Homemade white and red currant wine is a simple recipe. Recipes for homemade wine from red, black and white currants How to make wine from white currants

Store-bought alcoholic drinks are not always made in full accordance with the recipe and are also expensive. It is much easier and cheaper to make your own homemade currant wine.

Homemade blackcurrant wine

This berry grows in almost every area, so this drink, which helps strengthen the immune system, can be easily prepared by any connoisseur of alcoholic beverages with an unusual taste. After all, making currant wine at home does not require special culinary knowledge.

Ingredients:

• fresh (not washed) – 3 kg;
• granulated white sugar – 475 g;
• purified water – 2 l.

Preparation

Carefully sort through the currants to remove twigs and leaves. Remember that the berries cannot be washed: there is yeast on their surface, which accelerates the fermentation process, and therefore the production of wine from currants. Now prepare the pulp: put the berries in a saucepan and crush them well with a masher. Pour in a liter of water, mix everything well and leave to infuse for four days. Don't forget to stir the pulp periodically.

After this, strain the mixture through cheesecloth or a sieve, add another liter of water and stir. Pour the mixture into clean and dry bottles and add sugar. Put a rubber glove with a pierced finger on the neck of each bottle and place the containers in a cool place with limited access to light for 1.5 months. Separate the finished drink from the sediment, pour into small bottles, seal well and store in the refrigerator or cellar.

Homemade redcurrant wine

Red currants are used less often in such drinks, but the taste of the wine will be very unusual. If you save it for special occasions, you will be able to surprise your guests without any problems. To find out from red currants, you need to follow the following recommendations.

Ingredients:

• red currants – 5 kg;
• granulated sugar – 2 kg;
• purified water – 5 l.

Preparation

Sort through the currants, removing all debris and spoiled berries, but do not wash them. Mash the currants with your hands or using a mixer or rolling pin. Mix slightly heated water (temperature 25-29 degrees) with a kilogram of sugar to obtain syrup. Pour the berry mass into a large container with a wide neck, pour in the syrup and mix well. Tie the neck with gauze and place for 3-4 days in a place with limited access to light at room temperature. Stir the contents of the container a couple of times a day, drowning the floating pulp.

After this, filter the juice into cheesecloth and pour it into a fermentation container (it should be 3/4 full). Put a rubber glove with a pierced finger on its neck and leave the wine to ferment at room temperature for 20-45 days. After 5 days, pour half a liter of wort into a separate bowl, add 500 g of sugar, stir thoroughly, pour the resulting syrup back into the fermentation container and cover it with a glove. Repeat the same procedure after another five days.

Then drain the wine from the sediment using a straw, add more sugar or vodka (alcohol) if desired, cover the container again with a glove and send it to the refrigerator or basement for a couple of months to ripen. After this, the drink is bottled into small bottles.

White currant wine at home

If for some reason purchased alcohol is prohibited for you, this drink for family feasts will come in handy. This homemade currant wine recipe is incredibly simple.

Ingredients:

• water – 4.5 l;
• white currant juice – 4 l;
• granulated white sugar, fine – 2.4 kg.

Preparation

Squeeze the juice out of ripe berries using a masher or press. Add 1.6 kg of sugar and sourdough to it. We do the latter like this: wash the white currants, knead them in a wooden bowl and add sugar in a ratio of 1:3. Mix the mixture and send it to a warm, dark place for a couple of days. Sourdough is added to the wort based on a ratio of 30 grams per liter.

After adding the starter, leave the wort to ferment for 7-10 days at room temperature. Now we pour vodka into it, taking into account that one liter of this drink is designed for 10 liters of wine. Mix everything and leave for another 5 days. Then we filter the wine and add the remaining sugar, after which we bottle it and keep it for another 2-3 months.

It’s been a while since I wrote about everyone’s favorite topic of winemaking. We make homemade currant wine every year. We mainly use black and white. All the red goes to compote and jelly. The wine has amazing color and aroma. Sometimes I add strawberries to it for sweetness, sometimes raspberries. You can read interesting recipes that I brought from Ukraine here.

