Homemade red and black currant wine. Blackcurrant wine at home: preparation technology. The simplest recipe without using yeast

Quite often there are many currant bushes in garden plots. As a rule, each bush produces a fairly abundant harvest. Having prepared plenty of jam and frozen some of the blackcurrants, the question arises, what to do with the remaining berries?

The best solution is to make homemade wine, healthy and tasty.

Fans of home winemaking greatly appreciate berries such as currants. The berry is quite accessible and has a pleasant taste. Perfect for making homemade wine drink.

Homemade blackcurrant wine - tasty and healthy!

Homemade blackcurrant wine is especially popular. Fans of tart taste prefer this ingredient. You can also dilute the wine with another berry, for example, add chokeberry, strawberries, raspberries. This way you can soften the taste of wine. White currant wine has an interesting taste.

There are a wide variety of recipes on how to make blackcurrant wine at home. Beginners should not immediately go deeper and complicate the cooking processes.

Useful properties and qualities

Black currant contains a large amount of vitamin C. Wine made from currants does not lose its vitamin properties.

The main advantages of the berry

high content of various vitamins and minerals;
is a natural antioxidant;
has a beneficial effect on blood vessels, strengthening and making them more elastic;
strengthens the body's immune forces;
the prepared wine retains all its beneficial properties;
homemade blackcurrant wine is natural and does not contain various impurities and dyes.

Blackcurrant has many benefits. A fairly common plant that is easy to care for. Making homemade currant wine doesn’t take a lot of effort. But like every recipe, it has its own secrets and subtleties.

How to make currant wine at home?

Only ripe berries are picked. All excess debris is removed.
It is important to know that the berries are not washed before making wine. In this case, there will be no need to add regular yeast. A drink made from “our own” yeast has a unique taste.
Blackcurrant wine requires the addition of water and sugar. The berry does not contain the required amount of sugar and is not able to produce the required amount of juice.
The use of aluminum cookware is strictly prohibited. For cooking, it is better to use glass or enamel dishes, but without chips or cracks.

It is worth taking a responsible and careful approach to preparing wine. Failure to comply with the basic rules of winemaking entails not only the acquisition of poor taste of the wine, but also the formation of various harmful substances.

The process of making homemade wine

There are many recipes for homemade blackcurrant wine. If you like dry wine, you need to add less sugar than normal. And if you sweeten it more than the prescribed amount, you will get a wonderful liqueur.

Making wine is quite a painstaking job. It's worth being patient in advance. It's best to try a simple recipe first.

Traditional standard recipe

Ingredients:

black currants 10 kg;
sugar 5 kg;
water 15 liters.

The recipe for blackcurrant wine consists of the following steps

The first stage consists of chopping the berries. Currants cannot be washed, otherwise the plaque will be washed off. Surface bacteria allow yeast to form and the wine begins to ferment. You need to grind the berries efficiently, crush each berry. You can do this with your hands (preferably with gloves). Some people prefer a mixer or a rolling pin. It is important to prevent the berries from coming into contact with aluminum.
The water should be heated to 40°C. Add half a portion of sugar to warm water, stirring until completely dissolved. You will get sugar syrup.
Combine berry puree with syrup. The syrup should not be hot. The optimal temperature is 25°C. It is necessary to take into account that the container should be approximately 1.5 times larger than the berry must. During the fermentation period, the berry mass will rise and significantly increase in volume.
Now you need to cover the container with woven material or gauze. Raw materials must be placed in a dark place. The optimal temperature during this period is 20-24°C. For 3-4 days, the wort only needs to be stirred 2 times a day. Otherwise, the mass will simply turn sour.
On the 4-5th day, fermentation is clearly visible, foaming and a sour smell are observed. You need to prepare a glass bottle in advance. It must be washed and dried very well. The liquid part of the wine must is carefully poured.
The remaining cake is carefully squeezed out using gauze or a press and is no longer needed. The resulting filtered liquid is mixed with 500g of sugar and added to a common container. It is recommended to taste the resulting liquid. If desired, you can add another 50-150 grams of sugar (in the form of syrup, as written earlier).
The container to continue fermentation is filled no more than 75%. It is very important! During this period, not only foam will form, but also carbon dioxide.
A medical glove is placed over the neck of the bottle. A small hole is made in one of the fingers. The glove will inflate as carbon dioxide is produced. This way you can monitor the correctness of the fermentation process. Excess gases will escape into the hole.

