Blackcurrant Wine Recipe: Every Summer I Buy 3 kg of Currants to Make Several Jars of This Divine Drink

Blackcurrant stands out among other berries with its rich flavor, and its characteristic tartness makes it ideal for making jam and more.

To avoid choosing between “natural raw materials” and “powder” on store shelves, it’s always more profitable to make wine yourself. There’s nothing complicated about the process — you just need time.

Ingredients:

• Blackcurrants – 3 kg
• Water – 5 liters
• Sugar – 2 kg

Preparation:

1. First stage – prepare the raw materials. Do not wash the currants, otherwise you might accidentally remove the natural yeasts and the must won’t ferment. Simply sort through the berries, removing any spoiled ones, then thoroughly crush the currants by hand or with a rolling pin.
2. Dissolve 1.5 kg of sugar in water and pour this liquid over the currants. For fermentation, choose a large container, as it should not be more than two-thirds full. After pouring the currant juice into the container, put a rubber glove on the neck and place the container in a warm place (18–25°C).
3. Leave the currants to ferment for 3 weeks. Then check the drink, add the remaining sugar if it seems too sour, and leave it for another 3 weeks.
4. After 6 weeks, the blackcurrant wine will be ready. All that’s left is to pour it through a tube into bottles and store it in a dark, cool place.

In total, preparing blackcurrant wine takes no more than an hour, but the process is spread over several months. The main thing is to remember in time that your wine is maturing. It has a bright taste and aroma, so it pairs well with meat and spicy dishes, especially fried and smoked meat, as well as mushrooms. On average, you’ll get about 7 liters of excellent homemade wine.