Homemade red currant wine

Step-by-step cooking

1. Step 1:

   

   Red currants for making wine can be used both fresh and frozen, after defrosting. Some winemakers recommend not washing currants or even separating them from the brushes, believing that the berries contain wine bacteria necessary for fermentation. This is indeed the case. But with spoiled berries and herbs, pathogenic microbes can also be introduced into the wort, which instead of fermentation, form mold and spoilage of the product.

2. Step 2:

   

   Therefore, the berries need to be carefully sorted out, remove all the garbage, leaves, twigs and rotten berries. We put the berries in a deep dish, you can not use metal dishes to prepare the base for wine, in which the oxidation of berry juice can occur. A ceramic, glass container will work well.

3. Step 3:

   

   If there are few berries, then they can be rubbed with a manual push. A large number of berries can be crushed using an electric device with suitable functionality.

4. Step 4:

   

   Put the berry mass in a glass jar, add sugar and pour cold boiled water. We close the jar with a nylon lid and leave it to ferment at room temperature, it is convenient to put the jar in a closed cabinet in the kitchen. We stand for about 10 days.

6. Step 5:

   

   To periodically check the condition of the berry preparation, stir the contents of the jar for better fermentation. Then we filter the liquid, we no longer need berry cake.

7. Step 6:

   

   We close the jar with wort with a water seal or pull a clean rubber thin glove on the neck of the jar, in one of the fingers of which we make a small hole for the gases to escape during fermentation. We leave it for another two weeks.

8. Step 7:

   

   After the specified time, the wine preparation is filtered again through gauze folded in several layers. And we also leave it for two weeks at room temperature. A small foam should form on the surface of the liquid, which means that the fermentation still lasts, you need to strain again. Repeat the procedure until fermentation (foam formation on the surface) stops.

9. Step 8:

   

   Then add sugar to the wine to taste, you can add some more spices for flavor, mix so that the sugar dissolves. We leave it for another week at room temperature under a hydraulic seal. We pour the wine into bottles, seal them and put them away for storage in the refrigerator or cellar. And you can immediately serve it to the table. You can store such wine in a cool place for about 5 years.