Blackcurrant Wine

Blackcurrant Wine


  • 3 lb Blackcurrants
  • 2 & 1/2 lb Sugar
  • 1 teaspoon Pectolayse
  • 1 teaspoon Yeast Nutrient
  • Red Wine Yeast (have used Bourgovin RC 212 by Lalvin – a Burgundy Yeast)
  • 6 pints of Boiling Water + top up when into demijohn


Another great wine to make in the depths of Winter. Blackcurrants freeze well so put them away in 3 lb bags when ingredients are scarce. They’re also acidic & loaded with Tannin so you won’t need to add either.

How to

Even if you make this with fresh Blackcurrants, freeze them first – then defrost. It will help break them down and make mashing them so much easier.

Put 6 pints of water into a pan & bring to the boil.

Put the Blackcurrants in a sterilised bucket & give them a mash.

Put the Sugar into the bucket.

Pour the boiling water over the fruit & Sugar & stir to dissolve.

Allow to cool and add 1 teaspoon of Pectolayse.

Leave for 24 hours.

Add the Nutrient & Yeast and ferment for 10 days (for this Blackcurrant Wine recipe i have used a Burgundy Yeast – Bourgovin RC 212 by Lalvin. Obviously you can use other red wine yeasts).

Strain into a sterilised demijohn & ferment out.

More sugar may be needed, or a sweetener if it is too dry.

Mature for at least 6 months before bottling and allow another 6 months in the bottle (to smooth out) before opening.



2nd March 2015: Defrosted the Blackcurrants

3rd March 2015: Mashed them, added Sugar & boiling water

4th March 2015: Added Pectolayse

5th March: Added Yeast & Nutrient



  1. Trying this right now!…at the boiling of water stage…

  2. Great stuff! Just waiting for the, er, sunshine to appear in the Rectory garden to finally ripen our Blackcurrants, and there’ll be a couple of gallon on the go here too!

  3. I made this wine in July last year when the blackcurrants were fresh from the bush, we have started to drink it now although it needs a little longer in the bottle it is fantastic! I am now using the frozen fruit to make some more.

    • It does take a while to lose its ‘edge’ – I’ve had some that was seriously acidic after 2 year and needed a bit of lemonade to make it more drinkable.

  4. I am about to embark on homewinemaking, using your recipe, as I have a glut of both blackcurrants and jostaberries (a cross between blackcurrants and gooseberry). But where do you get such specific yeasts from?

    • Online homebrewing stores. I get mine from a company in Galway called Home Brew West
      I’ve also bouhgt from here: Home Brew Centre. Jostaberries sound interesting, haven’t tried those as yet!

      • Do I need to use a Camden tablet?

        • not necessary but if you are happy with the taste at a certain point then go for it. I prefer to ferment out, store for a few months then add artificial sweetener to taste (if needed).


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