Friday, December 30, 2011

Red Currant Wine

One of my first fruit wines brewed from red currants growing in my front yard! I created this batch in hopes that the bitterness of the fruit would soften with time and let the fruit flavors dominate. Time will tell how long this may take. This recipe came originally from Jack Keller's recipes which may be found here: This wine was made using hot water while mashing, it will be interesting to see how the use of hot water affected the flavor profile if at all. I will update with tasting notes once I bottle this.


  • 3 lbs red currants
  • 2.12 lbs granulated sugar
  • 6-1/2 pts water
  • 1/2 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • Lalvin 71B-1122 yeast

Put water on to boil. Meanwhile, strip currants of stems and leafy matter. Wash thoroughly and crush well in primary fermentation vessel. Cover with boiling water, cover primary and seep overnight. Strain through a nylon straining bag and press pulp well to extract all juice. Discard pulp. Add sugar and stir well to dissolve. Add pectic enzyme and nutrient and set aside for 12 hours. Add activated wine yeast, recover and set aside until active fermentation is evident. Pour into secondary fermentation vessel and fit airlock. When all fermentation has ceased and liquor cleared, rack, top up, and refit airlock. Check water in airlock every month or so. Rack after 6 months and again after three more months. Bottle wine and store in dark place for two years for optimal smoothness and quality.

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