We use a water seal

But it’s better, of course, to make a water seal.

The bottle is then placed in a room with an average temperature of 23°C. The wine takes from a month to a month and a half to prepare at this stage.
5 days after closing the container, pour up to 1 liter of wine liquid into a separate container and mix thoroughly with 1 kg of sugar. After the sugar has dissolved, pour the resulting liquid into a common bottle. After 5 days, the procedure must be repeated, adding the last portion of sugar.

It is important to consider that if, after 50 days, the wine continues to ferment, then it is carefully poured through a straw into a similar container and continues to ferment under the same conditions, but without the must (sediment). Otherwise, blackcurrant wine will be noticeably bitter.

The final stage of preparation

After the glove has blown off and the must is noticeably light in color, you need to decan the wine. It is best to carry out such manipulations using an IV tube.

Once you have made a beautiful red wine, you should taste it. Some people prefer to add sugar, others add alcohol or vodka. In this case, the wine is stored without problems and longer, but the taste is much harsher.

Some winemakers prefer to fill the bottle to capacity, reinstall the water seal, and place the container in a dark, cool place for up to 2 months. Others are simply closed with a stopper. It is better for novice winemakers to use a water seal, since it is difficult for a beginner to determine at this stage whether the fermentation period has completely ended. If the wine continues to ferment under the cork, the container will simply explode.

After three weeks, the wine is filtered through a straw. Filtration is then carried out as precipitate appears. As soon as sediment stops forming, the wine is bottled and tightly capped. Bottles should only be used made of glass. The use of plastic is not acceptable.

The recipe for homemade currant wine can be adjusted to your taste. But it’s better to experiment when you have some experience in home winemaking.

Homemade wine can be stored in a dark, cool place for 2-3 years, if you do not neglect all the rules of preparation and storage.

Black currants do not lose their beneficial qualities even in the freezer. Therefore, if in the spring you find leftover currants in the freezer, you can make wine from frozen currants. But red currants are rarely used and only in a mixture with other berries, since they do not have a strong aroma and taste.

Frozen currant recipe

You should know how to cook, in this case. The cooking process is quite similar to the previous one. But when defrosted, the berries do not possess those natural yeast bacteria. You need to add either yeast or a handful of raisins.

Blackcurrant wine has a rich color, taste and aroma. Its density and astringency are not to everyone’s taste, so the berry is often used in combination with others - this allows you to get a richer bouquet. Many people make blackcurrant wine at home, since this berry is widespread in our country and is affordable, and is also very healthy. It gives wine not only taste and smell, but also vitamins, which it contains in abundance. It is especially rich in vitamin C, which strengthens the immune system.

Cooking features

Black currant is not a capricious berry, but when starting to prepare an alcoholic drink from it, you should take into account some features.

