In winter, a bottle of redcurrant wine will remind you of a sunny summer. It is worth preparing it in advance, since it takes several months for the drink to ripen. We talk about this and much more in our selection of 20 recipes!
1. Homemade redcurrant wine
It is convenient to drain the wine from the sediment using a siphon.
You will need: 5 kg of red currant, 2.5 kg of sugar, 5 liters of water.
Cooking: Boil water, add half the sugar and cool to room temperature. Mash the currants with your hands, pour in the syrup, cover with gauze and put in a warm place for 3 days. Strain, pour in the remaining sugar, cover and put in heat for 30 days. Drain the wine from the sediment, pour into clean bottles, close the lids and put in a cool place for 3 months.
2. Redcurrant wine with vodka
You will need sweet ripe berries.
You will need: 2 kg of red currant, 800 g of sugar, 1 liter of vodka, 2 cups of water.
Cooking: Pass currants through a meat grinder, add warm water, sugar and put in a warm place for 3-4 days. Strain the wort, mix with vodka, pour into glass bottles, close with water seals and put in the cellar for 4 months. Every 3-4 weeks, carefully drain the wine from the sediment.
3. Sweet redcurrant wine
A bottle of this homemade wine will be appropriate even on the festive table.
You will need: 5 kg of red currant, 5 kg of sugar, 0.5 tsp. citric acid, 1 liter of water.
Cooking: Mix currants with sugar, cover with a towel and put in heat for 3-5 days. Mash the berries with your hands, add warm water, cover with a towel and put back in heat for 2-3 days. Strain, add citric acid, pour into bottles, close with water seals and leave for 25 days in a warm place. Drain the wine from the sediment, pour into clean bottles and transfer to a dark, cool place for six months.
4. Redcurrant wine with wine yeast
One third of the fermentation tank should always be empty.
You will need: 8 kg of red currant, 3 kg of sugar, 10 g of wine yeast, 5 liters of warm water.
Cooking: Sort out the currants, grind in a blender and mix it with 1 kg of sugar. Pour into a fermentation container, cover with gauze and put in heat for 2-3 days. Strain the wort, add the yeast, half the water and the remaining sugar. Cover with gauze and keep warm for 20-25 days. Drain the wine from the sediment, pour in the rest of the water and pour into clean bottles. Install water seals and transfer to the cellar for 5-6 months.
5. Redcurrant wine with fragrant spices
Do not exceed the specified amount of spices, otherwise unpleasant bitterness will appear.
You will need: 10 kg of red currant, 5 kg of sugar, 1 cinnamon stick, 4 star anise, 5 g of wine yeast, 2 liters of water.
Cooking: Pass currants through a meat grinder, mix with warm water and 2 kg of sugar. Pour into a fermentation container, cover with gauze and put in a warm place for 2 days. Strain, add spices, yeast, remaining sugar and pour into glass bottles. Install water seals and leave warm for 30 days. Strain the young wine, pour it into clean bottles and take it to mature in a dark, cool place. After 3-5 months the wine will be ready.
6. Dry redcurrant wine
Cover the wine during fermentation with gauze or a natural cloth.
You will need: 6 kg of red currant, 3 kg of sugar, 3 l of water.
Cooking: Mash currant berries with your hands. Add 1 liter of water mixed with 1 kg of sugar. Cover with a cloth and leave in a warm place for 3 days. Strain the must through a colander, add another 1 liter of water with 1 kg of sugar. Cover again and keep warm for 3 days. Strain the wine through cheesecloth, pour in the remaining water mixed with sugar, mix and pour into bottles. Close the lids with water seals and put them in a warm place for 20 days. Strain through cheesecloth, pour into clean bottles and transfer to the cellar for 5 months.
7. Redcurrant wine with juice
The finished wine becomes light.
You will need: 10 kg of red currant, 6 kg of granulated sugar, 3 liters of water, 1 liter of vodka.
