Homemade blackcurrant wine: step-by-step recipes

Black currant is one of the most unpretentious shrubs in the garden, bearing fruit in abundance from year to year. Preserves, jams, jellies, compotes, marshmallows, marshmallows, sweet sauces, fillings for all kinds of baked goods - this is not the most complete list of what is traditionally obtained from its tasty and aromatic fruits. Having prepared blackcurrant wine at home, a connoisseur of this berry is also unlikely to be disappointed: the result will be an expressive, sweet, spicy and slightly tart drink, every note of which is reminiscent of summer. There are a large number of recipes in which the degree of complexity and composition of the starting components vary, and various special techniques are used.The main thing is to strictly adhere to the preparation technology, terms and rules for storing homemade blackcurrant wine, and also not to forget about a sense of proportion when drinking this wonderful drink.

The benefits and harms of blackcurrant wine

Like any wine made from natural products, prepared at home, a blackcurrant drink has a number of advantages over the one that can be purchased in the store:

• all components are selected to suit the taste of the person cooking;
• the composition is known;
• no flavorings, preservatives, chemical impurities;
• strength and sweetness can be adjusted.

As for the beneficial qualities that home-made wine from this berry has, the following has been scientifically proven:

• since black currant is a “storehouse” of vitamins and beneficial microelements, many of them are also present in the drink;
• The property of this wine to strengthen the walls of blood vessels is known, making them stronger and more elastic;
• It is recommended to use it for medicinal purposes for vitamin deficiency, anemia, anemia;
• homemade blackcurrant wine strengthens the immune system and increases the human body’s resistance to infectious diseases;
• it is recommended for the prevention of heart disease.

Possible harm to the human body from blackcurrant wine made at home:

• Drinking the drink in excessive quantities can lead to alcohol poisoning;
• like any fruit or berry product, this wine can cause allergies;
• it is very high in calories;
• if, when producing wine at home, sulfur was added to the wort (sulfation was performed), it can provoke an attack of the disease in an asthmatic;
• If the preparation rules are not followed or stored incorrectly, the composition of the drink can be “enriched” with toxic substances.

You should also remember that this drink is contraindicated for children, pregnant and nursing mothers, as well as people suffering from chronic diseases of the digestive organs and liver.

How to make homemade blackcurrant wine

There are a huge number of recipes for making blackcurrant wine at home. However, no matter which one is taken as a basis, there are several general rules that must be followed in order for the drink to be tasty and of high quality:

1. To make wine at home, you can take blackcurrants of any variety. However, the most delicious drink is obtained from the sweet types of this berry (fertile Leah, Centaur, Belarusian sweet, Loshitskaya, etc.).
2. Pathogenic microorganisms must not be allowed to enter the wine material. All utensils and equipment used in the winemaking process should be scalded with boiling water and wiped dry.
3. Since black currants by themselves are not sweet and juicy enough, to make wine from them at home you will need additional sugar and water.
4. When preparing the berries, you need to carefully sort through them, discarding spoiled and unripe ones, and discard the leaves and twigs. In this case, it is not recommended to wash blackcurrants - their skin contains large quantities of natural yeast, which will contribute to the fermentation of juice and pulp.

Step-by-step blackcurrant wine recipes

Recipes for making blackcurrant wine at home differ in complexity, time, technological steps, proportions of the main components and the presence of additional components. The most interesting of them are worth considering in detail.

A simple recipe for homemade blackcurrant wine

This recipe for homemade currant wine is the simplest. It does not require extensive practice or knowledge of special techniques. Even a beginner can handle it without difficulty.

