Greetings wine enthusiasts,
Are you ready to elevate your winemaking skills and experience the authentic taste of homemade wine? Look no further than this homemade black currant wine recipe.
Homemade wine is a perfect project for those who enjoy experimenting in the kitchen, and growing your own fruit makes it even more enjoyable. This recipe is perfect for beginners looking to dip their toes into the world of winemaking or for experienced vintners seeking a new challenge.
Not only is this recipe easy to follow and produce, but it also utilizes fresh, natural ingredients — no preservatives or additives that can muddy the pure taste of the grapes. A glass of homemade black currant wine is sure to satisfy both your taste buds and your pride in accomplishing something handmade and organic.
So, gather your ingredients, roll up your sleeves, and let’s begin this journey together — exploring the art of winemaking through this delicious black currant wine recipe.
Why You’ll Love This Recipe
If you are a fan of homemade wines or a beginner in winemaking, this homemade black currant wine recipe is an incredible way to start. Not only is it easy to make, but it also produces the most amazing taste that will leave your taste buds wanting more.
Firstly, the ingredients are readily available, and you won’t have to visit any specialty stores to get them. This recipe calls for basic items such as blackcurrants, sugar, honey, and champagne yeast, which you can find at your local grocery store.
Secondly, the simple instructions in this recipe ensure that anyone can make this black currant wine from scratch. While the wine making process may seem daunting at first, you need not worry with this recipe.
Thirdly, you can customize this recipe to make it your own with variations and substitutions. For instance, if you have redcurrants instead of blackcurrants in your garden or fridge, you can use them instead.
Moreover, winemaking is a fun and rewarding experience that you get to share with friends and family. Imagine relaxing on a warm summer evening with friends while sipping cold glasses of homemade black currant wine that you made yourself!
In conclusion, there’s no doubt that this homemade black currant wine recipe will produce a delicious-tasting wine that you’ll love. What’s better is that it will encourage you to experiment with other fruits and make various types of wines. So why not give it a try today? Your taste buds will thank you!
Here are the ingredients you’ll need for this homemade blackcurrant wine recipe:
- 5 litres of blackcurrants, washed and destalked
- 1 kg of sugar
- 120 g of honey
- 1 tsp of yeast nutrient
- 2 cups of boiling water
- 1 packet of champagne yeast (or wine yeast)
- 1 tsp of pectic enzyme
- 1/2 tsp of black pepper (optional)
Note: If you don’t have access to fresh blackcurrants, you can use frozen ones instead. Make sure they’re thawed before using. You can also substitute red currants or a mix of red and blackcurrants for a slightly different taste.
The Recipe How-To
Step 1: Preparing the Black Currants
To begin making homemade black currant wine, the first thing you need to do is clean and prepare your blackcurrants. Rinse them in cold water and remove any bad or unripe berries.
After you finish cleaning and stemming your black currants, chop them coarsely with a sharp knife, ensuring that no stems or leaves are left among the fruits.
Step 2: Dissolving Sugar
In a large pot, dissolve 3 kg (120 cups) of sugar and one cup (240 ml) of honey in 5 litres boiling water. Stir until completely dissolved.
Step 3: Adding Black Currants
Once the solution is at room temperature, add your prepared black currants to the pot, stirring occasionally to mash them slightly.
Step 4: Adding Yeast Nutrient
After 24 hours of sitting at room temperature, add 1 tsp of yeast nutrient to your homemade currant wine mixture. This will help ensure that you have a fruitful fermentation process.
Step 5: Adding Pectic Enzyme and Yeast
Stir in 1/4 tsp pectic enzyme dissolved in 1 tbsp water to break down available pulp for more juice for better taste.
Then add 1 packet champagne yeast to kickstart the fermentation process, giving you that classic bubbly quality associated with many wine styles.
Cover the pot with a cheesecloth or a towel and set it aside at room temperature for about three weeks.
