Redcurrant Wine (Bordeaux)

Redcurrant WIne


  • 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.

How to

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.

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