There are live bacteria on the surface of blackcurrants that make fermentation possible, so some people advise not to wash them. However, this advice can be ignored. The fact is that there are usually not enough such bacteria on the surface of the berries for full fermentation to occur, so you still have to add starter.
Before you start making blackcurrant wine, you should prepare a wine starter. The raw material for it can be raspberries or raisins. The recipe for making raisin sourdough is as follows:
- Place 150 g of dark raisins in a glass or jar.
- Pour 50 g of granulated sugar into it.
- Fill with water so that it is 2 cm above the level of dried fruit.
- Cover with a cloth and place in a warm, dark place for 5 days.
In order to make wine, the berries are required to be ripe, preferably even overripe.
Keep in mind that currants are a sour berry, so you will need a lot of sugar, but the more you add, the denser and stronger the wine will be, and also, of course, sweeter.
You don’t get much juice from currants: if you try to squeeze it out of fresh berries, you’ll get about a liter. The following actions can double the juice yield:
- Crush the berries and add sugar.
- Add some yeast and water.
- Stir regularly to avoid souring. Allow to ferment for three to four days.
- Squeeze the juice out of the pulp through cheesecloth or a thin cloth, pressing it tightly. Add a little water, stir, squeeze out more juice and mix it with the first portion.
- Measure the volume of the resulting liquid, subtract from it the volume of starter, sugar and water that you have already added - this will be the volume of pure juice. It may depend on how much sugar and yeast you need to add.
- Subtract from the amount of ingredients indicated in the recipe the amount of sugar, starter, water that you used to obtain the juice.
The wort should then ferment at room temperature not lower than 20 degrees.

Recipe for classic blackcurrant table wine

black currant – 5 kg,
water – 7 liters,
sugar – 3–4 kg,
sourdough – 300–400 ml.

Cooking method:

Crush the berries, add a small amount of sugar (a kilogram is enough), add water, and after 3-4 days squeeze out the juice.
Pour the juice into a large glass bottle, add the remaining sugar and pour in the starter. The more sugar and yeast you use, the sweeter and stronger the wine will be. Remember that there must be free space in the container for fermentation (at least a third).
Place a water seal and leave to ferment in a dark place. Experts say that the characteristics of the future wine also depend on temperature: the cooler it is, the drier the wine. To obtain semi-sweet, the temperature is about 24 degrees.
The fermentation process lasts about a month. When it is complete, air bubbles will stop coming out. Notice this time. After it, you need to wait at least a week for the wine to clarify. It’s even better if you have enough patience for 2-3 weeks.
All that remains is to drain the wine from the sediment through a straw, filter and pour into bottles, capping them well.

The result will be table wine with a strength of 10–13 degrees. You can try it and treat your guests a month after it is ready. It is better to drink it within six months, as there is a high probability that it will later become too sour.

Homemade blackcurrant dessert wine

black currants – 10 kilograms,
sugar – 4 kilograms,
water – 3.5 liters,
sourdough – 250 ml.

Cooking method:

Having crushed the currants well, pour a glass of sugar into it, pour in a liter of water, the starter and wait until the berry gives up its juice (3 days is enough).
Squeeze the juice out of the pulp. For this, it is better to use a press, since the volume is large, and it will not be easy to squeeze out such an amount through gauze. On average, you should get 4-5 liters, of which a liter is the water that was added at the previous stage, half a liter is sugar and sourdough.
Pour the juice into a large fermentation bottle (under a water seal), and fill the pulp with the remaining water and leave for another two days. Then squeeze the juice out of it too and add it to the bottle. Add a kilogram of sugar there. Place the fermentation in a darkened room where the temperature is kept around 22–24 degrees.
After 4 days, add another half a kilo of sugar.
After another three days, add another half kilogram of granulated sugar. Sugar is introduced gradually to maintain fermentation and ensure complete fermentation of the wort.
After three weeks, the so-called “quiet fermentation” will begin, the optimal temperature for which is 18–20 degrees. It will last about a month.
Add the remaining sugar after fermentation is complete, that is, approximately one and a half to two months after the preparation of the drink began. To do this, you need to pour some of the wine, warm it up a little and dissolve sugar in it, and then pour it back into the bottle.
After adding the last portion of sugar, you will have to wait another month. After this time, pour the wine into bottles and seal. Place horizontally on shelves. Store at temperatures below 18 degrees.

According to the specified recipe, it is possible to obtain a dessert wine with a strength of 14–15 degrees.

Blackcurrant liqueur recipe

black currants – 1 cup,
cherry leaves - 20 pieces,
currant leaves - 10 pieces,
water – 2 liters,
granulated sugar - half a kilo,
citric acid – 10 g,
vodka – half a liter.

