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.

The recipe is from:
Kalni Production of Homemade Wine
Kotleri, Palēči parish
Preiļi County
[email protected]

Production & Processing 
Twitter TripAdvisor Google Maps