Black Currant (Dried) Wine

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  • 14 oz. dried black currants
  • 1-3/4 lb. granulated sugar
  • 7-1/4 pt. water
  • 1/2 tsp. pectic enzyme
  • 3/4 tsp. acid blend
  • 1 tsp. yeast nutrient
  • wine yeast

Bring 1 quart water to boil and dissolve sugar. Remove from heat, add currants and cover. After 30 minutes, transfer to primary, add remaining water and all ingredients except yeast. Cover primary and set aside for 12 hours. Add activated yeast and recover primary. When fermentation is vigorous, stir daily for 7 days, strain, and transfer liquid to secondary. Fit airlock and set in cool place (60-65 degrees F.) one month. Rack, top up and refit airlock, then repeat in two months. Rack again when clear. Stabilize, sweeten if desired and bottle. May taste after six months, but improves with age. [Author’s own recipe]