How to make homemade wine from currants. White currant wine at home, a simple recipe with a glove Recipe for homemade white currant wine

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.

Collect the most overripe and largest berries from the bush with clean hands. You can add raspberries, strawberries, wild strawberries or add some white currants. Make puree, measure 2 cups.
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.
Separate the starter from the cake and sediment. There is no need to strain too thoroughly.
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.
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.
Place under a water seal in a dark place.
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.
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.
Drain the wine from the sediment, filter and place in a cool place for a week to allow the wine to fully mature.
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 under 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.

To make homemade redcurrant wine, you need to take 10 kg of berries and 100 g of sugar per 1 liter of juice.

We sort the berries, remove them from the brushes, rinse them 2-3 times in water and let them drain.

Then we mash the berries, transfer the mixture into a glass container, tie the neck with gauze and put it in a warm place for 2-4 days.

When the pulp floats to the surface, pour the juice released at the bottom of the container into another jar, add sugar and put the natural homemade wine for further fermentation, tightly sealing the container with a stopper with a water seal.

Infuse homemade redcurrant wine for another 15-20 days. When fermentation stops, drain the wine from the sediment using a tube into a clean jar or bottle, close and leave in a cold place for 1.5-2 months. Once again, drain the wine from the resulting sediment, filter, bottle and seal.

If you are making wine from apples or gooseberries, its taste will improve significantly if you add a little (1/10-1/5 part) raspberries or mashed muscat grapes or Isabella grapes to the wort (immediately or a little later). This action will enhance the fermentation process and give the finished product a unique aroma.

How to make natural blackcurrant wine

For this recipe for homemade currant wine, you will need 1 kg of black currants, water, sugar.

We chop the berries for natural wine, place the resulting mass in a bottle, fill it with cooled sugar syrup (400 ml of water and 100 g of sugar) and place in a cool place. After 3 days, drain the liquid, squeeze out the pulp and fill it again with sugar syrup (400 ml of water and 100 g of sugar).

After 2-3 hours, filter the liquid, squeeze the pulp through several layers of gauze.

Mix the liquids obtained as a result of the 1st and 2nd pressing, pour into a large glass container, pour in water (600 ml per 1 liter of wort) and add sugar (500 g per 1 liter of wort). Seal the container tightly with a lid with a water seal and place it in a cool place.

From time to time add sugar syrup into the barrel. After 5-6 months, drain the blackcurrant wine from the sediment, pour it into another container and keep it for at least another 60 days.

Pour the finished homemade blackcurrant wine into bottles, cap it, leave it for 6-7 days in a cool place, and then store it in a horizontal position.

Homemade blackcurrant wine recipe

Ingredients: 3 kg black currants, 500 g sugar, 2 liters of water.

To prepare blackcurrant wine according to this recipe, we sort the berries (not wash them), remove the stems. Mash the berries, add 1 liter of water and leave in a warm place for 4 days. Stir the mixture periodically with a wooden spoon. Then squeeze out the juice, add the remaining water and sugar, pour into a fermentation container and seal with a lid with a water seal.

Place homemade blackcurrant wine in a dark place to ferment. When the fermentation process is over, drain the wine from the sediment, add sugar if necessary, filter and bottle.

How to make red currant wine with cognac

For this recipe for red currant wine you need to take: 12 liters of red currant juice, 1.5 kg of sugar, 1 liter of cognac.

We wash the berries, remove the stems, put them in a clay, glass or wooden vessel, knead them and put them in a cool place to ferment.

When the mixture has fermented, drain the juice. Let the juice settle, then pour it into a glass bottle, add sugar and cognac. Close the container and place it in a cool place for 6-8 weeks.

We filter the finished red currant wine, bottle it, and seal it. We keep it for at least 4 months before using it.

How to make redcurrant wine with vodka

Ingredients: 5.5 kg of red currants, 0.8 kg of sugar, 1 liter of water, 500 ml of vodka.