Cooking method:

Wash the berries and leaves.
Place them in a small saucepan, add sugar, add water, add citric acid and cook compote. After boiling, you need to cook for a long time - 30–35 minutes.
Cool the compote to 30 degrees, strain, mix with vodka, and bottle.

The drink is aromatic and quite easy to drink. Another advantage is its ease of preparation.

Sparkling blackcurrant wine

grapes – 5 kilograms,
granulated sugar - glass.

Cooking method:

Grind the currants and grapes separately in a blender, squeeze the juice from them into different containers.
Heat the grape juice to 30 degrees, dissolve the sugar in it.
Add currant juice. Pour everything into a container before fermentation. Don't forget to leave some free space.
Two weeks later, when active fermentation ends, the drink needs to be filtered and bottled, sealed with corks dipped in wine. After a month, the drink is ready for consumption.

The drink turns out fizzy, like champagne, so you need to open the bottles with caution. The taste of the wine is not too sweet, its strength is also low, around 10 degrees.

Apple-blackcurrant wine, fortified

black currants – 2.5 kilograms,
apple juice (freshly squeezed) – 2 liters,
granulated sugar – 200 g,
wine starter – 50 ml,
vodka – half a liter.

Cooking method:

Wash the blackcurrants, remove the branches, mash, add 100 g of granulated sugar, let it brew for 24 hours, squeeze out the juice.
Mix with apple juice, add starter and remaining sugar, pour into a fermentation container. You need to wait a week.
Fix the drink and leave to ferment for another 10 days.
Filter and bottle.

The result will be a rather pleasant-tasting, moderately sweet wine.

Blueberry-blackcurrant wine

black currants – 10 kg,
blueberries – 2 kg,
sugar – 6 kg,
water – 7 liters,
raisins - half a kilo,
wine yeast - sachet.

Cooking method:

Mash the berries well.
Pour sugar into the tank (4 kilograms so far), put pulp on top, add yeast, pour 3 liters of water.
Pour a liter of boiling water over the raisins, leave for half an hour, pour over the berry pulp.
Close the tank with a water seal and leave for a week.
After a week, remove half of the floating berries, add another 3 liters of water and the remaining sugar, and close again.
When the gurgling stops (after one and a half to two weeks), pour the wine into another container through a sieve with small holes to remove the pulp, then return the liquid to the container where it fermented. Leave under the water seal for another two days.
Filter the wine and bottle it. Place them horizontally in a cool place (15–18 degrees).
After a week, pour into new bottles, filter again, and seal tightly. Store the finished wine in a cool place.

This wine turns out to be quite sweet, but not cloying, with a strength of 12–14 degrees. His bouquet will leave few people indifferent.

Making blackcurrant wine is a creative process. Finding the optimal ratio of sugar and wine material may not be possible right away. But the result of culinary experiments can be amazing.

Currant is a well-known, but no less unique berry. It is much healthier than the newfangled “goji” and other “asai”, and at the same time it is very affordable. In any yard - in the country, in the village, in the city, you can find these elegant bushes (grown in urban conditions, of course, should not be used either for food or for winemaking).

Making homemade wine from garden currants is an excellent way to prepare it while preserving some of the nutrients. Unlike compote or jam, in which many vitamins are destroyed due to heat treatment. The main difference between the preparation of currant wines and grape wines is the need to add sugar and water during preparation, because the berries themselves are not juicy enough and are not sugary. But on their surface there is a sufficient amount of natural, so-called “wild” yeast, sufficient for successful fermentation.

Blackcurrant wine recipe

This recipe produces a surprisingly aromatic, rich currant wine with a pleasant, slightly astringent taste. You can make delicious and healthy mulled wine from it, use it in cooking - soak biscuits, decorate homemade desserts.

