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Winemaking recipe: Blackcurrant Wine

Blackcurrant Wine A sweet red dessert wine.

Ingredients:

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The following ingredient quantities are based on 1 gallon(s) of wine being made.

Item Quantity Comment
Blackcurrants 4 pound(s)
Campden Tablets 1 tablet(s) Crushed to stop the fermentation
Citric acid 0.24 ounce(s) Qty as directed on the packet
Sugar 3.5 pound(s)
Water 4.5 litre(s)
Yeast nutrient Qty as directed on the packet
Yeast, all purpose Qty as directed on the packet

Instructions

To make blackcurrant wine…

  1. Wash the current and remove stems.
  2. Put the berries into a large pan and pour 1 gallon (4.5 litres) of water over them, bring to the boil then simmer for 20 minutes.
  3. Strain the liquid into a pail.
  4. Add the sugar and stir until dissolved, allow to become luke warm then add citric acid and pectin.
  5. Cover the bucket, put in a warm place and allow it to stand for24 hours.
  6. Add the yeast and nutrient and allow it to stand.
  7. After 2 weeks strain the must into a demi-john and fit an airlock. Leave to ferment
  8. When fermentation is complete, rack into a clean container with one crushed Campden tablet, and close the container with a bung or safety lock.
  9. Rack every two months, then at longer spells as sediment forms before bottling.
  10. Then enjoy your blackcurrant wine at your leisure!

Winemaking equipment

See our detailed list of wine making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).

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