Currants – a unique berry, which combines utility with affordability. Gardeners like it for its simplicity of maintenance and a good harvest. There are seasons when fruit is so plentiful it has nowhere to go. If the family stocks of jam and compotes peaked, I advise you to figure out how to make wine from currants at home. We consider two recipe: black and red berries.
Currant wine is not to cook without sugar and water, initially because the berries have insufficient sugar content and juiciness. But on the surface of the skin enough natural yeast that are necessary for normal fermentation, so the introduction of starter cultures is not required.
The only drawback wines from currant – lack of rich flavor. With proper preparation, the drinks are delicious and without turbidity, but almost no smell.
To avoid infecting the wine with pathogens, all used in the work capacity and adaptations to be treated with boiling water, then wipe dry with a clean cloth.
The recipe for wine from black currant
- black currant berries – 10 kg;
- sugar – 5 kg;
- water – 15 litres.
1. To sort out the currants, removing corrupted, nedopetye and mouldy berries. It is impossible to wash on the surface of the fruit are yeast, which could wash away and the wort is not fermented.
2. Grind the currants with your hands or a wooden rolling pin, each berry must be crushed.
3. Dissolve half the norm of sugar (2.5 kg) in heated to 25-29°C water (15 l).
4. Mix currant pulp (pulp and juice) obtained from sugar syrup in a container with a wide neck (pan or bucket). The containers should not be filled more than 2/3 of the volume, otherwise during fermentation, the wort may be ejected.
5. Tie the neck with gauze (protection from insects) and put 3-4 days in a dark warm place – the optimum temperature 18-25°C. Below the wort is not sour, it should be 1-2 times a day mix with a clean hand or a wooden stick.
6. After 3-4 days, when you see signs of fermentation (the hiss, the smell of sour), juice drained from the sediment in a glass bottle.
7. Pulp (pulp) squeeze through cheesecloth, then in the resulting liquid, add 500 grams of sugar, stir, and pour the currant syrup in a bottle of fermented juice. At least 25% of the volume should remain free because you need a place for foam and carbon dioxide.
8. On the neck of the container to establish a water seal or a medical glove with a hole in the finger.
Wine water stopper
9. To move the container in a room with a temperature of 18-28°C and leave for 30-50 days.
10. After 5 days from the date of installation of the water Cup to pour 0.5 liters of wort in a separate container, add 1 kg of sugar, stir, obtained sugar syrup to pour back into the fermentation container and close the water trap. Even after 5 days to repeat the procedure, making the remaining sugar (1 kg).
If since the beginning of the fermentation has passed more than 50 days, and the wine continues to ferment, you need to pour it through a tube into another container, leaving the sediment at the bottom. Then put to Zobrazovat under the same conditions. Long stay on the lees can cause bitterness.
11. After the end of active fermentation (the glove blown off, the water seal will not allow bubbles, must be lightened, at the bottom you see sediment) young wine from black currant to drain from the sludge through a fine tube (drip). To taste, optional add sugar to sweeten or freeze the vodka or alcohol (2-15% by volume). Fortified wine is better stored, but more on the taste.
12. A container of wine it is advisable to fill to the brim to minimize contact with oxygen, to put under water seal and transfer to a cool place (basement) with a temperature of 5-16°C. to Withstand a minimum of 60 days (the longer the better).
Some winemakers recommend not to install the water seal, and resealed the bottle stopper. But if the fermentation is not yet fully ended (for the beginners it is difficult to determine), there is a risk that carbon dioxide will drop the capacity.
13. First, every 20-25 days, then less frequently as the appearance of the precipitate with a thickness of 2-5 cm filter the wine through a straw transfusion.
14. When the precipitate no longer appears, the finished drink can be poured into glass bottles and close tightly with corks.
Wine from black currant after 3 months of exposure
Homemade wine of black currant are best kept in a cool dark place. Shelf life – 2-3 years. Fortress – 10-12%.
The recipe of wine from red currants
Prepared the same way as the previous one. Differ only in proportions, the time of fermentation and aging. Not to be repeated, will lead schematic a recipe if something requires clarification, please refer to the previous technology.
- water – 5 liters;
- sugar – 2 kg;
- red currant berries – 5 lbs.
1. To sort red currants, removing leaves, scallops, spoiled and not ripe fruit. Berries are not washed.
2. Mash the currants (hands, rolling pin or in a mixer).
3. Prepare the syrup by mixing warm (25-29°C) water and sugar (1 kg).
4. Berry weight fill the container with a wide neck, pour the sugar syrup, mix well.
5. Tie the neck with gauze, put in 3-4 days in a dark place with room temperature. 1-2 times a day to mix, utaplivaja floated pulp in the juice.
6. After the start of fermentation, filter the juice through cheesecloth, squeeze the pulp, pour into a fermentation tank (to fill a maximum of 75% of the volume). Install a water trap or glove. Leave to ferment at a temperature of 18-28°C for 20-45 days.
After 5 and 10 days, add 500 grams of sugar according to the technology described in paragraph 10 of the previous recipe.
7. When the fermentation is over, drain the wine from the sediment through a straw, add sugar to taste (optional) or pin vodka (alcohol), to install the water trap. Transfer capacity (preferably filled to the neck) at least 50-60 days in a cellar for ripening.
8. Remove the wine from the sediment time 25-30 days (still appears), spill drink bottles and close tightly with corks.
The wine from red currants after 3 months of exposure
Shelf life of house wine red currant – 1-2 years. Fortress -11-12%.