Blackcurrant WineOrigin: British Period: Traditional |
Ingredients:
1.5kg blackcurrants 
Method:PreparationWash and pick over the berries, selecting only good ones. Pour into a fermenting bucket and crush then add boiling water. Stir well and allow to cool to blood temperature before adding the pectic enzyme. Leave for about 36 hours then add the yeast nutrient and the yeast. Cover with cheesecloth and place in a warm spot to ferment for five days. At this point strain and measure the specific density with a hydrometer. You are looking for a specific gravity of 1.0982 so add enough sugar to bring the mix to this value. Pour the liquid into a fermenting jar and fill to the shoulder. Add a sterilized cork and fermentation lock (reserve any remaining liquid in the fridge) then after about a week top-up the fermentation jar with the remaining liquid. Allow to ferment for a further week then rack into your second fermentation jar. Add a stopper and a fermentation lock then leave in this jar until the wine clears. You are now ready to rack your wine into bottles. Once corked, leave the blackcurrant wine in a cool dry place for at least three months before tasting or six months for best results. I have given only basic instructions on making this wine here. For more detailed results please see my page on basic white wine brewing. |
printer-friendly versionRecipe Search:
Add Celtnet Recipe: Blackcurrant Wine to your online bookmark site:
|
More Brewing recipes... More Drinks recipes... More recipes for Fruit... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and yeast as primary ingredients: Cyw Iâr Bricyll Pwdin Reis Mam Cacen Blât Llus Cacen Blât Cwrens Duon Cacen Blât Gwsberis Cacen Blât Riwbob Cacen Blât Mwyar Duon Champagne Basic Mead Brewing Basic Wine Making (Red) Basic Wine Making (White) Apple Wine Cherry Wine Rowan Berry Wine Plum Wine Blackberry Wine Kiwi Fruit Wine Rich Bread Cream, Fruit and Honey Biga Pugliese Croissants Fruit Juice Fruitcake Cider Fruitcake Chelsea Bun (Recipe 1) Guineafowl with Grapes Fruity Beef Casserole The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