Redcurrant wine recipe

Red currants do not contain as much pectin and natural yeast as black currants, so to make wine from them you must first prepare a starter. For this recipe, you need to choose the largest and sweetest varieties.

Collect the most overripe and largest berries from the bush with clean hands. You can add raspberries, strawberries, wild strawberries or add some white currants. Make puree, measure 2 cups.
Place a glass of water, berry puree and 100 g of fine granulated sugar in a jar, shake until the sugar dissolves. Cover the jar with several layers of gauze and put it in a dark and fairly warm place for 4 days.
Separate the starter from the cake and sediment. There is no need to strain too thoroughly.
Prepare juice from 10 kg of berries. It is best to use a juicer. You can make puree in a blender and squeeze it through 2-3 layers of gauze. We measure how much juice is obtained - usually it comes out to about 7 liters.
Take a suitable container (a 20-liter wine bottle or food-grade plastic tank is suitable for this amount of food) and pour the juice into it. For each liter of juice, add 500 g of sugar and 1 liter of drinking, but not boiled, water. Stir, pour in the starter.
Place under a water seal in a dark place.
On the 4th, 7th and 10th days you should add 50-70 g of sugar per liter of juice. The most convenient way is to pour a little liquid from a common container, add sugar, stir until dissolved and pour it back.
Leave the preparation to ferment for one and a half to two months. Stir daily for the first 2 weeks, then just wait for the release of carbon dioxide to stop and sediment to form.
Drain the wine from the sediment, filter and place in a cool place for a week to allow the wine to fully mature.
Remove the wine from the sediment again and taste. If it is very sour, you can add sugar at the rate of 100 g per liter of original juice. Pour into bottles. If you plan on long-term storage, you can fill it with wax or paraffin. After a month of rest in a dark room, the wine can be served.

The result is a sweet, transparent wine with a strength of up to 16%. White berries are also suitable for this recipe.
currants

Fortified currant wine

Berry wines are quite light and sweet. The so-called ladies' ones feel no stronger than compote. If you want something more severe, you can make fortified wine.

The recipe is very simple - any berry wine after fermentation can be made stronger by adding 500 ml of vodka or cognac per 5 liters of wine. You can add spices to taste: cinnamon, cardamom, anise (goes great with white currants) and others. Leave to brew for a week under normal room conditions, strain off the spices and bottle. Vodka is more suitable for fortifying wines made from white and red currants, and black currants go well with cognac.

Wine from currants and other berries

Currants go well with other fruits and berries. To make wine, you can combine black currants with red, white, sloe, gooseberries, rowan berries, raspberries, blueberries, blueberries, cherries, cherries, pears and apples.

Wine from fermented compote

There is no need to be upset if the currant compote lovingly prepared for the winter has a fermented taste. On the contrary, this is a great reason to make another version of homemade wine. The recipe is even simpler and faster than with fresh berries.

You can diversify the recipe by using different compotes separately and in mixtures, adding honey instead of some of the sugar. Homemade wine can be made either from fermented canned compote or from freshly brewed wine that has simply turned sour in too warm conditions.

Currant is a truly unique berry that harmoniously combines a pronounced aroma, rich taste and incredible benefits. If you are tired of compotes and jams made from this berry, and want to treat yourself to an unusual alcoholic drink, make homemade currant wine.

This wine has a rich taste and will be an excellent addition to aromatic barbecue, desserts, ice cream and cheeses. To prepare it, you will need quite accessible ingredients - water, sugar and berries, but you can do without yeast, since the skin of the berries contains a sufficient amount of natural yeast substances.

Name:	Currant wine
Date added:	19.12.2016
Cooking time:	90 days
Recipe servings:	1 PC.
Rating:	(No rating)

Ingredients

Currant wine recipe

Sort the currant berries, discarding the rotten and unripe ones. There is no need to rinse the berries, as this can remove natural yeast from the skin and interfere with the normal fermentation process. Place the berries in a bowl with high sides and crush thoroughly with your hands or a wooden pestle. Heat purified water to 28-30 degrees Celsius, add half of the granulated sugar and stir until completely dissolved.

