Drink Recipes Archives – Field Stone Fruit Wines
According to Wiktionary, dessert wine is a kind of red wine.
BLACK CURRANT WINE
Dessert Wine is a wine with a sweet taste. Percentage of alcohol by volume: 18.5 percent abv Bottle capacity is 375 mL. AROMAFLAVORI For this dessert wine, we combine the warmth of our custom-distilled apple brandy with the intriguing and earthy richness of organic black currant to create a sweet and opulent dessert wine in the tradition of the cordial. The earthy depth of the black currant is carried by the bright apple brandy. Sumptuous, thick, tangy, and bursting with ripe, savory taste. SUGGESTIONS FOR PAIRINGS AND SERVINGS An indulgent treat whether served cold or at room temperature in an old-fashioned cordial cup.
For a Kir Royale version, add a dash of sparkling cider or wine to the mix.
NOTES ON THE PRODUCTION The luscious intensity of the fruit is captured in a light fermentation of Black Currant Wine.
Back sweetened to your liking.
AVAILABLE FRUIT OPTIONS Brandy is manufactured by distilling organic Washington dessert apples, mainly high-acid kinds such as the heritage Granny Smith, into a strong alcoholic beverage.
Kir Royal Recipe
Dessert Wine is a wine with a sweet flavor. Percentage of alcohol by volume: 18.5 percent by volume Capacity: 375 mL per bottle. AROMAFLAVORI For this dessert wine, we combine the warmth of our custom-distilled apple brandy with the intriguing and earthy richness of organic black currant to create a sweet and luxurious dessert wine in the spirit of the cordial. The earthy depth of the black currant is brought to life by the bright apple brandy used in this recipe. Thick and luscious with a sharp tartness that contrasts with the sweetness of the fruit.
This is a wonderful dish to serve with or without dessert.
Make a vinaigrette, drizzle over ice cream, or use in baking.
The addition of apple brandy, which was specially produced for Finnriver by Admiralty, puts a stop to the fermentation process.
The black currants used were supplied from organic and/or regional farms.
It is a famous French sparkling drink or aperitif created with champagne and blackcurrant liqueur, and it is served as an aperitif. ” data-image-caption=”” data-medium-file=” data-large-file=”” data-image-caption=”” data-medium-file=” data-large-file=”
- Champagne or sparkling wine that has been chilled
- Crème de cassis or blackcurrant liqueur that has been chilled (approximately 10 ml crème de cassis to 90-95 ml champagne)
- Berries to garnish
- Fill champagne glasses halfway with crème de cassis or blackcurrant liqueur
- Serve immediately. Finish with a chilled glass of champagne or sparkling wine. Garnish with fresh berries and serve soon after preparation.
Step by step preparation photos for French kir royal cocktails
Wine made from blackcurrants Blackcurrant wine is a one-of-a-kind selection – it is a deep, dark, and rich berry wine. It’s also quite simple to prepare! The following is a recipe for black currant wine. Blackcurrants – and meals flavored with blackcurrants – were one of those things that you didn’t realize you needed until it was no longer available. I’ve always like the flavor, but when I relocated to the United States in 2006, I discovered something new. Suddenly, there was just no more of it to be found.
- For the record, I’m still irritated that they removed the flavor before I went back home!
- We are fortunate in that we reside only a few minutes away from an Eastern European grocery shop that carries everything blackcurrant!
- and now we’ve arrived!
- If you enjoy blackcurrants – or just a variety of various wines in general – you should certainly consider making a batch of this wine for yourself!
Blackcurrant Wine Ingredients
Pinot Noir (with a touch of blackcurrant) This is a one-of-a-kind selection – a deep, dark, and rich berry wine made from blackcurrants and other fruits. And it’s also quite simple to prepare! Learn how to make black currant wine by following this recipe! One of those things where you don’t realize what you want until it’s gone was blackcurrants – and blackcurrant-flavored meals – My favorite flavor has always been apricot, but when I arrived to the United States in 2006, my taste buds were blown away.
- It was essential for me to get my fix everytime I returned home, which included consuming as much Nestea’s Blackcurrant iced tea as I possibly could each time.
- I was obsessed with blackcurrant everything when I first moved into my own house a few years ago.
- In addition, U-Pick Blackcurrants are only 20 minutes away.
- At some time, it seemed inevitable that I’d produce a blackcurrant wine with the fruit.
here we are, at the end of the road This produces a wine that is deep, black, and powerful, with a rich, complex taste. If you enjoy blackcurrants – or just a variety of various wines in general – you should certainly explore making a batch of this wine for yourself.
To produce this wine, you may use either fresh or frozen black currants – or a combination of the two! There are just a few variances in how they should be used, as well as a few points to bear in mind:
When utilizing fresh fruit, make sure to select only the most ripe and flavorful varieties. Ideally, choose fruit that is in season, as fruit that is not in season never seems to taste as nice! When producing wine with fresh berries, I like to let the fruit macerate for a few hours before starting the winemaking process. That is, I’ll chop up the berries in a food processor and transfer them to a big mixing dish or saucepan, where I’ll add the sugar and mix well. After that, I cover it and let it alone for a time to allow the sugar to do its work.
