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Currant Wine
1.5lb blackcurrants
1.5lb redcurrants
2.5lb sugar, dissolved in 1 pt boiled water
red wine yeast
nutrient
1tsp pectic enzyme
(no need for acid)
Put currants in fermenting bin, cover with 5 pints boiling water.
Add sugar solution.
Leave to cool (to about 20C).
Then add enzyme, yeast & nutrient.
Stir daily for 5 days.
Strain into DJ, fit an airlock; top up with cooled boiled water to neck.
Ferment out, rack as usual, for about 3 months. Mature for a year before drinking.
1.5lb blackcurrants
1.5lb redcurrants
2.5lb sugar, dissolved in 1 pt boiled water
red wine yeast
nutrient
1tsp pectic enzyme
(no need for acid)
Put currants in fermenting bin, cover with 5 pints boiling water.
Add sugar solution.
Leave to cool (to about 20C).
Then add enzyme, yeast & nutrient.
Stir daily for 5 days.
Strain into DJ, fit an airlock; top up with cooled boiled water to neck.
Ferment out, rack as usual, for about 3 months. Mature for a year before drinking.
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