Pour crushed currants into the water and pour in the resulting currant juice. Pour all the wine base into a tall saucepan. The mass should occupy no more than 60% of the container volume, otherwise the wine may overflow during the fermentation process. Bandage the top of the dish with several layers of gauze. Place the container in a dark place at room temperature for three days. Every day the mixture should be stirred with a dry and clean wooden spoon with a long handle.

When signs of fermentation appear (on the fourth day), pour the juice into a glass bottle, being careful not to raise the sediment. Filter the sediment with currant pulp through several layers of gauze, squeeze out all the juice. Pour 250 g of granulated sugar into the resulting liquid, mix, pour into a bottle of juice. The container must be large enough to leave at least 25% empty space for rising foam and gases.

Currant wine combines harmonious taste and great benefits. Pull a rubber glove over the neck of the bottle. Puncture a hole on your finger to allow gases to escape. Place the bottle in a dark place at room temperature for 40-45 days. After 5 days, pour 0.5 liters of wine into a separate container, mix with 500 g of granulated sugar, pour the syrup into the bottle and cover the neck with a glove. After five days, pour 0.5 liters of wine again.

Stir in the rest of the sugar and pour the syrup into the bottle. Cover with a glove. If after 45 days the wine is still fermenting, the liquid is drained using a straw into another bottle without disturbing the bottom sediment. At the end of fermentation, which is accompanied by deflation of the glove and clarification of the wine, pour the liquid into bottles, leaving the sediment in the old container.

Fill the bottles to the top of the neck, close with water seals and transfer to a cool place for 50-70 days. Every 20-22 days, refilter the wine using a straw. After sediment has stopped forming in the bottles, the drink can be consumed. Wine should be stored in a cool place, with bottles sealed with corks, for 3 years.

Blackcurrant wine recipe

Black currant is a unique gift of nature. There are practically no people who would refuse to try this berry and dishes based on it - the harmonious combination of tart taste, pronounced aroma and enormous benefits for the body make currants a universal favorite. Compotes, jams, preserves, jellies and even homemade wine are made from blackcurrants.

Do not wash the berries before using, otherwise the wine will not ferment! Currant wine is an excellent addition to barbecued dishes, aromatic cheeses, ice cream and baked goods. To prepare this drink, you will need a minimum of ingredients - purified water, granulated sugar and berries. Also make sure you have a 10 liter glass bottle. It must be disinfected with boiling water and dried completely.

Before preparing wine, you should not wash the berries, otherwise you will remove the natural yeast from the skin. If the currants that you will use for wine grow in your garden plot, hose down the bush with berries in the morning and let it dry until the evening, then collect the crop in a clean container and start making wine.

Name:	Blackcurrant wine
Date added:	19.12.2016
Cooking time:	100 days
Recipe servings:
Rating:	(No rating)

Ingredients
Sort through the berries, remove rotten or unripe fruits. Pass the currants through a meat grinder, place in a bottle, add granulated sugar. Add purified or cooled to room temperature boiled water, without adding 4-5 cm to the neck. Pull a medical glove over the neck and tighten it tightly with an elastic band. Cover the bottle with a black plastic bag, limiting exposure to sunlight.

Wait until the glove is pulled tight by the escaping gases. Make a puncture on one of your fingers (it must be small, otherwise the wine will turn into vinegar). Leave the wine for 100 days at 23-24 degrees Celsius. Filter the wine using a hose. Pour into clean bottles without disturbing the sediment. Place in a cool place for clarification for 3-4 days. The finished drink can be stored in a dark place for several years.

