Wine "Currant duet"

[21 July]

Wine "Currant duet"

Category: The drinks

Ingredients
Red currant, berries	5kg
Black currant, berries	2,5kg
water	9.6L
sugar	4.4kg
wine yeast Salvio Champage (SC)	3d

Cooking method

• The recipe was slightly adjusted for sugar and water during the process.
• My husband is engaged in winemaking with us, I'm just nearby, at auxiliary work, picking berries, sorting out, punching with a blender, and then he himself. He is a punctual person, we put a lot of guilt, so he keeps records of the process, so as not to get confused what, where, when and how much was added. Since the process of making wine takes more than one day, in order to understand some of the intricacies of making wine, I give a diary of its production and an explanation of the additional ingredients used, most likely unfamiliar to you:
• 21 July
• 2.5 kg of black currant punched with a blender, 0.8 kg of red currant punctured with a blender, 4.7 liters of water and 2 kg of sugar are mixed. Poured in 3 g Salvio Champage (SC) rehydrated yeast, see notes. Placed in a large steel pan, under the lid, the role of the water seal is currently played by the “cap” of the pulp that has surfaced.
• July 22
• Added 4.2 kg of blended red currants, 4.9 liters of water and 0.4 kg of sugar.
• It remains to add 2 kg of sugar and 0.9 liters of water.
• July 24
• The pulp is wrung out. We separate the pulp by filtering the product through a special very large sieve, if anything, it fits into a large 10-liter bucket.
• 
• Poured into a 20 liter bottle. Added 0.5 kg of sugar and 1.4 liters of water. Sugar is first added to water, stirred and then the syrup is poured into the total mass.
• Added light oak chips. Placed under a water seal.
• 
• There is a free volume of about 4 liters.
• It remains to add 1.5 kg of sugar, 0.9 liters of water and chips.
• 14 august
• Added 0.5 kg of sugar and 1 liter of water.
• 20 August
• It wandered normally. The bottle is incomplete. Added 0.5 kg of sugar, 0.5 l of water and chips.
• August, 26th
• It wandered normally. The bottle is incomplete. Added 0.5 kg of sugar. To add sugar, about a liter of future wine is poured from the bottle through a silicone tube (not over the edge), sugar is stirred in it until it dissolves and the resulting syrup is poured back neatly.
• September 1
• Added 0.6 kg of sugar.
• 16 of September
• Added 0.5 kg of sugar.
• Total berries of red currant 5.0 kg, black currant 2.5 kg, sugar 5.0 kg, water 12.5 liters.
• September 27
• Added 0.5 kg of sugar.
• 12 october
• Removed from the sediment. Removal from the sediment is carried out using a special silicone tube for overflow, as it is impossible to overflow - the sediment will mix.
• 
• Added 0.5 kg of sugar. Poured back.
• 15th of November
• Removed from the sediment. Added 0.5 kg of sugar. Poured back.
• Total red currant berries 5.0 kg, black currant 2.5 kg, sugar 6.5 kg, water 12.5 liters.
• Around December 1st
• Bottled and corked.
• The drink turned out to be transparent, beautiful red color, well-expressed, but harmonious, currant aroma, wine "legs" remain on the walls of the glass. The wine is full-bodied, semi-sweet.
• 

The dish is designed for

about 20 liters

Time for preparing:

4.5 months

Cooking program:

Handles, blender, sieve, silicone overflow tube, odor trap with lid, 20 liter glass bottle

Note

The result, as you can see, differs from the original recipe in the amount of sugar and water. This cannot be foreseen in advance and it happens for several reasons:
Firstly, when pouring, the drink is tried, and it is determined by taste what else to add, if it is sour, then add more water, since it is not sugar, but water, that reduces the acidity.And sugar is added primarily to lengthen the process, which leads to an increase in the degree of the drink, which in turn leads to a decrease in the likelihood of its souring or blooming (a type of mold).
And secondly, so that as little air as possible remains in the bottle above the drink, in order to prevent the formation in the drink, again, they bloom.
The processes take place very differently in time, much depends on the temperature, and the lower the temperature, the slower the process, because the wine is fermented out behind the stove faster than under the window.
Although everything is not so simple, now, at the end of March, there is a large bottle of apple wine behind the stove, it still wanders. For more than three months nothing has been added to it and has not been touched at all, and the process is still not completed. Therefore, until the fermentation is over, the wine will stand and gurgle behind the stove.
Each "batch" of wine has its own taste, in this case, of course, it is a currant taste, but we make the wine different, one is sweeter, the other is drier, richer, lighter, because we are all different and we like different wines.