Before making wine from red currants with vodka, peel the berries from the stalks, wash, dry, knead with a wooden pestle and set aside for 1 hour. Squeeze the juice, pour into a bottle, add sugar, water and place in a dark, warm place for fermentation. Seal the container with a lid with a water seal.

When the fermentation process is complete, filter the wine, add alcohol and let the drink brew for 7-8 days. Pour the finished wine into bottles and leave to mature for 2 months in a cool, dark place.

Fortified white currant wine

Ingredients: 6 kg of white currants, 3 kg of sugar, vodka (500 ml per 5 liters of wine).

To prepare homemade currant wine starter, mash 200 g of berries, add 100 g of sugar and leave in a warm place for 3 days. The starter is considered ready when the active fermentation process begins.

To prepare wine, we sort out the white currant berries, rinse them, and squeeze out the juice. Add 2.3 kg of sugar and sourdough.

Pour the wort into the prepared container, close it with a stopper with a water seal, and set it for fermentation in a dark place at room temperature.

When the fermentation process is complete, drain the white currant wine from the sediment, add vodka (at the rate of 500 ml of vodka per 5 liters of wine), mix thoroughly and let it brew for 7-8 days. Strain the finished wine, add the remaining sugar, mix, filter and bottle. We age the wine in bottles for another 70-100 days.

Homemade blackcurrant wine with cloves

For this blackcurrant wine recipe, take 3 kg of berries, 6 buds of cloves, 1 kg of sugar, alcohol.

Wash the currants, dry them, pour them into a bottle, sprinkle with sugar, add cloves. Place the container with berries in the sun for 3-4 days. Shake the bottle periodically. After fermentation begins, install a water seal and place it in a dark place for 40-50 days.

At the end of fermentation, filter the wine from currants with cloves, add alcohol at the rate of 50 ml per 1 liter of wine, bottle it and seal it.

Redcurrant juice wine

Ingredients: 1 liter of red currant juice, 1 kg of sugar, 2 liters of water.

Before making currant wine, pour the juice into a bottle, add sugar, water, close with a stopper with a water seal and leave to ferment at room temperature for 3-4 weeks. Shake the contents of the bottle periodically.

When the fermentation process is complete, filter the homemade currant wine through thick cloth or filter paper, bottle it and seal it.

Homemade redcurrant and raspberry wine recipe

Ingredients: 3 kg of red currants, 2 kg of sugar, 3 liters of water.

For the starter: 150 g raspberries, 30 g rose hips, 100 g sugar.

To make the starter, mash the raspberries and rose hips, place them in a jar, sprinkle with sugar, and fill with water so that it completely covers the mass. We tie the jar with a cloth and place it in a warm place for 3 days, shaking the contents periodically.

According to the recipe for making redcurrant wine, first make syrup from sugar and water, skim off the foam and cool to room temperature.

Grind the red currant berries, put them in a glass bottle, add the cooled syrup and starter, mix, tie with gauze and leave to ferment in a dark place for 8 days. Every day it is necessary to stir the wort 4-5 times to prevent mold from forming on the surface.

After this, we filter the wort through folded gauze and squeeze out the pulp. Pour the resulting juice into a bottle, close it with a lid with a water seal and leave for fermentation. Shake the bottle periodically.

After 40 days, a sediment forms at the bottom of the bottle. We drain the red currant and raspberry wine from the sediment, filter if necessary, bottle it, seal it tightly and keep it in the cellar for another 2 months.

Homemade redcurrant wine with sugar syrup

Ingredients: 3 kg of red currants, 3 liters of water, 1 kg of sugar.

Before you start making currant wine, we peel the berries, sort them, wash them, knead them and place them in a glass bottle. We prepare a syrup from water and sugar, let it cool to room temperature, then pour it into a bottle with currant mass. Place the fermentation stopper and leave to ferment at room temperature for 5-6 days. At the end of fermentation, strain the wine through a cloth, filter, bottle, cap and store in a dry and cool room.

How to make currant wine with rose petals

According to this recipe for making currant wine, you need to take 5 kg of red currants, 4 kg of sugar, 150 rose petals.

