All varieties of red currant are good for making homemade wine. It can be dry, semi-sweet, dessert. Anyone will have a pleasant delicate taste and a reddish tint, which over time can slightly roast. The only drawback of the drink is a mild aroma, which is why it is often blended. Many people make red currant wine at home, not only because of its delicate taste, but also because it is easy to prepare: even a novice winemaker can cope with this if he knows the nuances of the technological process.
Red currant is one of the favorite berries of winemakers, since the output of the finished drink from it is very large and difficult to spoil it, especially if you follow simple rules.
- In order for the berry to ferment, yeast is necessary. Get a few options: buy pure wine yeast and use it according to the instructions on the packaging, make the wine sourdough yourself and add 200–300 ml per 10 liters of liquid (the more sugar and yeast, the stronger the wine will be), rely on bacteria living on the surface of the berries. If there is no indication in the recipe about the need to add yeast or yeast, then it is assumed that it is these bacteria that will do all the work. In this case, the berries can not be washed, not suitable for wine and collected after the rain. If you have just washed currants, and you want to make wine, use homemade or purchased yeast, even if there is no indication in the recipe for them.
It is easiest to drain the wine to leave a sediment at the bottom through a rubber tube: if one end is placed in a vessel with wine, the other is placed in a bottle below, the wine itself will safely flow along the tube, following the rule of communicating vessels known from the school course of physics.
Red Currant Table Wine Recipe
- red currant – 5 kg;
- water – 5 l;
- sugar – one and a half kilograms;
- wine sourdough – 200 ml.
- Rinse the currants, let it drain.
- Pass the berry through a juicer or chop in a blender, squeeze the juice.
- Heat water to 70 degrees, mix with sugar.
- Put the currant juice in the fermentation bottle, pour in syrup, pour in the leaven, put a water seal on the bottle, put it in a dark room where the temperature is about 20-24 degrees.
- Observe fluid behavior. When the fermentation is completed and a precipitate falls out (it will happen in about a month or a little later), bottle it, seal it tightly and store it in a cool room for storage.
- Wait a couple of months until the wine matures, and eat, not forgetting that everything is good in moderation.
Wine according to this recipe is easy, up to 12 degrees, with a pleasant sourness. From the given amount of ingredients it should make about 8 liters.
Redcurrant fortified wine
- red currant – 10-liter bucket;
- sugar –