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
Make the wine
Combine currant juice, water, and sugar in a large container.
Let the mixture stand in an open jar until fermentation is complete.
Bottle and store
Once fermentation is done, bottle the wine and cork it tightly.
Store the bottles in a cool place.
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 base, flavour, and natural sugars that yeast ferments into alcohol.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and carbon dioxide, and adds sweetness.
- Water
- Dilutes the juice and sugar to a volume suitable for fermentation.
The step that matters
Letting the mixture stand until fermentation is complete. Fermentation must finish before bottling. Leftover sugar still being consumed by yeast can produce gas that builds pressure in tightly corked bottles, which may burst.
“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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