How to make homemade blackcurrant wine. How to make homemade wine from currants

02.04.2021

Creating homemade alcoholic drinks is possible not only from grape juice. In Russia, blackcurrant wine has gained great popularity, which is distinguished by simple manufacturing conditions and the benefits of a drink made from currant juice for the body. The resulting alcohol compares favorably with other home-made table wines with a fragrant aroma.

Useful properties of blackcurrant wine

Homemade currant wine is a healthy drink, a source of vitamins C, P, E, K, group B. Wine is rich in zinc, copper, and potassium. The high content of tannins, esters helps the body fight infectious diseases, stay healthy and active for a long time. Blackcurrant drinks and other products have the ability to remove toxins from the body. There is also a positive effect of blackcurrant dessert wines on the human immune system.

How to make wine from currant

A variety of recipes leads to the question: how to make blackcurrant wine? Manufacturing methods differ mainly in the products used, but not in the order of operations. Most fruit and berry wines are prepared with the addition of sugar and natural yeast. To maintain and control fermentation, water seals (special or home-made from medical gloves) are put on the neck of the bottle where the drink will be infused. The container is stored in a dark, cool place, a cellar.

What berries to choose

The fruits that will be used to make wine from black, white currants do not have to be fresh. It is allowed to use last year's harvest of currants, jam, frozen berries, currant juice. To improve the taste, some recipes recommend adding raspberries, cherries, grape leaves. It is believed that homemade currant alcoholic drink made from fresh sour berries is the most delicious.

Preparation of ingredients

Preparation of berries for a fragrant drink begins with their careful selection. The fruits should be sorted out, removing all spoiled, rotten berries. If the manufacturing technology does not provide for the addition of wine yeast, it is not recommended to wash the fruits - according to home winemakers, natural bacteria themselves initiate the fermentation process without outside help. Sugar before adding to the fruit mass must be dissolved in warm water to a syrup state.

Homemade currant wine - cooking technology

To get a delicious drink, you need to clearly follow the step-by-step instructions for making blackcurrant alcohol. One of the main conditions for obtaining high-quality fortified wines is the use of clean containers. The preparation steps are simple, but deviating from them threatens to get fewer or more degrees, or a drink that will do more harm than good. The selection of fresh fruits of good varieties, the choice of quality live or dry yeast, compliance with storage conditions and temperatures - everything will affect the taste of alcohol.

wine sourdough

Making a sourdough starter and using it in a recipe will provide an overall improvement in the flavor profile of the alcohol. Fans of high-strength drinks who do not want to dilute them with alcohol or vodka will appreciate the sourdough. Sourdough is made using the following technology:

We sort out the currant fruits, throw out the rotten, spoiled ones. We distribute the remaining berries in clean bottles at the rate of 7 kg of berries per 2 kg of sugar.
In a container, add boiled warm water by volume 2 times more fruits.
Add sugar to jars, mix thoroughly until it is completely dissolved. Cover the container with gauze folded in 3-5 layers.
You need to store the starter in a cool dark room for 3-4 days. Don't wait until the fermentation process is over. The term can be increased to achieve a more tart taste. Stirring the wort is not recommended.

Getting the pulp

You can also make wine from blackcurrant using pulp. This mixture is characterized by a high concentration of natural yeast cultures that live on the surface of fresh fruits. The pulp is made using the following technology:

Mash selected high-quality berries with your hands or with a wooden crusher in a non-metallic container. You can’t wash them before kneading - this will remove all the yeast from their surface.
The resulting mass is carefully poured into clean glass bottles, closed with a leaky cork, a lid with holes, 3-4 layers of gauze. To make the future drink sweeter, you can add 1/3 of the sugar, stirring thoroughly.
For 3-4 days, the mass should ferment in a cool room.
After you need to strain the pulp. Drain the juice through cheesecloth, colander.

Pressing

To make the drink more saturated, the prepared pulp can be additionally squeezed out, as a result of which the fermented sweet juice will come out. The addition of alcohol at the stage of active fermentation will enhance the taste of the wine drink, add strength. For 5 liters of wort, you can take 1 liter of juice obtained by pressing:

The prepared pulp, from which the juice has been drained, is wrapped with 5-6 layers of gauze.
Gradually increasing the pressure, the remaining liquid must be carefully drained into a prepared clean container.
The remaining mass is placed under a special or home-made press. Squeeze out the remaining liquid from the mass. Repeat the process until the pulp is completely dry to the touch.
Pour the resulting liquid to the rest of the fermented juice. The bottles with it are closed with a cork, left to settle for 5-6 hours.
After the juice is poured, decanting the sediment through 3-4 layers of gauze.

Stage of active fermentation

It's time for the most important stage in the manufacture of alcohol. The active fermentation phase will make the blackcurrant wine strong, almost ready to drink:

The wort is poured into large bottles, filling them 2/3, tightly closed with stoppers with water seals. You can make them yourself, buy, use a simple medical glove.
Bottles should be stored indoors, where there can be no sudden changes in temperature. It should always be no higher than 20 degrees. Fermentation lasts 30-45 days.
When the juice has stopped bubbling, the phase of active fermentation can be considered completed. If the liquid has stopped bubbling before the thirtieth day, the process can be restarted by adding 7-10 unwashed grapes per 10 liters of must.

