Black Currant Wine Recipe

Recipe for 4.5 litres (1 gallon) and may be multiplied.

All teaspoon measures are level

3 lbs. Black Currants

7 pts. Water

2.75 lbs. Sugar

½ teaspoon Pectic Enzyme

½ teaspoon Potassium Sorbate

1 teaspoon Yeast Nutrient

1 Campden Tablet crushed

1 pkg. Wine yeast

(1) Pick currants fully ripe. Remove any stems or leaves. Wash and drain currants. Using nylon straining bag mash and strain out juice into primary fermenter. Keeping all pulp in straining bag, tie top and place in primary.

(2) Stir in all other ingredients EXCEPT yeast. Cover primary.

(3) After 24 hrs. add yeast, cover primary. Stir daily, check S.G. and press pulp lightly to aid extraction.

(4) When ferment reaches S.G. 1.030, about 5 days, strain juice from bag. Siphon wine off sediment into glass secondary. Attach airlock .

(5) When fermentation is complete (S.G. has dropped to 1.000 about 3 weeks), siphon off sediment into clean secondary, reattach airlock.

(6) To aid clearing, siphon in 2 months and again if necessary before filtering.

(7) Filter your wine

(8) Bottling - add ½ teaspoon Potassium Sorbate

This makes a good dry wine ,but you may slightly sweeten it also using Wine Conditioner sweeten to taste.