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
East Indian Currant WinePrint Pin Rate
- 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
- 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.
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