Cooking homemade currant wine


Many gardeners pick large quantities of berries during the summer season. Making homemade currant wine is a good way to process excess crop. The taste of homemade wine exceeds the drink bought in the store. In addition, you will be confident in the naturalness of homemade wine, because you cook it yourself.

Manufacturers, in order to reduce the price of their product, sugar substitutes are added to the wine, which have a bad effect on the liver, kidneys and the digestive system. The wine obtained by restoring the concentrate, there is an unpleasant taste. The only chemical process that home drink will be subject to is the fermentation of sugar, so the wine will be useful and pleasant to taste.

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Making homemade wine from

berries To make homemade wine from black currant you will need:

  • three-liter glass jar;
  • 1,2 kg of currants;
  • 200 g raspberries;
  • 1.5 kg of sugar;
  • latex medical glove;
  • cord or elastic.

Currants and raspberries need to knead manually. Juice is good to squeeze through gauze, and strain the cake through a sieve.

Berries can not be washed before processing. On the surface of the currant are natural yeast, without which the fermentation process does not begin.

Currant Juice is an acidic medium in which yeast multiplies inactively. Fermentation is slow. Raspberry wine is added in order to accelerate the multiplication of yeast.1 kg of sugar is also added to the jar. Sugar must be thoroughly mixed.

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The wine bottle is covered with a latex medical glove to stop the access of oxygen. If the juice is oxidized, then instead of wine you get berry vinegar, which can be added to salads or marinades.

In order to completely eliminate the ingress of oxygen into the berry mash, the latex glove is tied with a cord. The container with the wort for a day is placed in a cool room, and then placed in a room with a temperature of 22 ° C, where the wort wanders for two weeks.


During active fermentation, the glove may rip off, and then the wine will flow to the floor. Place the wine containers in the basins so as not to spill the wine.

After two weeks of fermentation, another 500 g of sugar is added to the jar with the wort to continue the process of forming alcohols. After another week of fermentation, the wine will be ready. It will need to be drained and poured into glass bottles. Before bottling, you can adjust the sweetness of the wine by adding sugar to the filtered drink to taste.

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