Despite its sizes, red currants is a real source of vital vitamins, minerals and antioxidants. Thanks to beautiful appearance and bright color, the berry is often used as a decorative element in the interior, as well as to decorate a variety of dishes. The hostess learned how to process currants in the jam and prepare various desserts, and still natural wine having a ruby \u200b\u200bcolor.
How to cook wine from currant
Prepare ingredients:
- Currant red - 5 kg
- Sugar - 2 kg
- Water - 5 liters.
- Carefully beat the currants, removing the pieces of leaves and spoiled berries. If you leave the stems, the drink will be impatient.
- Wash the berry before making wine should not be preserved on its surface natural yeast.
- Hands or with the help of a wooden rolling pin Shredding berries in a homogeneous puree.
- Dissolve sugar (1 kg) in slightly heated water (5 l).
- The next step in the preparation of the drink will be mixed with a currant puree with sugar syrup. Do not forget the composition thoroughly mix.
- Do not fill the dishes more than 2/3 of the volume so that sowing sowing is not outlived beyond the capacity.
- Sorry Sorry Covers cover gauze.
- Put the composition for 3-4 days in a dark warm place (18-23 ° C). To achieve uniform fermentation of Susl, do not forget to stir it every day.
- When the composition is well wandered (on the 4th day), drain juice into a bottle with a small throat.
- Pet the resulting pulp. Put the currant syrup in the bottle before the focused juice.
- Now the glass container must be thoroughly clogged by hydraulic and put the medical glove on it. Leave the composition in heat (15-22 ° C) for another 20-45 days.
- On the 5th day, fly 0.5 liters in the saucepan and pour 0.5 kg of sugar into it.
- Fill the sweet syrup back into the bottle and block the waterproof.
- Repeat the procedure for another 5 days.
- At the end of fermentation (no bubbles, and the precipitate dropped down at the bottom), drain the wine through the tube to a new container and block.
- Leave again for 60 days in a cool place to get a drink.
- Some winemakers advise close the bottles of corous corks. Such a blockage is suitable when fermentation in liquid is finished, otherwise the bottle will be collected in pieces. Carbon dioxide can break the container.
- After 40 days, you can sweeten the liquid slightly if you are a lover of sweet drinks.
- The last stage of cooking is spilling wine bottles and sealing it with traffic jams.
Of the red berries, a fragrant drink is obtained, but his taste is more taper than from black. It takes almost a year to make your wine and two more for ripening to soften it. Thanks to its naturalness and absence of preservatives, the drink should be served for six months after its readiness. To enhance the fragrance into currant wine, a blend of apples, cherries or raspberries add.
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