– from the blackcurrants to the surface of the dish.
If you are using frozen fruit, you may skip the maceration step entirely! The process of freezing and thawing blackcurrants – or pretty much any fruit – breaks them down in a way that produces an effect that is similar to that of maceration. Eastern European grocery stores are usually where I can locate frozen blackcurrants.
While sugar is technically optional while creating wine, the absence of sugar will result in an INCREDIBLY dry wine if no sugar is added. It’s important to remember that when creating wine from blackcurrants – or any other non-grape fruit, for that matter – that the wine retain at least some residual sweetness, else it won’t taste very good. The sugar aids in bringing out the flavor of the fruit! Aside from that, blackcurrants may be quite bitter and benefit greatly from being sweetened. There are several characteristics of sugar to consider while creating wine, and the following are some of the most important:
Type of Sugar
When it comes to the sort of sugar we prefer to use for this wine, we favor simple white granulated sugar.
How to Make Blackcurrant Mead
If you want to produce mead rather than wine, you may use honey for the sugar in this recipe. Typically, we’ll utilize 4-5 pounds of honey for this purpose. A handful of points to consider:- I call it “Blackcurrant Mead” since that’s what the majority of people would recognize it as. However, properly speaking, mead made with fruit is referred to as “melomel.” A black currant melomel would be created by substituting honey for the sugar in the recipe above. The more you know, the better! – When you’re substituting honey for sugar, you’ll want to be selective about the type of honey you choose.
For honey, I recommend choosing one with a light color and flavor — clover or orange blossom honey, for example — and using it sparingly.
Aside from the flavor, there’s also the issue of the amount of alcohol in the drink. The ultimate alcohol by volume (ABV) of your wine will vary greatly depending on a few factors: The original sugar level of the fruit you use, the amount of sugar you add, and the type of yeast you use are all important considerations (more on that in a bit) Any amount of sugar added will result in a greater alcohol level than if the identical wine was made without any sugar added to begin with. Sugar – both in the basis fruit itself and in the sugars that have been added – is what feeds the yeast, and the yeast consumes the sugars, releasing alcohol as a result of the process as a byproduct.
More sugar equals more food, which equals more alcohol. to a certain extent, at least. That’s all I’ve got.
The type of yeast you use will have an influence on the amount of alcohol in the finished product. Bacterial yeast organisms do not have a *infinite* capability for the conversion of sugar to alcohol. Eventually, the yeast’s habitat – the wine that they’re living in, for example – gets too rich in alcohol for them to thrive. They die off, and the fermentation comes to a halt. Different strains of yeast have varying tolerances to the presence of alcohol in the surrounding environment. To put it another way, some yeast strains are more resistant to alcohol in wine, allowing them to continue generating it for a longer period of time than other strains.
- When selecting your yeast, it’s important to have a clear idea of what you’re aiming for.
- Inquire with your local homebrew supply shop for advice based on what you’re trying to achieve.
- If you want to make a dry wine with a low alcohol by volume (ABV), pick a yeast strain that has a reduced tolerance to alcohol and don’t use a lot of sugar.
- and be prepared to re-sweeten it if necessary.
All of the other components in this recipe are technically optional, but they all add to the wine’s overall balance when it is finished. These are some of the ingredients: Acid Blend and Tannin- These ingredients help to balance and smooth out the flavors. It helps to break down fruit, which is especially important when it comes to preventing “haze” from the pectins. Yeast Nutrient- Provides a boost to the yeast’s metabolism.
Making Larger Batches of Wine
Note that you can easily scale up this wine recipe – in fact, there’s a mechanism built into the recipe card itself that will perform the arithmetic for you! Note that you do not need to multiply the yeast, but this is not taken into consideration by the program. We will use one bag of yeast for any number of batches ranging from one to five, and then one pouch for every five batches after that. Related to this, the recipe software is clearly aimed at cooking rather than winemaking. As a result, you may pretty much disregard all of the information it provides you with: The nutritional information for the wine is computed based on everything that goes into making it.
In addition, it does not take into consideration how much sugar will be fermented out, how much volume will be lost to racking, or that the fruit pulp will be removed before the final product is produced, among other factors
Back Sweetening Your Homemade Blackcurrant Wine
The yeast may have gone a little too far with their smorgasbord of ingredients on sometimes, and you will find yourself with a wine that is not quite sweet enough. This is when you will need to back sweeten it. For more on how to back sweeten wine, please see my postHow to Stabilize and Back Sweeten Wine.
