Homemade Blackcurrant wine

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Let's focus on one of the simple and popular recipes for making berry wine. It is advisable to use sweet varieties of black currant to prepare such a drink. But since in any case this berry is quite sour, the addition of sugar is mandatory. Berries can be used fresh or frozen, but not previously washed before freezing.

2. Step 2:

   

   Black currant berries are carefully sorted, we remove leaves, garbage and damaged berries, but not mine. In no case should microbes be allowed to enter the wine preparation, but it is necessary to preserve the natural "wine" yeast present on the surface of the berry skin, it is thanks to them that fermentation and the production of finished wine will begin. The berries need to be crushed with a blender, a manual grinder or twisted through a meat grinder.

3. Step 3:

   

   The crushed berries are transferred to a glass dish, in no case should a plastic or metal container be used for making wine, otherwise the juice, wort or finished wine may absorb the smell of this dish, or oxidation will occur. In warm boiled water, we dissolve half of the sugar and pour this syrup over the berries so that the contents do not exceed two-thirds of the total volume of the container, because active fermentation will begin.

4. Step 4:

   

   Tighten the neck with gauze or put on a rubber glove, in one finger of which we make a small hole. We leave the workpiece in a dark place at room temperature for four days on average, it is better to let the wort ferment longer so that the pulp gives all the juice.

6. Step 5:

   

   During this time, once a day, you need to mix the contents of the container with a spatula to speed up fermentation. Then we filter the fermented wort from the berry pulp, filter it through gauze, throw out the pulp, drain the wort back into the jar.

7. Step 6:

   

   We put a rubber glove on the jar or install a water seal if there is one. At this stage, you can taste the wort and, if necessary, add a little of the remaining sugar, dissolving it in the liquid, stirring with a spatula. We put the container with the wine preparation in a dark place with a temperature from 16 to 25 degrees, leave it for 2-3 weeks. Once a week we check the condition of the drink and each time we add the remaining sugar in parts.

8. Step 7:

   

   When the fermentation is completely over, the drink is drained from the sediment, filtered through gauze folded in several layers, and poured into glass bottles. We close the bottles and put them in a dark, cool place for quiet fermentation, for example, in a cellar. We keep the wine for about 2-3 months, during this time, once every three to four weeks, the wine needs to be filtered from the sediment. To taste, you can also add sugar to make, for example, a dessert drink.

9. Step 8:

   

   Blackcurrant wine is ready. You can store such a drink in a cool place for about 1-1.5 years. Enjoy your meal!