Any varieties of currants are good for making homemade wine. Black wines make better dessert and fortified wines, while red wines make table wines. Even a novice winemaker can make currant wine at home if he knows the intricacies of technology and recipes.

Features of the technology

Black and red currants have different sugar content and acidity, and the recipes for making wine from them are different. However, the technology is not significantly different.

1. If you don’t have them and don’t want to cook them at home (in fact, this is quite easy to do), you can’t wash the currants. Bacteria live on its surface, which will ensure fermentation. Regardless of whether you wash the berries or not, you will have to sort through them and remove the branches - they will spoil the bouquet of homemade wine if they are not removed immediately.
2. Getting a lot of juice from currants, especially black currants, is not easy. Therefore, before squeezing it, the berry is crushed and filled with water, adding sugar. Afterwards, the resulting mass is left to ferment in a warm place, covered with gauze. At the same time, it is stirred 2-3 times a day. This must be done, otherwise the wort will turn sour and the pulp that floats to the surface will become moldy. After three days, the pulp must be compressed and the juice squeezed out of it. Then the procedure is repeated again, and the juices from the two extractions are combined. Used water, sugar and yeast, if applicable washed currants, are subtracted from the amount of ingredients called for in the recipe.
3. Currant wine should be fermented without air access, under a water seal that allows carbon dioxide to escape. Optimal temperature for this – 22-26 degrees.
4. The next stage is removing the wine from the sediment. It is poured through a straw into another bottle, where the wine will settle and clarify. The process can be speeded up by adding a little milk at this stage. Before pouring the wine, you can add alcohol to make it stronger.
5. When the wine has clarified, it is again drained from the sediment, filtered and bottled, which should be stored in a cold room in a horizontal position.

Whatever recipe you choose, the technology for making currant wine at home will be the same.

Recipe for currant wine without yeast

Ingredients required:

• black currant – 5 kg;
• granulated sugar – 3.5 kg;
• water – 7 l,
• raisins – 100 g.

Cooking process:

1. Pour crushed currants with sugar syrup made from 1.5 kg of sugar and 3.5 liters of water, add raisins, leave to ferment, stirring regularly. The berries should ferment for 3 days.
2. Squeeze out the pulp, place the juice in a fermentation container, and fill the pulp again with the same syrup. After three days of fermentation, squeeze the juice from the pulp and combine it with the first pressing juice.
3. After another 5 days, pour a glass of wort through a straw, stir the remaining sugar in it and pour it back.
4. After fermentation is complete, leave the wine drained from the sediment to settle in a tightly closed bottle in a cool place.
5. After clarifying the drink, filter it and bottle it.

This recipe makes a semi-sweet wine.

Blackcurrant dessert wine

Ingredients required:

• black currant – 5 kg;
• granulated sugar – 2 kg;
• water – 2 l;
• wine starter – 150 ml.

Cooking process:

1. Wash and sort the currants. Crush it with a wooden pestle. Add the starter.
2. Boil the syrup, cool to 30 degrees, pour it over the berries, place in a warm place, covering the container with the berry mass with a thin cloth.
3. Stir the berries for two days, then compress the pulp, squeezing the juice out of it. The most convenient way to do this is with a screw press.
4. Pour into a fermentation bottle and install a water seal.
5. After fermentation is complete and the wine is clarified, drain it from the sediment and filter twice. If you want a stronger drink, pour in a bottle of vodka and stir.
6. Pour into bottles, seal them and store.

Without using vodka Home wine According to this recipe, it turns out to be about 12-14 degrees; if you add vodka, it will be a little stronger.

Homemade redcurrant wine

Ingredients required:

• red currants – 2.5 kg;
• granulated sugar – 0.8 kg;
• water – 2.5 l;
• wine starter – 100 ml.

Cooking process:

1. Squeeze the juice out of a clean berry that has been passed through a meat grinder. You can also use a juicer.
2. Prepare sugar syrup, cool to 28-34 degrees, mix it with the resulting juice.
3. Pour in the yeast (wine) and place the container in a warm room. Don't forget to install a water seal.
4. At the end of fermentation, filter, discard the sediment, and place in another bottle with a tight lid, wait until the drink clears.
5. Filter and bottle. All!

A very simple recipe allows you to prepare delicious food at home dry wine(red) with a unique bouquet.

