How To Make Blackcurrant Wine

How To Make 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)

How To Make Blackcurrant WineMEDIUM

1.3 kg (3 lb) blackcurrants; 1.125 kg (2 ¾ 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)

SWEET

1.3-1.6 kg (3-3 ½ lb) blackcurrants; 1.3 kg (3 lb) sugar; level teaspoonful Pektolase; good wine yeast and nutrient; water as in method

3.5 dl (13 fl oz) Burgundy-style concentrate; reduce sugar by 350 g (13 oz)

METHOD

Put the prepared fruits in a saucepan with enough water to cover them, bring slowly to the boil stirring frequently and then simmer till almost cooked. Put the sugar in the fermenting pail and pour over the hot fruit, stirring to dissolve the sugar. Then make up to about 5 ltr (1 gall) with boiling water. Stir well again. Allow the mixture to cool thoroughly and stir in the concentrated grape juice if being used. Add the yeast and nutrient. Give a thorough stirring, cover with-sheet polythene with no holes in it, tie this down tightly with thin strong string and put the mixture in the warm to ferment for eight or nine days, stirring daily.

Having done this, strain the mixture through three or four thicknesses of muslin, wring out the pulp as dry as you can and discard it. Clean the fermenting pail and return the strained wine to this. Stir in the Pektolase. Cover as before and leave in the warm to ferment for a further three or four days.

The next step is to pour carefully into a 5 ltr (1 gall) jar leaving as much of the muddy deposit behind you as you can. If the jar is not filled to where the neck begins, fill to this level with boiled water, then fit a fermentation lock and leave until all fermentation has ceased.

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