Makes one gallon.
||7 Pints Water
|2-1/2 lbs. Sugar
||1 Campden, crush
|1/2 tsp Pectic Enzyme
||1/4 tsp Yeast Nutrient
|1 Pkg Wine Yeast
Starting S.G. 1.090-1.095, Acid .65%
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
- Pick currants when they are fully ripened but not moldy.
Remove any stems, leaves and foreign matter (bugs).
- Wash and drain the berries using nylon straining bag
(or press), mash and strain juice into primary fermenter.
Keeping all pulp in straining bag, tie top and place in
- Boil the water and add the sugar to the boiling water.
When the sugar is dissolved, pour the boiling water on
the currants in the primary fermentor.
- When the temperature of the must is around 100 degrees,
stir in all other ingredients EXCEPT yeast.
- After 24 hrs., add yeast . Cover primary.
- Stir daily, check hydrometer reading (S.G.) and press
pulp lightly to aid extraction.
- When ferment reaches S.G. 1.030 (about 5 days) strain
juice from bag. Syphon off sediment into clean secondary.
- When S.G. reaches 1.000 (usually about 3 months), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- To aid in clearing, syphon again in 2 months and again,
if necessary, before bottling.
- Allow the wine to age.