How to make wine from currants or "spotychka"knows any self-respecting Ukrainian ruler. In this homemade liqueur, excellent strength is achieved by fermenting the berries themselves and subsequent alcoholization, that is, the addition of vodka or brandy. There are recipes for a light wine that helps well for colds. Its strength is not more than 10-12%. There are recipes that involve the use of yeast. Consider the different ways of producing this alcoholic beverage.
Any cooking of currant wine, whatevernor was the recipe, begins with the grinding of berries. Here you need to make a small digression. Many winemakers prefer to use blend. That is, more sour red is added to the black currant, and also the gooseberry. This berry also combines well with apple juice. Rinse currants, but not carefully, so as not to wash away the bacteria fermentation. Then we go over. Berries scroll through a meat grinder. If you like astringency in a drink, do not separate all the twigs.
Further recipes telling how to make winefrom currants, already differ from each other. According to one of them, you need to fill two kilograms of crushed berries with 500 grams of granulated sugar. We part it all with three liters of cold boiled water (preferably spring water). Pour in glass jars, filling them in two-thirds of the volume. We wrap the neck with gauze and set to wander into a warm place. Initially, the process will be stormy and require constant attention. It is necessary to mix the mass daily for 4-5 days.
After that, try a drink - if it is toosour, sprinkle sugar. Close the jar with a surgical glove. After three weeks (the mitten will swell during this time) we strain the wort and set it to roam in a cool place. After three or four weeks we filter the drink. During this period, we can regulate how to make currant wine more sweet or sour. Add sugar to taste. If you started to prepare the drink in July-August, then in November you can spend the last removal from the sediment and pour the dark ruby liquid into bottles.
If you resort to the following recipe, you canmake homemade currant wine more robust. In a 3-liter jar of crushed berries interspersed with layers of sugar. After that, let the juice run for 5-6 days under the capron lid. Then the contents are pressed and continue to work only with the wort. You can pour apple juice to it. It is necessary to add sugar at the rate of 70 g per liter of liquid. When the crystals dissolve, drink alcohol. To do this, pour in 1 liter of 300 ml of distillate. After a week or 10 days, they are filtered and sealed tightly in bottles.
Consider how to make currant wine stillin one way. Immediately squeeze the berries through a juicer or press. Add 2 liters of water and about 600 g of sugar per liter of wort. Close the jar tightly with a lid and place under the water seal. When foam forms on the surface, then the fermentation process has begun. After four days, quickly open the can, add 60 g of sugar and re-install the water seal. The same procedure is repeated on the seventh and tenth day of fermentation. When bubbles no longer appear in the shutter, close the lid tightly and let stand. Then remove from the sediment and bottled.
