not cloudy red color.

Excellent wine is also obtained from other domestic berries. Excellent wine