Step 6: Strain and Bottle the Wine
After three weeks, strain out all fruit juices into a newly sterilized container.
Place your homemade black currant wine mixture in a sterilized carboy or jar fitted with an airlock.
Leave to ferment at least four months before bottling. Ensure that you always use a sterilized wine bottle with cork or screw cap for ageing.
Step 7: Ageing and Enjoying the Wine
Allow your homemade black currant wine to age for at least one year in a cool, dry place. When you’re ready to enjoy it, remember to serve it slightly chilled.
Now that you know how to make blackcurrant wine, try out the recipe and share your experience with friends or family!
Substitutions and Variations
One of the best things about making homemade wine is that you can easily customize the recipe to suit your personal taste preferences. Here are some substitutions and variations for making black currant wine:
– Sugar and honey: While this recipe calls for both sugar and honey, you can use either one on its own if you prefer. If using just sugar, increase to 1.5kg of granulated sugar instead. Conversely, if using just honey, reduce to around 1kg.
– Yeast: If champagne yeast isn’t available, regular wine yeast is a good alternative. You could also use dry ale yeasts but bear in mind this would produce a slightly less acidic and slightly sweeter wine.
– Currants: This recipe uses black currants but you can use red currants or even a mixture of both black and redcurrants.
– Pectic enzyme: While pectic enzyme helps break down the fruit pulp, it’s not necessary for fermentation so it can be left out entirely or substitued with wine tannin or 1 tsp of lemon juice.
– Champagne yeast nutrient: Though this helps to speed up fermentation it’s not essential to the success of the recipe, nor is it essential that you add it in its recommended amounts. You could substitute with bread yeast which has its own nutrients but may take longer to ferment your brew.
Try these substitutions and variations for an entirely new flavor profile with the homemade black currant wine recipe!
Serving and Pairing
Once your homemade black currant wine has finished fermenting and is ready to serve, it is important to pair it with the right food. This will enhance the flavor of both the wine and the dish, creating a harmonious balance on your palate.
As an intense and flavorful wine, black currant wine pairs well with bold dishes such as strongly flavored cheeses like Stilton, aged cheddar or blue cheese, and hearty meats like beef or lamb. It also goes well with spicy dishes that feature black pepper, such as grilled steak or roasted vegetables.
If you prefer lighter fare, a cheese platter with fresh fruit or a salad with feta cheese are also great options. The fruity notes of the wine complement these lighter dishes very well.
In terms of serving temperature, black currant wine should be served chilled but not too cold. A suggested serving temperature would be around 58-62°F (14-16°C). This will allow its complex flavors to reveal themselves fully.
Overall, this delicious homemade black currant wine is an excellent choice for a dinner party or for enjoying with friends. Its rich flavors and smooth finish make it a crowd pleaser that pairs well with a wide range of foods.
Make-Ahead, Storing and Reheating
Once you have made and bottled your homemade black currant wine, it’s important to know how to store it properly. This will ensure that it retains its flavors until you’re ready to drink it.
If stored correctly, blackcurrant wine can last over four years. It is a good idea to leave the bottles to settle for a few weeks or months after bottling to allow the flavors to develop fully.
If you don’t have time to wait, your wine will still be delicious once bottled, but the taste will improve with age. If you’re planning on drinking the wine within 6 months, you can skip the settling stage.
To store your black currant wine properly, store it in a cool, dark place like a basement or cellar. High temperatures and light can ruin the taste of your wine.
When serving your homemade black currant wine, it’s a good idea to chill it for at least 1-2 hours before serving.
If you have any leftover blackcurrant wine that has been opened, re-cork it tightly and keep it in the fridge. Blackcurrant wine should last about a week in the fridge once opened.
Overall, making homemade blackcurrant wine is a great way to impress guests at dinner parties or to enjoy on your own. Just make sure you store it properly so that your hard work doesn’t go to waste.