Cooking: Squeeze the juice from the currant using a juicer. Mix cake with 3 kg of granulated sugar, warm water and put in heat for 4 days. Pour in the juice, add the remaining sugar and keep warm for 10-12 days. Strain the wort through gauze, mix with vodka, pour into glass bottles, close with water seals and transfer to a room with a temperature of 16-20 degrees. The wine should mature in 4-5 months.
8. Redcurrant wine with honey
The amount of vodka can be adjusted to your liking.
You will need: 4 kg of red currant, 1 glass of sugar, 2 liters of liquid honey, 1 liter of vodka.
Cooking: Mash the currants with your hands, mix with sugar and pour into a fermentation container. Cover with gauze and put in a warm place for 4 days. Strain through a colander, add honey and put back in heat for 20 days. Strain the wort through cheesecloth, mix with vodka and pour into bottles. Close with water seals and transfer to a dark, cool place for 3-4 months.
9. Wine from the leaves and berries of red currant
You can also add a couple of sprigs of currants.
You will need: 8 kg of red currant, 100 g of red currant leaves, 3 kg of sugar, 0.5 tsp. citric acid, 5 g wine yeast, 5 liters of water.
Cooking: Boil water, add currant leaves, half sugar, boil for 3 minutes and cool. Smash currant berries in a blender, mix with syrup and pour into a fermentation container. Cover and keep warm for 3 days. Strain, add yeast, citric acid and remaining sugar. Pour into glass bottles, install water seals and leave to ferment for 35-40 days. Strain through cheesecloth, pour into clean bottles and transfer to the cellar for 4 months.
10. Redcurrant wine with live yeast
You can not use winded, old and expired yeast.
You will need: 6 kg of red currant, 100 g of live yeast, 2 kg of sugar, 3 liters of water.
Cooking: Sort the currant berries, knead with your hands and mix with 1 kg of sugar. Cover with gauze and put in heat for 3 days. Strain through a colander, add warm water, yeast and remaining sugar. Cover with gauze and put in a warm place for another 20 days. Strain the wine through cheesecloth, pour into prepared containers and install water seals. Transfer the wine to a cool dark place for 3-4 months.
11. Redcurrant wine with lemons
Before cooking, be sure to rinse the lemons with boiling water.
You will need: 10 kg of red currant, 4 lemons, 5 kg of granulated sugar, 1 liter of vodka, 3 liters of warm water.
Cooking: Mash the currants with your hands, mix with 2 kg of sugar and put in a warm place for fermentation. After 3 days, strain, add lemon juice, warm water and the remaining sugar. Pour into a large glass bottle, install a water seal and put away for 30 days in a warm place. Strain the wort through cheesecloth, mix with vodka and bottle. Close tightly and put in the cellar for 5 months.
12. Redcurrant wine with raisin sourdough
Add only filtered water to wine.
You will need:
For wine: 8 kg of red currant, 4 kg of sugar, 2 liters of warm water.
For sourdough: 1/2 cup raisins, 1 liter water, 1 cup sugar.
Cooking: Pour raisins with warm water, add sugar and set aside for 3 days. Pass the currants through a meat grinder, pour in warm water, add half the sugar, raisin sourdough and cover with a cloth. Remove the blank for 4 days in a warm place. Strain, pour in the remaining sugar, pour into glass bottles and put latex gloves with holes on the necks. In this form, the wine should stand for 30 days. Strain it through cheesecloth, pour it into clean bottles, cork tightly and put it in the cellar for six months.
13. Red currant wine with dry yeast
The ideal temperature for fermentation is 20-25 degrees.
You will need: 10 kg of red currant, 5 kg of sugar, 80 g of dry yeast, 10 l of water.
Cooking: Sort the currants, knead with your hands, pour in 5 liters of water mixed with 3 kg of sugar, and put it in a warm place for 3 days. Strain, add yeast and remaining sugar. Pour into glass bottles, close with water seals and put in a warm place for 20 days. Strain the wort again, pour in the remaining water, bottle and put away for 4 months in a cool place.
14. Redcurrant wine with lime
It is not necessary to remove small currant branches, but in large quantities they give excessive astringency.
You will need: 5 kg of red currant, 4 limes, 3 kg of sugar, 1 liter of warm water, 1 liter of vodka.
