Currant – the available berry unpretentious in leaving. It is tasty and useful, fruitful – in good year it is possible not only to gorge on sweet-sour fruits, but also to make preparations for the winter. If you learn how to make currant wine, it is possible to surprise relatives with dense noble drink with an astringent saturated flavor.
Recipe of wine from blackcurrant
To make currant wine with a rich flavoring bouquet, without defects, it is important to pick up raw materials carefully. Touch berries and remove unripe, spoiled. Fruits have to be clean, but it is impossible to wash them not in which case – wild yeast on a thin skin is necessary for wine fermentation!
Crush each smorodinka manually or a wooden pestle. Make mix of two parts of fruits with three parts of the filtered water and one part of granulated sugar. Fill with the received alburnum glasswares on 2/3 and cover a neck with several layers of a gauze. Put for few weeks to the place without access of direct sunshine. For the best fermentation add on a handful of raisin, raspberry.
Daily mix alburnum a wooden spoon to bring down the appearing cap and not to allow a mold on currant wine. When contents of fermentative capacity brighten, filter it through a colander and manually wring out alburnum. Try the remained juice (mash): if кисловат, add granulated sugar to taste. For example, take on a half-glass of sugar on 1 l of juice.
For wine fermentation from currant in house conditions fill capacity on 4/5 from volume then pull a rubber glove on a neck, without having forgotten to pierce a finger. It is possible to make a hydrolock: cover ware, through it to pass a hose which end to lower in a basin with water for an exit of carbon dioxide. Put capacity to the warm and dark place where temperature won't be lower than 16 wasps or higher than 25 wasps.
Don't throw out alburnum: add a little water that davleny berries weren't dry, to taste and well everything vent sugar. You hold ware in the dark 7-12 days, having covered with several gauze layers. Regularly knead a cap. Filter the emitted juice and add to fermentative capacity to a mash. By this time up currant seeds which need to be removed a strainer will rise, to wring out, to pour out juice for fermentation.
The mash will actively wander about 3 weeks. On a bottom will settle dregs, bubbles of carbon dioxide will be gone – means, it is time to pour wine. Carefully, trying not to shake up a deposit, by means of a hose pour a young wine from currant in other glass capacity. Do it by a squirt that drink was aired and I became more tasty.
For a silent dobrazhivaniye leave wine with a hydrolock or stop up bottles with cotton wool stoppers. You keep in a cool before final formation of a bouquet of alcoholic drink. To avoid defects of currant wine, it is monthly recommended to remove drink from a deposit and to pour in other ware for airing.
If necessary it is possible to adjust sweet of wine from currant. When dregs cease to accumulate, to a zakuporta ware and you store alcohol in a cool, for example, a dry cellar.
Recipe of wine from red currant
You can make currant wine from any grade of berries. Alcoholic drink is made of red currant on the above sample, with small differences in proportions of ingredients and time of must fermentation.
On 5 kg of red currant there are enough five liters of the filtered water and couple of kilograms of granulated sugar. Mix the touched and kneaded fruits with water and sugar, add a little raisin (raspberry). Mature the kneaded alburnum in glass capacity under a gauze 4 days in the dark place at the room temperature, daily mix.
When contents of ware begin to ferment, filter juice, wring out pulp and fill with liquid fermentative capacity for 75% of volume. You hold with a hydrolock or a glove at a temperature 16-25os about 30-45 days. A week later modify sweet of wine from red currant.
Upon termination of fermentation remove drink from a deposit by means of a hose, once again modify a sugar content and establish capacity with a water lock or cotton wool stoppers for 60 days in a cool to ripen. Monthly remove currant wine from a deposit. When there is no dregs left, hermetically to a zakuporta ware.
Currant wine in house conditions: useful tips
- Did you make everything to make wine from currant of sweet-sour taste, but the mash causes soreness of the mouth? Business can be in premature harvesting and quality of raw materials. A month of fermentation later add juice of pear or other not sour fruit to future alcoholic drink.
- Domestic wine from blackcurrant can be cooked with addition of berries of a red grade – it will make taste of drink less tart. From red currant, on the contrary, add a few black fruits for aroma to a mash.
- To flavor currant wine, pour in strawberry or crimson juice in a mash.
- Fortified alcohol can be made by addition 250-350 ml of alcohol 70 — 80 ° on 1 l of a young wine. After that liquid will dim, it is necessary to stand him a baking plate a cover about 20 days, to separate from dregs a hose and to pour on permanent storage in glass jars or bottles.
- Sweet fortified wine of the balanced taste turns out when mixing 1 part of apple juice and 2 parts of juice of blackcurrant.
- It is possible to use a white flannel or byazevy sack for filtration of a mash. It is sewed in the form of a cone from two triangular details of a cut.