Wine made of red and black currants

All kinds of berries have this to each other, that the dry wine made from them has not a very specific taste. Therefore, they need to be seasoned and made dessert wine. Leave the pulp for a few days, add antigel and squeeze out the juice. Pour water over the squeezed pulp (1 l na 1 kg), set aside for a day and press again. Greater efficiency can be achieved by heating the pulp to a temperature above 50 ° C. Need caution, so that the addition of water does not cause the acidity to drop too much. Dilution requires the addition of yeast nutrient.

tip: Honey can be added to blackcurrant wine instead of sugar (it was done in antiquity!), it gives delicious taste results.