Blended wines made from currants are even tastier. It goes well with grapes, blueberries, and apples. An interesting blend is obtained from two types of currants: black and red. Currant wines can be prepared at home even without yeast.

To make homemade redcurrant wine, you need to take 10 kg of berries and 100 g of sugar per 1 liter of juice.

We sort the berries, remove them from the brushes, rinse them 2-3 times in water and let them drain.

Then we mash the berries, transfer the mixture into a glass container, tie the neck with gauze and put it in a warm place for 2-4 days.

When the pulp floats to the surface, pour the juice released at the bottom of the container into another jar, add sugar and put the natural homemade wine for further fermentation, tightly sealing the container with a stopper with a water seal.

Infuse homemade redcurrant wine for another 15-20 days. When fermentation stops, drain the wine from the sediment using a tube into a clean jar or bottle, close and leave in a cold place for 1.5-2 months. Once again, drain the wine from the resulting sediment, filter, bottle and seal.

If you are making wine from apples or gooseberries, its taste will improve significantly if you add a little (1/10-1/5 part) raspberries or mashed muscat grapes or Isabella grapes to the wort (immediately or a little later). This action will enhance the fermentation process and give finished product unique aroma.

How to make natural blackcurrant wine

For this recipe for homemade currant wine, you will need 1 kg of black currants, water, sugar.

Berries for natural wine grind, place the resulting mass in a bottle, fill with cooled sugar syrup (400 ml of water and 100 g of sugar) and place in a cool place. After 3 days, drain the liquid, squeeze out the pulp and fill it again with sugar syrup (400 ml of water and 100 g of sugar).

After 2-3 hours, filter the liquid, squeeze the pulp through several layers of gauze.

Mix the liquids obtained as a result of the 1st and 2nd pressing, pour into a large glass container, pour in water (600 ml per 1 liter of wort) and add sugar (500 g per 1 liter of wort). Seal the container tightly with a lid with a water seal and place it in a cool place.

From time to time add sugar syrup into the barrel. After 5-6 months, drain the blackcurrant wine from the sediment, pour it into another container and keep it for at least another 60 days.

Pour the finished homemade blackcurrant wine into bottles, cap it, leave it for 6-7 days in a cool place, and then store it in a horizontal position.

Homemade blackcurrant wine recipe

Ingredients: 3 kg black currants, 500 g sugar, 2 liters of water.

To prepare blackcurrant wine according to this recipe, we sort the berries (not wash them), remove the stems. Mash the berries, add 1 liter of water and leave in a warm place for 4 days. Stir the mixture periodically with a wooden spoon. Then squeeze out the juice, add the remaining water and sugar, pour into a fermentation container and seal with a lid with a water seal.

Place homemade blackcurrant wine in a dark place to ferment. When the fermentation process is over, drain the wine from the sediment, add sugar if necessary, filter and bottle.

How to make red currant wine with cognac

For this recipe for red currant wine you need to take: 12 liters of red currant juice, 1.5 kg of sugar, 1 liter of cognac.

We wash the berries, remove the stems, put them in a clay, glass or wooden vessel, knead them and put them in a cool place to ferment.

When the mixture has fermented, drain the juice. Let the juice settle, then pour it into a glass bottle, add sugar and cognac. Close the container and place it in a cool place for 6-8 weeks.

Finished wine filter the red currants, bottle them, and seal them. We keep it for at least 4 months before using it.

How to make redcurrant wine with vodka

Ingredients: 5.5 kg of red currants, 0.8 kg of sugar, 1 liter of water, 500 ml of vodka.

Before making wine from red currants with vodka, peel the berries from the stalks, wash, dry, knead with a wooden pestle and set aside for 1 hour. Squeeze the juice, pour into a bottle, add sugar, water and place in a dark, warm place for fermentation. Seal the container with a lid with a water seal.

When the fermentation process is complete, filter the wine, add alcohol and let the drink brew for 7-8 days. Pour the finished wine into bottles and leave to mature for 2 months in a cool, dark place.

Fortified white currant wine

Ingredients: 6 kg of white currants, 3 kg of sugar, vodka (500 ml per 5 liters of wine).

To prepare homemade currant wine starter, mash 200 g of berries, add 100 g of sugar and leave in a warm place for 3 days. The starter is considered ready when the active fermentation process begins.

