Wine from red currants without yeast
Description
The drink is quick and easy to prepare. The key secret is not to wash the berries before making it, because the bacteria necessary for fermentation are washed away together with the dirt. Blackcurrant berries are rich in vitamins, so this alcoholic beverage will be a delicious and healthy addition to your festive table. The amount of sugar can be adjusted depending on the sweetness of the berries. 1. I transfer ripe berries into a large plastic bowl and mash them with a wooden spatula until they turn into a pulp. 2. I pour water into a saucepan, heat it over the stove until it reaches room temperature, then add sugar. 3. I let the sugar syrup cool down, then pour it over the blackcurrants, mix well, and transfer the mixture into a glass jar, leaving enough space at the top since the volume will increase during fermentation. 4. I place the jar in a cool place at a temperature of 15–18°C and leave it for 7 days, stirring occasionally with a wooden spatula. 5. After a week, I strain the mixture through a double or triple layer of cheesecloth into another jar. 6. I cover the jar with a lid that has a hole for a thin tube—one end of the tube goes into the liquid, the other into a container of water. I leave it like this for 1 month. 7. After that, I transfer the finished wine into bottles, seal them, and let it sit for another 2–3 weeks. Then I enjoy my delicious homemade alcoholic drink. Serve chilled.