Wine clarification

After the fermentation stage, blackcurrant wine remains thick, contains a lot of sediment, pieces of tartar, must. There are several ways to get rid of them:

Egg white. For 100 liters of drink, 2-3 proteins are taken, separated from the yolks. Knead to a thick foam, add inside the container. The result will be achieved in 20-25 days.
White clay. For 10 liters of liquid, take 30 grams of dry bentonite. Soak it with water 1:10 for 12 hours, then slowly pour into bottles.
The heating. Close the bottle tightly with a cork so that the alcohol does not evaporate. Heat in a water bath to 50 degrees 2-3 times.

Beverage filtering

The filtration process of homemade alcohol takes place almost independently during clarification. In total, the methods of carrying out this operation cause numerous sediments to fall to the bottom of the bottles. After that, they can be filtered by carefully pouring the liquid through 5-6 layers of clean gauze into new containers, where it will be stored, waiting for use. Upon completion of all stages, the drink should turn out to be transparent or slightly cloudy.. A small layer of sediment (1-2 mm) is allowed at the bottom of the bottle.

blackcurrant wine recipe

For hundreds of years of the existence of winemaking, recipes for making homemade low-alcohol drinks have undergone significant changes. This has given rise to a huge variety of technological processes for creating good blackcurrant wine. Try making your perfect blackcurrant wine at home. Use fresh fruits, jam, cook the pulp, experiment with the filtering process.

Easy no yeast recipe

Time: 40-50 days.
Number of servings: 30 persons.
Cuisine: Russian.
Difficulty: medium.

The easiest recipe for a blackcurrant alcoholic drink that everyone will like. The wine turns out sour, tart, not too strong. It is very easy to drink, does not cause severe intoxication, retains many useful trace elements and vitamins. Delight your guests with excellent alcohol by serving it to the festive table for a birthday, anniversary, or other family celebration.

Ingredients:

blackcurrant berries - 1.5 kg;
filtered water - 2 l;
sugar - 500 g.

Cooking method:

Sort the fruits carefully, remove the rumpled, rotten ones. Pass them through a meat grinder.

Frozen currant wine

Time: 40-50 days.
Number of servings: 30 persons.
Calorie content of the dish: 144 kcal per 100 g.
Purpose: table alcoholic drink.
Cuisine: Russian.
Difficulty: medium.

Often there is simply no way to get fresh products for making wine. Frozen berries are great too. You can not lower them under hot water, otherwise they will boil, while losing all the taste. In addition, the problem of fermentation remains: natural yeasts living on the surface of the fruit do not tolerate cold. To start the process, add a handful of unwashed fresh grapes. It is famous for the highest content of natural yeast on its surface. Alcohol will turn out excellent, with a slight aftertaste of raisins.

Ingredients:

frozen blackcurrant berries - 2 kg;
grapes - 100 g;
filtered water - 2 l;
sugar - 550 g.

Cooking method:

Defrost the fruits by placing under a stream of cool water. Pass them through a meat grinder along with grapes.
Put the resulting mixture in a jar, pour water, add sugar, mix well. Leave for a week, stirring occasionally with a clean wooden spoon.
Lower the cake that has floated to the surface under the press, carefully drain the liquid back to the wort.
Leave the wort under a water seal for 2 weeks. Pour the future wine into a new container, removing the sediment, leave for another 2 weeks.

From black and red currant

Time: 40-50 days.
Number of servings: 30 persons.
Calorie content of the dish: 120 kcal per 100 g.
Purpose: table alcoholic drink.
Cuisine: Georgian.
Difficulty: medium.

To give the wine a tart taste, to add extra sourness, try substituting half a fresh blackcurrant for red. These fruits have a similar taste, but they also have differences. Alcohol will turn out incredibly fragrant, rich red color. It will definitely pleasantly surprise your guests at any celebration, where it will be decided to uncork a bottle of this excellent homemade drink.

Ingredients:

blackcurrant - 900 g;
red currant - 600 g;
filtered water - 2 l;
sugar - 500 g.

Cooking method:

Sort the berries well, pass through a meat grinder or blender, knead thoroughly with your hands.
Arrange the mixture in containers, pour water, add sugar, mix until it is completely dissolved.
Leave under a water seal until the fermentation process is complete.
Strain and clear with egg whites.

Blackcurrant jam wine

In Time: 3 months.
Number of servings: 30 persons.
Calorie content of the dish: 170 kcal per 100 g.
Purpose: table alcoholic drink.
Cuisine: Russian.
Difficulty: easy.

For any hostess, it can turn out that the jam that was prepared for the winter turned sour. Even such a product can be used worthy: to make delicious sweet blackcurrant alcohol. The unusual taste will appeal to both lovers of tart fortified drinks and connoisseurs of light wines that almost do not intoxicate.

Ingredients:

blackcurrant jam - 1.5 kg;
filtered water - 2 l;
sugar - 100 g.

Cooking method:

Mix the jam with warm boiled water, mix thoroughly, leave to ferment.
Select all the risen pulp, drain the juice from it. Strain the resulting wort, add sugar, set to ripen for 3 months.
Pour into bottles, close tightly with lids.

With gooseberries

Time: 20-30 days.
Servings: 40 persons.
Calorie content of the dish: 130 kcal per 100 g.
Purpose: table alcoholic drink.
Cuisine: Azerbaijani.
Difficulty: medium.

High-quality tasty wine can not only be bought on store shelves. Try to make it right at home from ripe berries of light gooseberries, black currants. The resulting drink will delight you and your guests with an excellent tart taste, heady aroma. Its soft, slightly spicy bouquet will evoke bright memories of summer.

