Homemade Currant Wine
East Indian Black Currant Wine
Making homemade wine is simple easy and fuss-free. My family has been making this homemade currant wine for generations and it tastes delicious every single time. Sweet, fruity and a beautiful color that will have everyone talking.
Tips to keep in mind when making homemade wine
- Ensure all equipment is clean and sterilized
- Clean the currants making sure to take out the stalk and discard ones that are not good.
- Wash the currants thoroughly to remove any dirt and dust
- Don’t forget to crush the currants often this will result in a fruity wine.
- Use clean hands to crush the currants
Making homemade wine is simple easy and fuss free. My family has been making this homemade currant wine for generations and it taste delicious ever single time. Sweet, fruity and a beautiful color that will have every one talking.
Ingredients
- 1 kg Black currants
- 2 kgs Sugar
- 120 grams Wheat grains (1 cup)
- 30 grams Instant yeast
- 1 1/2 ltr Water (6 cups)
For the burnt sugar
- 1 cup Sugar
- 1/2 cup Water
Instructions
- Wash and clean the currants – remove any stalks.
- In a bowl add 1/2 cup warm water (no more than 110F)
- Add the yeast and let rest for 3 minutes
- In a large jar combine sugar, currants and water
- Then add the wheat grains and yeast mixture.
- Leave to macerate for 2 weeks. During these 2 weeks. Mix it every alternate days and crush the currants with clean hands to remove as much of the juice as possible. (do not use a blender)
- After two weeks. Strain it – first with a sieve. Then with a muslin or cheesecloth.
- Pour it back into a clean jar
Prepare burnt sugar/dark caramel
- Place the sugar and 1/4 cup water in a small sauce pan over medium heat.
- Let the sugar cook until it turns a deep amber color
- When you have the right color take it off the heat and add the remaining water.This will prevent from becoming more darker.
- Add the sugar caramel to the wine – stir well
Mature the wine
- Leave the wine to mature for two more weeks undisturbed in a cool dry place.
- After two weak – carefully bottle the wine in sterilized glass bottles.
- Try not to disturb the jar too much as you want to avoid the sediments at the bottom mixing into the wine again.
- Enjoy!
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Nutrition Information
Calories: 161kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 68mg | Fiber: 1g | Sugar: 37g | Vitamin A: 40IU | Vitamin C: 30.2mg | Calcium: 10mg | Iron: 0.3mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Hi
I was going through your wine recipie.
What kind of jar is required to make the wine.
Can it be made in a non stick vessel ?
Pls specify. Thanks.
Hey Lorraine. Sorry, your comment went to spam – not sure why? I use a glass barrel when I make my wine (looks like a big bottle) I have never used non-stick vessel. I think its best not to use metal at all due to the fermentation reaction. I hope this helps.
Good information, please send me newsletter or more information about wine making.
I have checked the wine recipe it looks interesting. But can we use the same process and ingredients for jambool (Indian blue berries) for making wine. I have 1 kg of Jambool so please let me know. Thanks for sharing your recipe.
I believe you should be able to do using this recipe but I have not tried it myself so not sure I can confirm. Thanks
Hi Veena can I use Juice instead of fresh fruit?
No, the skin of the fruit helps fermentation so you need to use the fruit.