Why it works: Sugar and currant 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 ↓
Recipk for Currant Wine
Ingredients
Directions
Prepare the juice
Strain the currants to extract the juice.
Mix the currant juice with water and sugar in a large container. Stir well.
Ferment
Let it stand for 24 hours.
After 24 hours, skim off any foam.
Place the mixture in a cool place to ferment slowly for 3 to 4 days.
Bottle
Once it becomes clear, it is ready to bottle.
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.
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Sugar + curranttop 26% of all pairsSmell alikelowCooked together12,256 recipes
Sugar and currant 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
- Sugar
- Feeds the yeast during fermentation and provides the sweetness and alcohol the wine develops.
- Currant juice
- Supplies the fruit flavor, acidity and natural sugars that the yeast ferments.
- Water
- Dilutes the juice and sugar to a drinkable balance and provides the liquid for fermentation.
The step that matters
Skim off any foam. Foam on fermenting liquid can hold yeast, bacteria and debris that may spoil the flavor. Removing it keeps the wine clean as it ferments slowly.
“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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