Ingredients:

light gooseberry - 1 kg;
blackcurrant - 1 kg;
sugar - 1 kg;
boiled purified water - 3 liters.

Cooking method:

Make sugar syrup from half of the prepared water.
While it is cooling, sort out the fruits, grind them into gruel. Pour in the cooled syrup.
Fill the container, cover it tightly on top with 3-4 layers of gauze for 10 days.
Separate the pulp from the must, put a water seal.
Lighten with white clay if desired.

Blackcurrant wine with yeast

Time: 20-30 days.
Servings: 20 persons.
Calorie content of the dish: 230 kcal per 100 g.
Purpose: table alcoholic drink.
Cuisine: Russian.
Difficulty: medium.

The recipe will appeal to connoisseurs of fortified homemade alcohol.. The strength of the wine is 12-14%, it has a rich rich fruit and berry aroma, a pleasant sour taste and will be a good choice for a holiday held in nature. A long-lasting summer blend and increased strength will give guests a pleasant mood.

Ingredients:

blackcurrant fruits - 1 kg;
raisins - 50 g;
water - 1 l;
sugar - 0.5 kg;
wine yeast - ¼ pack.

Cooking method:

Mash the berries to a pulp. Pour raisins with boiling water (200 ml) for 30 minutes, cool. Drain the liquid into a bottle. Add pulp, yeast, sugar.
Put under a water seal for 7 days. Remove half of the pulp.
Leave to ferment for another 14 days. Filter through cheesecloth, pour into bottles, close tightly with a cork.

Video

Wine and currant tinctures - how to cook at home

The ripened currant crop can be processed and prepared for the winter in the form of delicious liqueurs and tinctures, especially since it is not at all difficult to do it at home.

See our selection of easy recipes and other homemade spirits.

Berries of red and black currants are a good wine material. At home, you can simply prepare wine, tincture or liqueur. To do this, just add sugar, a little water or vodka to the berries. And for a richer taste and aroma, homemade currant wine can be supplemented with spices.

Blackcurrant wine is very fragrant, with a pleasant sweet taste and attractive rich color.

You will need: 3 kg of blackcurrant berries, 900 g of sugar, 2 liters of water .

Cooking. Rinse the berries, remove the twigs and leaves. Mix the berries with 600 g of sugar, pour in the water and puree with a blender. Cover the container with the berry mass with gauze and leave for 7 days at room temperature, stirring every day.

On the fourth and seventh day add 100 g of sugar to the mass and mix well. After 7 days, pour the berry mass into a clean large jar or bottle, close with a special lid with a tube (or a polyethylene lid with a punched hole) and leave to infuse for another 3 days. Then add the remaining 100 g of sugar, mix and leave for 2-3 weeks.

After that, carefully so as not to raise the sediment, strain the wine into a clean dish, bottle and store in a cool, dark place, placing the bottles horizontally.

You can cook in this way.

You will need: 3 kg of red currant berries, 1 kg of sugar, 1.5 liters of water.

Cooking. Rinse the berries and grind or puree with a blender. Add sugar and water. Stir, cover with gauze and leave to ferment for 10 days.

Then carefully remove the popped cake, and pour the liquid into a jar, cover with a lid with a tube and leave for another 14 days. After two weeks, strain the wine, removing the sediment that has fallen to the bottom, leave for another 14 days and strain again. Repeat this procedure until there is no more sediment and there are no bubbles on the surface. Pour the fermented wine into clean bottles and store in a cool, dark place.

To prepare currant liqueur, you need only two ingredients.

You will need: 1 kg of red currant berries, 1/2 kg of sugar.

Cooking. Place the washed berries in a jar, sprinkle with sugar, cover with gauze and leave to infuse on a sunny windowsill for 7 days.

Then pour the liquor into clean bottles and place in a dark, cool place for another 7 days. After a week, you can try the liqueur!

This recipe will appeal to lovers of sweet alcoholic drinks. Blackcurrant vodka can be served with desserts.

You will need: 1 kg of blackcurrant berries, 200 g of sugar, 1 liter of vodka, 200 ml of water.

Cooking. Sort the berries, rinse, dry and place in a large jar. Pour the berries with vodka and leave for 6 weeks.

Then strain the infused vodka into a clean container and mix with chilled sugar syrup. For the syrup, stir the sugar in the water and boil for 5-10 minutes. Leave the mixture for a week in a dark place, then strain through cheesecloth, bottle and store in a dark, cool place. After 3 months you can try.

To diversify the taste of berries when preparing blackcurrant liqueur, add spices and orange or lemon zest.

You will need: 3 kg of blackcurrant berries, 0.5 kg of sugar, 1 tsp. ground cinnamon, 5 clove buds, 50 g orange peel, 1 liter of water.

Cooking. Rinse and crush the berries. Transfer the berry mass to a large jar, add sugar and leave for a day.

Then add spices and grated zest, mix and leave for another day. After that, pour water into the berry mass, close the jar with a lid with a tube and leave to ferment for 10 days.

This tincture can be served as an aperitif or used as a remedy for colds.

You will need: 1 kg of blackcurrant berries, 100 g of sugar, 1 liter of vodka.

Cooking. Sort the berries, rinse and place in a large jar. Mix vodka with sugar so that it dissolves, and pour over the berries. Leave to infuse in a dark, cool place for 2 weeks. Then strain the tincture through cheesecloth and bottle. Leave for another 1-2 weeks in a cool place.

Mix three ingredients, leave for a couple of weeks and you can invite guests for a tasting!