Cooking: Mash currant berries with your hands, mix with 2 kg of sugar, warm water and put in a warm place for 3 days. Strain, add crushed limes and remaining sugar. Pour into bottles, install water seals and put in heat for 10 days. Strain the wort again, mix with vodka and pour into clean bottles. Transfer the young wine for 6 months to a dark, cool place.
15. Raspberry, strawberry, cherry and redcurrant wine
The ratio of berries can be changed as you like.O.
You will need: 1 kg of raspberries, 1 kg of strawberries, 1 kg of cherries, 1 kg of red currants, 3 kg of sugar, 5 g of wine yeast, 1 liter of vodka.
Cooking: Mash the berries with your hands, mix with sugar, yeast and put away for 4 days in a warm place. Strain through cheesecloth, mix with vodka and bottle. Install water seals and leave to ferment for 25 days at a temperature of 20 degrees. Drain the wine from the sediment, pour into clean bottles and transfer to the cellar for 3-4 months. Periodically, using a siphon, drain the wine from the sediment.
16. Redcurrant wine with cognac
Strong, fragrant and very beautiful drink.
You will need: 6 kg of red currant, 4 kg of granulated sugar, 5 g of citric acid, 5 l of water, 1 l of cognac.
Cooking: Pour the currants into a plastic bucket, mix with granulated sugar and knead with your hands until a mushy state. Cover with a towel and put away for 3 days in a warm place. Strain through a colander, add warm water, citric acid and bottle. Put on latex gloves with holes on the neck and leave warm for another 30 days. Strain the wine through cheesecloth, pour in the cognac and pour into the prepared container. Close tightly and move for 3 months in a cool place.
17. Redcurrant and cranberry wine with star anise
This recipe is sure to surprise you!
You will need: 5 kg of red currant, 1 kg of cranberries, 4 kg of sugar, 4 star anise, 5 l of water, 5 g of wine yeast.
Cooking: Mash cranberries and currants with your hands, mix with 2 kg of sugar, cover with gauze and put in heat for 3 days. Strain, add yeast, star anise, warm water and 1 kg of sugar. Pour into a large glass bottle, install a water seal and keep warm for 35-40 days. Strain the wort through gauze, pour in the remaining sugar, pour into the prepared container, close with water seals and place in a cool place for 6 months.
18. Redcurrant wine according to a special recipe
The whole point is that saturated compote is pre-brewed from currants.
You will need: 6 kg of red currant, 5 kg of sugar, 3 l of water, 2 tbsp. dry yeast, 1 cinnamon stick.
Cooking: Pass the currant through a meat grinder, mix with sugar, water and boil for 2 minutes. Cool, add cinnamon, yeast and put in heat for 5 days. Strain through a colander, pour into glass bottles, close with water seals and put in heat for 20 days. Strain through gauze, pour the wine into clean bottles and take it to the cellar for 2-3 months.
19. Redcurrant wine with lemon juice
During the first fermentation, stir the wort every 3-5 hours.
You will need: 10 kg of red currant, 2 lemons, 5 kg of granulated sugar, 1 liter of vodka, 5 liters of water.
Cooking: Mash currant berries with your hands, add 2 kg of granulated sugar, warm water and put in heat for 3-4 days. Strain through a colander, add lemon juice, vodka and remaining sugar. Pour into a glass bottle, install a water seal and put in a warm place for 35-40 days. Strain the wine through a double layer of gauze, pour into clean bottles and transfer to a dark, cool place for 4-5 months.
20. Redcurrant wine with mint
For a more interesting flavor, you can grind mint with citrus peels.
You will need: 4 kg of red currant, 5 sprigs of mint, 4 kg of sugar, 2 liters of water.
Cooking: Pound mint in a mortar with a little sugar. Mash the currants with your hands, add a mint preparation with 2 kg of sugar and put in a warm place for 3 days. Strain the wort, add warm water and the remaining sugar. Cover again with gauze and keep warm for 25 days. Once again, strain the wine through cheesecloth, pour into clean bottles and stop aging in the cellar for 3-5 months.