Homemade blackcurrant wine

Step-by-step preparation

Cooking time: 80 day

1. STEP 1

   

   How to make homemade blackcurrant wine? Prepare the ingredients according to the list. It is advisable to use sweet varieties of blackcurrant to prepare this drink. But since in any case this berry is quite sour, adding sugar is necessary. Berries can be used fresh or frozen, but not washed before freezing.

2. STEP 2

   

   Carefully sort the blackcurrant berries, remove leaves, debris and spoiled berries, but do not wash them. Microbes must not be allowed to penetrate into the wine preparation, but it is necessary to preserve the natural “wine” yeast present on the surface of the skin of the berries; it is thanks to them that fermentation will begin and the finished wine will be produced. The berries need to be crushed with a blender, a hand masher, or twisted through a meat grinder.

3. STEP 3

   

   Place the crushed berries in a glass bowl. To prepare wine, you cannot use a plastic or metal container, otherwise the juice, must or finished wine may absorb the smell of this container, or oxidation will occur. Dissolve half the sugar in 1.5 liters of warm boiled water and pour this syrup over the berries so that the contents do not exceed two-thirds of the total volume of the container, since active fermentation will begin.

4. STEP 4

   

   Tighten the neck with gauze or put on a rubber glove and make a small hole in one finger. Leave the preparation 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 releases all the juice.

5. STEP 5

   

   During this time, once a day you need to stir the contents of the container with a spatula to speed up fermentation. Then filter the fermented wort from the berry pulp by straining it through cheesecloth. Throw away the pulp and pour the wort back into the jar.

6. STEP 6

   

   Put a rubber glove on the jar or install a water seal if available. Divide the remaining sugar into 4 parts. Add 1/4 sugar to the wort and stir. Place the container with the wine preparation in a dark place with a temperature of 16 to 25 degrees and leave for 2-3 weeks. Once a week, check the condition of the drink and add the remaining sugar bit by bit, stirring each time.

7. STEP 7

   

   When fermentation is completely over, strain the drink through gauze folded in several layers and pour into glass bottles. Close the bottles and put them in a cool, dark place, for example, in a cellar for quiet fermentation. Age the wine for about 2-3 months. During this time, once every three to four weeks, the wine must be filtered from the sediment. You can also add sugar to taste to prepare, for example, a dessert drink.

8. STEP 8

   

   Blackcurrant wine is ready. This drink can be stored in a cool place for about 1-1.5 years. Enjoy the tasting!

Comments on the recipe

OlgaDo

30.10.2023

4.8

Thanks to the author for the clearly described recipe for currant wine. In case someone’s red currant is not black, but red, there is such a recipe.

Moderator Ksenia

30.10.2023

5

I love making berry and fruit wines. They always have some special taste, which I personally like more than store-bought wines. This year I decided to make wine using a recipe for homemade blackcurrant wine. The wine was made from two kilograms of currants. For this I needed two three-liter jars. I kept the wort and pulp for five days. Then I did everything according to the recipe. Instead of a water seal, I used an ordinary rubber glove. Of course, the wine will still need to brew for several weeks, but already it has a very pleasant taste. The wine turned out to be unsweetened, but not very sour. It's a little tart (at least for me). It is easy to drink and pours with a pleasant warmth inside. The color of the wine turned out very beautiful. I am sure that after steeping the wine will become even better. Thank you very much for the recipe!

Elena

30.10.2023

4.7

We used to make blackcurrant wine, enough for the whole winter. The berries were washed, but in vain. On their surface there are special yeasts that contribute to a faster fermentation process. The taste of this wine is tart, incredibly aromatic, and absolutely everyone likes it.

Annita

30.10.2023

4.7

Please tell me. Where to pierce? You write “you should make a small puncture in one place, but it is important not to damage the glove.” If you puncture a glove, it will be considered already damaged)) or did I misunderstand something?

TANYA

30.10.2023

4.6

Shouldn’t the wine be strained from the pulp and then left for 3-4 months? Or leave it with the pulp and then strain??? Thank you.

TANYA

30.10.2023

5

What if I’m wearing a water dispenser and not a glove? Thank you.