Wine yeast Salvio Champage (SC)

Active dry Bayanus saccharomyces for sparkling, dry wines and dry champagne
SC yeast has a wide range of applications and is mainly recommended in the production of sparkling, dry wines and dry champagne, any other types of sparkling wines, using the Sharma method or the classic method of making sparkling wines.
SC yeast can be used both at the initial stage of fermentation and at the stage of fermentation in bottles, in the production of champagne or sparkling wines. The use of the SC Champenois method produces the desired characteristic buttery nutty or bready flavor.
When using SC, very small amounts of fusel oils and other products are formed that are formed at the same time during fermentation, so they do not have a big effect on the taste and smell of the product, and therefore SC yeast can be considered a particularly neutral / pure fermenter. SCs do not fundamentally affect the structure of the wine, allowing the sugar to be completely fermented to make very dry wines
SC yeast is distinguished by its activity, the ability to ferment ethanol up to 18% by volume, high resistance to SO2, high resistance to other stress factors such as organic acids, incorrect temperatures and pH levels. SC are ideal for those types of winemaking in which fermentation activity is a key factor, or if a low fermentation temperature is required - up to 8 ° C.

The optimal dosage level for this enzyme is 20 g per 100 liters of wort. Yeast can be added directly to the wort (it is important to ensure complete mixing) or alternatively as a yeast suspension: -
To rehydrate yeast to obtain a suspension, add the required amount of dry yeast to a volume of water 10 times its weight, preheated to 30 - 35 ° C. Stir slowly for 8 to 12 minutes until a yeast slurry is obtained, then add the yeast slurry directly to the wort and mix well.
This yeast is capable of fermenting at temperatures between 7 - 35 ° C, but the best results are obtained when the temperature is maintained between 20 - 24 ° C. To avoid too long initial growth of microorganisms and the risk of contamination by bacteria, provide an initial fermentation temperature of 20 ° C, and maintain it for at least the first 24 hours.

Oak chips.

The main task of using oak is to bring the taste and aroma characteristics of the drink closer to those aged in barrels, to saturate the drink with chemical compounds of oak.
But the use of oak wood in the form of chips or staves will never be compared to beverages matured in a barrel. The point is not in the chemical composition of oak, but in the physicochemical processes occurring in the oak barrel, some of which will not occur if oak wood is immersed in a container with a drink.This method appeared in industrial production to speed up the preparation processes and reduce the cost of the drinks themselves, and only then chips appeared in the arsenal of a home distiller.
Chips come in different degrees of roasting (heat treatment).
Heat treatment is necessary for carrying out chemical reactions of substances contained in oak wood, by adjusting the processing temperature, we can get several basic aromas.
Light chips are oak chips without heat treatment; they give astringency, milky tones, mushroom notes, and a coconut flavor.
Medium-roasted chips, give the taste of vanilla, toasted almonds, sometimes the aroma of white bread toast, sweetness.
Deep-roasted dark chips - caramel aroma, subtle licorice overtones, ash, sometimes harsh smoke aroma.
Having poured chips into a drink, you can decide that everything is ready, but this is a common mistake, just throwing wood into the distillate can ruin everything. First of all, you need to decide how much to saturate the drink? There is no definite answer, you can experiment at your discretion, according to your "taste and color". It is better to start experiments with one teaspoon of chips per liter of drink, and let it sit for two weeks, so you will relatively accurately determine how much to put in so as not to spoil the drink. Better not to add the chips than to shift and get the so-called "skirting board".

What a great recipe! Thank you! Now armed for the currant season!
Nicely shown, the decanter is great!

[Rada-dms]

Rada-dms, you are welcome! I tried to describe the process in detail so that it would be clear. Be sure to be guided by your taste!

