Whitecurrent Wine

1.360 kg (3 lb) Whitecurrents.
1.586 kg  (3½ lb) of sugar. Granulated
4.546 litres (1 gallon) of water.
30 gms (1 oz) dried yeast. Port or burgundy.
Pectic Enzyme.

Place currents into plastic bucket and crush. Boil the sugar and water until the sugar has dissolved and pour boiling liquid onto the current pulp and juice. When cooled to 21° C add Pectic enzyme (approximately ¼ of a teaspoon to each 1.360 kg of pulp), cover and leave for one day. After one day add the yeast, cover and leave in a warm place for 5 days stirring daily. At the end of the 5th day strain into a dark demijohn and plug the neck with an airlock.
Allow to ferment to a finish, usually 3 to 4 months, syphon off into another demijohn and pour into dark wine bottles. Keep for at least 6 months before drinking. The longer it is kept the drier it will be.



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