Currant is a unique berry which is famous for its healthiness and accessibility. Cottagers like it for its unpretentiousness and fair yield. There are seasons when there’s so much currants, they don’t know what to do with it. If you are fully stocked on preserves and compotes, then I suggest you find out how to make homemade currant wine. We’ll go through tested and simple red currant recipe.
You can’t make currant wine without sugar and water because currants have low contents of sugar and juice. On the other hand, there are a lot of wild yeasts on their surface which are required for normal fermentation. That’s why we don’t have to use other yeasts or sourdough and this will have a positive impact on the taste of the beverage.
Red Currant Wine Recipe
• Water – 1.3 gal / 5 liters
• Sugar – 5.5-9 lb / 2.5-4 kg
• Red Currants – 11 lb / 5 kg
1. Sort out red currants, removing leaves, stems, tainted and unripe berries. You shouldn’t wash them.
2. Mash currants (by hands, with a wooden roller pin or in a mixer).
3. Prepare syrup by mixing warm water and sugar (5.5 lb / 2.5 kg).
4. Put mashed red currants into a fermentation container, mix it with sugar syrup and stir it thoroughly.
5. After the fermentation has started, pour the juice through a straw into another container. Install a water seal and leave the container at a temperature of 59-77F° / 15-25°C for 20-35 days.
6. When the fermentation is finished, pour the new wine into another container, add sugar to your liking (not necessary), install the water seal and leave the container for at least 50-60 days in a cellar for infusion.
7. Pour the wine from the sediment, bottle it and seal it with corks. It can be stored like this for about a year, then its taste will gradually deteriorate.
The only flaw of currant wines is that they don’t have a pronounced flavor. If properly prepared these beverages can be very tasty and transparent but with up to no smell.