Homemade Blackcurrant Wine
Blackcurrant wine is a one-of-a-kind selection – it is a deep, dark, and rich berry wine. It’s also quite simple to prepare! The following is a recipe for black currant wine. Preparation time: 2 hours Cooking Time: 40 minutes Resting time is 365 days. Time in a year is 365 days. 2hrs40mins Course:Beverage Cuisine:French Servings:1Gallon Calories:6704kcal bucket with a top for a 2 gallon fermenter 1 – 2 1 gallon glass carboys (about)
- Rinse and pick through the blackcurrants, eliminating any that are moldy or otherwise unfit for consumption. Remove the stems and pits from the tomatoes and cut them up. Place in a big saucepan with the sugar and bring to a boil. Toss and crush blackcurrants in a bowl with a potato masher or your very clean hands
- Add water, mix thoroughly. Heat until almost boiling, then reduce heat to low and simmer for 30 minutes. Combine the acid mixture, enzyme, nutrition, and tannin in a large mixing bowl. Pour the mixture into a fermenting bucket that has been well cleaned and sanitized. Allow it to cool to ambient temperature (overnight) after covering it with a sterilized lid and air lock
- Give the combination a short stir the next morning with a large, disinfected spoon, and then take a gravity reading of the liquid using sanitized equipment (strain out any blackcurrants). Keep a close eye on the digits! (Though this is an optional step, it will allow you to compute your ultimate ABV percent.) Pour the yeast into the fermenter and secure it with a sterilized lid and air lock. Generally, you should detect fermentation activity within 48 hours – bubbles in the airlock, carbonation in the wine must, and/or whirling in the wine must. This indicates that you are ready to depart
- After a week or so, rack the must into a carboy that has been thoroughly cleaned using your sanitized siphon setup. Placing the carboy in a cool (but not freezing!) location and leaving it alone for a month or two is recommended. Rack the wine off the sediment into a new, freshly cleaned carboy, being sure to use sterile equipment throughout the process. Place a sterilized airlock on top and leave it alone for another 2-3 months. Rack it up one more time and leave it for another 3 months or more. You can bottle your wine when it has been racked a few times and has demonstrated no more fermentation activity for a month or so (no bubbles in the airlock, no more sediment being created). If you are stabilizing your wine, follow the directions on the label of the wine stabilizer you have chosen to stop the fermentation process. In the case of potassium sorbate, this should be completed 2-3 days before bottling. If you choose, you can add more sugar to your wine. Using cleaned equipment, obtain a gravity reading, then rack the wine into clean, disinfected bottles. Cork
* If you are using frozen blackcurrants, allow them to defrost before using them. Don’t waste your time straining them! If you’re tasting as you go and your wine has reached the appropriate sweet/dry balance for you, you won’t have to wait for the fermentation process to be completed. Simply jump ahead to the stabilization stage! IMPORTANT: It is not possible to account for the sugars eaten throughout the fermentation process since nutritional information is generated by software based on the components as they are introduced into the system.
Furthermore, the value provided is for the entire dish, not for each individual serving.
Blackcurrant Wine Recipe – Fruity, Dry Red
Blackcurrants are referred to be the “lost fruit,” and it’s easy to see why when you consider that they are only seldom available for purchase in any of the major grocery chains. The good news is that you can readily locate them at pick your own farms around the United Kingdom, and the even better news is that they produce excellent wine. This recipe for blackcurrant wine is one that you should absolutely try. Superfoods such as blueberries and avocados are well-known, but blackcurrants offer many of the same health advantages and may be farmed right here in the United Kingdom.
Blackcurrants have almost four times the amount of vitamin C found in oranges when comparing weight for weight.
They are simple to cultivate, and it is well worth planting some for winemaking purposes alone, with an established single bush capable of producing between 4 and 6 kg of fruit each year.
They are also easy to grow in containers. Occasionally, they may be available for purchase in higher-end supermarkets for a period of a few weeks to a month at a time throughout the year.
Blackcurrants For Winemaking
Blackcurrants are sharp, sour, and packed with juice, making them ideal for use in winemaking. Also rich of flavor, the skins contain polyphenols and some tannin, which elevates the wine above most other fruit wines I can think of in terms of complexity. You may compare the blackcurrant wine to an elderberry wine, but it has less tannins and a juicier, fruitier taste with a hint of acidity, as opposed to the elderberry wine. Both wines, on the other hand, are considered to be among the greatest fruit wines for the home winemaker.
Anyone who is familiar with Ribena will have a good notion of what the final color of the wine will be.
If you are selecting your own blackcurrants, you will be aware that they grow in clusters of berries rather than individual berries.
Some older types of blackcurrants ripen at various times of the year than other cultivars.
Preparing The Blackcurrants For Making Wine
In order to prepare the blackcurrants for winemaking, you will need to pick through them and remove any mouldy or damaged berries. Remove any leaves that may be present, and then take the berries away from the stems that they are growing on. Leaving any green plant stuff in the wine might cause bitterness and astringency in the finished product. The blackcurrants can be frozen before being used to produce the wine, which will aid in the release of juice when the blackcurrants are thawed before being used to make the blackcurrant wine.
What You’ll Need To Make Blackcurrant Wine –Makes 1 gallon / 4.5 litres
- Stockpot, small fermenting bucket, demijohn, syphon, fine straining bag, potato masher, AirlockBung, large stockpot
Blackcurrant Wine Ingredients
- Blackcurrants, 4 litres water, 1 kilogram sugar, acid blend (optional), 1/2 teaspoon pectic enzyme, 1 teaspoon yeast nutrient, 1 Campden tablet, 1 sachet yeast (Lallemand EC-1118is an excellent choice, but experiment with others)
- 1 sachet sugar (optional).
