Whitecurrant Wine

You will need

• Whitecurrants1.4 kg
• Sugar1.1 kg
• Pectic enzymeper dose
• Wine yeast + nutrient1 sachet
• Waterto 4.5 L

Picking it at the right moment

• Whitecurrant

  Ripe when the berries are translucent, faintly golden and soft.

Method

1. 1

   Sanitise. Strig the whitecurrants and crush them gently under 2.5 L cooled boiled water; add pectic enzyme.

2. 2

   Whitecurrants are the most delicate of the currants — treat them gently, do not over-extract, and ferment cool to keep the subtlety.

3. 3

   Add the sugar dissolved warm; top to 4.5 L (reading ~1.086); pitch the yeast and nutrient.

4. 4

   Ferment on the pulp a day or two only, then strain.

5. 5

   Rack, clear and bottle. A pale, delicate, faintly floral white.

6. 6

   Drink within a year while it is fresh.