Before making currant wine, wash the berries, dry them, remove the stems, and pour them into a bottle. Add rose petals and cover everything with sugar. We tie the neck of the dish with a thick cloth and place it in the sun for one month. Drain the finished wine, strain through a cloth, and pour into bottles.

The popularity of currant berries is explained by the fact that the plant is unpretentious, bears fruit every year and is grown in almost all territories of Russia. The beneficial properties of currants and its ability to preserve them for a long time have been known for a long time. The aromatic berry did not go unnoticed by winemakers. Currant wine is highly valued for its delicate bouquet, excellent taste with noble notes of nuts and fruits. A heady currant drink can be prepared at home from both fresh and frozen berries.

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Rejuvenating berry

Currants have long been a favorite berry of gardeners. This plant is unpretentious, frost-resistant, and takes root well in garden plots in almost any region of Russia. In the second half of summer, berry bushes delight gardeners with a bountiful harvest. The leaves, bark and berries of the bush contain many useful substances, so these raw materials are widely used in folk medicine. Fans of tea experiments add dried leaves to the drink, which makes it unusually aromatic and healthy. The berries make useful products, such as juice, jam, and jelly.

Gardeners know three varieties of the plant: black, red and white currants. The guest from Asia has taken root well in the Russian climate and has become a national berry crop.

The rich content of vitamins and minerals has given currant berries universal love. For their record vitamin E content, they received the title of rejuvenating berry. A daily dose of vitamin C can be obtained by eating only 35-40 g of black currant berries. They contain phytoncides that can fight viruses, including the influenza pathogen. Fruit juice made from berries is useful for colds. A blackcurrant drink helps with hoarseness.

Beneficial properties of currant berries:

carotene improves immunity, improves vision, fights cancer cells;
rutin strengthens blood vessels, normalizes kidney and liver functions;
B vitamins have a beneficial effect on the nervous system and help improve memory;
pectins protect the heart and blood vessels, promote the active elimination of harmful cholesterol and toxic substances;
malic acid actively fights viruses and bacteria.

Home winemaking

Winemakers value currants for the stability of plant yields, the unsurpassed aroma of wine and delicate taste with notes of forest berries, nuts and fruity shades. Experienced sommeliers advise serving the drink at room temperature in order to appreciate the rich flavor palette.

Home winemaking is a fascinating process. The basic rule to follow: no rush. Red currant wine can rightfully be called the king among currant wines. The color of this drink is comparable to the play of ruby reflections in a glass, and most connoisseurs consider the taste divine. From 3 kg of ripe berries you can get up to 20 liters of homemade wine. The recipe is simple and straightforward.

Redcurrant recipe

An important condition when preparing raw materials: the berries are picked in dry weather, carefully sorted and cleaned of debris, but not washed. It is not recommended to wash berries so that the process occurs due to natural yeast bacteria contained in the waxy coating on the skin of the fruit.

The main components for making currant wine: berries (1.5 kg), filtered water (2 l), sugar (0.4 kg). Dry, clean containers must be used. Aluminum containers should not be used.

Step-by-step recipe for homemade redcurrant wine:

1. Peeled dry berries must be chopped together with twigs using a meat grinder. You can mash the berries with a wooden pestle, but in this case the branches will have to be sorted.
2. Place the resulting mass in a glass container, add 2 liters of water and add half a kilo of sugar. Mix gently with a wooden spatula.
3. To speed up fermentation, you can add a handful of raisins to the mixture.
4. After mixing, cover the container with a lid and take it to a dark, warm place.
5. The wort must be stirred periodically. This must be done carefully and ensure that mold does not form on the thick foam cap. If it appears, you need to remove it.
6. After 7 days of active fermentation, the wort is filtered through cheesecloth.
7. Jars or bottles are subject to mandatory sterilization. This can be done in a slow cooker, placing the container on the grill of the appliance with boiling water, or the old way on the stove. Water is poured into the pan, a colander is placed and containers for wine are placed in it. You need to sterilize within 10 minutes.
8. Future wine - strained currant juice is poured into cooled containers and the remaining 100 g of sugar is added. A rubber glove with a small hole in one finger or a special water seal is put on the neck. In the second case, the water seal tube is lowered into a bottle of water.
9. To acquire strength and rich aroma, the drink will need to sit for about 2 months.
10. Readiness is checked as follows: sediment forms at the bottom of the jar or bottle. This indicates that fermentation has completed.
11. Carefully strain the wine, cork it and leave it to ripen.