Blackcurrant Wine Method
Blackcurrants, 4 litres water, 1 kilogram sugar, acid blend (optional), 1/2 teaspoon pectic enzyme, 1 teaspoon yeast nutrient, 1 Campden tablet, 1 sachet yeast (Lallemand EC-1118is an excellent choice, but experiment with others); 1 sachet sugar (optional);
East Indian Black Currant Wine recipe
As an East Indian, it’s rather common for practically everyone I know to have their own recipe for making the traditional currant wine, which I find to be quite amusing. We feel the same way! Over the years, we’ve tweaked the recipe a little, swapping out components to make our handmade sweet port wine more tasty and wink-winky potent! I’ve gotten complaints from the relatives that my raisin wine makes them sleepy, sluggish, drowsy,aamlela, and so on. However, this hasn’t deterred them from consuming it!
So if you have access to raisins, sultanas, kismis, or currants, whichever will work, and your wine will come out sweet and fruity like a sweet port wine would result.
Alternatively, if you like something more spicy, try our ginger wine recipe.
Before we start with the recipe though, please understand that here in Mumbai, we’re permitted to produce wine or beer at home as long as it’s for personal consumption. Before you start making wine at home, be sure you understand the legal requirements in your state or nation.
Ingredients for the Currant Wine or Raisin Wine
1 kilogram currants or raisins *1.25 kgs sugar 1 kg currants or raisins *25 grams active dry yeast per 120 grams whole wheat grains 4.5 litres of drinking water 3 or 4 cinnamon sticks – Optional but recommended Optional: 2 orange skins (optional). a teaspoon and a half Baking Soda is a chemical compound that is used to make baked goods. Notes about this section: * For every kilogram of currants, the traditional recipe calls for 2 kilograms of sugar. We, on the other hand, are not fans of excessive sugar.
Of course, if you want a glass of super-sweet wine, you are welcome to keep to the 2 kgs of sugar recommended.
Those small beasties are a lot more powerful than they appear.
Steps to make the Currant Wine or Raisin Wine at home
To begin, sanitize your wooden spoon, wine bucket, or demijohn with bleach. Barnis are antique ceramic jars that are commonly used in Bombay for storing food. There are manybarnis, but only onebarni. We still have some that have been around for a long time. So, in essence, you’re cleaning your spoon, wine bucket, or barni with hot water to ensure that it’s completely free of dirt. We use a wooden spoon, but you could also use a steel or a robust food-proof plastic spoon if you don’t have one.
It’s likely that’s why the cousins are feeling tired.
You should take your specific gravity measurements shortly before you add the yeast, again after a week, and then at a few more intervals depending on how strong the wine is.
Pour 4.4 litres of water into your demijohn, bucket, or barni to get things started.
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Submit your email address to receive monthly updates with new recipes and travel tales. 2 kilos of sugar should be measured out. Measure out your 1.25 kgs of sugar and add the most of it to thebarni, reserving a few tablespoons for use in proofing the yeast before serving. As soon as you combine the yeast with the water and sugar, bubbles begin to appear. Combine the teaspoonfuls of sugar with the teaspoonfuls of water, and then add the yeast. Leave for 10 minutes after stirring. As soon as the yeast is added, the mixture begins to boil.
- After 10 minutes, the yeast is erupting in a flurry of activity.
- We’ll include it in the next batch of wine we brew.
- Now, add a couple cinnamon sticks and two orange peels, and let it aside for a few minutes.
- Leave it undisturbed till the next day, lightly covered with the lid.
- As a result, I’m stating that the container must be covered loosely with a lid to allow the extra gases to escape.
- Demijohns are available as well.
- However, it should not be closed completely!
Ideally, this is what the wine should look like on the second day, shortly before it is stirred.
On the third day, the currants are pushed even more to the top of the pile.
The seventh day of soaking the raisins On day 7, they are beginning to fade.
Taste a little amount of the wine to see whether more sugar is required to make it stronger.
After two weeks, there are a plethora of tasks to accomplish.
Strain the wine through a sieve or muslin cloth into a stainless steel jar, discarding any solid debris that remains.
(It is now safe to consume alcoholic beverages.) 4.
It also helps the dregs to settle by reducing the acidity of the wine and sterilizing it.
(Though the contemporary procedure calls for the use of Campden tablets, we prefer not to utilize chemicals.) Alternatives to using an egg white include using 1/4th of an egg white, or one gelatin sheet, eggshells, or a few drops of milk if you aren’t concerned with acidity and are simply concerned with clarifying the wine.
After 2 weeks, bottle the mixture and offer it to guests.
Pour the Currant Wine into glasses and set aside.
At this point, you should change the bottles and rack the wine once more.
Alternatively, you might send it to your friends and family for Christmas or Easter. That’s all there is to it! The strong currant wine is now ready to be consumed. The moment has come, as it does for every East Indian, to saySukhala! Let us raise a glass to happiness!
