Currant red

To get a semi-sweet wine of the desired strength and taste from red or white currants, the juice of the fruits must be corrected (prepare the wort). To do this, water (counting its amount along with water added to the pulp before and after pressing) and sugar are added to the wort immediately after pressing. Then sugar is added after a few days, in parts. At the same time, fermentation lasts longer, but yeast cells work vigorously, ferment all sugar, and the wine is more stable.