[Mandraik Ludmila]

Mandraik Ludmila, Lyudochka, we make a little wine. My dad was a master, he did it according to German practices, I still can't get to studying. Although there is no dad, but there is still, we save him for reasons. Closer to the season I will understand, it looks great from the photo, and I liked it very much in terms of approach! THANK YOU VERY MUCH!

[Rada-dms, Radochka]

Rada-dms, Radochka, they drank this wine at our St. Petersburg meetings, everyone seemed to like it. I add to the comments the address of the site where my husband studied, there are tables for different berries and fruits and their combinations.

[Buttercup]

ButtercupGod, wow, they described it very beautifully, as if I got into wine cellars, I also need to learn how to make wine. thanks, very interesting.

[kristina1]

kristina1please, in your climate God himself ordered the wine to be made! Look at the site, by the link, at the bottom of the comments, because you can make wine from other products.

[Buttercup]

Buttercup, I myself am from Moldova, my grandfather and father also made wine and a lot, that was a long time ago, but now I live in Cyprus and there is a garden, a lot of things are growing, as you read my thoughts, sat the other day and thought it would be necessary to do wine. a lot of medlar this year, you will definitely have to try. I do not know if it will work out, but still the eyes are afraid, the hands do.

[kristina1]

kristina1, read on the website 🔗 proportions for something similar to your berries ... I don't even know what a medlar is

[Buttercup]

Buttercup, thank you, I will definitely read it, but you can read about medlar on the Internet, I can even throw pictures of trees and fruits in a personal note.

[kristina1]

kristina1, I have already looked, they write Murshmula closest to hawthorn, it is probably difficult to do it alone ...

[Mandraik Ludmila]

Mandraik Ludmilathank you invaluable material!

[Buttercup]

Buttercup, the only thing I did was jam from medlar, maybe liqueur can be made from it, I carefully read everything, what you threw off to me, what if it turns out ??

[kristina1]

kristina1, in principle, wine can be made from almost any juice, just the less juicy the initial product, the more you have to suffer in the first stages. So the husband squeezes apple juice for wine only himself, during the season it turns out 500 liters of juice, here you need a special juicer, ordinary, even very "cool" ones burn out from such loads, so in the first season we burned Bork, there was a chic juicer, but not for such volumes When a husband squeezes out 20 liters of juice a day, an appropriate juicer is needed

[Buttercup]

Buttercup, here is a recipe! and not from anyone, from the master of wine! hello huge husband and thank you both very much.
You should have my dear Buttercup separate the topic of drinks and start. himself, as they say, ordered

[Mandraik Ludmila]

Mandraik Ludmila, no, in such volumes I will not be so big for my beloved and guests, but already very, very much I am thinking about trying to do it.

[Irishkina]

Irishkina, Thanks, sunshine! I will have to bring a bottle, I hope I have enough strength to come in the summer

add a separate topic of drinks

I just didn’t have enough of this topic for complete happiness. Wait a minute, I don’t have time to go home with St. Petersburg meetings anyway ... But I’m trying
kristina1 appetite, as they say, comes with eating. At first we did not think about such volumes, but now we live for several months in containers with fermenting juices.

[Mandraik Ludmila]

Mandraik Ludmila, oh don't scare me (just kidding) in the summer when the season is at my doorstep in the house and so do not close while I think and try in very small volumes, I am far from you, at least make three liters

Thanks for the recipe!
And where to buy such yeast oak chips?

[Galina Byko]

Galina Byko, there are special online stores, for example, Dr. Huber, I'll take my husband's links and post them here. Yeast is not necessarily Salvio (it is CS, it seems, is not on sale now), but definitely wine and better for sparkling wines. On savages there will not be so much wandering and such a result will not work.

The wine is delicious. Thank your husband

[Buttercup]

Buttercup, but Tumanchik's proposal is very correct. You still had some bitters in there. I watched as the girls at the window either tasted, or only smelled, but everyone nodded their heads and exclaimed approvingly.

[Anna]

Anna, not all at once, especially since it's not me, but our husband is a master, he is not too happy with the number of my questions, he says - study the hardware yourself, but I definitely don't want to do this, I have enough cooking, winemaking and distilling - already too much for me ...
I’m not saying that I don’t know anything at all, but if I learn to show this at home, I’ll immediately be blamed for most of the work - do I need it? I am a weak woman, and winemaking is a man's job. As the husband says "hard work of a winemaker"
Pebble, thank you, my husband is pleased that his work is praised!

