Homemade blackcurrant wine: step by step recipes

Black currant is one of the most unpretentious shrubs in the garden, bearing fruit in abundance from year to year. Jams, jams, jellies, compotes, marshmallows, marshmallows, sweet sauces, fillings for all kinds of pastries - this is not the most complete list of what is traditionally obtained from its delicious and aromatic fruits. Having prepared blackcurrant wine at home, the connoisseur of this berry is also unlikely to be disappointed: the result will be an expressive, sweet, spicy and slightly tart drink, each note of which reminds of summer. There are a large number of recipes in which the degree of complexity and composition of the initial components vary, various special techniques are used. The main thing is to adhere exactly to the preparation technology, terms and rules for storing homemade blackcurrant wine, and also not to forget about the sense of proportion when using this wonderful drink.

The benefits and harms of blackcurrant wine

Like any homemade wine made from natural products, blackcurrant drink has a number of advantages over the one that can be purchased in the store:

• all components are selected to the taste of the one who cooks;
• the composition is known;
• there are no flavors, preservatives, chemical impurities;
• strength and sweetness can be adjusted.

As for the beneficial qualities that a home-made wine from this berry has, the following has been scientifically proven:

• since black currant is a "storehouse" of vitamins and useful microelements, many of them are also present in the composition of the drink;
• the property of this wine is known to strengthen the walls of blood vessels, making them more durable and elastic;
• it is advised to use it for medicinal purposes with vitamin deficiency, anemia, anemia;
• homemade blackcurrant wine strengthens the immune system, increases the human body's resistance to infectious diseases;
• it is recommended for the prevention of heart disease.

Potential harm to the human body from homemade blackcurrant wine:

• drinking in excessive quantities can lead to alcohol poisoning;
• like any fruit or berry product, this wine can cause allergies;
• it is very high in calories;
• if, when making wine at home, sulfur was added to the wort (sulfation was performed), it can provoke an attack of the disease in an asthmatic;
• in case of non-compliance with the rules of preparation or improper storage, the composition of the drink can be "enriched" with toxic substances.

It should also be remembered that this drink is contraindicated for children, pregnant and lactating mothers, as well as people suffering from chronic diseases of the digestive organs and liver.

How to make homemade blackcurrant wine

There are a huge number of recipes for making blackcurrant wine at home. However, whichever of them is taken as a basis, there are several general rules that must be followed in order for the drink to be tasty and of high quality:

1. For making wine at home, you can take any kind of black currant. However, the most delicious drink is obtained from the sweet species of this berry (Leah fertile, Centaur, Belorusskaya sweet, Loshitskaya, etc.).
2. Pathogenic microorganisms must not be allowed to enter the wine material. All utensils and accessories used in the winemaking process should be scalded with boiling water and wiped dry.
3. Since blackcurrant itself is not sweet and juicy enough, additional sugar and water are needed to make wine from it at home.
4. When preparing the berries, you need to carefully sort out, rejecting spoiled and underripe, discard the leaves and twigs. In this case, it is not recommended to wash black currants - there is a large amount of natural yeast on its skin, which will help ferment the juice and pulp.

Step by step blackcurrant wine recipes

Recipes for making blackcurrant wine at home differ in complexity, time consumption, technological stages, proportions of the main components and the presence of additional components. The most interesting of them are worth considering in detail.

A simple recipe for homemade blackcurrant wine

This homemade currant wine recipe is the simplest. It does not require extensive practice or knowledge of special techniques. Even a beginner can easily cope with it.