The wine I make is light and doesn’t give me a headache. I don’t use preservatives, I don’t even add yeast, because the berries contain their own “wild” yeast. So, if you read somewhere at the beginning of the recipe: “rinse the berries well...”, close it immediately. For good homemade wine, the berries do not need to be washed, I tell you as an experienced alcoholic winemaker. So, watch the video recipe for white currant wine:

And here is another recipe for making wine, but also black currants.

Homemade blackcurrant wine.

To make wine we need only 3 ingredients:

• sugar, (3 to 2 to 1 part, respectively).

It is best to use filtered water; the best option is clean, spring water.

The currant berries must be ripe, so before cooking they need to be sorted, removing overripe or underripe ones. Crush the berries with a wooden pestle, but not in an aluminum container. You can heat the berries over low heat until they release their juice.

Dissolve half the sugar in water and pour over the berries. Place in a warm place for a week to ferment. After a week we taste the wort. It should be taken into account that currants have a low sugar content and the wine may turn out sour. You can add sugar to taste, for example, to get semi-sweet. But you can use the juice of other, sweeter berries as a supplement. You can mix black and white currants.

When our wort has fermented, carefully remove the wine from the pulp, put on a rubber glove or use a water seal and place it in a warm, dark place. Now every 3 weeks you need to remove the wine from the sediment and add sugar. Every 20 grams of sugar increases the strength by 1 degree.

When the process of rapid fermentation has passed, you can notice by the glove or the number of bubbles in the hose, you need to once again remove the wine from the sediment and put it in a cool place. This will be the main fermentation, which will last about a month.

A month later, when the sediment has settled and the liquid is clear, we are all ready. All that remains is to bottle it. Now for any holiday you will have your own homemade currant wine.

Interesting articles

There are seasons of large currant harvest. Enough to make jam, compotes, treat friends, and still have some left over. Then it will be very useful to make aromatic wine from currants. It will retain the summer taste, smell and color of berries. It is not difficult to make wine at home.

The only requirement for a good result is that the currants must be freshly picked or just purchased, very ripe, and have a sweetish taste. That is, the main thing is the quality of raw materials. All bruised, greenish, dry, rotten berries must be removed. You should also trim off all green stems. If you neglect these little things, the taste of the wine will not be as good as you would like.

Factors influencing wine quality

So that everyone can enjoy a tasty and aromatic drink, simple but important nuances should be taken into account. They are given attention in production and home winemaking:

• The degree of ripeness of the fruit.
• Freshness of berries or fruits.
• Amount of water.
• Amount of sugar.
• Duration of fermentation.
• Fermentation temperature.
• Absence or presence of air access.

Knowing and taking this into account, you can prepare a good quality drink. If you neglect any one factor, there is a risk of spoiling the taste of the entire product.

From black currant

You need to pay attention to the fact that black currant is a berry with a pungent taste and strong odor; it contains a lot of natural acid and almost no liquid. And the drink from it turns out to be concentrated, tart, but aromatic and spicy. For this reason, water must be added to the ground currants. The proportion for berries - water - sugar is respectively: 2 parts - 3 parts - 1 part. A simple recipe is used to make wine.

Step-by-step instructions for making wine without yeast:

1. 1. The sorted berries are crushed with a meat grinder, blender, or crushed by hand, if this is convenient. You cannot wash currants, since the surface of its skin contains natural yeast, which will be involved in the fermentation process. Dissolve half the sugar in warm water and pour currant puree. The container must be large in size so that the berry mass with syrup takes up no more than a third of the total volume, since it will greatly increase during fermentation.
2. 2. A container with pulp covered with gauze must be placed in a dark place for fermentation. The juice and valuable vitamins should move from the pulp to the syrup. From time to time the pulp will rise to the surface of the liquid; it should be mixed with a wooden spatula. The fermentation process should last at least 2 days; the readiness of the wort is determined by its color: when it turns light, it is ready.
3. 3. Collect the pulp from the surface of the liquid. Pour the filtered juice into bottles with a narrow neck and place a water seal. You should taste the juice and, if necessary, add sugar, dissolving it in a small amount of wine and pouring it back into the bottle.
4. 4. Fill the bottles not to the top, leave about a quarter of the empty space and place them in a dark closet. The optimal fermentation temperature for wort is +16-25 °C. Every 5-6 days you should taste the liquid and adjust, sweetening it with the remaining sugar until it is all gone.
5. 5. Violent fermentation lasts about 3-4 weeks. When it ends, air bubbles will disappear from the water solution. A white sediment that appears at the bottom indicates that the wine needs to be carefully poured into other containers and moved to a room with a lower temperature, for example, a cellar, for quiet fermentation. If sediment is left in the bottle, the wine will become bitter.
6. 6. During quiet fermentation, the wine needs to be drained from the sediment and you can finally adjust the taste by adding sugar or leaving it as is. This stage will take another 3-4 weeks. The absence of white sediment means that fermentation has stopped and the wine is ready. It is poured into bottles in which the drink will be stored. The bottles are sealed. If desired, you can add alcohol or vodka in a ratio of 5% of the total volume. Then the wine will be stored longer if necessary.

