- 3 lb ripe Redcurrants
- 1/2 lb Raisins
- 6 pints boiling water
- 2 very ripe Banana’s, flesh only
- 1/2 teaspoon Tannin
- 1 teaspoon Pectolayse
- 2 1/2lb Sugar
- 1 teaspoon Yeast Nutrient
- Bordeaux Yeast
I’ve called this Redcurrant Bordeaux because i used a Bordeaux yeast to make it. You could try other yeasts of course, but the colour & taste of this wine is superb so I would recommend you give it a go.
Freeze the Redcurrants & Banana, then defrost.
Place in a sterilised bucket & squish with a potato masher (or your feet if you are feeling rustic).
Give the Raisins a quick chop & throw them in.
Pour over the boiling water.
Leave to cool.
When cool, add the Tannin, Pectolayse & Yeast Nutrient.
Give it a stir, then sprinkle on the Bordeaux Yeast.
Ferment for 7-10 days.
Strain, stir in the Sugar until dissolved & pour into a sterilised demijohn.
Ferment out, rack off if the sediment gets too thick.
When crystal clear, rack off again and store for 6 months before bottling.