How to make wine from the currant with your own hands

How to make wine from a currant or "spotykach" knows any self-respecting Ukrainian gospodar. In this home-made filling an excellent fortress is achieved by fermenting the berries themselves and then spiraling, that is, adding vodka or cognac. There are recipes for light wine, which is good for colds. Its strength is not more than 10-12%. There are recipes that involve the use of yeast. Consider different ways of producing this alcoholic beverage.

Any preparation of wine from the currant, whatever the recipe, begins with the crushing of berries. Here you need to make a small digression. Many winemakers prefer to use blend. That is, the black currant is mixed with a more sour red, and also gooseberry. It combines this berry well with apple juice. Currants rinse, but not carefully, so as not to wash off the bacteria fermentation. Then we sort out. Berries are scrolled through a meat grinder. If you like tartness in a drink, do not separate all the branches.

Further the recipes telling how to make wine from a currant, already differ from each other. According to one of them, you need to fall asleep two kilos of pounded berries with 500 grams of granulated sugar. We bred all this with three liters of cold boiled water (preferably spring water). We pour out on glass jars, filling them with two thirds of the volume. We wrap the neck with gauze and put it in a warm place. Initially, the process will be stormy and requiring constant attention. It is necessary to mix the mass daily for 4-5 days.

After that, try a drink - if it is too acidic, pour the sugar. We close the jar with a surgical glove. After three weeks (the mittens will swell during this time) we decant the wort and put it in a cool place. After three or four weeks filtered the drink. During this period, we can regulate how to make wine from the currant more sweet or sour. Add sugar to taste. If you started to prepare the drink in July-August, then in November you can spend the last removal from the sediment and pour the dark ruby liquid on the bottles.

If you resort to the next recipe, you can make homemade wine from the currant more robust. In a 3-liter jar, pounded berries alternate with layers of sugar. After that, leave the juice for 5-6 days under the cap nylon. Then the contents are pressed and then work only with the wort. You can pour apple juice to it . It is necessary to add sugar at the rate of 70 g per liter of liquid. When the crystals dissolve, the alcohol is spirits. For this, 300 ml of distillate is poured into 1 liter. After a week or 10 days filtered and tightly sealed in bottles.

Consider how to make wine from the currant in another way. Berries immediately squeeze through a juicer or press. Add 2 liters of water and about 600 grams of sugar per liter of wort. Close the lid tightly and place it under the water seal. When foam forms on the surface, then the process of fermentation has started. After four days, quickly open the jar, add 60 grams of sugar and re-install the water seal. The same procedure is repeated on the seventh and tenth day of fermentation. When the bubbles do not appear in the closure, close tightly with a lid and let it settle. Then remove from the sludge and pour into bottles.