You will need: 1/2 kg of red currant berries, 250 g of sugar, 1 liter of vodka.

Cooking. Rinse the berries, dry well and place in a clean jar. Add sugar and vodka, cover the jar with a lid and shake well. Put the jar of liquor in a dark, cool place for 2 weeks and shake it once every two days. Then strain the liqueur, bottle and store until used in the cellar.

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Homemade wines from black and red currant super recipe

Currant house wines

Currant is a unique berry that combines usefulness with accessibility. Summer residents love her for unpretentious care and a good harvest. There are seasons when there are so many fruits that there is nowhere to put them. If family stocks of jam and compotes have reached the maximum, I advise you to figure out how to make wine from currants at home. We will consider two recipes: for black and red berries.

Currant wine cannot be prepared without sugar and water, since initially the berries have insufficient sugar content and juiciness. But on the surface of the skin there is enough natural yeast that is needed for normal fermentation, so the introduction of starter cultures is not required.

The only drawback of currant wines is the lack of a rich aroma. With proper preparation, drinks are tasty and without turbidity, but practically do not smell.

In order not to infect the wine material with pathogenic microorganisms, all containers and devices used in the work must be treated with boiling water, then wiped dry with a clean cloth.

blackcurrant wine recipe

Ingredients:

blackcurrant berries - 10 kg;
sugar - 5 kg;
water - 15 liters.

Cooking:

1. Sort currants, removing spoiled, underripe and moldy berries. You can not wash, on the surface of the fruit there are yeasts that water can wash off and the must does not ferment.

2. Grind the currant with your hands or a wooden rolling pin, each berry should be crushed.

3. Dissolve half the norm of sugar (2.5 kg) in water heated to 25-29 ° C (15 l).

4. Mix currant pulp (juice and pulp) with the resulting sugar syrup in a container with a wide neck (pot or bucket). The container must not be filled more than 2/3 of the volume, otherwise the wort may splash out during fermentation.

5. Tie the neck with gauze (protection from insects) and put in a dark, warm place for 3-4 days - the optimum temperature is 18-25 ° C. To prevent the wort from turning sour, it should be stirred 1-2 times a day with a clean hand or a wooden stick.

6. After 3-4 days, when signs of fermentation appear (hissing, sour smell), drain the juice from the sediment into a glass bottle.

7. Squeeze the pulp (pulp) through cheesecloth, then add 500 grams of sugar to the resulting liquid, mix, and pour currant syrup into a bottle with fermented juice. At least 25% of the volume should be left free, as there is room for foam and carbon dioxide.

8. Install a water seal or a medical glove with a hole in the finger on the neck of the container.

Wine under water lock

9. Transfer the container to a room with a temperature of 18-28°C and leave for 30-50 days.

10. After 5 days from the moment of installing the water lock, drain 0.5 liters of must into a separate container, add 1 kg of sugar, mix, pour the resulting sugar syrup back into the fermentation container and close with a water seal. After another 5 days, repeat the procedure, adding the remaining sugar (1 kg).

If more than 50 days have passed since the start of fermentation, and the wine continues to ferment, you need to pour it through a tube into another container, leaving sediment at the bottom. Then put to ferment under the same conditions. Long stay on the lees can cause bitterness.

11. After the end of active fermentation (the glove is deflated, the water seal does not blow bubbles, the must has brightened, sediment has appeared at the bottom), drain the young blackcurrant wine from the sediment through a thin tube (from a dropper). Taste, optionally add sugar for sweetness or fix with vodka or alcohol (2-15% of the volume). Fortified wine keeps better, but is tougher in taste.

12. It is advisable to fill the container with wine to the top to minimize contact with oxygen, put it under a water seal and transfer it to a cool place (cellar) with a temperature of 5-16°C. Aged for at least 60 days (the longer the better).

13. First, every 20-25 days, then less often, as a sediment 2-5 cm thick appears, filter the wine by pouring it through a straw.

14. When the sediment no longer appears, the finished drink can be poured into glass bottles and tightly closed with corks.

Blackcurrant wine after 3 months of aging

Homemade blackcurrant wine is best stored in a dark, cool place. Shelf life - 2-3 years. Fortress - 10-12%.

Redcurrant wine recipe +

It is prepared in the same way as the previous one. Only proportions, fermentation and aging times differ. In order not to repeat myself, I will give a schematic recipe, if something needs clarification, see the previous technology.

Ingredients:

water - 5 liters;
sugar - 2 kg;
red currant berries - 5 kg.

Cooking:

1. Sort through red currants, removing leaves, scallops, spoiled and unripe fruits. Berries do not wash.

2. Mash the currants (with your hands, rolling pin or in a mixer).

3. Prepare syrup by mixing warm (25-29°C) water and sugar (1 kg).

4. Pour the berry mass into a container with a wide neck, pour in sugar syrup, mix.

5. Tie the neck with gauze, put for 3-4 days in a dark place with room temperature. Stir 1-2 times a day, drowning the floating pulp in the juice.

6. After the start of fermentation, filter the juice through cheesecloth, squeeze out the pulp, pour into a fermentation tank (fill up to a maximum of 75% of the volume). Install a water seal or glove. Leave to ferment at 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 young wine from the sediment through a straw, add sugar to taste (optional) or fix it with vodka (alcohol), install a water seal. Transfer the container (preferably filled to the neck) for at least 50-60 days in the cellar for ripening.

8. Remove the wine from the sediment every 25-30 days (until it appears), pour the drink into bottles and close tightly with corks.