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You may print off the list of ingredients as well as the step-by-step directions for cooking this dish by using the recipe card provided below (for home use only). If you truly like our dish, please rate it with 5 stars in the comments section below! Have you attempted to make this recipe? Make sure to share your tasty creations with us by tagging us on Instagram or by joining TheWingedFork Facebook group, where you can post your beautiful food photos and the results of your culinary experiments.
Homemade Currant Wine or Raisin Wine Recipe
- This traditional currant wine is made by the East Indians of Mumbai for celebrations such as Christmas, Easter, and other holidays. 11 users rated this dish 4.91 out of 5 stars, and I’ve included my own personal adjustments. To leave a rating, simply click on the stars! Preparation time1 hourFermentation time14 days Total Time: 14 days and 1 hour CourseDrinks Cuisine: Indian cuisine
- 120gWhole Wheat Grains(If you want the wine to be gluten-free, use whole rice grains. )
- 25gActive Dry Yeast(25 g Indian yeast, 15 g foreign yeast. )
- See remarks.) 5 teaspoon baking soda
- 4.5 liters water
- 4 cinnamon sticks (Dalchini)optional
- 2 orange skinsoptional
Prepare Your Equipment
- Wash your jars, buckets, or demijohns, as well as your utensils, in hot water to sterilize them.
Proof The Yeast
- Warm around 100 mL of water and add 2 tablespoons of sugar, stirring constantly. (Remove this sugar from your primary sugar supply. )
- Add in the yeast and let it aside for 10 minutes to ferment. If you wait 10 minutes, the yeast will be bubbling violently, indicating that it is ready to be added to your wine bucket or ceramic jar.
Prepare The Wine Must
- Meanwhile, you may mix together the remainder of the wine components in order to produce the wine must while the yeast is proving. Fill the ceramic jar, barni, or wine bucket halfway with 4.4 litres of water
- And Stir in the sugar and whole wheat or whole rice grains until everything is nicely combined. As soon as the yeast has completed its proving process, add it to this mixture and stir well
- Finally, carefully whisk in the cinnamon sticks and orange peels until well combined. Cover with a loose-fitting lid and set aside overnight. (Avoid overtightening!) Toss the ingredients every morning for the following 6 days. On the seventh day, taste a small amount of the wine to see if you need to add a little more sugar to make it a little stronger. Continue stirring for a further seven days if necessary. (There have been a total of 14 thus far.)
Strain and Rack the Wine
- On the 14th or 15th day, pour the wine through a sieve or muslin cloth into a new bucket or demijohn and set it aside. The wine should be straining into a stainless steel vessel after which it should be washed out and the wine should be added back into the ceramic jar.) In the event that we have many wines ripening at the same time and are out of ceramic jars, we will do something like this: Continue to ferment the wine mixture for another 14 days after adding half a teaspoon of baking soda
- It is possible to bottle and rack the wine after this second period of 14 days (for a total of 28 days in total). Of course, if you are unable to wait the additional 14 days for the dregs to settle, you may just drink and serve the wine on the first day of Day 14 as well. Cheers! Sukhaka, or as we East Indians refer to it, Sukhaka.
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- *To make the wine gluten-free, either omit the whole wheat grains or replace whole rice grains for the wheat grains. (That is rice with the husk still attached.) * It is necessary to use 25 grams of yeast if you are using Indian yeast brands such as Blue Bird or Crown
- However, it is sufficient to use 15 grams of yeast if you are using international yeast brands such as Saf Levure or DCL. Those small beasties are far more powerful
Black currant wine 0.75 L
The black currant wine is our best-selling and most popular of all the wines. Despite the fact that it includes no additional alcohol, this delectable treat tastes just like freshly picked berries. Because of its distinctive flavor and moderate alcohol content (11,5 percent), the black currant wine is great for becoming tipsy and unwinding.
HOW TO DRINK BLACK CURRANT WINE
All of our wines are top sellers, but our best-selling black currant wine is our personal favorite. Without the addition of any alcohol, this delectable ambrosia has the flavor of freshly picked strawberries. Because of its distinctive flavor and moderate alcohol content (11.5 percent), the black currant wine is great for becoming tipsy and unwinding.
FRUIT WINE AND FOOD PAIRING
Black currant wine goes well with red meat (particularly steak), emmental cheese, salmon and cheesecake, among other things. It takes your supper to a whole new level of excellence. Just keep an eye out for poppy seeds. It gives the wine a strange flavor. Do not be alarmed if you run out of sherry or red wine while cooking. Simply crack open a bottle of black currant wine and the situation will be saved. And don’t forget to pour yourself a drink of something nice. You’re deserving of one. Or two, depending on your preference.
In the same way as vampires dislike direct sunlight, this creature does as well.
We utilize a high-quality cork to keep the genie contained within the bottle.
Do not leave him in there for an extended period of time, as he will become bored.
|The origin of fruit||Czechia and Slovakia|
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Blackcurrant Wine Recipe
Because we have a berry harvest down at our local “Pick-Your-Own” berry farm within walking distance, I’m taking full use of it. It’s a delight that it’s only a five-minute drive away. While I was harvesting strawberries for my Strawberry and Rhubarb Jam, I saw a clump of blackcurrant bushes that were bursting with luscious black berries. I decided to investigate more. Their appearance, hanging as they do from the trees, reminded me of trusses of little black grapes, which was fortunate because it also reminded me that they produce wonderful wine.
