Homemade wine "Currant blend"

Homemade wine "Currant blend"

Category: The drinks

Ingredients
Currant (mixed black and red)	7 glasses
Granulated sugar	3.5 cups
Raisins	handful
Water	2.5 cups

Cooking method

• : hi: Dear forum users! I want to share with you a very simple way to make homemade wine. Usually I start doing in the country in July-August. So, in 3-liter jars you can pour 7 cups of red and black currants (in approximately equal proportions) directly from the bush, add a handful of unwashed raisins. Warm water (2.5 tbsp each), dissolve 3.5 cups of sugar in it and pour into jars. Use a thick needle to make 15-20 holes in plastic covers.
• .
• Put the jars closed with these lids, if possible, on the sunny side (at my dacha they stood on the veranda, and at home on the glazed loggia). Jars closed with such lids are easy to transport. The photo shows banks already on the loggia
• .
• At the beginning of the fermentation process, the berries rise to the top of the jar, as you can see in the photo. It got chilly at the end of September, and I brought the cans into the apartment. By the end of October (sometimes, it happens, and a little later), the berries dropped in the jars, and the fermentation process was almost complete
• .
• The next step is to separate the liquid from the berries. For this purpose, it is convenient to use a large (five liter) saucepan and a colander.
• ... It is advisable to squeeze the berries in a colander a little more with a spoon. The resulting liquid must be poured back into the jars. I added about 100 g of vodka to each can to complete the fermentation process. Banks need to be covered with cellophane, closed with the same lids (or just whole lids) and left to stand for about 3-4 weeks
• .
• During this time, the sediment will sink to the bottom, and the liquid, which can already be called wine, will become transparent. The final stage is bottling the wine. To prevent sediment from getting into the bottles, the wine is poured out of cans using a conventional electrical cambric (diameter 5-6 mm)
• .
• Now I am calm - delicious, healthy ladies' wine for the New Year's table is ready!
• Happy New Year, dear forum users!

What a detailed description of the technology, and with illustrations! Thank you!
Let's try to apply it next year ...
Happy New Year!

What is cambric?

Vasily, how would you describe the taste of the drink?

What is cambric?

Tubes made of PVC compound are designed for protection and additional insulation of current-carrying elements of various electrical devices operating at voltages up to 1000V DC.

Looks like a cocktail tube. If cut

[gala10]

gala10, kirch, LightTatiana, Chef Thank you for your attention to the recipe, I'm very glad!

What is cambric?

Lyudmila, in the photo cambric is a pink tube through which wine flows from a can to a bottle

Vasily, how would you describe the taste of the drink?

Tatyana, the wine is very aromatic with a pleasant sweet and sour taste.

[Vasiliy]

Vasiliy, thanks for the recipe! Oh, sorry it's so late! Last year we had an incredible harvest of currants, I didn't know what to do with the Lodge in the bookmarks until next summer.

An interesting recipe, and most importantly, very simple.
It is convenient to use cans, and you can, after all, of different sizes. Thanks for the detailed description!
But my neighbor in the country makes it in a 20-liter bottle, but to the question: "How long can I stand it in the sun?"
Answers: "Before losing consciousness!" And this is all his description of the process.

But my neighbor in the country makes it in a 20-liter bottle, but to the question: "How long can I stand it in the sun?"
Answers: "Before losing consciousness!" And this is all his description of the process.

So we once did it in 20-liter bottles and kept it "until we lost consciousness", now we will definitely try using the above technology. Thanks again to the author!

Oh, rather summer, I will definitely try to do

[Natali06]

Natali06, MariS, gala10, Natalyushka

An interesting recipe, and most importantly, very simple.
It is convenient to use cans, and you can, after all, of different sizes. Thanks for the detailed description!
But my neighbor in the country makes it in a 20-liter bottle, but to the question: "How long can I stand it in the sun?"
Answers: "Before losing consciousness!" And this is all his description of the process.

So we once did it in 20-liter bottles and kept it "until we lost consciousness", now we will definitely try using the above technology. Thanks again to the author!

Girls, cans, of course, can be of any volume, just three-liters with lids with holes is more convenient to transport from a summer cottage to a city apartment. And exposure to the sun is regulated by the weather itself. For fermentation, it is not the sun itself that is important, but moderate heat. The recipe is really very simple and stress-free. They set it up and forgot it.

