Blackcurrant wine
Description
The recipe won't take much time. I'm sure few people will be able to resist a glass of this wine—its deep ruby color and amazing aroma are intoxicating even before the first sip! And the main challenge when making black currant wine is holding back and not drinking it too early. Read the recipe and start preparing—it will turn out delicious. Perfect for serving.
Instructions
- 1
Step 1
We will sort the currants—remove all leaves, twigs, and foreign debris. There's no need to wash the berries—the yeast on their surface promotes the fermentation process.
- 2
Step 2
We will prepare the mash: place the berries in a saucepan and crush them by any convenient method. Add one liter of water, mix well, and let it sit for 4 days. We will stir the mash periodically.
- 3
Step 3
After the specified time, strain the pulp through a sieve or cheesecloth, add another liter of water, and mix.
- 4
Step 4
Pour into clean, dry bottles, add sugar. On each bottle, place a glove with a punctured finger and store in a cool, dark place for a month and a half.
- 5
Step 5
Rack the finished wine off the sediment, bottle it into small bottles, seal tightly, and store in a cellar.