BLACK CURRANT WINE (1) [Full Bodied]
- 3 lb. black currants
- 4 lb. granulated sugar
- 1 gallon water
- wine yeast and nutrient
Strip currants of stems and leafy matter. Wash thoroughly and crush well in primary fermentation vessel. Boil water and add sugar, stirring to dissolve while returning to boil. Pour over currants and when lukewarm (70-75 degrees F.) add yeast and nutrient. Cover well and set in warm place for 5 days, stirring daily. Strain and press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand three months. Rack, then again in two months and bottle. May taste after one year, but improves remarkably with age (3-4 years). [Adapted from C.J.J. Berry's First Steps in Winemaking]