[Mandraik Ludmila]

Mandraik Ludmila, Lyudochkahow interesting, beautiful and, I have no doubt, delicious!
Thanks for taking the time to upload the recipe!

[Lyudochka]

Lyudochka, very tasty wine, I confirm! Please tell me a huge thank you to your husband! I agree that winemaking is a man's occupation, because

I definitely don't want to do this, I have enough cooking, winemaking and distilling - it's already too much for me ...

[Buttercup]

Buttercup, and what kind of juicer do you have now? I'm talking about the one under the apples.

[Anya]

Anya, domestic juicer "Salute"

It is large and quite noisy, my husband squeezes juice outside near the house, a bucket of apples is processed in half an hour - the cake is dry enough, it turns out straight in plates, I dry it and then put it on compotes.
Lenochka, Check mark, thanks for your attention to the recipe, my husband is very pleased that the girls are interested in his creation

Added Monday, 27 Mar 2017 12:10 PM

Husband purchases in the store "House of Wine" site 🔗

[Buttercup]

Buttercup, Luda, thank you

[Chef]

Chef, thanks for postponing, otherwise I was looking for the topic of alcoholic beverages and did not find it, but they end up in the "home cellar", I study Temko alcohol

[Nuttison]

Nuttison, I will be glad if it comes in handy

Lyudochka! So you can make this from frozen berries? To fill, so to speak, a hand before the main season?
And thanks for the info and in our Temko! And for your wine I will give a link to the first page, if you don't mind?

[Rada-dms]

I'll give you a link to your wine on the first page

I am for it! It's always nice if our knowledge helps someone
Rada-dms, it is possible from frozen, but from one black currant wine is not made, it turns out rough and too specific. So take the same proportion as ours, you can just reduce it and forward. The road will be mastered by a walking person If something is not clear, ask me, I will ask my husband and we will brainstorm together here

Very, very inspired by the recipe. Scary first time, hot at home, the cap of the pulp quickly rises and has a pungent smell. She took off the pulp on the third day.
There is no special foam. The water seal does not gurgle during the day at night.
I began to worry that the heat could speed up the process and the yeast would eat up all the sugar and fermentation would stop. I'm trying. tasty oh, not sour.
With the thought that it is better to overdo it than not to do it, I added wine yeast for 5 days. Now I'm worried again or they won't quarrel with the wild ones.
How nervous it is, this winemaking ... making kvass and baking buns is not so stressful

Now I'm worried again or they won't quarrel with the wild ones.

Well, someone will survive, do not worry, now we put all berry wines on savages. And who will win can be estimated by the temperature of the wort, and if it is included in the range of cultural work, then they will win, and if not, then on the savages, our apple wine gurgles since autumn until now.
The graph that I have given in the recipe is not a dogma, you yourself can track the process and add sugar as the bubbling fades away, this is very dependent on temperatures.
Do not worry, the process is quite long and you and your husband can regulate it yourself, focusing on your taste.

This year we have delivered honeysuckle wine for the first time. When they took off the "cap", I almost choked with salivation. The husband was going to add sugar for the second time. Roaming the savages.

21 days passed, I decided to add sugar, it tastes like wine)), there is a little sourness. Added water, sugar chips.
Question: when adding a water seal, it was removed for no more than 12-15 minutes, after how long does active fermentation resume? Doesn't gurgle at all ...

And the chips, they just float on the surface for now, will they or will they get wet and go down?

[Elena]

Elena, when adding, we leave the bottles open, here time is not very important, the wine must be breathed. It starts gurgling quickly, but it depends on fermentation, and on the volume of air above the wort in the container, maybe in an hour. In general, the volume of air should be as small as possible, therefore, when adding water and sugar, we often pour it into another container, it may not fit into the previous one with the added one.

Volume: from the neck of the bottle 2 cm to the level of the wine.
In the water seal, the water level changes but until it gurgles, we wait (c).
And the chips? Should you swim?

