The black currant is a small shrub native to northern Europe and Asia. The fruit is an edible berry 1 cm in diameter and almost black in color. When ripe, these berries have a sweet, sharp taste that allows them to be made into jam, juice and wines, in addition to flavorings for pastries and ice cream. The following steps will show make black currant wine. Add this to my Recipe Box.
Instructions
1. Boil 1 qt of the water and stir in the sugar until it dissolves. Remove it from the heat, add the black currants and cover. Let it cool for 30 minutes and pour it into the primary container.
2. Add the remaining water and the remaining ingredients except for the yeast. Cover the primary container and let it sit for 12 hours. Add the activated yeast and re-cover the primary container and allow it to sit undisturbed until it is fermenting vigorously.
3. Stir daily for seven days and strain the contents into the secondary container. Fit the airlock and allow it to sit at 60 to 65 degrees for one month.
4. Rack the wine, top it off and refit airlock. Repeat this step every two months until the wine is clear.
5. Stabilize the wine and sweeten if desired before bottling. Age the wine in the bottle for at least six months but a year or more will be better.
Tags: primary container, black currant