How to make black currant wine? Fiverecipes simple homemade blackcurrant wines: young,dessert liqueur

While there is a special class among the population of the planet – summer residents,
and nature endows people every autumn and summer with generous
crops, the question of homemade fruit and berry winemaking will be
remain the hottest topic each year, before the first
frosts.

Black currant – the main berry of temperate latitudes, associated
not only with fragrant and very healthy jam or jam,
delicious desserts, cakes or sauces for meat. She is beautiful
material for inspiration for home-made winemakers and extraordinary
own production of beverages.

Black Currant Wine – Basic Technological
the principles

The preparation of any wine begins with the evaluation of the selected
fruit raw materials. For fruit wines, this is not just sorting.
material and the removal of unsuitable berries, but also the analysis of biochemical
composition of wine material.

Since the range of fruit and berry raw materials is too large,
in order to dwell on all forms, we will consider in detail
the process of making a simple homemade blackcurrant wine,
starting with the preparation and determination of the quality of raw materials and ending
storage conditions.

The process of preparing raw materials begins with the harvest
ягод, как только на кустах смородины высохнет роса, но при
This sun will not be too scorching. Berries should be
mature, but not overripe, to get as much juice as possible.
Of course, unlike grapes, it is enough to get currant juice
difficult, but for this there are the following simple techniques:

Собранные ягоды перебирают и, минуя этап мойки,
to avoid the loss of wild yeast living on the surface of all
fruits, proceed to the preparation of pulp. Simply crushed berries
in a meat grinder or crushed to make juice stand out. Then pulp
pour warm (preferably, if purified) water, or cooked
syrup, or sweet juice of other fruits. Temperature topped up
fluid should be 22-25 degrees. In a word, for
Improve juice production requires topping up, which can cause
fermentation process during which the thick of the thicket will gradually sink to the bottom
containers, and in the separated juice small bubbles will appear
gas.

At this time, you need to decide to leave the pulp in the wort for
fermentation or squeeze the juice and add sugar to it and
yeast.

Гуща, оставшаяся в сусле, увеличит присутствие
enzymes, aromatic oils and other substances peculiar
black currant berries that will make the wine more saturated, bright,
with a distinct aroma of berries. If so memorable
taste is not to your liking and I want to get more muted shades, then
better to remove the thick.

Actually, it remains to add sugar to the must,
wine yeast or pre-prepared leaven, set to
bottle water shutter to limit access of air and outsiders
microorganisms to the “playing wine”, but at the same time, leave
a hole for the gas produced by the yeast – and you can wait
end of fermentation.

Of course, you also need to take care of
соблюдении постоянного температурного режима (22-25
degrees) throughout the fermentation, from the turbulent to the quiet and to
full stop it. Then you have to wait until it ends.
brightening black currant wine, but the wine follows
put in a cooler place (8-14 degrees). After settling
the smallest particles at the bottom of the vessel the wine is removed from the sediment: it is
done carefully, so as not to raise the sediment, using a tube,
which goes down in two vessels and the wine is pumped into clean,
dry container. If necessary, the removal from the sediment is repeated through
7-10 days.

The whole process of fermentation of simple black currant wine
takes no more than 50-55 days. Further exposure time to
bottling depends on the particular type of wine, its strength.

A classic raw material in winemaking is grapes. Abundance
wine grapes – the result of the selection work of many
people over the millennia. Of course, preparing grapes for
cooking wine also needs to be dealt with, but acidity,
sugar content and juice content in berries is a matter of course
factor adjusted by nature and hard work
breeders. These three listed factors are the main components.
future wine.

With the fruit and berry raw materials, the situation is somewhat different.
The content of acid and sugar in it is different and, depending on the type
berries, in one there can be too much acid, at obvious
lack of sugar, and in others, on the contrary – a lot of sugar, but not enough
acid. The pulp of the fruit also has a different density, and for this
the reason is the content of juice in them and its technological methods
Receipts also vary.

Acidity of black currant wine

A prerequisite for the fermentation of wort and good taste of the finished
wine – the acid content in the fruit. Fermentation lack of acid
may cause an increase in the number of acetic colonies
bacteria in the wort. But when bleaching wine, having a flaw
acids, the wine will remain cloudy if you do not add to it, for example,
танин или другие дубильные acid. Ultimately, the content
acid in wine matters to its taste and storage.