I have been making homemade wine for over 10 years. Therefore, I want to note that direct sunlight on the jars in which the juice is fermented is not correct. Everyone knows that the vitamins in the juice are destroyed. But why spoil such a healthy berry like currants?
Therefore, even if you put the jars on the fermentation window, cover them on top with a thick cloth. You can attach it to the banks using clothespins. The procedure is not complicated, but the benefits of it are twofold, since if it is cool at night, the fabric will allow the liquid in the bottle to cool not so quickly. Temperature fluctuations can cause fermentation to stop, since yeast, which alternately activates during the day at high temperatures and "falls asleep" at night, at low temperatures, simply cannot withstand such a frantic rhythm.

I have been making homemade wine for over 10 years. Therefore, I want to note that direct sunlight on jars in which the juice is fermented is not correct. Everyone knows that the vitamins in the juice are destroyed. But why spoil such a healthy berry like currants?
Therefore, even if you put the jars on the fermentation window, cover them on top with a thick cloth. You can attach it to the banks using clothespins. The procedure is not complicated, but the benefits of it are twofold, since if it is cool at night, the fabric will allow the liquid in the bottle to cool not so quickly. Temperature fluctuations can cause fermentation to stop, since yeast, which alternately activates during the day at high temperatures and “falls asleep” at night, at low temperatures, simply cannot withstand such a frantic rhythm.

Tamishka, each naturally has its own methods. Of course, I am far from a professional in winemaking, although I have been doing this for almost a quarter of a century, but harm to direct sunlight I took it into account in my way. My banks first stand on a closed veranda, then on a glazed loggia, then in an apartment altogether. And the wine always turns out great with minimal hassle... He made wine and liqueurs from gooseberries, cherries, and raspberries ... And the result is always excellent, judging by the reviews of friends. And there are a lot of winemaking methods, and each has its own flavor.

Vasily, I have absolutely no doubt that you are making good wine. And I did not write about the method of making wine, you are the author of this recipe. But if you share your recipe, you need to say about the intricacies of cooking. And from your information, I quote: "Put the cans closed with these lids, if possible, on the sunny side (at my dacha they stood on the veranda, and at home on a glazed loggia)," it does not say that the banks were not exposed to direct sunlight. Since you did not specify this in your recipe, I just revealed your little secret to other winemakers.

[Vasily K.]

Vasily K. , good day! I'm with a report. This year I made currant wine according to your recipe and now, finally, I can present the result ... It turned out very tasty, namely ladies' wine for the New Year. Thanks a lot for the recipe! Holiday greetings !

[Nuta_]

Nuta_ ! I am very glad that the recipe came in handy! The result is impressive! Thanks for the photo. Happy New Year!

And if some currants got moldy, now pour it out?

And if some currants got moldy, now pour it out?

Vera, do not worry, remove these currants and mix the berries in the jars better. How is the fermentation process going? When were the banks delivered? Write, ask. Let's figure it out.

Vasily, I put the jars on Tuesday, all the berries and raisins are on top, the color of the syrup is transparent, like water. They stand in the kitchen, closer to the stove, it is cold everywhere with this summer.

Faith, if the berries and raisins have risen, then the fermentation process has begun. It's only been three days, please be patient. The liquid will then necessarily be colored. Of course, the heat is not enough this year. On sunny days, it is better to put it on a balcony or loggia.

Vasily, thank you, you consoled me, I will wait. But I live on the second floor, there are trees around, there is almost no sun, the warmest place in the kitchen.
Shouldn't mold be scary? just get rid of the spoiled berries and that's it?

Yes, Vera, do not be intimidated by this, remove the spoiled berries, and just sometimes stir the berries in jars. The fermentation process will take effect and everything will `` settle down ''.

[Vasily K.]

Vasily K., late came across a recipe - all the berries in the freezer.
What about frozen berries?

It will work! I make jam and jam from frozen berries

[Admin]

Admin, Oh thank you.
Otherwise, the whole chamber is full of berries - I will unload

[Emerald]

Emerald , yes, Olga, wine from frozen berries will also work. I even had such an experience. Do not hesitate. Good luck!