Blackcurrant wine

Blackcurrant Wine

For 1 Imperial gallon:


2 1/2 lbs. Blackcurrants
14 cups of Water
2 1/4 lbs. Sugar
1/2 tsp. Pectic Enzyme
1 tsp. Yeast Nutrient
1 Campden Tablet (crushed)
1 pkg EC-1118 Yeast.


Pick berries fully ripe. Strip from stems and sort and then wash and strain. Using a nylon bag mash & strain out juice into primary. Tie bag and hang in primary and then stir in all other ingredients (EXCEPT THE YEAST). Cover primary for 24 hours and then add yeast. Stir daily and press lightly to aid extraction. When the SG is 1.030. strain juice from bag and siphone the wine into a secondary and attach airlock. Top up with cooled pre-boiled water if necessary. When the SG is 1.000,(about 3 weeks) rack again and attach airlock. Use cooled pre-boiled water to top up if necessary. Rack the wine again in about 2 months before bottling. Sweeten and filter if desired

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