The shelf life of homemade redcurrant wine is 1-2 years. Fortress -11-12%.

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

Then we knead the berries, transfer the mass to a glass container, tie the neck with gauze and put in a warm place for 2-4 days.

When the pulp floats, pour the juice released in the lower part of the container into another jar, add sugar and put the natural homemade wine for fermentation, tightly corking the container with a stopper with a water seal.

We insist on homemade redcurrant wine for another 15-20 days. When the fermentation stops, drain the wine from the sediment with a tube into a clean jar or bottle, close and insist in a cold place for 1.5-2 months. Once again, the wine is drained from the resulting sediment, filtered, bottled and corked.

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

How to make natural blackcurrant wine

According to this recipe for homemade currant wine, you will need 1 kg of blackcurrant berries, water, sugar.

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

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

We mix the liquids obtained as a result of the 1st and 2nd extraction, 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). We tightly cork the dishes with a lid with a water seal, put in a cool place.

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

Pour the finished home-made blackcurrant wine into bottles, cork, leave for 6-7 days in a cool place, and then put it in storage in a horizontal position.

Recipe for homemade blackcurrant wine

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

To make blackcurrant wine according to this recipe, we sort out the berries (not mine), remove the stalks. We knead the berries, add 1 liter of water and leave in a warm place for 4 days. Stir the mixture occasionally with a wooden spoon. Then we squeeze the juice, add the remaining water, sugar, pour into a fermentation container and cork with a lid with a water seal.

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

How to put redcurrant wine with cognac

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

We wash the berries, peel them from the stalks, put them in a clay, glass or wooden vessel, knead and put in a cool place for fermentation.

When the mass ferments, drain the juice. Let the juice settle, then pour it into a glass bottle, add sugar and cognac. We close the container and put it in a cool place for 6-8 weeks.

We filter the finished wine from red currant, bottle it, cork it. We keep it for at least 4 months before use.

How to make redcurrant wine with vodka

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

Before making redcurrant wine with vodka, we clean 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 put in a dark warm place for fermentation. We seal the container with a lid with a water seal.

When the fermentation process is completed, we filter the wine, pour in alcohol and let the drink brew for 7-8 days. The finished wine is poured into bottles, set to ripen for 2 months in a dark, cool place.

Fortified white currant wine

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

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

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

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

When the fermentation process is completed, 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. We filter the finished wine, add the remaining sugar, mix, filter and bottle. We keep 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 clove buds, 1 kg of sugar, alcohol.

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

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

Redcurrant juice wine

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

Before making wine from currants, pour the juice into a bottle, add sugar, water, close with a cork 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 completed, we filter the homemade wine from currant berries through a thick cloth or filter paper, bottle it and cork it.

Recipe for homemade redcurrant wine with raspberries

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

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

For sourdough, we knead raspberries and rose hips, put them in a jar, sprinkle with sugar, and pour water so that it completely covers the mass. We tie the jar with a cloth and put it in a warm place for 3 days, shake the contents periodically.

According to the recipe for making wine from red currants, we first make a syrup of sugar and water, remove the foam from it and cool to room temperature.

Grind the red currant berries, put them in a glass bottle, add the cooled syrup and sourdough, mix, tie with gauze and set to ferment in a dark place for 8 days. Every day it is necessary to stir the wort 4-5 times so that mold does not form on the surface.

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

After 40 days, a precipitate forms at the bottom of the bottle. Drain the redcurrant and raspberry wine from the sediment, filter it if necessary, bottle it, cork it tightly and keep it in the cellar for another 2 months.

Homemade redcurrant wine with sugar syrup

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

Before we start making wine from currants, we clean the berries from the stalks, sort, wash, knead and place in a glass bottle. We prepare syrup from water and sugar, let it cool to room temperature, then pour it into a bottle with currant mass. We put a fermentation plug and leave to ferment at room temperature for 5-6 days. At the end of fermentation, the wine is filtered through a cloth, filtered, bottled, corked and stored in a dry and cool room.

How to make wine from currant with rose petals

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

Before putting wine from currants, we wash the berries, dry them, remove the stalks, pour them into the bottle. Add rose petals and sprinkle everything with sugar. We tie the neck of the dish with a thick cloth, put it in the sun for one month. The finished wine is drained, filtered through a cloth, bottled.

Any kind of currant is suitable for making a drink: black, red and even white. It is better to use fresh berries. Frozen currants, due to the absence of wild yeast cultures on them, will require the addition of special wine yeast.

The main thing is not to forget one of the most important rules of the winemaker during the preparation of the drink: all containers, fabrics and devices used during this process must be immaculately clean (ideally, pre-scalded with boiling water)

Easy Blackcurrant Wine Recipe

Since blackcurrant wine turns out to be quite tart in taste, it is recommended to additionally sweeten it, turning it into dessert or even liquor.

