Homemade wine from red currants
Description
This classic homemade red currant wine recipe is sure to delight all lovers of berry-based young wines. An important note: don't be lazy—filter the wine once more before bottling, even if you simply notice a few bubbles still forming on the surface. Otherwise, your wine may either spoil or turn out cloudy and unpalatable. When properly sealed, the wine can be stored for up to five years. Good luck!
Instructions
- 1
Step 1
1. In a large clean bottle, mix the puree and sugar. Then add filtered water. Close loosely with a plastic cap or several layers of cheesecloth and let ferment for 10 days.
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Step 2
2. Then remove the pomace (it will float to the surface on its own), and pour the remaining juice back into the jar, sealing it with a wine airlock. Let it sit for another two weeks.
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Step 3
3. After some time, a heavy white sediment will form. Filter the wine again, making sure not to let the sediment through. Wait another two weeks, then filter once more. Repeat this step until the wine stops bubbling and no more foam appears.
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Step 4
4. When the wine has finished fermenting, I suggest making it a bit more interesting. To do this, wrap sugar and spices to taste in a thick layer of gauze, place the pouch into the bottle of wine, and leave it under an airlock for another week.
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Step 5
5. Then pour the wine into clean bottles and store in a cellar. Or you can immediately taste the clear and delicious wine!