Ingredients:

Preparation:

1. Prepare the berries as described above. Do not rinse. Pour into a wide container (basin, large saucepan) and crush thoroughly, using a blender or masher.
2. Heat the water a little and dissolve the sugar in it. Let cool.
3. Pour the resulting syrup into a container with currant pulp. About 1/3 of the container should remain free.
4. Tie the top of the pan tightly with gauze. Send the fermentation container to a dark place for a period of 2 to 10 days. You need to stir the wort a couple of times a day with a clean wooden spatula.
5. After this, you need to pour the fermented juice into a container with a narrow neck (bottle). Carefully squeeze out the liquid from the cake and add it there. The container should be filled no more than 4/5 of the volume.
6. Place a water seal on the top of the bottle and leave the wort to ferment in a dark place at a temperature of 16-25 °C for 2-3 weeks.Every 5-7 days the wine should be tasted and, if the taste seems sour, add sugar (50-100 g per 1 l). To do this, pour a little juice into a clean container, stir the sugar in it until dissolved and return the liquid back to the bottle.
7. After the color of the wine becomes lighter, an opaque sediment forms at the bottom, air bubbles will no longer come out of the water seal, and active fermentation will stop. Now you need to carefully pour the drink, using a flexible straw, into clean bottles, again closing their necks with water seals, and send them to a cool, dark room (cellar).
8. The wine should be aged for 2-4 months. Once every 3-4 weeks it is recommended to drain it from the sediment, then the drink will be transparent and have a pleasant purple-red color. At the very end, you need to pour homemade blackcurrant wine into bottles intended for it, filling them up to the neck. Seal them with corks and keep them in a cool place until serving.

An easy-to-prepare blackcurrant wine recipe is also presented in the video:

Homemade blackcurrant wine without yeast

When planning to make homemade blackcurrant wine, you can safely do without yeast to speed up the fermentation of the drink. If desired, you can add a few raisins. The main point is that currant berries should be left unwashed, then the “wild” yeast, abundantly contained on their skin, can cause natural fermentation.

Ingredients:

Preparation:

1. Crush the berries in a bowl until they become a paste.Add 1/3 of all the required water.
   
2. Add half the sugar and raisins. Mix, cover with gauze and place in a dark place for a week. The wort should be stirred daily.
3. On the eighth day, squeeze out the pulp and put it in a separate container. Add the rest of the sugar, add a little water (to cover the pomace) and set aside again for 1 week, proceeding as in step 2.
4. Strain the fermented juice through a sieve or colander, place in a jar with a water seal and also set aside for a week.
5. At the end of this period, the contents of the juice jar will separate into 3 parts. The top will contain foam and small berry seeds. They should be carefully removed using a clean spoon, squeezed well and discarded.
6. Again, squeeze the liquid out of the container with the pulp, strain and mix in a large jar with the juice that was obtained from the first batch.
7. Leave the container of wine under a water seal for 10-15 days.
8. After this, remove the foam and seeds again, strain the liquid using a thin straw and put it under the water seal again for half a month. Once a week, the wine should be filtered from sediment by pouring through a tube into a clean container.
9. Pour homemade currant wine into bottles and place in a cool place.

Homemade wine from blackcurrant jam

If it happens that you didn’t have time to eat the jam prepared during the season during the winter, you can make wonderful wine from a stale jar of blackcurrants. It will retain all the flavor notes characteristic of a drink made from fresh berries, but will be stronger.

Ingredients:

Preparation:

1. Mix jam, half the amount of sugar and warm boiled water in a wide saucepan.
2. Leave to ferment in a warm place.After the pulp rises to the surface, the mash can be considered ready.
3. Strain the liquid and pour into a sterilized glass jar. Add the rest of the sugar. Close the neck with a water seal to allow fermentation products to escape. Place in a warm place for about 3 months.
4. After this, remove the wine from the sediment using a flexible tube.
5. Pour into clean prepared bottles. Seal well and place in the refrigerator for 1 night.

Frozen blackcurrant wine

Berries for making wine at home do not have to be freshly picked. You can use blackcurrants stored in the freezer. It completely retains its aroma and taste, which means that the drink from it will be no worse than from those berries that have just been picked from the bush.