From black currant

Blackcurrant wine is tart, with a rich taste and pronounced berry aroma. Some winemakers prefer a blend with lighter-tasting berry or fruit wine drinks. Following the step-by-step recipe, you can replace 20% of blackcurrants with other fruits from your own garden.

For 2 kg of berries you will need 1 kg of sugar and 3 liters of purified water. As in the previous recipe, the berries are not washed, but only sorted and cleared of debris. Unripe and diseased fruits are not suitable for processing. The requirements for containers are the same: you cannot use aluminum pans.

Step-by-step recipe for making homemade blackcurrant wine:

1. Mash the prepared berries and place in a container for fermentation. It must be taken into account that black currants ferment very actively, so the container should be filled no more than 2/3 full.
2. Half the volume of sugar should be dissolved in warm water. When this syrup has cooled to 25 degrees, pour it over the berry mixture.
3. The container is taken out to a warm, dark place, covered with gauze or cotton cloth.
4. Fermentation lasts from 2 to 10 days. At this time, you need to periodically knock down the cap and stir the wort. As soon as the pulp becomes light, fermentation of the wort is over.
5. The resulting material should be filtered through gauze or a sieve. A sample needs to be taken. If the juice is sour, add 50-100 g of sugar.
6. Pour wine into sterilized containers and cover the neck with a glove or water seal. The container is filled to 4/5 of the volume. The room temperature should be between 16 and 25 degrees.
7. Every 5-7 days, take a sample and, if necessary, add a small portion of sugar (50-100 g) again.
8. The fermentation process lasts 3-4 weeks. When sediment is visible at the bottom of the container and the wine becomes clear, it is time to filter.
9. After straining the wine material, it is closed again with a water seal and left for another 2-3 weeks.
10. This is followed by another filtering process, capping and storage. Currant wine can be stored for 1.5 to 2 years.

From white berries

To make white currant wine at home, you will need 2 kg of sorted ripe berries of any variety, 1 kg of sugar and 3 liters of water.

Step-by-step recipe for white currant wine:

1. Berries without leaves and stalks need to be mashed with a wooden pestle or rolling pin, poured with syrup at room temperature (400 g of sugar per 3 liters of water).
2. Fill the prepared container to 75%, cover with gauze and take it to a dark place.
3. Every 9-12 hours you need to stir the wort.
4. After 1-2 days, the mixture is filtered and poured into containers (jars, bottles) prepared for fermentation. The squeezes can be used to prepare a starter for the next batches of homemade wine.
5. Cover the containers with a rubber glove or water seal.
6. After 4 days, drain 300 g of wine and dissolve another 300 g of sugar in it. The resulting syrup is added to the container and the water seal is installed again or a glove is put on.
7. Fermentation lasts from 25 to 60 days. Its completion is indicated by a deflated glove or the absence of gas bubbles released through the water seal tube.
8. The best way to filter is to carefully drain the liquid through a straw, without lifting any sediment from the bottom.
9. If desired, you can add a portion of sugar (no more than 200 g) or from 2 to 15% alcohol (vodka). The wine is then corked and moved to the cellar or refrigerator.
10. Every 20 days you should check whether sediment has appeared. It must be removed, otherwise the wine will be bitter.
11. When the formation of sediment has stopped, the wine is considered ready. It can be stored for up to 3 years.