Redcurrant wine recipe

Name:	Redcurrant wine
Date added:	19.12.2016
Cooking time:	81 days
Recipe servings:
Rating:	(No rating)

Ingredients
Sort red currants, removing overripe or green berries. Mash them with a wooden spoon. Place the currant mass in a dry and clean glass bottle. Pour granulated sugar with water and stir thoroughly until completely dissolved. Pour the resulting syrup over the berry mass. Mix. The free part of the bottle must be at least 1/5 of the total volume of the container. Tie the neck of the bottle with several layers of gauze.

Place in a cool place (17-18 degrees) for 7 days. Stir the juice twice a day with a long-handled wooden spoon. After a week, bottle it without disturbing the sediment. Cork the bottles. Make a hole in each cork and insert tubes, the ends of which are immersed in the juice. After 14 days, pour the wine into bottles and seal. Keep for 60 days in a cool, dark place. Store for no more than a year.

The presence of several currant bushes is a common sight for summer cottages and gardens in country and rural houses.

This berry is so popular that winemakers with or without experience make excellent homemade blackcurrant wine without yeast according to various recipes. Let's find out what recipe and technology they prefer, and learn how to prepare this delicious aromatic drink yourself.

To prepare a wine drink using the yeast-free method, you will need the following components:

15 liters of water;
10 kg of black currant berries;
5 kg granulated sugar.

The berries for the wort need to be healthy, without stalks and various debris, unwashed. When washed, there will be no yeast fungi left on their surface, necessary for high-quality fermentation.

How to make blackcurrant wine without yeast

Some winemakers make currant alcohol with the addition of various berries, while others prefer to enjoy the taste of only this berry.

By the way, if you like dry wine, you need to add less sugar than according to the recipe.
And we will prepare blackcurrant table wine using the following technology:
Rub the berries thoroughly with your hands, wearing gloves, otherwise the skin will be stained with juice. You can use a rolling pin or a blender without aluminum parts.

Heat the water to 40 degrees and dissolve 2.5 kg of granulated sugar in it.
Mix the berry mass with warm (not hot!) syrup in an enamel or glass container, leaving a third of the container empty.
We cover the dishes with gauze or natural fabric to prevent insects from entering, and place them in a dark room with a temperature of at least 20 degrees Celsius for 4 days. Stir the berry mass twice a day, otherwise it will sour.
Pour boiling water over and dry the glass bottle and, filtering through cheesecloth or a strainer, pour the wort into it. We squeeze out the pulp and throw it away - it will no longer produce juice.
Mix some of the juice with 0.5 kg of granulated sugar and pour it back. We leave a third of the bottle empty, otherwise the foam and gas have nowhere to go during fermentation.
We put a glove with a hole on the neck or install a water seal and put it in a dark place with a temperature of at least 23 degrees for 30-50 days. After five days, dissolve 1 kg of granulated sugar in a liter of drained juice and pour it back. We repeat the action after the next five days, using the remaining sugar.
50 days have passed and fermentation has not stopped? We pour the future homemade black currant wine without yeast into another bottle through a tube without touching the sediment. We install the shutter and send it to ferment until the end.
When fermentation is complete, pour the juice through a straw into a new bottle and taste it. Add sugar to the insufficiently sweet drink and keep it sealed for another week. If everything is fine with the taste, we seal the container and put it in the cellar for 8 weeks.

Every three weeks we remove the sediment from the drink by pouring it through a tube or thin hose. Has the sediment stopped forming? Currant wine is considered ready. We pour it into sterile bottles (glass only, we don’t use plastic!) up to the neck, close it tightly and put it in the cellar for horizontal storage.

If it is prepared with strict adherence to technology and you store it correctly, the shelf life will be about three years, but it is better to drink it early, because homemade berry wines do not contain preservatives and cannot be stored for years.
Currant alcohol can also be made from frozen berries, since they do not lose their properties, but this applies specifically to dark varieties.

Now you know how to make homemade black currant wine without yeast or other foreign additives.

Use this recipe, based on safety, natural ingredients and natural benefits, and make your own wine without preservatives or other synthetic additives! Let's learn how to prepare this delicious aromatic drink yourself!