Ingredients:

Preparation:

1. Prepare the berries as described above. Do not rinse. Pour into a wide container (basin, large saucepan) and crush thoroughly, using a blender or a pusher.
2. Heat the water a little and dissolve the sugar in it. Allow to cool.
3. Pour the resulting syrup into a container with currant pulp. About 1/3 of the container should remain free.
4. Tie the top of the pan tightly with gauze. Send the fermentation vessel to a dark place for 2 to 10 days. Stir the wort with a clean wooden spatula a couple of times a day.
5. After that, you need to drain the fermented juice into a container with a narrow neck (bottle). Thoroughly squeeze out the liquid from the cake and add to the same. The container should be filled no more than 4/5 of its volume.
6. Install a water seal on the top of the bottle and ferment the wort in a dark place at a temperature of 16-25 ° C for 2-3 weeks. Every 5-7 days the wine should be tasted and, if the taste seems sour, add sugar (50-100 g per 1 liter). To do this, pour some juice into a clean container, stir the sugar in it until it dissolves and return the liquid back to the bottle.
7. After the color of the wine becomes lighter, an opaque precipitate forms at the bottom, air bubbles stop coming out of the water seal, and active fermentation stops. Now the drink needs to be carefully, using a flexible tube, poured into clean bottles, again closing their necks with water seals, and sent to a cool dark room (cellar).
8. The wine should be aged for 2-4 months. Once every 3-4 weeks, it is recommended to drain it from the sediment, then the drink will be transparent, of a pleasant purple-red color.At the very end, you need to pour homemade blackcurrant wine into the bottles intended for it, filling them under the neck. Cork them and keep in a cool place until serving.

An easy-to-prepare blackcurrant wine recipe is also presented in the video:

Homemade blackcurrant wine without yeast

If you are going to make homemade blackcurrant wine, you can safely do without yeast to speed up the fermentation of the drink. Add some raisins if desired. The main point is that currant berries should be left unwashed, then the "wild" yeast, contained in abundance on their skins, will be able to cause natural fermentation.

Ingredients:

Preparation:

1. Squeeze the berries in a bowl to a state of gruel. Add 1/3 of all required water.
   
2. Add half the sugar and raisins. Stir, cover with gauze and send to a dark place for a week. Stir the wort daily.
3. On the eighth day, squeeze the pulp and set aside in a separate container. Pour in the rest of the sugar, pour in a little water (to cover the pomace) and set aside again for 1 week, proceeding as in step 2.
4. Strain the fermented juice through a sieve or colander, place in a jar with a water seal and also set aside for a week.
5. At the end of this period, the contents of the jar with juice will separate into 3 parts. The top will contain foam and small berry seeds. They should be carefully removed with a clean spoon, squeezed well and discarded.
6. Again squeeze the liquid out of the container with the pulp, strain and mix in a large jar with the juice that was obtained from the first batch.
7. Leave the container with wine under a water seal for 10-15 days.
8. After that, once again remove the foam and seeds, strain the liquid with a thin tube and put it under the airlock again for half a month. Once a week, the wine should be filtered from the sediment by pouring it through a tube into a clean container.
9. Pour home-made currant wine into bottles and send to a cool place.

Homemade blackcurrant jam wine

If it so happens that the jam prepared during the season did not have time to be eaten during the winter, you can make a wonderful wine from a stagnant jar of black currant. It will retain all the flavor notes characteristic of a fresh berry drink, but it will turn out to be stronger.

Ingredients:

Preparation:

1. In a wide saucepan, mix the jam, half the sugar and warm boiled water.
2. Set aside for fermentation in a warm place. After the pulp rises to the surface, the mash can be considered ready.
3. Strain the liquid and pour into a sterilized glass jar. Add the rest of the sugar. Close the neck with a water seal so that the fermentation products come out. Place in a warm place for about 3 months.
4. After that, remove the wine from the sediment using a flexible tube.
5. Pour into clean, prepared bottles. Cork well and refrigerate for 1 night.

Frozen Blackcurrant Wine

Berries for making wine at home do not have to be freshly picked. You can use the black currants stored in the freezer. It completely retains its aroma and taste, which means that the drink from it will turn out no worse than from those berries that have just been removed from the bush.