As you can see in the first photo of this post, my wine has already reached the stage of airlocked fermentation and is ready to bottle.
Then I’ll rack it into another demi-john and store it for about three months before bottling it. So by the time the coldest days of the upcoming winter arrive, this batch of summer sweetness should be ready to drink! The recipe that I used is as follows:
This recipe makes 6 bottles of wine. 900gBlackcurrants1020gSugar3.8LWater Equipment – the product listed below from Amazon includes everything you need to get started:. Kit of Premium Wine Making Equipment – Including an Auto-Syphon 1. Remove any leaves and as many stems as possible from the blackcurrants after thoroughly rinsing them. Place them in your primary fermentation bucket and mash them up with a potato masher to release the enzymes. 2. Bring your water to a boil, then turn off the heat.
- Stir in the sugar until it is completely dissolved, and then allow the sugar-water mixture to cool until it reaches room temperature.
- Once the sugar-water has cooled, stir in the Yeast Nutrient and Pectolase until well combined, then remove approximately 1.5 cups and set it in a small basin.
- Blackcurrants contain a high amount of pectin, which is fantastic for jam production but can cause your wine to become murky or even somewhat gelatinous if not treated with Pectolase before bottling.
- Pour the contents of the packet of yeast into the 1.5 cups of sugar water that has been set aside, stir well, and set aside for about 15 minutes, or until the yeast has been active and a healthy froth has formed.
- As a result, the yeast will be going crazy at this point and will be releasing a large amount of carbon dioxide, which will protect it against infection by bacteria.
- Because mine is made of glass, I’ll start by washing the demi-john with soapy water, rinsing it thoroughly, and then baking it for 30 minutes at 130 degrees Celsius.
Pour the berry combination into a clean bucket after straining it through a fine-mesh strainer or muslin cloth that has been sterilized.
Then you’ll need to get your liquid into the demi-john; you may either siphon it in with a little hose or pour it in using a funnel and a ladle, depending on your preference.
Simply ensure that there is enough space between the bottom of the airlock and the top of the liquid – roughly 3 cm is ideal – before closing the airlock.
Take a look to the sachet of wine yeast for specific temperature recommendations for the wine throughout its fermentation.
Then transfer the wine to another demi-john that has been cleaned and sterilised and allow it to mature for approximately six months before bottling it.
Although it is theoretically possible to consume the wine at this point, it is ideal to leave the wine to age for at least another 6 months to enable the flavors to develop.
Drink Recipes — Bug Hill Farm
- 6 oz boiling water
- 1 12 ounces whiskey (or Brandy or Rum)
- 1 – 2 TBSP BHF Kiss of Cassis – Black Currant Cordial
- 1 – 2 TBSP BHF Kiss of Cassis – Black Currant Cordial A teaspoon of honey, to taste
- 2 to 3 tablespoons lemon juice, to taste
- 1 lemon round (or apple slice)
- 1 tea bag (optional)
- And 1 cinnamon stick for decoration. (Instead of cinnamon, use ginger or clove.) Combine cinnamon, ginger, and cloves, as well as a sliver of lemon peel, with the water and bring to a simmer before adding the rest of the ingredients. This is a very delicious treat. Excellent for a chilly winter evening! )
Fill the mug halfway with boiling water. If you’re using a tea bag, steep it for the recommended amount of time. Combine the whiskey, cordial, honey, and lemon juice in a mixing bowl. Stir constantly until all of the honey has been absorbed by the boiling water. Taste and adjust the seasonings to your satisfaction. Serve with a lemon round and a cinnamon stick for garnish. Enjoy!
Raspberry Shrub-tailserves 2
- 2 ounces BHF Raspberry Shrub
- 1 ounce Cointreau
- 4 ounces vodka
- 4 ounces club soda
- *lime rounds for garnish
To create the cocktails, first fill a cocktail shaker halfway with ice and then add the shrub, orange liqueur, and vodka. Shake well to combine. Shake vigorously and pour into a flute or martini glass with a stem. Finish with a splash of club soda and a lime wheel for garnish.
How to make black currant wine? Five recipes for simple homemade blackcurrant wines: young, dessert, liqueur
As long as there is a distinct class of people living on the planet who are summer residents, and as long as nature provides people with abundant harvests every autumn-summer season, the question of homemade fruit and berry winemaking will continue to be the most pressing issue on the planet’s agenda year after year, until the first frosts arrive. Black currant is the most common fruit found in temperate climates, and it is connected not only with aromatic and extremely healthful jam or jam, but also with delectable pastries, pies, and meat sauces.
Black Currant Wine – Basic Technological Principles
The appraisal of the fruit raw materials used in the production of any wine is the first step in the process. Fruit wines need not only sifting the material and discarding undesirable berries, but they also require analysis of the biochemical content of the grapes used in the winemaking process. Because the variety of fruit and berry raw materials is too diverse to cover them all in detail, we will focus on the process of making a simple homemade black currant wine, beginning with the preparation and determination of the quality of the raw materials and concluding with the storage conditions.