Tips for Perfect Results
To ensure that your homemade black currant wine comes out perfectly, here are a few tips you should follow:
1. Use high-quality ingredients: The quality of your black currants, water, sugar, and yeast will determine the taste and aroma of your wine. Make sure to use only fresh, ripe black currants for the best results.
2. Dissolve sugar completely: When adding sugar to your wine must, make sure to dissolve it completely in hot water before adding it to the must. This ensures that the sugar is evenly distributed throughout the mixture.
3. Use yeast nutrient and energizer: Yeast nutrient and energizer provide the essential nutrients that yeast needs to ferment properly. This will not only speed up the fermentation process but also improve the flavor and aroma of your wine.
4. Oxygenate your must: Before adding your yeast, stir vigorously to oxygenate the must. This promotes healthy yeast growth and fermentation.
5. Monitor temperature: Fermentation is an exothermic reaction that generates heat. Make sure to monitor the temperature of your must regularly to prevent overheating, which can kill the yeast.
6. Rack your wine: After fermentation is complete, rack your wine into a clean secondary fermenter to remove sediment and clarify the wine. This will result in a clearer, more stable final product.
7. Age your wine: Black currant wine tastes best after aging for at least six months in a cool, dark place. The longer you age it, the better it will taste.
By following these simple tips, you can make delicious homemade black currant wine that will rival any store-bought wine. So what are you waiting for? Grab some fresh black currants and start making your own wine today!
In conclusion, making homemade black currant wine is a fun and rewarding experience that any wine enthusiast should try. With the right ingredients, tools, and techniques, you can make delicious and high-quality wine that will impress your guests and satisfy your taste buds.
Whether you are a fan of red or black currants, make sure to use fresh and ripe fruits for the best flavor and aroma. Don’t forget to add yeast nutrients, pectic enzyme, and champagne yeast to ensure a smooth and successful fermentation process. And if you want to get creative, feel free to experiment with different herbs, spices, or honey types to add complexity and depth to your wine.
So next time you have a surplus of black currants or simply want to try a new hobby, don’t hesitate to make homemade black currant wine. Not only will you enjoy the process and the outcome, but you’ll also learn more about winemaking and expand your palate. Who knows, you may even develop a new passion for fruit wine or winemaking in general!
Homemade Black Currant Wine Recipe
- 1 quart black currant nectar or 1 quart juice
- 1/2 cup sugar or 1/2 cup honey
- 1/2 cup boiling water
- 1/4 teaspoon champagne yeast (available at brew stores)
- 1 dash yeast energizer (available at brew stores)
- Add sugar or honey to boiling water to dissolve.
- Allow to cool to 105* F.
- Add yeast and yeast energizer, stir, then cover with cloth.
- While allowing the yeast time to wakeup (1 hour) sterilize the stopper and airlock.
- Open the quart bottle of juice or nectar and pour out 1 and 1/4 cup of it (this doesn't need to be saved.).
- Add the mixture to the juice/nectar, put the lid on and invert the bottle a couple of times to mix up the two.
- Insert your sterilized bottle stop and then insert your airlock into that.
- Add water to the airlock, enough to meet the watermark in both chambers.Place it in a warm area and let it sit until the airlock bubbles only every 3 minutes or so. (one to two weeks).
- Once the fermentation has slowed down considerably, pour (or 'rack' with a siphoning tube) to a bottle of the same size. This will separate your wine from the 'lees' (the dead yeast that accumulate in the bottom of the bottle).
- Remove 1 cup of the wine and taste test or dispose of. It's not needed at this point. If the fermentation went well it won't be sweet at all at this point.
- Add another cup of warm sugarwater (1/2 water & 1/2 sugar dissolved) to the bottle and reinsert the stopper and airlock (sterilized again if necessary).
- Let ferment until the airlock is bubbling once every five minutes.
- 'Rack' again and at this point you can either drink the wine or let it age for another two months before enjoying.