To prepare wine, we sort out the white currant berries, rinse them, and squeeze out the juice. Add 2.3 kg of sugar and sourdough.

Pour the wort into the prepared container, close it with a stopper with a water seal, and set it for fermentation in a dark place at room temperature.

When the fermentation process is complete, drain the white currant wine from the sediment, add vodka (at the rate of 500 ml of vodka per 5 liters of wine), mix thoroughly and let it brew for 7-8 days. Strain the finished wine, add the remaining sugar, mix, filter and bottle. We age the wine in bottles for another 70-100 days.

Homemade blackcurrant wine with cloves

For this blackcurrant wine recipe, take 3 kg of berries, 6 buds of cloves, 1 kg of sugar, alcohol.

Wash the currants, dry them, pour them into a bottle, sprinkle with sugar, add cloves. Place the container with berries in the sun for 3-4 days. Shake the bottle periodically. After fermentation begins, install a water seal and place it in a dark place for 40-50 days.

At the end of fermentation, filter the wine from currants with cloves, add alcohol at the rate of 50 ml per 1 liter of wine, bottle it and seal it.

Redcurrant juice wine

Ingredients: 1 liter of red currant juice, 1 kg of sugar, 2 liters of water.

Before making currant wine, pour the juice into a bottle, add sugar, water, close with a stopper with a water seal and leave to ferment at room temperature for 3-4 weeks. Shake the contents of the bottle periodically.

When the fermentation process is complete, filter the homemade currant wine through thick cloth or filter paper, bottle it and seal it.

Homemade redcurrant and raspberry wine recipe

Ingredients: 3 kg of red currants, 2 kg of sugar, 3 liters of water.

For the starter: 150 g raspberries, 30 g rose hips, 100 g sugar.

To make the starter, mash the raspberries and rose hips, place them in a jar, sprinkle with sugar, and fill with water so that it completely covers the mass. We tie the jar with a cloth and place it in a warm place for 3 days, shaking the contents periodically.

According to the recipe for making redcurrant wine, first make syrup from sugar and water, skim off the foam and cool to room temperature.

Grind the red currant berries, put them in a glass bottle, add the cooled syrup and starter, mix, tie with gauze and leave to ferment in a dark place for 8 days. Every day it is necessary to stir the wort 4-5 times to prevent mold from forming on the surface.

After this, we filter the wort through folded gauze and squeeze out the pulp. Pour the resulting juice into a bottle, close it with a lid with a water seal and leave for fermentation. Shake the bottle periodically.

After 40 days, a sediment forms at the bottom of the bottle. We drain the red currant and raspberry wine from the sediment, filter if necessary, bottle it, seal it tightly and keep it in the cellar for another 2 months.

Homemade redcurrant wine with sugar syrup

Ingredients: 3 kg of red currants, 3 liters of water, 1 kg of sugar.

Before you start making currant wine, we peel the berries, sort them, wash them, knead them and place them in a glass bottle. We prepare a syrup from water and sugar, let it cool to room temperature, then pour it into a bottle with currant mass. Place the fermentation stopper and leave to ferment at room temperature for 5-6 days. At the end of fermentation, strain the wine through a cloth, filter, bottle, cork and store in a dry and cool room.

How to make currant wine with rose petals

According to this recipe for making currant wine, you need to take 5 kg of red currants, 4 kg of sugar, 150 rose petals.

Before making currant wine, wash the berries, dry them, remove the stems, and pour them into a bottle. Add pink petals and cover everything with sugar. We tie the neck of the dish with a thick cloth and place it in the sun for one month. Drain the finished wine, strain through a cloth, and pour into bottles.

Currant is a well-known, but no less unique berry. It is much healthier than the newfangled “goji” and other “asai”, and at the same time it is very affordable. In any yard - in the country, in the village, in the city, you can find these elegant bushes (grown in urban conditions, of course, should not be used either for food or for winemaking).

Make homemade wine from garden currant– an excellent way to harvest while preserving parts useful substances. Unlike compote or jam, in which many vitamins are destroyed due to heat treatment. The main difference between the preparation of currant wines and grape wines is the need to add sugar and water during preparation, because the berries themselves are not juicy enough and are not sugary. But on their surface there is a sufficient amount of natural, so-called “wild” yeast, sufficient for successful fermentation.