The shelf life of homemade wine is about a year. It contains no preservatives, so it should not be stored longer.

Redcurrant alcoholic drink

The cooking steps are almost the same as in the previous recipe. Only the proportions of the products differ. Red currants do not have a pronounced taste and smell like black currants. Therefore, to flavor the wine, add some berries or juice of black currants, raspberries or strawberries. The ratio of berries - sugar - water is respectively 1 part - 0.5 parts - 1 part.

Step-by-step steps for making your own wine:

1. 1. Sort and mash the berries. Do not wash.
2. 2. Stir half the sugar with water until completely dissolved. Pour syrup over berry puree.
3. 3. All other steps are the same as in the blackcurrant recipe.

Drain the wine from the sediment until it stops appearing, about once a month. After fermentation has stopped, the finished drink can be fixed with vodka if desired, poured into glass containers, sealed and taken to a cool, dark place, maybe a basement, for ripening for 3 months.

White currant recipe

To make wine, you must adhere to the proportions of the incoming products. For 2 parts berries you need 1 part sugar and 3 parts water.

Before use, white currants are laid out in a thin layer in the sun so that the green berries can ripen in 2-3 days. After this, it is necessary to carefully sort out the raw materials, removing debris and everything unusable and spoiled.

Cooking steps:

1. 1. Clean, unwashed currants are crushed to a puree, add a third of water and half of sugar and stir thoroughly. Cover the container with a clean piece of linen or gauze and place it in a dark place for fermentation.
2. 2. After signs of fermentation appear, after 2-3 days the juice is filtered and the pulp is squeezed out. The remaining amount of water and half of the remaining sugar are heated almost to a boil and the pulp is poured into a separate container. When the mass has cooled, it is squeezed out again and added to the fermented juice. Now you can throw away the pulp; it will no longer be needed.
3. 3. Place a water seal on the container with the juice and leave it to ferment in a warm, dark place. The fermentation time of the wort is about 30-40 days. During this period, you need to add the remaining sugar to the wine twice.
4. 4. When the fermentation process stops, air bubbles cease to be released, a white sediment appears at the bottom, and the wine becomes lighter. It is carefully filtered into another container so as not to disturb the sediment and poured into glass containers for ripening and storage. To obtain a clearer wine, it is drained from the sediment once a month. At this stage, adjust the sweetness by adding sugar to taste. The color of the wine is golden, the taste is slightly reminiscent of grape. For longer storage, add alcohol or vodka.

Making homemade currant wine with your own hands is not difficult. All stages of preparation are simple, and the result is excellent.

You can make it with black, red or white currants. The drink will be tasty in any case, but the most beautiful one will come from black or red berries.

Wine made from white berries will be almost transparent, but you can give it a richer shade by adding other types of currants in arbitrary proportions.

The strength of this homemade wine is about 8% vol.

For blackcurrant wine:

• 3 kg of berries;
• 1½ kg sugar;
• 5 liters of water.

For red or white currant wine:

• 3 kg of berries;
• 2 kg sugar;
• 5 liters of water.

How to make currant wine at home

Wash off dust and dirt. If there are twigs on it, you can leave them - this will not spoil the taste of the wine. Place whole berries in a large glass or plastic flask, cover with sugar and fill with water.

It is better not to reduce the amount of sugar. If there is not enough of it, the fermentation process will be weak, and the wine may turn into vinegar.

Mix the ingredients and put a medical rubber glove on the neck of the container. Place the future wine in a warm place for three weeks.

For reliability, you can tie the neck of the container with thick threads or an elastic band. Gradually the glove will inflate - this means that the fermentation process is underway.