- Berries must be ripe, but not overripe, in order to extract the maximum amount of juice.
- Simply said, the berries are crushed in a meat grinder or pounded in a mortar and pestle to extract the juice.
- When adding the liquid, it is best if it is between 22 and 25 degrees Fahrenheit.
- This might result in the fermentation process, during which the thick substance will gradually sink to the bottom of the tank and little gas bubbles will develop in the separated juice.
- It is expected that the thick, remaining in the wort, will enhance the amount of enzymes, fragrant oils, and other compounds typical of black currant berries, which will result in a wine that is more rich, brilliant, and with a well defined scent of berries in it.
After adding sugar to the wort and wine yeast (or pre-prepared yeast), sealing the bottle with a water seal to prevent air and extraneous microorganisms from getting into the “playing wine,” while leaving an opening for the gas produced by yeast, and waiting for the fermentation to be completed, all that is left is to wait for fermentation to be completed.
- After that, you must wait until the clearing of the black currant wine is completed, however the wine must be stored in a colder environment (8-14 degrees).
- This is done carefully so as not to raise the sediment.
- Only 50-55 days are required for the fermentation of a basic black currant wine.
- Grapes are a traditional raw material in the winemaking industry.
- Of course, it is necessary to prepare the grapes for wine production, but the acidity, sugar level, and juice content of the berries are all determined by nature and the hard work of the breeders, and cannot be controlled.
- When it comes to fruit and berry raw materials, the issue is a little more complicated.
Fruit pulp has a variety of densities, and as a result, the amount of juice contained in them as well as the technical processes used in their manufacturing vary from one another.
Acidity of black currant wine
The acidity of the fruit is a vital prerequisite for the proper fermentation of the wort and the production of a good-tasting finished wine. Lack of acid in the wort might cause an increase in the quantity of acetic bacteria in the wort during the fermentation process. However, when brightening a wine that lacks acidity, the wine will stay cloudy until additional ingredients such as tannin or other tannic acids are introduced. At the end of the day, the acidity of wine is vital for both its flavor and its preservation.
- The acid content of black currant berries varies from 1.7 to 3.8 percent, depending on the variety grown.
- Because some of the acid is lost during fermentation, the wort must have somewhat more acid than the wine that has already been prepared for bottling.
- So, what should you do if you need to lower the acidity of your wort?
- It is important to note that the acidity of dry wines that taste more acidic should be slightly lower.
Sugar in black currant wine
When it comes to winemaking, acidity is a crucial condition for both proper fermentation of the wort and pleasant flavor of the final wine. Lack of acid in the wort can cause an increase in the amount of acetic bacteria in the wort, which can cause fermentation to stop prematurely. Adding tannin or other tannic acids to a wine that is lacking in acid will cause the wine to stay cloudy if the wine is not brightened with acidic agents. Last but not least, the acidity of wine is vital for both its flavor and its ability to last in the cellar.
- It varies depending on which kind of black currant berry is used.
- The figures above, as you can see, are 2-4 times higher than the national average value.
- In the home kitchen, how do you determine the acidity of cooked whey?
- What should you do if you need to lower the acidity of your wort?
Remember that the acidity of dry wines should be slightly lower in wines that taste more acidic. In this case, there is no error or typo since, in addition to acid, the taste of wine produces sugar, and careful attention should be paid to the presence of sugar in both the wort and the end product.
Recipe 1. Black currant and mulberry blend wine
The preparation and blending (blending) of two types of wine will be discussed in this recipe, as can be seen by the name of the recipe: soft, juicy and sweet mulberry fruits and a more unique and pompous favorite of the Russian plains – black currant. If you were to produce the wine in a winery, each sort of wine would be made individually and only then blended into an amazing bouquet, but you can make it easier at home by mixing the wine material into a single mass and placing it in a single vessel.
