Homemade red currant wine of natural fermentation

Go through the berries, remove all the tails, leaves and unripe berries. You do not need to wash the currant - immediately mash it with your hands (you can use a pestle or a rolling pin, or you can use a blender).

Mix warm water with half the sugar and pour the crushed berries, after transferring them from a bowl to another container with a wide throat. Then tie the neck with gauze and leave for 4 days in a dark place at room temperature (2 times a day you need to mix the contents of the container to drown the pulp that has surfaced).

Then strain the juice through cheesecloth, squeeze the pulp thoroughly, pour into a bottle for further fermentation (fill the bottle should be 75% of the total volume). Install a water stopper on the bottle and leave it at room temperature for a period of 20 to 45 days.

5 days after installing the water gate, drain half a liter of juice into a separate bowl, add half a kilo of sugar, mix and return the mixture back to the bottle. After another 5 days, repeat the same procedure with the same amount of sugar.

When the water seal stops bubbling, it will indicate the end of the fermentation process. Drain the wine through a straw, without affecting the sediment, filling the container to the top. Install a water seal. Place the container in the basement for ripening - it will take from 50 to 60 days.

Do not forget to look at the wine and when the sediment appears, be sure to drain. Pour the finished drink into bottles, close the stoppers.