Liqueur from gooseberries and blackcurrants
Description
The drink is quick and easy to prepare. Usually, homemade liqueurs are made with vodka, but I don't like this method, nor do I enjoy vodka itself (it can leave an unpleasant aftertaste in homemade liqueur). Therefore, without taking the easy route, I prefer to make liqueur using the fermentation method. To make currant and blackcurrant liqueur, we will need the berries themselves, sugar, and water.
Instructions
- 1
Step 1
First, you need to extract juice from the berries. You can crush the berries by hand, use a juicer, or a pressure cooker. I use the latter option. Put the berries into the pressure cooker and place it on the stove. Drain the juice into a five-liter jar through the opening in the pressure cooker and through the tube.
- 2
Step 2
Add sugar to the resulting juice.
- 3
Step 3
And water.
- 4
Step 4
Then — and the wine starter.
- 5
Step 5
Stir thoroughly until the sugar dissolves.
- 6
Step 6
Cover the jar with gauze, secure it with a rubber band, and place it in a dark place at a temperature of 24 degrees.
- 7
Step 7
Shake the jar gently every day to mix the pulp. Now, about adding sugar: add 130 grams on the 4th, 7th, and 10th days. Add the sugar, stir until dissolved, then cover again with gauze. After this, fermentation will slow down slightly. You can transfer the must from the five-liter jar to a three-liter one.
- 8
Step 8
After this, place an airlock (a plastic lid with a rubber tube) on the jar with the juice, and submerge the other end of the tube into a jar filled with clean, cold, boiled water. The quiet fermentation period has begun: from 2 to 4 months. From time to time, top up the water in the jar (or replace it completely).
- 9
Step 9
Here's a wonderful liqueur made from gooseberries and blackcurrants that we've got.