- 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.
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.