Blackcurrant Wine

Burgundy style Blackcurrant Wine Making DRY 1.3 kg (3 lb) blackcurrants; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method 3.5 dl (13 fl oz) Burgundy-style concentrate; reduce sugar by 350 g (13 oz) MEDIUM 1.3 kg (3 lb) blackcurrants; 1.125 kg (2 ¾ lb) sugar; … Read more