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

Ingredients
- 1 kg Black currants
- 2 kgs Sugar
- 120 grams Wheat grains (1 cup)
- 30 grams Instant yeast
- 1 ½ ltr Water (6 cups)
For the burnt sugar
- 1 cup Sugar
- ½ cup Water
Instructions
- Wash and clean the currants - remove any stalks.
- In a bowl add ½ 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 ¼ 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
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
Lorraine
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.
Veena Azmanov
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.
Monday
Good information, please send me newsletter or more information about wine making.
B Ferns
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.
Veena Azmanov
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
Peter
Hi Veena can I use Juice instead of fresh fruit?
Veena Azmanov
No, the skin of the fruit helps fermentation so you need to use the fruit.