List of ingredients

Black currant - 10 kg
Water - 15 l
Sugar - 5 kg

Cooking method

Carefully knead the sorted, devoid of plant excesses and always unwashed berries and transfer them to a capacious wide-mouthed bowl.
Heat water to a temperature of 25-29°C and dissolve 2.5 kg of sugar in it.
Add the resulting solution to the berry, mix everything thoroughly and close the container with gauze (at the same time, the container should be filled no more than 2/3).
Put the capacity of the day for 3-4 days in a dark warm place (the most favorable temperature is 18-25 ° C). Do not forget to melt the pulp with a wooden spoon twice a day.
After the specified period, when the first signs of fermentation appear (foaming, hissing, sour smell), remove the wort from the pulp and pour into a narrow-necked glass vessel (for example: into a bottle).
Carefully squeeze the pulp into a separate container, add 500 g of sugar there, completely dissolve it and pour the resulting liquid into the bottle to the main wort (at the same time, you need to make sure that the fermentation container is no more than ¾ full).
Cover the bottle with a lid with a water seal or pull a rubber medical glove with a tiny hole pierced in the finger over its neck and place it in the room where the preliminary fermentation took place.
After a week, decant about half a liter of wort, dissolve a kilogram of sugar in it and pour the resulting substance into a fermentation tank.
A week later, repeat the above procedure.
After the complete disappearance of the signs of fermentation (deflation of the glove, the absence of bubbles from the water seal), carefully drain the wine from the sediment into a clean bottle (if after one and a half months from the start of active fermentation the process does not stop, it is necessary, in order to avoid bitterness, pour the must into another container without affecting the sediment, and let it ferment).
If desired, you can add sugar to taste to young wine, as well as fix the drink with vodka or (up to 15% alcohol of the total volume of liquid).
Fill the bottle to the top again with a water seal and send the drink to the cellar for a couple of months for further (quiet) fermentation.
Each time, when a 3-cm layer of sediment appears, drain the liquid from it into the same clean container.
After two months, make sure that the wine has cleared and the precipitation has stopped, after which - bottle the drink.
The result should be stored in the same cellar for no more than one and a half years.

Blackcurrant wine recipe with a little trick

If you follow the technology below, the drink will turn out even more saturated.

List of ingredients

Black currant - 10 kg
Water - 15 l
Sugar - 5 kg

Cooking method

redcurrant wine recipe

Redcurrant wine has a pleasantly balanced taste, but suffers from an almost complete lack of aromatic bouquet. In this regard, they try not to sweeten the mentioned drink too much, since its dry and semi-dry variations are able to retain at least some flavor.

List of ingredients

Red currant - 5 kg
Water - 5 l
Sugar - 2 kg

Cooking method

The basic principle of obtaining redcurrant wine is almost no different from preparing a similar drink. Therefore, the recipe below will be presented in a more concise form.

Mash the prepared currants and place in a suitable container.
Prepare syrup - 1 kg of sugar per 5 liters of water.
Pour them with a berry and send for primary fermentation.
Drain the wort into a bottle and squeeze the pulp there.
On the 5th and 10th day of active fermentation, add 500 g of sugar, dissolving it in 500 ml of must.
After the complete cessation of fermentation, drain the wine from the sediment, fix it if desired and send it to the cellar to be clarified.
The finished drink should be bottled and stored in a cool room for up to a year.

whitecurrant wine recipe

The aroma of this drink also did not work out very well, but it even tastes somewhat like white grape wine.

List of ingredients

White currant - 10 kg
Water - 15 l
Sugar - 5 kg

Cooking method

Recipe with cognac

Ingredients

Red currant - 6 kg
Sugar - 125 g (based on 1 liter of juice)
Cognac - 1 liter (based on 12 liters of juice)

Cooking method

Red currant berries are peeled from twigs, washed, dried; place in a wooden or stainless steel bowl and knead with a wooden pestle.
Crushed berries are placed in a cool place and kept until fermentation begins. When the fermentation process is over, the mass is filtered through a sieve, trying not to touch it with your hands.
The juice is defended, after which it is poured into a barrel or bottle, sugar is added and cognac is poured in if desired.
The contents are kept in the cellar or cellar for 6-8 weeks, then the wine is bottled, corked and allowed to stand for 3-4 months.

Red and white currant wine

Cooking method

Peel the collected berries of red, white currant and let it lie for 2 days or several hours in the sun, and then press it and get the juice of the first fraction. Pour pomace with water equal to the amount of juice obtained, let it brew for a day, then press again and drain the juice with the first fraction. Determine the acidity of the juice, which is usually high - up to 8%, after which the must must be diluted with water until the acidity is not more than 1%.
Redcurrant berries do not give the wine any flavor, so strawberry or raspberry juice can be added to flavor the wine. It is also good to add dried elderflower and roasted bitter almonds (50 g per 1 liter) to the fermenting wort, which are placed in a linen bag and dipped into the fermenting wort.
The wort is prepared in the usual way, adding 250–280 g of sugar per 1 liter, yeast wiring and other substances.
Fermentation should be carried out under a water seal, and after the fermentation has stopped, the bottle should be closed and the wine kept thick for 2 months. After that, remove the wine from the sediment, bottle and store in a cellar or refrigerator.

Redcurrant wine with a unique sourdough

This wine recipe is suitable for those who have the opportunity to use berries grown in their own garden. Such berries do not need to be washed before making wine, and besides, they can be used to make fermented with wild yeast.

Ingredients

Red currant berries - 3 kg
Sugar - 2 kg
Water - 3 l

For sourdough

Raspberries - 1 cup
Rose hips - 1/2 cup
Sugar - 1/2 cup

Cooking method

For sourdough, unwashed raspberries and rose hips are mashed and placed in a jar, sprinkled with sugar, then poured with water so that it covers them.
Tie the jar with gauze and put in a warm place, stirring its contents from time to time.
After 3 days out of sugar and water and let it cool down. Meanwhile, chop the red currants. Pour the resulting mass into an enameled bucket or barrel, add the cooled syrup and sourdough there, mix, tie with gauze and put on fermentation.
Every day (4-5 times a day) the wort must be stirred so that mold does not form on the surface.
After 8 days, strain the wort through cheesecloth in 4 layers, and squeeze out the pulp.
Drain the resulting juice into a bottle, close it with a fermentation stopper and put it on fermentation. The bottle should be shaken periodically.
After 40 days, a precipitate forms in the bottle. Drain the clarified wine with a hose, filter, bottle, cork and put in a cool place for 2 months to mature.

