Black currant wine
Mash blackcurrant, pour water and close with the lid for 5 days. Then separate the pulp from the juice.Mix one third of sugar dose with the juice and pour into a bottle, set a shutter on the bottle neck for the removal of gasses. The sugar should be added two more times once a week. Then, after rapid fermentation in the heat, the wine is transferred to a cold cellar.
Serve with dessert or cheese.