Redcurrant Wine Recipe
This recipe makes a fantastic Rose wine that is great chilled. Drink on its own or pair it with a chicken salad or something spicy.
3lb sugar (50% Supermarket (granulated) Sugar & 50% Brewing Sugar
1 gallon (8 pints / 4.5 Litres) boiling water
1 tsp All purpose red wine yeast
1 tsp Yeast Nutrient
1 tsp Pectic Enzyme
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. Dont worry if there is a little mold.
6 - Strain the liquid into a clean sterlisied 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.
Remember to drink responsibly.