Redcurrant wine (Pink, Table)
Ingredients:
champagne yeast leaven
900 g of red currants
115 g raspberries
potassium metabisulphite
1020 g of fine sugar
230 ml of concentrate of light grapes
1 flat teaspoon of pectolytic enzyme
1 flat teaspoon of medium
Raspberries are dressed up, and currants are plucked from the stems; we rinse the fruit, crush and pour 1,7 liter of water. Pour into a bucket, add potassium metabisulphite and leave overnight. The next day we strain into the second bucket, add sugar dissolved in 1,7 liter of hot water and concentrate. Make up with cold water to the volume 4,5 Litre, and when the temperature drops to 21 °C, add the remaining ingredients. Cover and set aside on 5 days for fermentation. We pour into a gander and clog with a stopper with a fermentation tube. Set for further fermentation in a warm place. Then we download the wine. This light liquor is immediately suitable for drinking.