[Elena]

Elena, in principle, it does not matter, at first the chips float, then they can get wet and drown, but this "piano" does not play.
Once the level in the water seal changes, then everything is fine.
You are great!



Elena, I'm telling my husband everything here, he says: don't pay attention to the sensations of acidity yet, when the degree rises, the acidity will become less felt, and when the water is "poured", the wine may turn out to be incomplete

I try to stick to your recipe. Considering the fact that I absolutely do not drink alcohol (3 times a year a glass of wine doesn’t count), it already seems to me that there is a degree)). The water was added for the first time Now, sugar is added at intervals of 4-5 times a week.

[Elena]

Elena, well, before "serious" degrees the yeast still has to work and work. Now there are degrees like in kvass or a little more than 21 days, this is a degree of beer rather. Wine is a long process, so write all questions, I will read it to my husband and answer

Thank you very much. It no longer gurgles slowly

Time passes, wine ferments, and questions multiply. Sugar was added yesterday according to the schedule.
So a large bottle (19 l) gurgles as expected, and a small 3-liter container literally gurgles 4 times per day. In this case, the water level in the water seal changes sooooo slowly.
Is it the quantity?

The taste is attractive, of course I tried it.

[Elena]

Elena, naturally, the amount of future wine influences the speed of "gurgling", because the larger the volume, the more it works and the more they emit gas. In principle, you can add some yeast and sugar.
We now have wine from honeysuckle that calms down, there is almost no difference in the water seal, but now we live on savages, and now my husband is thinking how to revive the process, because the wine was supplied only a month ago, and it does not ferment a lot, you may have to buy cultural yeast or maybe the husband will find a way to "revive" from other well-gurgling wines.

Live it up?
Does it make sense to change 1.5 liters (for example) from one container to another and vice versa?
How to do it correctly?

[Elena]

Elena, I don't know yet, my husband is looking for how to do it right. If you find and do it, I'll write it down

The process finally stopped in a smaller container. She took it off the sediment, put it in the refrigerator. The total fermentation time is 37 days. I tried a couple of sips that didn't fit into the bottle after the refrigerator. Very rich taste, pleasant sweetness. I am amuse myself with thoughts of mulled wine at the end of November and cannot decide whether it is already possible to throw star anise or only when cooking.
A large container continues fermentation (it is in a cooler room)
With concern I observe that the markets are full of currants, and there are raspberries, and blackberries are already available in large quantities, if I can’t restrain myself, I will put a new portion))

[Elena]

Elena, it is better to add spices just before preparing mulled wine. According to your description, it looks like at some point you shifted sugar, excess sugar can kill the yeast
Of course, you can (need) still put it. We have: honeysuckle, white currant, again currant duo and gooseberries.
We want to put blackberry, red mountain ash and hawthorn. There are no apples this year.
But the wine that seemed to stop bubbling turned out to be a bad cork.

It looks like mulled wine will not be)) incredibly tasty, sweet, light, attractive wine. I apply slowly on a glass and enjoy.


Sorry to be sideways. As a decanter container for Eva Solo sauce.


The glass is also sideways ((
Next year I will confidently deliver 40 liters. Thanks for the detailed recipe and support in the process.

Lenochka, how glad I am that everything worked out! The main thing is patience and everything will work out. All the fun is still ahead of you, because you will probably want something else.
This year we don't have enough currants, that's why we made wine from honeysuckle for the first time, it turned out to be semi-sweet, just awesome in taste, it is already ready and lowered into the underground. And now the cherry-plum wine is gurgling, I don't know the taste yet, my husband is pouring it there. This year the husband does everything on the savages. Everything itself wanders, only feeds with sugar. Chokeberry is being processed and hawthorn is waiting for its turn, all for wine! The hawthorn can lie down, last year my husband began to study it in December. And I remembered that the elderberry wine is still gurgling, but the elderberry is a completely different story, there is such a hemorrhoid, everything except the pulp is poisonous, you have to fiddle around a lot, the husband crumples the elderberry with his hands so as not to damage the bones, then the resulting juice cooks, so that the harmful substances finally decompose and then only puts on the wine, but the wine is delicious, Sambuca Negra. I just don't drink our apple wines, and all the others are very tasty, so, Lena, you have great prospects, you are only at the beginning of a long but interesting journey.