A simple redcurrant wine recipe

Ingredients

Fresh red currant juice - 1 l
Sugar - 1 kg
Water - 2 l

Cooking method

Peel red currants, rinse, crush and squeeze the juice well.
Pour currant juice into a bottle, add sugar and water, close the bottle with a fermentation stopper.
Leave the bottle to ferment for 3-4 weeks. During this time, the contents of the container must be mixed several times with a clean wooden spoon or stick.
When fermentation is over, strain the wine through a thick cloth or filter paper, bottle and cork. The wine is ready to drink.

Alternative blackcurrant recipe

Ingredients

Black currant - 3 kg
Water - 3 l
Sugar - 1 kg

Cooking method

Sort the berries, removing impurities, rinse, crush and place in an eight- / ten-liter bottle.
From water and sugar, let it cool to 22-25 ° C, and then pour it into a bottle with currant mass.
Install a water seal and carry out fermentation at 22-24 ° C for 5-6 days.
At the end of fermentation, strain the wine through a cloth, then filter through cotton wool, bottle, cork and store in a dry and cool room. Blackcurrant wine can also be stored in clean and dry bottles filled to the middle of the neck or even to the cork to prevent the wine from coming into contact with air.

Advice. The pulp left after squeezing the juice can be mixed with fresh blackcurrants and used to make jam.

Blackcurrant and grape wine

Ingredients

Black currant - 3 kg
Red grapes - 10 kg
Sugar - 500 g

Cooking method

Separate blackcurrant berries from the ridges, rinse with clean water and pass through a juicer. Separately squeeze the juice from the grapes.
Heat grape juice to 25-30 ° C, add sugar to it and, without cooling, mix with blackcurrant juice.
Pour the resulting wort into a bottle, close it with a fermentation stopper and put it on fermentation at a temperature of 22-25 ° C, which will last 8-10 days.
At the end of fermentation, the wine is filtered, bottled and corked. Store bottles in a horizontal position in a dry and cool place.

Blackcurrant and apple wine

Cooking method

For 1 liter of apple juice 500 ml of blackcurrant juice
Wash the blackcurrant berries, crush them, place in a glass dish, sprinkle with sugar and leave to separate the juice in a warm place.
After 1-2 days, squeeze the juice from fresh apples and add to the blackcurrant mass.
Infuse the mixture for 4–6 days in a sealed container, then press it out, add sugar (60–80 g per 1 liter) and alcoholize, adding 300–350 ml of alcohol 70–80 ° per 1 liter of must.
After that, pour the mixture into a bottle, close and infuse for 7–9 days, then clarify and remove from the sediment.
The result is an aromatic dessert wine containing 16% alcohol and 12–14% sugar.
Pour the wine into bottles, cork and store in a cool place.

Blackcurrant Champagne

Ingredients

Blackcurrant leaves - 100 g
Water - 15 l
Lemon - 3 pcs.
Sugar - 1.2 kg
Yeast (preferably wine) - 3 tbsp. l.

Cooking method

Put fresh currant leaves in a bottle and pour cold boiled water.
Cut a thin layer of zest from lemons. The pulp, previously peeled and pitted, cut together with the zest. Put in a bottle. Add sugar and put in a warm place, preferably just in the sun.
Every day, the bottle should be shaken well several times.
When sugar is completely dissolved, add yeast. 3 hours after the start of fermentation, transfer the bottle to a cold place.
It is necessary to ensure that the drink does not freeze, and withstand it for 7 days.
Then strain through a cloth and bottle.
Seal well and place the bottle horizontally in a sturdy box. The box can be stored in the cellar or at the bottom of the refrigerator, but not in the freezer.

The sugar used in wine can be replaced with honey. In this case, ¾ of honey is taken from the total volume of granulated sugar, and the size of the portions of this component added to the wort is also adjusted.

Blackcurrant juice prepared for fermentation, in view of the aroma of this berry, is often added to less expressive wine materials. For example: 1 part currant to 3 parts cherries.

In turn, the future redcurrant drink can be flavored by adding 20-25% apple, blueberry or the same blackcurrant juice to it.

At the same time, the desired effect can be achieved not only by mixing the appropriate juices produced before fermentation, but also by blending young fruit and berry wines.

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When the harvest of all kinds of berries begins, I want to use every opportunity to save them until winter. One of the ways is to make homemade currant wine, which will retain not only the aroma and taste of the berry, but also all the vitamins, of which there are many! A, C, E and other antioxidants will reliably protect us from unpleasant colds and brighten up long winter evenings with a fragrant sip of summer.

Homemade currant wine can be prepared from all varieties of this berry, as well as add others - chokeberry, strawberries, cherries - the drink turns out to be completely natural. In addition, wine can be made fortified, or you can keep the fortress obtained during natural fermentation.

