Black Currant Table Wine

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  • 1-1/2 lbs fresh black currants
  • 3/4 lb black raisins
  • 2 lbs ripe bananas
  • 1-1/4 lbs granulated sugar
  • 1 tsp pectic enzyme
  • 1 tsp citric acid
  • 1/4 tsp tannin
  • 1 crushed Campden tablet
  • water to make 1 gallon
  • 1 tsp yeast nutrient
  • Lalvin RC-212 (Bourgovin) wine yeast

Bring 1 quart water to boil. Meanwhile, slice the bananas crosswise, peeling and all, into 1/2-inch slices. Put bananas, raisins and black currants in pressure cooker. Pour boiling water over fruit and secure lid. Bring to 15 pounds pressure for 3 minutes. Immediately, move pressure cooker under cold running water and reduce pressure to zero. Remove lid and pour onto sugar in primary. Stir to mix sugar and add remaining water (cold) to reduce temperature even more. Stir some more to dissolve sugar thoroughly, cover and set aside to cool to room temperature. Add remaining ingredients except pectic enzyme and yeast, stir well, recover, and wait 12 hours. Add pectic enzyme, stir well, recover, and set aside another 12 hours. Add activated yeast and recover primary. When fermentation is vigorous, stir twice daily for three days. Pour through nylon straining bag and allow to drip drain for about an hour; do not squeeze. Pour liquor into secondary and fit airlock. Rack every 30 days into sanitized secondary until wine clears and no further sediments are dropped during a 30-day period. Stabilize and place in refrigerator for three days. Rack into sanitized secondary, sweeten to taste, top up, refit airlock, and store in dark, cool place for 4-6 months. Rack into bottles. This wine will continue improving for up to three years, but may be enjoyed earlier. [Recipe adapted from J.R. Mitchell’s Scientific Winemaking — Made Easy ]