1 - Pop your redcurrants into the fermenting bucket

2 - Pour over the gallon (8 pints) of boiling water

3 - Give them a good stir and put the lid on the bucket

4 - Put this somewhere cool for 7 days.

5 - After 7 days have passed open the bucket.  Don't worry if there is a little mould.

6 - Strain the liquid into a clean sterilised bucket.

7 - Discard the redcurrants.

8 - Add the 3lb of sugar to the redcurrant water and stir until dissolved.

9 - Take a sample and a reading with your hydrometer and keep this safe.

10 - Add the pectolase & yeast nutrient and stir.

11 - Then sprinkle on the yeast.

12 - Loosely put the lid on and put it into a warm cupboard (20°C)

13 - Stir every day for 3 days

14 - Leave for 4 more days

15 - Siphon into a clean sterilised Demi-John & pop in the airlock.

16 - Put this back into your warm place (20°C) until no more bubbles pass through the airlock.

17 - Once fermentation is complete, check with a hydrometer it should be below 1.000. Use this new reading with the original reading to work out the ABV of your wine.

18 - Rack off into a clean Demi-John add 1 crushed Campden Tablet and leave to clear.

19 - Once clear, bottle and keep for 6 months to condition.