Wine from the currant in the home

Berries of currants are an excellent material forcooking home 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 in order to give the drink a different taste, strength or flavor.

For cooking wine at home, you cantake any sort of currant. In this case, it is necessary to take into account the different taste characteristics 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 smell, so the currant wine of these varieties is usually diluted with water or drinks from less acidic fruits.

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

Black currant wine can be preparedin the following way. 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 will remove the acid of the berries and activate the fermentation process, since there is very little wine yeast in the currant.

The next ingredient is water. It is necessary 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 are reacheddense crimson 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.

Press the mash should be filled with cold water inthe 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. Mix 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 whitecurrants. 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.