Frozen Berries Recipes

Many gardeners prepare currants for the winter. Homemade wine can be made from frozen berries. The cooking algorithm is the same as in previous recipes, only the proportions and fermentation time are different. The summary table will tell you how to prepare wine:

Cooking steps	Red winecurrants	Blackcurrant wine
Recipe	For 1.5 kg of frozen berries: 1 kg of sugar, 1.5 liters of water, 200 g of raisins	For 1 kg of frozen berries: 2 cups of sugar, half a liter of water
Wort preparation	Pour a small amount of water into the berries and mash them with a masher. Pour the remaining water into the berry puree and add raisins and sugar.	Thaw the berries and grind them through a meat grinder or in a blender. Add water, add sugar
Wort fermentation	Place in a warm place. Fermentation lasts 3-4 days	Place in a warm place. Fermentation lasts 5-6 days
Filtration and further fermentation		Strain and place in a sterilized jar or bottle. If desired, you can add a small amount of sugar. Seal with a water seal and place in a dark, warm place.
Fermentation time	3 weeks. Then filtered and bottled	From 3 to 4 weeks. Once the sediment has formed, it is filtered and bottled.

Useful properties of homemade wine

Homemade currant wine has the ability to tone the body. The advantage of making wine from currants is the absence of yeast in the recipe. Fermentation occurs naturally due to bacteria living on the skin of the berries. When consumed wisely, currant wine increases hemoglobin levels and strengthens the skeletal system. Thanks to the valuable qualities of currants, wine is an excellent cure for colds.

Prepared at home, it is a natural product, unlike most brands offered in stores. You can make grog from homemade wine, which is an effective remedy for the first symptoms of colds. Wine must be properly prepared and stored. Bottles of wine are placed in a cool place in a lying position. Currant wine quickly loses its aroma, so it can be stored for no longer than 3 years.

IX. PREPARATION OF WHITE CURRANT WINE

White currants are very good for winemaking and, in any case, are an excellent material for making table and sweet wines. Although all numerous varieties of white currants are equally suitable for making wine, when breeding them for the purpose of winemaking, preference should be given to those that are distinguished by greater fertility, large clusters, large berries, less sour and more sugary.

The best varieties for winemaking are those 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 is quite light, clear-golden, reminiscent of Rhine wines.

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

1) The berries should be picked when they are completely ripe, because it is difficult to squeeze the juice out of unripe berries, and the wine turns out with an unpleasant aftertaste. You shouldn’t leave the berries on the bushes to ripen too much, because they will crumble a lot. Due to the fact that the berries on the clusters do not ripen evenly, not immediately, but gradually (the upper berries on the cluster ripen first, and then the lower ones), in order to get the berries fully ripe and avoid their shedding, the berries are picked at the moment of ripeness of the upper and middle ones. berries and to ripen the lower ones, lay out the collected berries in the sun and leave for 2-3 days;

2) Before chopping the berries, you should select all the twigs and brushes, 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 the branches does not need to be done;

3) After crushing the berries by crushing, the juice is either immediately squeezed out of the pulp; or, since it is very difficult to squeeze juice out of fresh pulp, then, putting it in a barrel, add a precisely measured small amount of water, sugar and yeast (or some fermenting wort) and, closing it with a cotton plug, leave it warm for 2-3 day. When all the pulp begins to ferment, then the juice is squeezed out, which is released much more easily and completely. It is useful to fill the pomace with water and let it stand again for 2 days, then squeeze out the juice, add it to the first one and then add the entire amount of water that was not given, etc. components, and you no longer need to add yeast.

There are no other special features in making this variety from white currants. Pure currant wine ferments quite quickly and by February it naturally clears up well and becomes ready for bottling.

Table 11 shows recipes for making white currant wine:
1) varieties with an acidity of 2.75% (tannic acid 0.09%) and 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 currants, the recipes for which are given in tables 30 and , the best are the following:
1) 2 parts white currant juice and 1 part gooseberry juice - gives a wine with a stronger aroma and darker color;
2) 4 parts white currants and 1 teaspoon black currants - gives a very fragrant, strong and sweet wine and
3) 2 teaspoons of white currants and 1 teaspoon of blueberries - makes a good red wine.