Remember: the acidity for dry wines should be 0.6% per
liter of wort; for sweets – from 0.9 to 1.2%; for semi-dry with which
more often home wines are, the normal level is 0.7-0.8%.

Acid content in black currant berries, depending on
varieties – 1.7-3.8%. As you can see, these values ​​exceed the norm in 2-4
times

During fermentation, some of the acid is lost, so the wort should
contain acid a little more than already prepared wine. how
to determine the acidity of cooked wort in the home kitchen? TO
Unfortunately, only organoleptic way, because
purchase of special equipment for the determination of acidity,
which is used in production laboratories, will make
home winemaking unprofitable.

What to do if you need to reduce the acidity in the wort?
Add water or sweet juice, not more than 12% of the total mass
pulp

Note that in dry wines that taste like
more acidic, the acid should be somewhat less. There is no
no mistake or typos, because besides the acid taste of wine
creates sugar and its presence in the wort and in the final product
should also pay special attention.

Black Currant Sugar

This product is not only a source of yeast energy. is he
determines the percentage of alcohol content in wine and its taste
quality. That is why dry wine with a smaller strength (9-12%) seems
more sour to taste than stronger wines with a high content
sugar, which mutes the sour flavors.

What else you need to know about the presence of sugar in wine? In big
quantity, it inhibits the fermentation process. Sugar – preservative,
which is used for sweet winter preparations precisely in order
to inhibit the work of the same yeast. Therefore, if you want
make a black currant sweet or dessert wine, then the whole
the required amount of sugar should be divided into parts by adding one
part to start the fermentation and yeast work, and the second after
clarification of wine, when it is sealed and ripened.

TOрепость вина регулируется также количеством сахара. In some
special wines fortress is enhanced by the addition of
alcohol.

About homemade black currant wine and other fruits growing on
personal plots can be talked about infinitely long in order
more that an assortment of homemade fruit wines, like
The technology of their manufacture has not been completely investigated by anyone.

Therefore, we turn to the practical part of the conversation, while in full swing
summer, there is an opportunity to pick berries the next morning and, lightly
adjust the recipes below to create your own
Unique and simple homemade black currant wine. We will not
lose time and study some technological moments we finish reading
already in recipes, in the process.

Рецепт 1. TOупажное вино из чёрной смородины и шелковицы

how видно из названия рецепта, речь пойдёт о приготовлении и
mixing (blending) two varieties of wine: soft, juicy and
sweet mulberry fruit, and more original and pretentious
the favorite of the Russian plains is the black currant. TOаждый сорт вина на
the winery would be prepared separately and only then would they be connected in
exquisite bouquet, but at home you can make it easier: wine material
combine into a total mass and place in one vessel. Mulberry
it is advisable to choose a white wine so that it turns out scarlet with light
currant aroma.

Composition:

• Sugar 2.0 kg

• Mulberry 7 kg

• Black currant 3 kg

• Water 1, 2 l

Cooking:

1. Mulberry и смородину разомните с половиной сахара в
   enamelled bucket and top up with water. Stir the wort and tie
   bucket with a cotton towel or gauze. Wait for the appearance
   gas bubbles on the surface. Before the appearance of abundant foam wort
   need to constantly stir.
2. After pouring the contents of the bucket into the bottle and install water
   gate. Choose a bottle of such a volume so that 1/4 of it
   remained empty.
3. TOогда вся гуща осядет, можно снимать вино с осадка. Pour over
   wine in another clean bottle, separating from it 1 liter in a saucepan
   2.5-3 liters. Add the second part of the sugar to this pan,
   stir until dissolved. Pour the wine with sugar from the pan into
   bottle. Снова перемешайте всё вместе и установите gate. Farther
   the wine will play quietly.
4. Signal termination of fermentation and readiness for removal from sediment
   there will be absolute transparency of the wine. The whole fermentation process can
   take about two months. Pour over вино снова в чистую посуду и
   Put the bottle in the basement, where it will mature within 6 months.
   Bottle and treat your friends.

Recipe 2. Simple homemade black currant wine and
raspberries

Composition:

• Berries, fresh (1: 1) 4 kg

• Sugar 1.8 kg

• Water 5 l

• Raisin sourdough 1 l

Cooking:

1. Pulp (crushed berries), sugar, sour water, mix
   в большой ёмкости (15 л) и перелейте в bottle. For 2-3 days, close
   neck of the vessel with a cotton swab or tie a gauze.