Blackcurrant wine recipe

This recipe produces a surprisingly aromatic, rich currant wine with a pleasant, slightly astringent taste. You can make it into a tasty and healthy mulled wine, use in cooking - soak biscuits, decorate homemade desserts.

Redcurrant wine recipe

Red currants do not contain as much pectin and natural yeast like black, so to make wine from it you first need to prepare a starter. For this recipe, you need to choose the largest and sweetest varieties.

1. Collect the most overripe and large berries from the bush with clean hands. You can add raspberries, strawberries, wild strawberries or add some white currants. Make puree, measure 2 cups.
2. Glass of water, berry puree and 100 g small granulated sugar Place in a jar and shake until the sugar dissolves. Cover the jar with several layers of gauze and put it in a dark and fairly warm place for 4 days.
3. Separate the starter from the cake and sediment. There is no need to strain too thoroughly.
4. Prepare juice from 10 kg of berries. It is best to use a juicer. You can make puree in a blender and squeeze it through 2-3 layers of gauze. We measure how much juice is obtained - usually it comes out to about 7 liters.
5. Take a suitable container (a 20-liter wine bottle or food-grade plastic tank is suitable for this amount of food) and pour the juice into it. For each liter of juice add 500 g of sugar and 1 liter of drinking water, but not boiled water. Stir, pour in the starter.
6. Place under a water seal in a dark place.
7. On the 4th, 7th and 10th days you should add 50-70 g of sugar per liter of juice. The most convenient way is to pour a little liquid from a common container, add sugar, stir until dissolved and pour it back.
8. Leave the preparation to ferment for one and a half to two months. Stir daily for the first 2 weeks, then just wait for the release of carbon dioxide to stop and sediment to form.
9. Drain the wine from the sediment, filter and place in a cool place for a week to allow the wine to fully mature.
10. Remove the wine from the sediment again and taste. If it is very sour, you can add sugar at the rate of 100 g per liter of original juice. Pour into bottles. If planned long-term storage can be filled with wax or paraffin. After a month of rest in a dark room, the wine can be served.

The result is a sweet, transparent wine with a strength of up to 16%. White berries are also suitable for this recipe.
currants

Fortified currant wine

Berry wines are quite light and sweet. The so-called ladies' ones feel no stronger than compote. If you want something more severe, you can make fortified wine.

The recipe is very simple - any berry wine after fermentation can be made stronger by adding 500 ml of vodka or cognac per 5 liters of wine. You can add spices to taste: cinnamon, cardamom, anise (goes great with white currants) and others. Leave to brew for a week at normal room conditions, strain off the spices and bottle. Vodka is more suitable for fortifying wines made from white and red currants, and black currants go well with cognac.

Wine from currants and other berries

Currants go well with other fruits and berries. To make wine, you can combine black currants with red, white, sloe, gooseberries, rowan berries, raspberries, blueberries, blueberries, cherries, cherries, pears and apples.

Wine from fermented compote

There is no need to be upset if you have lovingly prepared for the winter currant compote There was a taste of fermentation. On the contrary, it is perfect occasion make another version of homemade wine. The recipe is even simpler and faster than with fresh berries.

The presence of several currant bushes is a common sight for summer cottages and gardens in country and rural houses.

This berry is so popular that winemakers with or without experience make excellent homemade black currant wine without yeast. different recipes. Let's find out what recipe and technology they prefer, and learn how to cook this delicious aromatic drink on one's own.

For cooking wine drink yeast-free method will be needed following components:

• 15 liters of water;
• 10 kg of black currant berries;
• 5 kg granulated sugar.

The berries for the wort need to be healthy, without stalks and various debris, unwashed. When washed, there will be no yeast fungi left on their surface, necessary for high-quality fermentation.

How to make blackcurrant wine without yeast

Some winemakers make currant alcohol with the addition of different berries, others prefer to enjoy the taste of only this berry.

By the way, if you like dry wine, you need to add less sugar than according to the recipe.

And we will prepare blackcurrant table wine using the following technology:

• Rub the berries thoroughly with your hands, wearing gloves, otherwise the skin will be stained with juice. You can use a rolling pin or a blender without aluminum parts.

