Recipes-How To Make BLACK CURRANT WINE




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]


BLACK CURRANT WINE (2) [Medium Bodied]


1 gallon black currants
3-1/2 lb. granulated sugar per gallon of juice
1 gallon water
wine yeast and nutrient


Strip currants of stems and leafy matter. Wash thoroughly and crush well in primary fermentation vessel. Cover with boiling water, cover well, and allow to seep overnight. Strain and press pulp well to extract all juice. Measure juice and add sugar in proportion indicated. Stir well to dissolve sugar, add yeast and nutrient, pour into secondary fermentation vessel, and fit airlock. When all fermentation has ceased and liquor cleared, siphon liquor off lees, return to secondaryfermentation vessel, and cork securely. After nine months, rack and bottle. May taste after one year, but improves remarkably after two. [Adapted from C.J.J. Berry's First Steps in Winemaking]



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