2. In the morning and evening bottle need to shake or stir
   wort wooden stick. TOогда разовьётся бурное брожение,
   seal the bottle with a rubber glove, with a pre-made
   отверстием в одном их пальцев, для выхода углекислого gas.
   The glove will first inflate like a ball, and then, conversely, stick together,
   when the gas from the bottle is completely out.

3. Remove the wine from the sediment and taste. If necessary
   (it happens that due to lack of sunny days, even ripe berries
   are acidic), add sugar and seal the bottle again with the shutter
   until the end of quiet fermentation.

4. If the wine is sweet enough, just drop it in the basement.
   for aging.

5. After a couple of months, check for sediment and carry out
   re-removal, even if the number of particles settled
   insignificant. Seal the wine in the bottle.

Recipe 3. Blackcurrant liqueur wine

Composition:

• Currant 3 kg

• Sugar 2.5 kg

• Berry berries 300 g

• Water 3.6 l

• Alcohol (93.6%) 1.0 L

• Yeast, wine 15 g

Cooking:

1. From currant cook pulp. TOипячёную воду охладите до
   temperature, comfortable for wine yeast.

2. In water, dissolve half the total mass of sugar and yeast, pour
   solution in a bottle filled with mash and stir.

3. TO приготовленному суслу добавьте размятые ягоды черёмухи: они
   contain tannin, necessary future wine.

4. Further stages of making wine are described in previous
   recipes.

5. In the clarified wine, add the rest of the sugar and alcohol. Stir
   and soak the drink for another 15 days. The wine should be strong
   сладкое, с характерным currant aroma.

Recipe 4. Simple homemade black currant wine and
pears

Сезон сбора смородины наступает раньше, чем созревают pears. But
low acid content in pears perfectly compensated
currant acidity. Да ещё сочность pears как нельзя кстати
compensates for the lack of black currant juice. Therefore, gathering
currant, preserve it, squeeze with sugar to later
добавить уже готовую мезгу к плодам pears.

Composition:

• Pear, sweet 5 kg

• Currant 6 kg

• Sugar 4 kg

• Tannic acid 30 g

• Water 3 l

Cooking:

1. Currant, sort, wash, lightly dry, chop with
   sugar using a meat grinder. Spread in dry jars, sprinkle.
   grated sugar in each jar, tightly close the nylon
   lids and put in the fridge.

2. Зрелые сладкие pears освободите от семечек, «хвостиков» и
   grind. In a pear pulp lay ground with sugar
   currants. Stir, добавив дубильную кислоту и накройте
   pan to ferment the wort. Fermented juice is easier to separate.
   hard particles of fruit. Pour over его в бутыль и закройте горлышко
   gauze.

3. Throw in the thick warm boiled water and leave for a day warm.
   TOогда вода настоится и вберёт в себя оставшиеся в гуще сахар и
   enzymes, strain it and squeeze. Add water to the bottle and
   установите водяной gate.

4. Further process of making wine, see the recipe number 1.

Рецепт 5. TOрасное вино из чёрной смородины и крыжовника,
dessert

Composition:

• TOрыжовник 4 кг

• Black currant 3 kg

• Water 3.5 L

• Sugar 4.5 kg

• Wine yeast 10 g

• Oak leaves, fresh 200 g

Cooking:

1. To prepare the wort in warmed to 22 degrees
   (or distilled) water (1.5 l) dissolve 2 kg of sugar.

2. From the collected and sorted berries make pulp. Connect
   pulp with sweet water and yeast.

3. Place the mash for fermentation in an enamel bowl, covered
   her gauze or towel. how только масса вспенится, выдавите из
   her juice Fill in the rest with water, warm it up and after
   cooling press again.

4. Mix the fermented water with the fermented juice and add
   yeast. Pour the liquid into the bottle, put finely chopped
   oak leaves. By setting the water slide, put the wine for
   fermentation.

5. TOогда он завершится, дождитесь момента, когда вино станет
   clear, and remove it from the sediment. In the clarified wine, add
   sugar and send the wine for aging. After 2-3 months you can
   to try. If sediment forms again, repeat the removal.

Black Currant Wine – Tips and Tricks

• Do not store wine in sediment bottles because it contains
  yeast residues that will eventually ruin the taste of the wine and make
  its bitter, with an unpleasant smell.

• Fermentation and storage of red wines, including berry, better
  produce in a place protected from the sun. In red berries
  contains an enzyme that burns out in the sun causing harm
  quality red wine.