Rules for home winemaking

What is important to remember when making wine from currants:

Using only non-metal utensils

You can knead the berries with wooden spoons and pushers, and you need to pour and hold the wine in enamel or glassware, since the presence of any metal will hopelessly spoil the taste.

unwashed berry

If there are no additional instructions in a specific recipe, the berry does not need to be washed, since the necessary yeast is already on its surface. With them, the fermentation process will go much faster and more successfully. We will wash the berries only for fortified wines.

Otherwise, there is nothing complicated in cooking, the main thing is to clearly follow the instructions to do the steps in sequence.

Homemade blackcurrant wine

Ingredients

Blackcurrant (berry)- 10 kg + -
– 5 kg + -
— 15 l + -

Cooking

Since we do not wash the berries, raw materials must be of the highest quality. Only ripe, undamaged berries will go into wine. To do this, we sort out the berries, removing leaves and cuttings, and put them in a deep bowl.

Now let's start grinding: you can use a wooden mortar-pusher, or you can do it with clean hands. In any case, we must make sure that there are no whole berries left.
We put all the water (15 l) on the fire and, as soon as it becomes warm - 40-45 ° C, we dissolve half the sugar (2.5 kg) in it.
We mix the resulting syrup with grated currants in a large saucepan (you need a wide throat) and fill it no more than 2/3, since as a result of fermentation, the volume of the wort can increase significantly, and it will splash out.
Now cover the dishes with a thin cloth or gauze and leave for 72 hours in a warm, dark place for fermentation. The temperature should not rise above 20-23°C.
From time to time we open the wort and, so that it does not turn sour, mix it with a wooden spoon or a clean hand.
After a while, when fermentation becomes noticeable - bubbles should appear on the surface, the smell will become sour, pour the wort into a glass bottle. It is important to pour only the liquid part, and leave the cake in the pan.
We filter it, squeeze it through gauze and throw it away, and combine the resulting liquid with a pound of sugar, stir until the grains are completely dissolved and pour it into the bottle with the rest of the wort.
We pull a rubber glove with a hole on the neck or close it with a water seal for 10-12 weeks.

We leave the wine for a month in a dark place at a low temperature of 15-22°C. During this time, do not forget to taste the wine for sugar every 4 days. As soon as we notice that the taste has become more sour - this means that the strength has increased, we add a new portion of sugar - 500 - 600 g.

After the specified time, the wine will become lighter, and fermentation will end. Then we drain it from the sediment through a tube into another container. We again install a water seal or a glove on it and send it to the basement for a period of 2 months, but the more the better.

At the end, add sugar to taste, bottle the wine and close with corks.

Cook's advice
If we want to get a lighter and more transparent wine, at the penultimate stage, every 20-25 days, we again drain it from the sediment into another container and reinstall the shutter.

Homemade redcurrant wine

The recipe is similar to making a blackcurrant drink, but easier and faster to make.

We need 5 kg of berries. As in the previous recipe, we carefully sort out the berries and in no case wash them. We knead them with our hands or a crush, and then we prepare sugar syrup. For him, mix 5 liters of warm boiled water with 2.5 kg of sugar.

We combine berry pulp with syrup in a saucepan, mix and cover with gauze. We leave the must to ferment for 3-4 days.
Now we pour the resulting juice into a bottle, cover it with a glove and leave it like that for a month.
We try the resulting young wine for sugar, if necessary, sweeten a little more (100-200g), put on the glove again or supply the bottle with a water seal and now leave it for 2 months in a cool dark place - a cellar or basement.

Almost everything is ready: we remove the drink from the sediment, bottle it and close it tightly with corks.

Currant wine is not stored for long, it should not be kept in the cellar for more than a year, as the taste will gradually decrease.

Not only light berry drinks with a low alcohol content can be prepared from this berry, but also something stronger.

As a raw material, you can use both black and red currants, and we fortify such wine, if desired, with cognac or vodka.

We sort out 6 kg of raw materials, as in previous recipes, removing spoiled berries and cuttings, but this time we wash everything in running water.
As soon as the berries are dry - for this you can lay them out on baking sheets and towels, knead them with your hands or a pusher and send them to a fermentation bottle, covering them with a glove or a water seal.
As soon as we notice that the air bubbles have ceased to stand out or the glove has fallen, we filter the wort and leave it to settle for 4-5 hours.
After the time has passed, remove the wort from the sediment, pour it into a saucepan, add sugar at the rate of 2 cups for each liter of liquid and, as soon as it dissolves, mix in alcohol (cognac or vodka) in the proportion of 1/3 cup per 1 liter of wort.

Now we pour everything into a bottle, close it and put it in a cool place to ripen for 7-8 weeks. Then we pour the fortified currant wine into bottles, cork them and leave for 3 months. After this time, you can conduct a tasting.

As a rule, by November the wine is ready.

Wine from currants and other berries

Ingredients

Black currant - 2 kg;
Redcurrant - 1.5 kg;
Chokeberry - 4 kg;
Grapes - 4 kg;
Raspberries - 700 g;
Raisins - 300 g;
Sugar - 4 kg.

Cooking

We sort through the unwashed berries and fill the bottle with them.
We heat 10 liters of water and dilute 3 kg of sugar in it. Pour the unmashed berries with syrup and close everything with a water seal or a glove. We keep it that way for 2 months.
After the specified time, drain the resulting drink, filter it and pour raisins. It also doesn't need to be washed.
We dilute 1 kg of sugar with 2 liters of water and add it to a strained drink with raisins. We close everything with a glove or a water seal and leave to ferment for 1.5 - 2 months. Ready!

You see how many recipes for making homemade wine from currants are. Try to master a couple, and the rest will turn out by themselves!