Most often, wine is made from grapes . But it turns out that this drink is also terrific from currant berries. How to make wine from black currant, now find out.
Recipe for black currant wine at home
Ingredients:
- fresh black currant - 10 kg;
- purified water - 15 liters;
- granulated sugar - 5 kg.
Preparation
Berries of the currant are sorted, removing the spoiled, greenish. An important point - to wash the currant is not necessary, because yeast is present on the berries, and if they are washed off, the wort can not ferment. Grind the berries by hand or a wooden tolstushkoy. It is important that each berry is carefully crushed. Half of the sugar is mixed with warm water. We connect the currant mass with sugar syrup in a large saucepan or in an enamel bucket. Tare should be filled approximately 2/3 of the total volume, so that the wort does not spill out when it starts to wander. We tie the top gauze and the day for 4 in heat. And that the wort is not prosyazy, a couple of times a day you need to mix it. When the specified time has elapsed, and signs of fermentation appear, the juice is drained unconsolidated into a glass bottle. Flesh squeeze through the cheesecloth, then pour the sugar into the resulting liquid, mix it and add the currant syrup to the bottle with juice. Approximately ΒΌ of the volume should be free, as space for carbon dioxide and foam is needed. On the neck of the bottle we put a hydroshock or a clean medical glove. In this case, you need to make a small hole in your finger.
We place the container in a warm room and leave the days at 30-40. When the water shutter is installed after 5 days, drain 500 ml of the wort into a separate container, pour 1 kg of sugar, stir. The resulting syrup is poured again into the fermentation tank and closed with a hydraulic seal. After 5 days, repeat the procedure, adding another 1 kg of sugar. At the end of active fermentation, as evidenced by the fact that the glove was blown off or the water seal does not let bubbles, and the must has brightened, and the bottom of the sediment, the young wine is neatly drained from the sediment through a thin tube. We taste it, if necessary, add sugar or for vodka we pour in vodka. The container with wine is filled to the very top, so that contact with oxygen is minimal, put it under a special hydraulic seal and clean it in the cold. We endure months 2.
At first once in 20 days, and then it is possible and less often, looking through how much a precipitate appears, the thickness of which is about 2-5 cm, we filter homemade homemade wine from black currant by pouring it through a tube. When the precipitate falls out, the finished wine is distributed in bottles and tightly sealed.
Homemade wine from black currant - a simple recipe
Ingredients:
- sand sugar - 1 kg;
- ripe black currant - 2 kg;
- purified water - 3 liters.
Preparation
The berries of black currant are sorted, but they can not be washed, so as not to eliminate the natural yeast on the surface. We fall asleep in a container and grind them. We pour in water, put half of sugar. The fermentation tank should be filled approximately 2/3 of the volume. We tie a neck gauze and put in a dark place for a week. A couple of times a day, a cap of currant pulp that will gather on the surface, lower, mixing with hands or a wooden spatula.
Fermented wort is filtered from the pulp, collecting
When all the signs of fermentation are gone, the wine is drained into the tanks, we put the hydrosabers and clean it for quiet fermentation in the cold. While homemade black currant wine without yeast is fermented, it must be drained from the sediment every 3 weeks. Approximately by November, the wine will be completely ready. All good winemaking!