Any self-respecting Ukrainian ruler knows how to make wine from currants or “stumbler”. In this home-made liquor, an excellent strength is achieved by fermenting the berries themselves and subsequent alcoholization, that is, adding vodka or cognac. There are recipes for light wine, which helps with colds. Its strength is not more than 10-12%. There are recipes that suggest the use of yeast. Consider the different methods for producing this alcoholic beverage.
Any preparation of wine from currants, whatever the recipe, begins with chopping berries. Here you need to make a small digression. Many winemakers prefer to use a blend. That is, more acidic red and gooseberry are mixed with blackcurrant . This berry also goes well with apple juice. Rinse currants, but not thoroughly so as not to rinse off the fermentation bacteria. Then iterate through. Scroll berries through a meat grinder. If you like astringency in a drink, do not separate all the branches.
Further, recipes telling how to make wine from currant 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 breed all this with three liters of cold boiled water (preferably spring). Pour into glass jars, filling them in two-thirds of the volume. Wrap the neck with gauze and set off to roam in a warm place. At first, the process will be stormy and require constant attention. It is necessary to mix the mass daily for 4-5 days.
After that, we try the drink - if it is too sour, add sugar. We close the jar with a surgical glove. Three weeks later (the mitten swells during this time) we strain the wort and set it on a wandering place 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 a drink in July-August, then in November you can carry out the last removal from the sediment and pour dark ruby liquid into bottles.
If you resort to the following recipe, you can make homemade currant wine stronger. In a 3-liter jar, crush the crushed berries with layers of sugar. After that, let the juice flow for 5-6 days under a nylon cover. Then the contents are pressed and further work only with the wort. You can add apple juice to it . Add sugar at a rate of 70 g per liter of liquid. When the crystals dissolve, the drink is alcoholized. To do this, pour 300 ml of distillate into 1 liter. After a week or 10 days, it is filtered and tightly corked in bottles.
Consider how to make currant wine in another way. Squeeze the berries immediately through a juicer or press. Add 2 liters of water and about 600 g of sugar per liter of wort. Close the lid tightly and place under the water lock. When foam forms on the surface, it means that the fermentation process has begun. After four days, quickly open the jar, add 60 g of sugar and reinstall the water lock. Repeat the same procedure on the seventh and tenth day of fermentation. When no bubbles appear in the shutter, close the lid tightly and let stand. Then remove from sediment and bottle.