After three weeks you can taste the wine. If you find it sour, add a little more to taste and stir. Cover the container again with a glove and leave in the same warm place for another three weeks.

Then strain the wine through 2-3 layers of cheesecloth. All the berries should remain in it. Do not wring out the cheesecloth, otherwise the wine will turn out cloudy.

Rinse the container in which the wine fermented well and pour it back. Taste the drink.

At this stage, it is better to add at least a little more sugar so that the next stage of fermentation goes smoothly.

Cover the wine tightly with a glove and leave in a warm place for another two weeks.

Then place the container with the drink on a small hill, such as a chair. Take off your glove and lower the soft straw a few centimeters into the wine. You can use, for example, an IV tube - this can easily be found in a pharmacy.

From the other end of the tube, draw air into yourself so that wine flows through it. Place it in a glass bottle or jar and wait for the drink to drain.

Store homemade currant wine tightly sealed in a cool, dark place.

Any variety of currant is suitable for preparing the drink: black, red and even white. It is better to use fresh berries. Frozen currants, due to the absence of wild yeast cultures on them, will require the addition of special wine yeast.

The main thing is that when preparing a drink, do not forget one of the most important rules of a winemaker: all containers, fabrics and devices used during this process must be immaculately clean (ideally, previously scalded with boiling water)

A simple blackcurrant wine recipe

Since blackcurrant wine tastes quite tart, it is recommended to sweeten it further, turning it into dessert or even liqueur.

List of ingredients

1. Black currant – 10 kg
2. Water – 15 l
3. Sugar – 5 kg

Cooking method

1. Thoroughly mash the sorted, devoid of plant excesses and always unwashed berries and transfer them to a capacious wide-necked container.
2. Heat water to a temperature of 25-29°C and dissolve 2.5 kg of sugar in it.
3. Add the resulting solution to the berries, mix everything thoroughly and cover the container with gauze (in this case, the container should be no more than 2/3 full).
4. Place the container for 3-4 days in a dark, warm place (the most favorable temperature is 18-25°C). Do not forget to melt the pulp with a wooden spoon twice a day.
5. After the specified period, when the first signs of fermentation appear (foaming, hissing, sour smell), remove the wort from the pulp and pour into a glass narrow-necked vessel (for example: a bottle).
6. Carefully squeeze the pulp into a separate container, add 500 g of sugar there, dissolve it completely and pour the resulting liquid into a bottle with the main wort (in this case, you need to make sure that the fermentation container is no more than ¾ full).
7. Cover the bottle with a lid with a water seal or put a rubber medical glove with a tiny hole pierced in your finger over its neck and place it in the room where the preliminary fermentation took place.
8. After a week, decant about half a liter of wort, dissolve a kilogram of sugar in it and pour the resulting substance into a fermentation container.
9. After another week, repeat the above procedure.
10. After the signs of fermentation have completely disappeared (deflation of the glove, absence of bubbles from the water seal), carefully drain the wine from the sediment into a clean bottle (if after one and a half months from the start of active fermentation the process does not stop, you need to pour the wort into another container to avoid the appearance of bitterness , without affecting the sediment, and allow it to ferment).
11. If desired, you can add sugar to the young wine to taste, and also fix the drink with vodka or (up to 15% alcohol of the total volume of liquid).
12. Once filled to the top, the bottle is again equipped with a water seal and the drink is sent to the cellar for a couple of months for further (quiet) fermentation.
13. Each time a 3-centimeter layer of sediment appears, drain the liquid from it into the same clean container.
14. After two months, make sure that the wine has clarified and sedimentation has stopped, and then bottle the drink.
15. The result should be stored in the same cellar for no more than one and a half years.

Blackcurrant wine recipe with a little trick

If you follow the technology below, the drink will turn out even more rich.

List of ingredients

1. Black currant – 10 kg
2. Water – 15 l
3. Sugar – 5 kg

Cooking method

Redcurrant wine recipe

Redcurrant wine has a pleasant, balanced taste, but suffers from an almost complete absence of aromatic bouquet. In this regard, they try not to sweeten the mentioned drink too much, since dry and semi-dry variations of it are able to retain at least some aroma.