Preparation:

1. Pour boiling water over the raisins for 10-15 minutes, rinse in clean water and let dry, sprinkling on paper towels.
2. Pour the frozen berries into a container and let them thaw a little.
3. Grind the currants with a blender (you can pass through a meat grinder).
4. Put the container with berry gruel (preferably an enamel pan) on low heat and heat the contents to about 40 ° C.
5. Pour the warm puree into a clean glass jar. Add sugar, raisins and water at room temperature.
   
6. Place the jar in a dark room where the temperature is maintained between 18 and 25 ° C. Insist for 3-5 days.
7. Carefully collect the pulp and foam floating on the surface. Strain them through cheesecloth. The rest of the liquid is also cleaned by passing it through a gauze filter.
8. Pour the resulting young wine into a bottle with a water seal and put in a dark room. Leave for 2-3 weeks to ferment.
9. After this process stops, drain the wine from the sediment using a flexible tube and filter.
10. Pour the drink into glass bottles, close them with nylon caps and place in a cellar or refrigerator for 2-3 days to ripen.

Fortified black currant wine

You can make currant wine fortified at home if you add alcohol to it at the necessary stage. This drink has a better shelf life than regular homemade wine, but tastes harsher.

Ingredients:

Preparation:

1. Prepare the berries. Mash in mashed potatoes. Put them in a glass bottle, sprinkle with sugar in layers.
2. Put a water seal on the top of the container. Maintain at a temperature of 18-22 ° C in a dark place, stirring the wort from time to time.
   
3. After 1.5 months, a sample can be removed. If the taste of the must is sour, and the color has become lighter, you can filter the wine by filtering it through cotton wool or cheesecloth folded in several layers.
4. Then pour alcohol into the black currant wine.
5. If there is not enough sugar, you can add that too at this stage.
6. Pour the finished product into bottles, seal them with corks. In order for the taste of the wine to be revealed in its best form, it is advisable to withstand it for a month before taking a sample.

Fast homemade currant wine

If you suddenly have an idea to make blackcurrant wine at home, which does not need to be aged for months, there is such a recipe. And by a significant date or a holiday coming in a month, a bottle of a pleasant aromatic drink can already be served at the table.

Ingredients:

Preparation:

1. Sort out the currants. You can also rinse.
2. Pour the berries into a bowl and add 2/3 of the sugar to them. To fill with water.
3. Purée the mass (with a blender or a pusher by hand).
4. Tie the upper part of the pelvis with gauze and leave for 7 days. Stir once a day.
5. On days 4 and 7, add 100 g of sugar to the wort.
6. At the end of the stage, pour the fermented juice into a large bottle with a narrow neck. Close it with a water seal.
7. After 3 days, add another 100 g of sugar, after dissolving it in a small amount of wort.
8. After 2-3 weeks, homemade blackcurrant wine will be ready. It should be bottled.

Dessert black currant wine at home

To make dessert homemade blackcurrant wine, you need a sourdough that you can prepare yourself in advance.

10 days before you start making wine, you need to pick in the garden ripe, clean berries of wild strawberries, raspberries, strawberries or grapes. Do not rinse them. Two glasses of berries are placed in a glass bottle, crushed in mashed potatoes, 0.5 tbsp is added to them. sugar and 1 tbsp. water. Then the container is shaken, corked and placed in a dark warm place for fermentation (it will start in 3-4 days). At the end of the process, all the liquid should be filtered through cheesecloth - the leaven for homemade wine is ready. You can store it for no more than 10 days.

Having received the sourdough, you can start making dessert wine at home.

Ingredients:

Preparation:

1. Crush the berries. Add 1 tbsp. sugar and 1 liter of water and set aside for 3 days to form more juice.
2. Squeeze out the liquid (you can use a press). You should get about 4-5 liters of juice. Drain it into a large container with a narrow neck, close it with a water seal and ferment in a warm, dark place.
3. Pour the pulp remaining after juicing with 2.5 liters of water and leave for 2 days. Then separate the liquid again. Add it to the bottle with the first pressing juice. Add 1 kg of sugar additionally.
4. Add another 0.5 kg of sugar after 4 days.
5. Repeat step 4.
6. After completion of quiet fermentation (after 1.5-2 months), add all the remaining sugar to the bottle.
7. After waiting another month, pour the wine into bottles.