Preparation:

1. Pour boiling water over the raisins for 10-15 minutes, rinse in clean water and let dry, scattering them on paper towels.
2. Pour frozen berries into a container and let them thaw a little.
3. Grind the currants using a blender (you can put them through a meat grinder).
4. Place a container with berry pulp (preferably an enamel pan) over low heat and heat the contents to approximately 40 °C.
5. Pour the warm puree into a clean glass jar. Add sugar, raisins and water at room temperature.
   
6. Place the jar in a dark room where the temperature is maintained at 18 to 25 °C. Infuse for 3-5 days.
7. Carefully collect the pulp and foam that floats to the surface. Strain them through cheesecloth. Clean the rest of the liquid too, passing through a gauze filter.
8. Pour the resulting young wine into a bottle with a water seal and place it in a dark room. Leave for 2-3 weeks to ferment.
9. After this process stops, drain the wine from the sediment using a flexible straw and filter.
10. Pour the drink into glass bottles, close them with nylon caps and place in the cellar or refrigerator for 2-3 days to ripen.

Fortified blackcurrant wine

You can make fortified currant wine at home if you add alcohol to it at the necessary stage. This drink stores better than ordinary homemade wine, but it tastes harsher.

Ingredients:

Preparation:

1. Prepare the berries. Mash into a puree. Place them in a glass bottle, sprinkling them with sugar in layers.
2. Place a water seal on the top of the container. Maintain at a temperature of 18-22 ° C in a dark place, stirring the wort periodically.
   
3. After 1.5 months you can take a sample. If the taste of the must is sour and the color has become lighter, you can filter the wine by straining it through cotton wool or gauze folded in several layers.
4. Then pour alcohol into the blackcurrant wine.
5. If there is not enough sugar, you can add it at this stage.
6. Pour the finished product into bottles and seal them with corks. In order for the taste of the wine to develop at its best, it is advisable to age it for a month before taking a sample.

Quick homemade currant wine

If you suddenly have an idea to make blackcurrant wine at home, which does not need to be aged for months, such a recipe exists. And by the significant date or holiday coming in a month, a bottle of a pleasant fragrant drink can already be served to the table.

Ingredients:

Preparation:

1. Sort through the currants. Can also be washed.
2. Pour the berries into a bowl and add 2/3 of the sugar to them. To fill with water.
3. Puree the mixture (using a blender or hand masher).
4. Wrap the upper part of the pelvis with gauze and leave for 7 days. Stir once a day.
5. On days 4 and 7, add 100 g of sugar to the wort.
6. At the end of the stage, pour the fermented juice into a large bottle with a narrow neck. Close it with a water seal.
7. After 3 days, add another 100 g of sugar, having previously dissolved it in a small amount of wort.
8. After 2-3 weeks, blackcurrant wine, created at home, will be ready. It should be bottled.

Homemade blackcurrant dessert wine

To make homemade dessert wine from black currants, you will need a starter that you can prepare yourself in advance.

10 days before you start making wine, you need to collect ripe, clean strawberries, raspberries, strawberries or grapes from the garden. They should not be washed.Place two glasses of berries in a glass bottle, crush them into puree, and add 0.5 tbsp. sugar and 1 tbsp. water. Then the container is shaken, corked and placed in a dark, warm place for fermentation (it will begin in 3-4 days). At the end of the process, all the liquid should be filtered through cheesecloth - the starter for homemade wine is ready. It can be stored for no more than 10 days.

Once you have the starter, you can start making dessert wine at home.

Ingredients:

Preparation:

1. Crush the berries. Add 1 tbsp. sugar and 1 liter of water and set aside for 3 days to allow more juice to form.
2. Squeeze out the liquid (you can use a press). You should get about 4-5 liters of juice. Pour it into a large container with a narrow neck, close it with a water seal and leave it to ferment in a warm, dark place.
3. Pour 2.5 liters of water into the pulp remaining after squeezing the juice and leave for 2 days. Then separate the liquid again. Add it to a bottle of virgin juice. Add additional 1 kg of sugar.
4. Add another 0.5 kg of sugar after 4 days.
5. Repeat step 4.
6. After the completion of quiet fermentation (after 1.5-2 months), add all the remaining sugar to the bottle.
7. After waiting another month, bottle the wine.

