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
Ferment
Mix the currant juice, water, and sugar in a large container.
Stir the mixture well and let it rest for 24 hours.
Skim off any foam that forms on top.
Place the container in a cool area to allow fermentation to occur slowly.
Seal and bottle
After 3 to 4 days, or when fermentation has nearly stopped, seal the container tightly.
Once the wine is clear, bottle it.
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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Currant + sugartop 26% of all pairsSmell alikelowCooked 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
- Currant juice
- Provides the fruit flavour, acidity and the sugars that yeast ferments into alcohol.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and carbon dioxide and adding sweetness.
- Water
- Dilutes the juice and sugar to a drinkable strength and provides the liquid for fermentation.
The step that matters
Sealing the container at the right time. Sealing too early can trap carbon dioxide and build pressure, while sealing too late lets air in and invites spoilage. Waiting until fermentation has nearly stopped keeps the wine stable.
“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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