List of ingredients

1. Red currants – 5 kg
2. Water – 5 l
3. Sugar – 2 kg

Cooking method

The basic principle for producing redcurrant wine is almost no different from preparing a similar drink. Therefore, the recipe below will be presented in a more concise form.

1. Mash the prepared currants and place in a suitable container.
2. Prepare syrup - 1 kg of sugar per 5 liters of water.
3. Pour it over the berries and send it for primary fermentation.
4. Decant the wort into a bottle and squeeze the pulp into it.
5. On the 5th and 10th day of active fermentation, add 500 g of sugar, dissolving it in 500 ml of wort.
6. After fermentation has completely stopped, drain the wine from the sediment, fix it if desired and send it to the cellar to clarify.
7. The finished drink should be bottled and stored in a cool place for up to a year.

White currant wine recipe

The aroma of this drink is also not very good, but it even tastes somewhat like white grape wine.

List of ingredients

1. White currants – 10 kg
2. Water – 15 l
3. Sugar – 5 kg

Cooking method

Recipe with added cognac

Ingredients

1. Red currants – 6 kg
2. Sugar – 125 g (per 1 liter of juice)
3. Cognac – 1 l (based on 12 l of juice)

Cooking method

1. Red currant berries are peeled from branches, washed, dried; placed in a wooden or stainless steel bowl and kneaded with a wooden pestle.
2. The crushed berries are placed in a cool place and kept until fermentation begins. When the fermentation process is over, filter the mass through a sieve, being careful not to touch it with your hands.
3. The juice is left to settle, then poured into a barrel or bottle, sugar is added and cognac is added if desired.
4. The contents are kept in a basement or cellar for 6-8 weeks, then the wine is bottled, sealed and allowed to stand for 3-4 months.

Red and white currant wine

Cooking method

1. Peel the collected red and white currant berries and let them sit for 2 days or several hours in the sun, and then press them to obtain the first fraction of juice. Pour the pomace with water equal in quantity to the juice obtained, let it brew for 24 hours, then press it again and drain the juice with the first fraction. Determine the acidity of the juice, which is usually high - up to 8%, after which the wort must be diluted with water until the acidity is no more than 1%.
2. Red currant berries do not give the wine any aroma, so strawberry or raspberry juice can be added to flavor the wine. It is also good to add dried elderflower and toasted bitter almonds (50 g per 1 liter) to the fermenting wort, which are placed in a linen bag and dipped into the fermenting wort.
3. The wort is prepared in the usual way, adding 250–280 g of sugar per 1 liter, yeast mixture and other substances.
4. Fermentation should be carried out under a water seal, and after fermentation stops, close the bottle and keep the wine on the grounds for 2 months. After this, remove the wine from the sediment, bottle it and store it in a cellar or refrigerator.

Redcurrant wine with unique ferment

This wine recipe is suitable for those who have the opportunity to use berries grown in their own garden. Such berries do not need to be washed before making wine, and they can also be used to make ferment with wild yeast.

Ingredients

1. Red currant berries – 3 kg
2. Sugar – 2 kg
3. Water – 3 l

For sourdough

1. Raspberries – 1 cup
2. Rose hips – 1/2 cup
3. Sugar – 1/2 cup

Cooking method

1. To make the starter, mash unwashed raspberries and rosehips and place them in a jar, sprinkling them with sugar, then pour in water until it covers them.
2. Tie the jar with gauze and place it in a warm place, stirring its contents periodically.
3. After 3 days of sugar and water and let it cool. Meanwhile, chop the red currants. Pour the resulting mass into an enamel bucket or barrel, add the cooled syrup and starter there, mix, tie with gauze and leave for fermentation.
4. Every day (4-5 times a day) the wort must be stirred to prevent mold from forming on the surface.
5. After 8 days, strain the wort through cheesecloth into 4 layers and squeeze out the pulp.
6. Pour the resulting juice into a bottle, close it with a fermentation stopper and put it on fermentation. The bottle must be shaken periodically.
7. After 40 days, a sediment forms in the bottle. Drain the clarified wine using a hose, filter, bottle, cap and place in a cool place for 2 months to mature.

