Wine from gooseberry and blackcurrant
Description
The finished wine stores well in a cool, dark place. However, during maturation, it should be checked for sediment, and if sediment appears, the wine should be transferred to clean bottles. The wine is fully matured when sediment no longer forms and fermentation has stopped. The beverage is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making wine from gooseberries and currants.
- 2
Step 2
Chop the gooseberries and black currants and place them in a clean jar.
- 3
Step 3
Add sugar to the berries.
- 4
Step 4
Pour cold raw water into the jar and mix well until the sugar dissolves.
- 5
Step 5
Cover the jar opening with gauze and place it in a warm spot for the first fermentation for 5-7 days. After that, strain the sediment through gauze and squeeze it out.
- 6
Step 6
Pour the liquid into a sterilized dry jar and put on a rubber glove, securing it with a rubber band. Leave it for about 2-3 weeks for secondary fermentation. During this time, the glove will first inflate and then deflate, indicating that fermentation has finished and the wine is ready. Using a rubber tube, siphon the finished wine into bottles, leaving the sediment behind, and seal tightly. Store in a dark place for 1-1.5 months for full maturation.
- 7
Step 7
Enjoy your meal!