Currant wine without yeast

The first stage is preparatory:

1. Sort out the currants, separating the leaves, sticks, damaged and rotten berries. Please note that for making wine without yeast, berries cannot be washed, so try to keep the collected currants clean.

2. Pour boiling water over all the dishes necessary for cooking, wash your hands thoroughly.

The second stage is the preparation of the primary wort:

1. Mash the currants to a puree state. A blender, a wooden rolling pin, or even just your own clean hands are suitable for this.

2. Make syrup from half of sugar and warm water (25-30 degrees).

3. In a container with a wide neck, send berry puree and syrup, mix, tighten with gauze. Keep in mind that the wort will ferment and the container for primary fermentation should be filled no more than 2/3.

4. Send for fermentation in a warm (22-25 degrees) dark place for 72-96 hours.

5. Stir the wort with a clean wooden spoon every 10-12 hours.

The third stage is fermentation:

1. When the wort begins to ferment, strain the liquid, squeeze out the cake.

2. Send the resulting liquid to the fermentation tank.

3. Close with a water seal or a rubber glove.

4. Send to a warm room (25-30 degrees) for fermentation for 1-1.5 months.

5. After 5 days from the start of fermentation, add 4 part of the total amount of sugar. To do this, make syrup from a small amount of future wine and the right amount of sugar.

6. After another 5 days, add the remaining amount of sugar (1/4 of the total volume), in the same way.

The fourth stage is maturation:

1. When the wine stops fermenting, drain it from the sediment.

2. Pour the new wine into a clean fermentation tank under a water seal / glove.

3. Send it to ripen in the basement for about 2 months.

4. In the course of ripening, when precipitation falls, the wine should be carefully drained from it (approximately every 20 days).

Pour the finished wine into a glass container and store for 1-2 years in a cool place.