Ingredients: 1.5kg/3lb Blackcurrants, yeast, 1.5 kg/3lb sugar, yeast nutrient, pectolase, 4.5 litres/1 gallon Water
Rinse the blackcurrants, and let all the rubbish float away, put into a brewing bucket and crush them, with potato masher and squash in hand. It helps if you add sugar and a bit of warm water
Boil the rest of the water, dissolve sugar in it and pour onto currants
When cool approximately 21 degrees C stir in pectolase, yeast nutrient and yeast, cover and leave to ferment in a warm place for next 5 days, stirring daily
Strain the juice into a demijohn, fit an airlock and leave to ferment until no more bubbles pass through the airlock or preferred hydrometer reading is reached
Leave to clear in a cold place, when clear syphon wine into clean bottles and cork, put a quarter of a Campden tablet in each bottle if you are worried about continued fermentation. leave to age for at least 6 months
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