Redcurrant Wine

You will need

• Redcurrants1.3 kg
• Sugar1.2 kg
• Pectic enzymeper dose
• Wine yeast + nutrient1 sachet
• Waterto 4.5 L

Picking it at the right moment

• Redcurrant

  Ripe when the whole strig is a clear, translucent bright red; green-shouldered berries are underripe.

Method

1. 1

   Sanitise. Strig (destalk) the currants and crush them under 2.5 L cooled boiled water; add pectic enzyme when cool.

2. 2

   Redcurrants are sharp and clear-flavoured, so as with blackcurrant you use a little less fruit and more water for balance.

3. 3

   Add the sugar dissolved warm; top to 4.5 L (reading ~1.090); pitch the yeast and nutrient.

4. 4

   Ferment on the pulp two days only, then strain — long contact makes it sharper.

5. 5

   Rack, clear and age. A pale, bright, rosé-pink wine.

6. 6

   Give it the best part of a year to soften.