Blackcurrant Wine

Deep, intensely flavoured and rich — blackcurrant wine is essentially cassis in wine form. Superb with game and aged cheese.

Blackcurrant Wine (4.5L / 1 Gallon)

Ingredients

• 1.1 kg blackcurrants (fresh or frozen)
• 1.2 kg white sugar
• 1 tsp yeast nutrient
• 1 tsp pectolase
• 1 tsp acid blend
• 1 Campden tablet
• 1 sachet red wine yeast
• Water to 4.5 litres

Instructions

Day 1: Destalk the blackcurrants and wash. Place in bucket, pour over 2 litres of boiling water and mash. Dissolve sugar and add. Top up to 4.5 litres. Add Campden tablet. Cover for 24 hours.

Day 2: Add pectolase, yeast nutrient, acid blend. SG should be around 1.090–1.095. Add yeast.

Days 2–7: Stir twice daily.

Day 7: Strain into demijohn. The wine will be a spectacular deep purple.

Maturation: Blackcurrant wine at 6 months is good but slightly harsh. At 12 months it's exceptional — think concentrated summer pudding in a glass.

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