- 2,000 grams of sugar
- 7,000 grams of mulberry
- 3,000 pounds of currant, black
- In an enameled bucket, mash the mulberry and currant together with half the sugar and then add water. Stir the wort and tie a bucket with a cotton towel or gauze to keep it from spilling. Wait until bubbles of gas form on the surface of the water. It is necessary to continually mix the wort prior to the formation of copious froth
- After transferring the contents of the bucket into the bottle and installing a water seal, repeat the process. Make sure you choose a bottle with enough volume so 1/4 of it is left empty. It is possible to separate the wine from the sediment when it has settled completely. Separate 1 liter of wine from the rest of the wine and place the remainder of the wine in a 2.5-3 liter saucepan. Add the second portion of the sugar to the same pan and stir until it is completely dissolved, about 2 minutes. Fill the bottle halfway with the wine and sugar from the pan. Once again, thoroughly combine the ingredients and insert the valve. The wine will then play softly
- The absolute transparency of the wine will announce the conclusion of fermentation and the availability of the wine for extraction from sediment. The entire fermenting process might take anything from two to four months. Pour the wine back into the clean dishes and store the bottle in the basement, where it will mature in 6 months or less. – Bottle it up and give it to your buddies
Recipe 2. Simple homemade black currant and raspberry wine
- Berries, fresh (1: 1) 4 kg
- s Sugar 1.8 kg
- s Water 5 L
- s Raisin sourdough 1 l
- Make a large batch of the pulp (crushed berries), sugar, water, and sourdough in a large container (15 l), then pour it into the bottle. Close the vessel’s neck with a cotton swab or tie a gauze over it for two to three days. Shaking or stirring the wort with a wooden stick should be done twice a day, in the morning and in the evening. When quick fermentation occurs, the bottle should be sealed with a rubber glove that has a pre-made hole in one of the fingers to allow carbon dioxide to be released. When the gas from the bottle is totally depleted, the glove will first expand like a ball, and then, conversely, will cling together. Take the wine out of the draft and give it a taste. In the event that more sugar is required (it has happened that even ripe berries have become sour owing to a lack of sunny days), add sugar and re-seal the bottle with the closure until the end of the silent fermentation. You may just store the wine in the cellar for maturing if the wine is sufficiently sweet. If there is any sediment left after a couple of months, remove it and re-withdraw, even if the number of settled particles is minimal. Ensure that the wine is properly sealed in the bottle.
Recipe 3. Blackcurrant liqueur
- The ingredients are as follows: 3 kilograms currants, 2.5 kg sugar, 300 g blackberries, 3.6 liters water, 1.0 liter of alcohol (93.6 percent), 15 g yeast, and wine.
- Prepare currant pulp according per package directions. Re-heat boiling water to a temperature that is appropriate for wine yeast to grow in
- Dissolve half of the entire quantity of sugar and yeast in water, then pour the solution into a container half-filled with mash and mix until well combined. Add mashed black cherry berries to the wort that has been made since they contain the tannin that will be needed for the future wine
- The following steps in the process of creating wine are covered in previous recipes: Add the remaining sugar and alcohol to the clarified wine and stir well. Continue to stir and soak the drink for a further 15 days. The wine should become robust and sweet, with the typical scent of currants in the background.
Recipe 4. Simple homemade black currant and pear wine
The season for gathering currants begins before the ripening of the pears. Although pears have a low acid content, the acidity of currants more than makes up for this deficiency. Yes, even the juiciness of the pear may be offset by the lack of liquid in the black currant, which is a good thing. As a result, after harvesting currants, preserve it by chafing it with sugar and adding the ready-made pulp to the pears’ fruits later on. Composition:
- 5 kg of delicious pears
- 6 kg of currants
- 4 kg of sugar
- 30 g of tannic acid
- 3 L of water
- Currants should be sorted, washed, and lightly dried before being ground with sugar in a meat grinder. Spread the mixture into dry jars, top with grated fruit and sugar in each jar, and carefully close the nylon tops before storing in the refrigerator. Remove the seeds and “tails” from ripe delicious pears before chopping. In a pear pulp, arrange the currants that have been rubbed with sugar. Stir in the tannic acid and cover the pan before starting the fermentation process. Fermented juice is simpler to extract from the hard particles of the fruit since it has been allowed to ferment. Then pour it into the bottle and tie up the neck with gauze
- Fill the bottle halfway with hot boiling water and leave it for a day to keep it warm. Using a fine mesh strainer, strain and wring out the thick after the water has infused and absorbed all of the leftover sugars and enzymes. Fill the bottle halfway with water and secure it with a water seal. See recipe number 1 for a detailed description of the wine-making process.
Recipe 5. Red black currant and gooseberry wine, dessert
- Four kilograms of gooseberries
- Three kilograms of currants (black)
- Three kilograms of sugar
- One kilogram of wine yeast
- Two hundred kilograms of new oak leaves
- To make the wort, dissolve 2 kg of sugar in 1.5 liters of pure (or distilled) water that has been boiled to 22 degrees. Pulp is made from the berries that have been harvested and sorted. Combine the pulp with the sweet water and the yeast
- Set aside. Place the mash for fermenting in an enamel bowl and cover with gauze or a cloth to prevent it from drying out. As soon as the mass begins to bubble, squeeze it to extract the juice. Fill up the remaining water with the remaining water, warm it up, and then press it once more once it has cooled
- And Combine the fermented water and the fermented juice in a mixing bowl and stir in the yeast. Pour the liquor into a bottle and add the finely chopped oak leaves to finish it off. After putting the water stop in place, allow the wine to ferment for a period of time
- Once the fermentation is complete, allow the wine to clear before removing it from the sediment. Sugar should be added to the clarified wine before it is sent to be aged. You can give it a shot after 2-3 months. If sediment develops again, the removal procedure should be repeated.
Black Currant Wine – Tips and Tricks
- It is not recommended to keep wine in sediment bottles since the sediment includes yeast residues that will ultimately degrade the flavor of the wine and turn it bitter, as well as emit an unpleasant odor. The fermentation and storage of red wines, especially berry wines, should take place in a cool, dark location away from direct sunlight. Red berries contain an enzyme that degrades when exposed to sunlight, resulting in a reduction in the quality of red wine.