Wine from the currant in the home

Currant berries are a wonderful material for making home-made wine. As a wine material, you can use them entirely with brushes or without them, as well as currant juice. In addition, the wine from currants of different varieties is perfectly suited for blending, that is mixing with the goal of giving the drink a different taste, strength or flavor.

For the preparation of wine at home, you can take any sort of currant. At the same time, it is necessary to take into account the different flavoring properties of berries: from white varieties of this shrub, a table wine of pleasant golden color is obtained, and the presence of brushes and twigs adds a bitter astringency to the drink. Black and red berries contain a large amount of acid and have a strong odor, so the currant wine of these varieties is usually diluted with water or drinks from less acidic fruits.

To make wine from the currant, you need berries of a certain grade, capacity - usually a bottle or a pot of several liters, as well as water, sugar. Depending on the recipe, additional devices and ingredients are used.

Wine from black currant can be prepared as follows. Collected in good weather, thoroughly washed and dried berries should be mashed. Do this with hands, not missing a single berry. Then add the sugar at the rate of 200-250 g per 1 liter of fresh berries to the resulting mash. Sugar removes the acid of berries and activates the fermentation process, as there is very little wine yeast in the currant.

The next ingredient is water. You need to add 100 ml for each kilogram of fresh berries. For best fermentation it is desirable to pour a handful of raisins.

Then mix all the ingredients, close the container and put in a cool place for about a week, without forgetting to stir every day. Stirring will not allow the formation of mold.

After the due time, the pulp and juice have reached a dense scarlet color. Now you need to squeeze the pulp with a press or manually. To purify the juice from the currant seeds, it must be filtered through a colander. Squeeze the squeezed juice into a container with a hydraulic seal - a gas outlet tube in the lid, while the end of the tube is lowered into a glass with water.

Squeezed pulp should be poured cold water in the amount of half liter, leave to wander for a week, then squeeze the resulting juice and add to the juice "first spin". All the mixture left to stand for another week, drain. Separately, you need to plant juice and sediment on the bottom of the tank with their subsequent mixing. Combine and mix weekly for two to three weeks. As soon as the precipitate ceases to form - home-made wine from the currant is ready!

Similarly, you can make wine from white currant. Many gourmets claim that this drink tastes like a real grape wine. As a rule, wine from berries of white varieties turns out to be dry, and some winemakers try to remove sourness by adding sugar. But this action almost completely "kills" the natural flavor of the fruit. Initially, the wine has a maximum strength of 11%. If desired, you can "reinforce" the wine from the currant, pouring in the final stage of vodka or alcohol.