Black currant wine at home: simple recipe, without yeast, quick recipe, jam

Features of the manufacture of homemade wine from blackcurrant, as well as with the addition of raspberries, cherries, gooseberries.

Content

Currants are a fairly simple shrub in leaving, which gives a generous harvest of useful berries.

If this year you have a lot of currants and the question arose - what else can be done with it, then it is time to take a wine prescription and cook it.

Continuing wine themein home, let's talk more about its varieties from currants in its pure form, as well as with the addition cherries, raspberries and gooseberries.

Black currant wine at home: recipe without yeast

Black currant wine in flight — black currant wine in flight

Berries of black currant have a slight aroma, but taste sour. Therefore, to prepare home wine, you need to add sugar and water to get it in the form of dessert or liquor.

If you want to do without preservatives and yeast, then use the following recipe.

Prepare:

black currant berries - 4 kg
water - 6 l
sugar - 2 kg
bucket
gauze or fabric for covering a bucket
bottle
a cork with a thin hose or a medical glove
syphon hose for overflow of wine
tara for storing finished product

Preparation

Carefully overcome the blackcurrant berries, separating the cuttings, leaves and all spoiled fruits. It is not necessary to wash them, since there are natural yeast materials on the surface of the fruits that will play a key role in the fermentation process
Carefully crush the raw materials so that each berry is flattened. For this, a hand, a rolling pin, bleraler and any other unit of a similar action are suitable
Heat a small amount of water and dissolve half of the sugar volume in it. Pour the sweet syrup and the remaining water into the container with the pulp - skins, juice and bones chopped black currants
Tara for fermentation should remain not filled with a third, so that the natural process has enough space and does not splash out on the floor
Put a bucket with future wine in a warm place where the temperature does not exceed 25 ℃, for 4 days and cover with gauze/fabric
Wooden spatula or hand down the foam hat once a day
After 4 days in the presence of signs of fermentation - sour smell and hiss - strain the currant pulp so that the sediment and pulp with skins do not fall into the wort. Pour the latter into a bottle, which pre -treat with boiling water and let it dry completely inside
Squeeze well and fill up half of the remaining sugar into the resulting juice, mix thoroughly and pour into a bottle with a worship
Dress the water survey on a container or a medical glove, punctures a hole on one of the fingers
Place the bottle in a warm place in which the air temperature does not rise above 22-26 ℃, for a month and a half
Drain a little wort on the fifth day and heat it to dissolve half of the remaining sugar
Open the hydraulic engine from the bottles and pour in the sweet liquid back
Dress the cork or glove again for another 5 days
Repeat the previous two actions using the entire balance of sugar
Watch young wine over the next days. As soon as the precipitate falls up to 5 cm, pour it into another bottle with a sting pipe
If the gloves of disgrace or air bubbles stopped leaving the tube, the wort of the plot was bright, then interrupt it into a clean bottle in the neck and taste it. You can sweeten it or add vodka/alcohol to give the fortress
Send a bottle with wine to a cool place, for example, a basement
Install the water seal on the container and leave to ripen the wine for another two months
Immediately pour young currant wine into bottles of black currant, because it needs more time to ripen than, for example, from grapes
After 20 days, look at the bottle of wine and if the sediment has formed, pour it into a new container
Repeat this action until the end of the maturation of blackcurrant wine in the basement
Then pour it into the containers less than the volume and close it with a lid/cork
Remember that the addition of alcohol will extend the shelf life of currant wine for a couple of years, but adds bitterness. If you have not introduced alcohol, then for two years your home wine reserves should end

Black currant wine at home: simple recipe

You will need:

ripe berries of black currants without cuttings, leaves - 2 measuring units
water - 3 measured units
sugar - 1 measured unit
raisins at the rate of a handful for every 5 kg of black currant berries or a couple of packages of special wine yeast
buckets, bottles, thin hoses, hydraulic surveillance/medical glove
sieve with large and small holes
wooden stick for mixing

Preparation

Having chopped each berry of blackcurrant, enter half of the prepared sugar, water in the amount of half of the volume of the pulp, raisins
Cover the container with a lid and leave warm for a week, but every day mix the pulp so that the mold does not form and the midges do not appear
Squeeze the pulp in the press or manually
Fold the resulting cake in a sieve with large holes and squeeze
Fold the remaining mass in a colander with small holes and squeeze again
Drain the juice into the bottle, close the water plant and leave in a warm place
Pour the cake after spin with the remaining sugar and water so that the consistency of sour cream is obtained
Leave the mass to roam under the lid in a warm place for a week and every day mix it with a wooden stick
Again the stage of filtering and pressing. Repeat the actions with sieve and a cooler
If a precipitate appears in the bottles with the first juice, change the container by overflowing through the tube
Combine both juices in one bottle, put the water seizure and place in a warm place for fermentation for two weeks
Start filtering a foam hat through a small sieve, then the main part of the wort, which will be more like currant jelly. Leave the sediment in a container without filtering
Leave in the same place the young wine in bottles under the water plant for another 10 days
Repeat the filtration and change of containers, leave currant wine to ripen in a cool place for a couple of months under the water plant
With the formation of sediment and lightening of wine, filtering using a thin stipon hose, placing a container with a worship above empty
These procedures you should spend at least two
Change the hydraulic survey to a dense cork of cotton to a bottle of young wine and leave it for a month and a half, so that the remnants of the air freely come out
Pour the wort into bottles and clog them with a lid/cork
Now you are provided for two years with delicious and healthy homemade currant wine

Rapid wine from blackcurrant at home

Bottle, glass of home wine and clusters of blackcurrant — bottle, glass of home wine and clusters of blackcurrant

The process of making homemade wine from currants cannot be called fast. The reason lies in the raw materials itself. Due to the astringency, a high percentage of acid and the tannins of the material itself.

Therefore, water and sugar are needed that stabilize the taste of black currants and retain the original smell to the future guilt.

On the other hand, this home alcoholic drink ripens for a long time. The collected berries in July, from which you will begin to cook wine, will give the result closer to December or even to the New Year's table.

Nevertheless, the minimum of actions in the preparation of homemade wine made of blackcurrant is a recipe without yeast, when all the water is used at the stage of preparation of the pulp.

Wine from black currant jam at home

Piala with blackcurrant jam - raw materials for home wine — piala with blackcurrant jam - raw materials for home wine

If you decide to conduct an experiment not with fresh blackcurrant berries, but with last year's jam from it, then your wine will also turn out fragrant and tasty.

The process of preparing home wine is identical above with several differences:

the ingredients - take water and raw materials in equal proportions or the first slightly less. When the jam is very sweet, then refuse to add sugar at all. To start the fermentation process, add not washed raisins in an amount of 100 g per liter of future wine
tara - instead of a bucket for fermentation of the pulp, three -liter jars treated with pre -soda solution and boiling water inside
long ripening of the wort will be from 3 to 6 months
shelf life of a finished drink in a cool dark place - about three years

Black and red currant wine with cherries at home

Glass of currant-cherry homemade wine and a bowl with cherries — glass of currant-cherry homemade wine and a bowl with cherries

If you want to ennoble the taste of cherry wine notes of currants, then take black and red currant berries as ingredients. It is enough to prepare the equal parts of all the berries that will be used to create home wine.

The process of manufacturing currant wine with cherries is similar to the previous section considered. The only difference is that the amount of sugar can be more and reach 250 g per liter of wort, because all components are quite sour and tart initially.