Raspberry and currant wine

1. Take care of the raspberries first.

Berries should be clean, ripe, without damage and defects, they do not need to be washed. If necessary, separate the stems from the berries and send them to the prepared bottle. Pour a quarter of the sugar over the berries and put the bottle in the sun for five days.

2. At the end of this time, you can proceed to the preparation of currants.

The berries need to be carefully sorted, separating the green and rotten ones, as well as the stems, they should not be washed either. Remember the prepared currants and send them to the raspberry bottle, pour another 1/4 of the total amount of sugar on top.

3. Next, prepare the berry wort.

Fill the raspberry-currant base with water on the "shoulders" of the bottle, mix the contents of the bottle with a clean wooden spoon or a clean dry hand. Close the bottle with a water seal and put it on the windowsill, under direct sunlight. After 14 days, pour in the remaining sugar and mix thoroughly. Leave the bottle on the windowsill until the end of fermentation.

4. At the end of fermentation, filter the berry wort.

Pour the new wine into a clean bottle and put it on the window, but without a water seal. After 2-3 days, a precipitate forms at the bottom of the bottle, from which the wine is carefully drained through a straw. Once again leave the wine on the windowsill for precipitation and once again carefully drain.

5. Send the filtered wine to ripen.

To do this, pour it into clean glass bottles and put it in a dark cool place for 3-4 months, preferably a cellar.

Store the finished wine in the basement or refrigerator, use it with pleasure!