BLACKCURRANT WINE – 4.5L
1.5Kg Blackcurrants
1Kg Sugar – to 1.09SG
Juice of 1 lemon
Yeast – Lavlin 71B RC212 or Vintners Harvest R56
Yeast nutrient
Pectic enzyme
4L water.
COLD SOAK/MACERATION METHODOLOGY
1. Pick and freeze the blackcurrants for at least a week to break down pectin to half.
2. Cold soak for at least 3 days and up to 5 with as much of the water as you can. Keep below 15 degrees C.
3. Boil the rest of the water and and let cool in time for…
4. Mash currants in the water with sterilised potato masher, then add the cooled water add pectolaise and leave for 12 to 24 hours.
5. Add the lemon juice, sugar, yeast and nutrient.
6. Cover in primary for 5 or 6 days or until SG reaches 1.01.
7. Squeeze currants thoroughly and rack into secondary.
8. rack after one month, then two months after that.
9. Final rack at 6 months and stabalise and back sweeten to your desired taste.
10. Bottle and leave for ever.
Takes 2 Years to fully mature though some people leave it 4!
THE NOVOCASTRIAN VINTNERS GAZETTE 