The strength of the resulting drink will be about 14-15 degrees.

Homemade blackcurrant and apple wine

Currant wine itself, prepared at home, can taste quite tart. However, black currants can be successfully combined with other fruits, in particular apples. Then this berry will become the basis for an excellent dessert drink.

Ingredients:

Preparation:

1. Prepare the currants and crush them. Place in a wide glass container, cover with sugar, leave for a couple of days in a warm place to extract juice.
2. When the currants are infused, squeeze the juice from fresh apples and pour into a container with berry puree. Cover the top with gauze and leave for 4-5 days.
3. Then squeeze out the liquid (using a press), measure its volume, add the required amount of alcohol and sugar. Pour into a bottle, close with a water seal and leave for 7-9 days until the contents become clear.
4. Drain the young wine from the sediment. Fill the prepared bottles with it, close tightly and store. In order for the taste and aroma of the wine to develop better, age it for 6-7 months.

Currant wine with grapes

The bouquet of wine prepared at home from black currants and grapes turns out to be very tasty and rich. The clusters of the latter must be ripe; such berries contain the maximum amount of sugar. To combine wine with currants, it is advisable to choose red grape varieties.

Ingredients:

Preparation:

1. Pass the washed and prepared currants through a juicer.
2. Squeeze the juice from the grapes into a separate bowl. Heat it slightly (up to 30 °C) and dissolve the sugar in it.
3. Add currant juice. Pour the mixture into a bottle and ferment for 9-10 days.
4. Next, strain the young wine through a cotton filter.
5. Pour into dry, clean bottles. Seal them with corks dipped in wine.

Homemade blackcurrant wine recipe in a pressure cooker

To make blackcurrant wine at home, you can use a pressure cooker. Thanks to this unit, the drink can be prepared much faster, but its taste will change somewhat due to the heat treatment of the components and will resemble port wine. The presence of bananas in the composition will add originality to the wine.

Ingredients:

Preparation:

1. Peel the bananas and cut into thick rings. Wash and sort the currants.
2. Place fruits and berries in a pressure cooker. Add raisins. Pour 3 liters of boiling water, close the bowl and put on fire.
3. Bring the pressure to 1.03 bar and hold for 3 minutes. Allow to cool under the lid, waiting until the pressure drops to natural.
4. Pour 1/2 sugar into a wide container. Pour in the contents of the pressure cooker. Add cold water to 10 liters.
5. Add tannin to the mixture, which has cooled to room temperature. After half a day, add the enzyme, after the same amount of time - 1/2 of the yeast. Cover the container with gauze and place in a warm place.
6. Wait 3 days, stirring the mixture twice a day. Then strain it, add the remaining yeast and sugar, and pour into a container for quiet fermentation under a water seal.
7. Once a month you should remove the sediment from the drink. After complete clarification, pour the product into bottles, seal and store. It is advisable to try wine prepared at home after six months.

Terms and conditions of storage

Home-made blackcurrant wine must be stored in sterile bottles, hermetically sealed with corks, in a cool, dark place (cellar, basement). It is advisable that the drink containers be positioned horizontally.

Since homemade wine, as a rule, does not contain preservatives, its shelf life is usually 1-1.5 years. In some recipe options, the finished product can be saved for 2-2.5 years. In any case, homemade wine should not be stored for more than 5 years.

Conclusion

You can make blackcurrant wine at home using one of the many recipes suitable for experienced and novice winemakers. You should properly prepare the berries and, if necessary, additional ingredients, and also carefully study and reproduce all stages of the selected technology. As a rule, water and sugar must be added to blackcurrant juice; in some cases, wine yeast and raisins are used. Since this product is natural and does not contain preservatives, its shelf life is not very long - from 1 to 2.5 years. Proper storage conditions will help preserve the pleasant taste and aroma of homemade currant wine throughout this time.

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