• Description

Redcurrants dont seem as popular these days. They grow really well in the garden. They make a good wine as well.

Redcurrant Wine

1 to  2kg of Redcurrants
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
1 tsp acid blend or citric acid
  Put the redcurrants into a clean sterilised food grade bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to a cold room temperature add the rest of ingredients and 2 pints of cold water.

It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
Give the berries a bit of a squashing, it doesn't matter if you don't pop them all.
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out.
Top up the demi john to the shoulders with cold water once the vigourous ferment slows down.
 This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or tastes right, syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
You may need to add finings, you can buy these from any homebrew shop.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.
This wine can be a bit high in tannin, it may taste harsh at first does does improve!!