- Currants – 3 kg
- Water – 5 l
- Sugar – 2 kg
Preparation
- The first stage is to prepare the raw materials. You cannot wash currants, otherwise you may accidentally remove natural yeast and the wort will not ferment. Simply sort through the berries, removing any spoiled ones, and then carefully crush the currants with your hands or a rolling pin.
- Dissolve 1.5 kg of sugar in water and pour the liquid over the currants. For fermentation, choose a large container as it should not be more than two-thirds full. When you pour the currant juice into a container, put a rubber glove on your neck and place the container in a warm place (18 to 25 degrees).
- Leave the currants to ferment for 3 weeks. Then check the drink, add the remaining sugar if you find it too sour, and leave for another 3 weeks.
- After 6 weeks, the currant wine will be ready, all that remains is to pour it through a straw into jars and store it in a cool, dark place.
In general, preparing currant wine takes no more than an hour, you just need to spread it out over several months. The main thing is to mention in time that you are preparing wine. It has a bright taste and aroma, which means it goes well with meat and spicy dishes, especially fried and smoked meat, as well as mushrooms. On average, you will get about 7 liters of selected homemade product. Did you like our recipe?