• Heat the water to 40 degrees and dissolve 2.5 kg of granulated sugar in it.
• Mix the berry mass with warm (not hot!) syrup in an enamel or glass container, leaving a third of the container empty.
• Cover the dishes with gauze or natural fabric, in order to prevent insects from entering, and place it in a dark room with a temperature of at least 20 degrees Celsius for 4 days. Stir the berry mass twice a day, otherwise it will sour.
• Pour boiling water over and dry the glass bottle and, filtering through cheesecloth or a strainer, pour the wort into it. We squeeze out the pulp and throw it away - it will no longer produce juice.
• Mix some of the juice with 0.5 kg of granulated sugar and pour it back. We leave a third of the bottle empty, otherwise the foam and gas have nowhere to go during fermentation.
• We put a glove with a hole on the neck or install a water seal and put it in a dark place with a temperature of at least 23 degrees for 30-50 days. After five days, dissolve 1 kg of granulated sugar in a liter of drained juice and pour it back. We repeat the action after the next five days, using the remaining sugar.
• 50 days have passed and fermentation has not stopped? We pour the future homemade black currant wine without yeast into another bottle through a tube without touching the sediment. We install the shutter and send it to ferment until the end.
• When fermentation is complete, pour the juice through a straw into a new bottle and taste it. B is not enough sweet drink add sugar and keep it covered for another week. If everything is fine with the taste, we seal the container and put it in the cellar for 8 weeks.

Every three weeks we remove the sediment from the drink by pouring it through a tube or thin hose. Has the sediment stopped forming? Currant wine is considered ready. We pour it into sterile bottles (glass only, we don’t use plastic!) up to the neck, close it tightly and put it in the cellar for horizontal storage.

If it is prepared with strict adherence to technology and you store it correctly, the shelf life will be about three years, but it is better to drink it early, because homemade berry wines do not contain preservatives and cannot be stored for years.

Currant alcohol can also be made from frozen berries, since they do not lose their properties, but this applies specifically to dark varieties.

Now you know how to make homemade black currant wine without yeast or other foreign additives.

Use this recipe based on safety, natural ingredients and natural benefits, and make your own wine without preservatives and other synthetic additives! Let's learn how to prepare this delicious aromatic drink yourself!

Quite often on garden plots there are many currant bushes. As a rule, each bush produces a fairly abundant harvest. Having prepared plenty of jam and frozen some of the blackcurrants, the question arises, what to do with the remaining berries?

The best solution is to make homemade wine, healthy and tasty.

Lovers home winemaking Berries such as currants are highly valued. The berry is quite accessible, has pleasant taste. Perfect for making homemade wine drink.

Homemade blackcurrant wine - tasty and healthy!

Homemade blackcurrant wine is especially popular. Lovers tart taste prefer this ingredient. You can also dilute the wine with another berry, for example, add chokeberry, strawberries, raspberries. This way you can soften the taste of wine. Interesting taste has white currant wine.

There are a wide variety of recipes on how to make blackcurrant wine at home. Beginners should not immediately go deeper and complicate the cooking processes.

Useful properties and qualities

Blackcurrant contains a large number of vitamin C. Wine made from currants does not lose its vitamin properties.

The main advantages of the berry

• high content of various vitamins and minerals;
• is a natural antioxidant;
• has a beneficial effect on blood vessels, strengthening and making them more elastic;
• strengthens the body's immune forces;
• the prepared wine retains all its beneficial properties;
• homemade blackcurrant wine is natural and does not contain various impurities and dyes.

Blackcurrant has many benefits. A fairly common plant that is easy to care for. Making homemade currant wine doesn’t take a lot of effort. But like every recipe, it has its own secrets and subtleties.

How to make currant wine at home?

1. Only ripe berries are collected. All excess debris is removed.
2. It is important to know that the berries are not washed before making wine. In this case, there will be no need to add regular yeast. A drink made from “our own” yeast has a unique taste.
3. Blackcurrant wine requires the addition of water and sugar. Berry does not contain required amount sugar and is not able to release the required amount of juice.
4. The use of aluminum cookware is strictly prohibited. For cooking, it is better to use glass or enamel dishes, but without chips or cracks.

It is worth taking a responsible and careful approach to preparing wine. Failure to comply with the basic rules of winemaking entails not only the acquisition of bad taste qualities wine, but various harmful substances can also form.

The process of making homemade wine

There are many recipes for homemade blackcurrant wine. If you like dry wine, you need to add less sugar than normal. And if you sweeten it more than the prescribed amount, you will get a wonderful liqueur.

