Red Currant Wine

• 3 lbs red currants
• 1-3/4 lbs granulated sugar
• 6-1/2 pts water
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• wine yeast

Put water on to boil. Meanwhile, strip currants of stems and leafy matter. Wash thoroughly and crush well in primary fermentation vessel. Cover with boiling water, cover primary and seep overnight. Strain through a nylon straining bag and press pulp well to extract all juice. Discard pulp. Add sugar and stir well to dissolve. Add pectic enzyme and nutrient and set aside for 12 hours. Add activated wine yeast, recover and set aside until active fermentation is evident. Pour into secondary fermentation vessel and fit airlock. When all fermentation has ceased and liquor cleared, rack, top up, and refit airlock. Check water in airlock every month or so. Rack after 6 months and again after three more months. Bottle wine and store in dark place for two years for optimal smoothness and quality. [Author’s own recipe]