A simple redcurrant wine recipe

Ingredients

1. Fresh redcurrant juice – 1 l
2. Sugar – 1 kg
3. Water – 2 l

Cooking method

1. Peel the red currants, rinse, crush and squeeze the juice well.
2. Pour the currant juice into a bottle, add sugar and water, and close the bottle with a fermentation stopper.
3. Leave the bottle to ferment for 3-4 weeks. During this time, the contents of the container must be mixed several times with a clean wooden spoon or stick.
4. When fermentation is complete, strain the wine through a thick cloth or filter paper, pour into bottles and seal. The wine is ready to drink.

Alternative blackcurrant recipe

Ingredients

1. Blackcurrant – 3 kg
2. Water – 3 l
3. Sugar – 1 kg

Cooking method

1. Sort the berries, removing foreign impurities, rinse, crush and place in an eight-/ten-liter bottle.
2. From water and sugar, let it cool to 22–25 ° C, and then pour it into a bottle with currant mass.
3. Place a water seal and ferment at 22–24 °C for 5–6 days.
4. At the end of fermentation, strain the wine through a cloth, then filter through cotton wool, bottle, seal and store in a cool, dry place. Blackcurrant wine can also be stored in clean and dry bottles, filled to the middle of the neck or even to the cork to prevent the wine from coming into contact with air.

Advice. The pulp remaining after squeezing the juice can be mixed with fresh blackcurrants and used to make jam.

Blackcurrant and grape wine

Ingredients

1. Blackcurrant – 3 kg
2. Red grapes – 10 kg
3. Sugar – 500 g

Cooking method

1. Separate the blackcurrant berries from the ridges, rinse with clean water and pass through a juicer. Separately, squeeze the juice from the grapes.
2. Heat the grape juice to 25–30 °C, add sugar and, without cooling, mix with blackcurrant juice.
3. Pour the resulting wort into a bottle, close it with a fermentation stopper and put it on fermentation at a temperature of 22–25 ° C, which will last 8–10 days.
4. At the end of fermentation, filter the wine, bottle it and seal it. Store bottles horizontally in a dry and cool place.

Blackcurrant and apple wine

Cooking method

1. For 1 liter of apple juice 500 ml blackcurrant juice
2. Wash the blackcurrant berries, crush them, place in a glass bowl, cover with sugar and leave to separate the juice in a warm place.
3. After 1-2 days, squeeze the juice from fresh apples and add to the blackcurrant mass.
4. Infuse the mixture for 4–6 days in a sealed container, then press it, add sugar (60–80 g per 1 liter) and alcoholize it, adding 300–350 ml of alcohol 70–80° per 1 liter of wort.
5. After this, pour the mixture into a bottle, close and leave for 7-9 days, then clarify and remove the sediment.
6. The result is an aromatic dessert wine containing 16% alcohol and 12–14% sugar.
7. Pour the wine into bottles, cork and store in a cool place.

Champagne made from blackcurrant leaves

Ingredients

1. Black currant leaves – 100 g
2. Water – 15 l
3. Lemon – 3 pcs.
4. Sugar – 1.2 kg
5. Yeast (preferably wine yeast) – 3 tbsp. l.

Cooking method

1. Place fresh currant leaves in a bottle and fill with cold boiled water.
2. Remove a thin layer of zest from the lemons. The pulp, previously peeled and pitted, is cut into pieces along with the zest. Place in a bottle. Add sugar and place in a warm place, preferably just in the sun.
3. Every day the bottle needs to be shaken well several times.
4. When the sugar is completely dissolved, add yeast. 3 hours after the start of fermentation, transfer the bottle to a cold place.
5. It is necessary to ensure that the drink does not freeze and keep it for 7 days.
6. Then strain through a linen and bottle.
7. Seal well and place the bottle horizontally in a strong box. The box can be stored in the cellar or in the bottom of the refrigerator, but not in the freezer.

The sugar used in wine can be replaced with honey. In this case, ¾ of honey is taken from the total volume of granulated sugar, and the size of the portions of this component added to the wort is adjusted.

Blackcurrant juice prepared for fermentation, due to the aroma of this berry, is often added to less expressive wine materials. For example: 1 part currants to 3 parts cherries.

In turn, the future red currant drink can be flavored by adding 20-25% apple, blueberry or blackcurrant juice.

At the same time, the desired effect can be achieved not only by mixing the appropriate juices produced before fermentation, but also by blending young fruit and berry wines.

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