Red Currant Wine
Recipe
Recipe for 4.5 litres (1 gallon)
and may be multiplied.
All teaspoon measures are level
3 lbs.
Red 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
Method:
(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.
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