Making wine is quite a painstaking job. It's worth being patient in advance. It's best to try a simple recipe first.

Traditional standard recipe

Ingredients:

• black currants 10 kg;
• sugar 5 kg;
• water 15 liters.

The recipe for blackcurrant wine consists of the following steps

1. The first stage consists of chopping the berries. Currants cannot be washed, otherwise the plaque will be washed off. Surface bacteria allow yeast to form and the wine begins to ferment. You need to grind the berries efficiently, crush each berry. You can do this with your hands (preferably with gloves). Some people prefer a mixer or a rolling pin. It is important to prevent the berries from coming into contact with aluminum.
2. The water should be heated to 40°C. Add half a portion of sugar to warm water, stirring until completely dissolved. You will get sugar syrup.
3. Combine berry puree with syrup. The syrup should not be hot. The optimal temperature is 25°C. It is necessary to take into account that the capacity should be larger berry must approximately 1.5 times. During the fermentation period, the berry mass will rise and significantly increase in volume.
4. Now you need to cover the container with woven material or gauze. Raw materials must be placed in a dark place. The optimal temperature during this period is 20-24°C. For 3-4 days, the wort only needs to be stirred 2 times a day. Otherwise, the mass will simply turn sour.
5. On the 4-5th day, fermentation is clearly visible, foaming and a sour smell are observed. You need to prepare a glass bottle in advance. It must be washed and dried very well. The liquid part of the wine must is carefully poured.
6. The remaining cake is carefully squeezed out using gauze or a press and is no longer needed. The resulting filtered liquid is mixed with 500g of sugar and added to a common container. It is recommended to taste the resulting liquid. If desired, you can add another 50-150 grams of sugar (in the form of syrup, as written earlier).
7. The container to continue fermentation is filled no more than 75%. It is very important! During this period, not only foam will form, but also carbon dioxide.
8. A medical glove is placed over the neck of the bottle. A small hole is made in one of the fingers. The glove will inflate as carbon dioxide is produced. This way you can monitor the correctness of the fermentation process. Excess gases will escape into the hole.

We use a water seal

But it’s better, of course, to make a water seal.

1. The bottle is then placed in a room with an average temperature of 23°C. The wine takes from a month to a month and a half to prepare at this stage.
2. 5 days after closing the container, pour up to 1 liter of wine liquid into a separate container and mix thoroughly with 1 kg of sugar. After the sugar has dissolved, pour the resulting liquid into a common bottle. After 5 days, the procedure must be repeated, adding the last portion of sugar.

It is important to consider that if, after 50 days, the wine continues to ferment, then it is carefully poured through a straw into a similar container and continues to ferment under the same conditions, but without the must (sediment). Otherwise, blackcurrant wine will be noticeably bitter.

The final stage of preparation

After the glove has blown off and the must is noticeably light in color, you need to decan the wine. It is best to carry out such manipulations using an IV tube.

Once you have made a beautiful red wine, you should taste it. Some people prefer to add sugar, others add alcohol or vodka. In this case, the wine is stored without problems and longer, but the taste is much harsher.

Some winemakers prefer to fill the bottle to capacity, reinstall the water seal, and place the container in a dark, cool place for up to 2 months. Others are simply closed with a stopper. It is better for novice winemakers to use a water seal, since it is difficult for a beginner to determine at this stage whether the fermentation period has completely ended. If the wine continues to ferment under the cork, the container will simply explode.

After three weeks, the wine is filtered through a straw. Filtration is then carried out as precipitate appears. As soon as sediment stops forming, the wine is bottled and tightly capped. Bottles should only be used made of glass. The use of plastic is not acceptable.

The recipe for homemade currant wine can be adjusted to your taste. But it’s better to experiment when you have some experience in home winemaking.

Homemade wine can be stored in a dark, cool place for 2-3 years, if you do not neglect all the rules of preparation and storage.

Blackcurrant does not lose its useful qualities and in freezer. Therefore, if in the spring you find leftover currants in the freezer, you can make wine from frozen currants. But red currants are rarely used and only in a mixture with other berries, since they do not have a strong aroma and taste.

Frozen currant recipe

You should know how to cook, in this case. The cooking process is quite similar to the previous one. But when defrosted, the berries do not possess those natural yeast bacteria. You need to add either yeast or a handful of raisins.