Whitecurrant Wine (1)

• 2-1/2 lbs ripe whitecurrants
• 2 lbs granulated sugar
• 7 pts water
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• 1 pkg Tokay wine yeast

Put the fruit in primary and crush. Add 1 quart water, crushed Campden tablet and yeast nutrient and stir. Meanwhile, add half the sugar to 1 quart water and bring to boil while stirring to dissolve. Add to primary and stir. Cover and allow to cool overnight. Add activated yeast, recover, and stir daily for 5-6 days. Strain through nylon sieve and transfer juice to sanitized secondary and fit airlock. Bring another quart of water to boil and stir in remainder of sugar until dissolved. When cool, add to secondary and refit airlock. After 3 additional days, top up with water, refit airlock and set aside until fermentation stops. Rack, top up and refit airlock. After 60 days, rack again, top up and refit airlock. After additional 60 days, rack into bottles and age 6 months before tasting. [Adapted from H.E. Bravery’s Amateur Wine-Making ]