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Blackcurrant Wine Making Recipe

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Blackcurrant Wine Making recipe

1.5kg/3lb Blackcurrants, yeast, 1.5 kg/3lb sugar, yeast nutrient, pectolase, 4.5/1 gallon Water

Rinse the blackcurrants, put into a brewing bucket and crush them

Boil the water, dissolve sugar in it and pour onto currants

When cool approximately 21 degrees C stir in pectolase, yeast nutrient and yeast, cover and leave to ferment in a warm place for next 5 days, stirring daily

Strain the juice into a demijohn, fit an airlock and leave to ferment until no more bubbles pass through the airlock or preferred hydrometer reading is reached

Leave to clear in a cold place, when clear syphon wine into clean bottles and cork, leave to age for at least 6 months