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Drink

Currant Wine

A fermented beverage made from currants and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Currant Wine

Ingredients

Directions

Prepare the juice

  1. Add a little water to the currants and mash them well.

  2. Strain the mixture through a fine sieve.

  3. Add the sugar to the strained liquid and stir until dissolved.

  4. If the juice and sugar do not measure one gallon, add enough water to make a gallon.

Ferment

  1. Mash the currants again.

  2. Transfer the mash to a clean vessel, leaving space for fermentation.

  3. Seal the vessel tightly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Currants
Provide the juice, fruit flavor, acidity and aroma that define the wine.
Sugar
Provides sweetness and the fuel yeast converts into alcohol during fermentation.

The step that matters

Transfer the mash to a vessel with room to spare. During fermentation, yeast produces carbon dioxide that makes the mash foam and expand. Leaving headroom prevents overflow and keeps the batch from being lost or contaminated.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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