The strength of the resulting drink will be about 14-15 degrees.

Homemade blackcurrant and apple wine

Homemade currant wine itself can taste rather tart. However, black currants can be successfully combined with other fruits and fruits, in particular with apples. Then this berry will become the basis for an excellent dessert drink.

Ingredients:

Preparation:

1. Prepare currants, crush. Place in a wide glass container, cover with sugar, leave for a couple of days in a warm place to get juice.
2. When the currants are infused, squeeze the juice from fresh apples and pour into a container to the berry puree. Close with gauze on top and stand for 4-5 days.
3. Then squeeze out the liquid (using a press), measure its volume, add the required amount of alcohol and sugar. Pour into a bottle, close with a water seal and leave for 7-9 days - before the contents brighten.
4. Drain the young wine from the lees. Fill the prepared bottles with them, close tightly and send for storage. In order for the taste and aroma of the wine to be better revealed, keep them for 6-7 months.

Currant wine with grapes

A very tasty and rich bouquet is obtained from a wine made at home from black currant and grapes. The brushes of the latter must be ripe, such berries contain the maximum amount of sugar. To combine in wine with currants, it is advisable to choose red grapes.

Ingredients:

Preparation:

1. Pass the washed and prepared currants through a juicer.
2. Squeeze the juice from the grapes into a separate bowl. Heat it slightly (up to 30 ° C) and dissolve sugar in it.
3. Add currant juice. Pour the mixture into a bottle and ferment for 9-10 days.
4. Then strain the young wine through a cotton filter.
5. Pour into dry, clean bottles. Cork them with corks dipped in wine.

Homemade blackcurrant wine recipe in a pressure cooker

In order to make wine from black currant berries at home, you can use a pressure cooker. Thanks to this unit, the drink will be able to cook much faster, but its taste, due to the heat treatment of the components, will slightly change and will resemble port. The presence of bananas in the composition will add originality to the wine.

Ingredients:

Preparation:

1. Peel bananas, cut into thick rings. Rinse the currants, sort out.
2. Place fruits and berries in a pressure cooker. Pour in raisins. Pour 3 liters of boiling water, close the bowl and put on fire.
3. Bring up the pressure to 1.03 bar and hold for 3 minutes. Allow to cool under the lid, after waiting for the pressure to drop to natural.
4. Pour 1/2 sugar into a wide container. Pour in the contents of the pressure cooker. Add cold water to 10 liters.
5. Add tannin to the mixture cooled to room temperature. After half a day, add the enzyme, after the same amount of time - 1/2 part of the yeast. Cover the container with gauze and place in a warm place.
6. Wait 3 days, stirring the mass twice a day. Then strain it, add the remaining yeast and sugar, and pour into a container for quiet fermentation under a water seal.
7. Once a month, you should remove the drink from the sediment. After complete clarification, bottle the product, cork and send for storage. Try home-made wine, preferably six months later.

Terms and conditions of storage

It is necessary to store homemade blackcurrant wine in sterile bottles, hermetically sealed with corks, in a cool dark place (cellar, basement). It is desirable that the containers with the drink are placed horizontally.

Since homemade wine is usually preservative-free, it usually has a shelf life of 1-1.5 years. In some recipes, preservation of the finished product is allowed for 2-2.5 years. In any case, homemade wine should not be stored for more than 5 years.

Conclusion

You can make homemade blackcurrant wine using one of the many recipes suitable for experienced and novice winemakers. It is necessary to properly prepare the berries and, if necessary, additional ingredients, as well as carefully study and reproduce all stages of the selected technology. As a rule, water and sugar are required to be added to blackcurrant juice, in some cases wine yeast and raisins are used. Since this product is natural and does not contain preservatives, its shelf life is not very long - from 1 to 2.5 years. Proper storage conditions will help preserve the pleasant taste and aroma of homemade currant wine throughout this time.

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