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Blackcurrant, Redcurrant or Whitecurrant Wine (Medium)
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Ingredients |
Metric |
British |
USA |
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Black red or white currants |
1.5 kilo |
3 lb |
2 1/4 lb |
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Sugar |
1.75 kilo |
3 lb |
2 1/2 lb |
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Water |
4.5 litres |
1 gallon |
1 gallon |
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Wine Yeast |
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Yeast nutrient |
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Pectic enzyme |
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- Put the currants into a plastic bucket or bowl and crush them.
- Boil the sugar in the water, pouring the still-boiling mixture over the currants.
- When the water reaches blood heat, add the pectic enzyme
- A day later, add the wine yeast.
- Keep it closely covered in a warm place for five days, stirring occasionally.
- Then, strain it into a fermenting jar and fit an airlock.
- Let it stand until fermentation ceases and the wine clears, usually in about three months.
- After that, siphon the wine into fresh, sterilised bottles
Wine Equipment & Ingredients
