Homemade Black Currant Wine

Total Time: 722 hrs Preparation Time: 2 hrs Cook Time: 720 hrs

Ingredients

• 1 quart black currant nectar or 1 quart juice
• 1/2 cup sugar or 1/2 cup honey
• 1/2 cup boiling water
• 1/4 teaspoon champagne yeast (available at brew stores)
• 1 dash yeast energizer (available at brew stores)

Recipe

• 1 add sugar or honey to boiling water to dissolve.
• 2 allow to cool to 105* f.
• 3 add yeast and yeast energizer, stir, then cover with cloth.
• 4 while allowing the yeast time to wakeup (1 hour) sterilize the stopper and airlock.
• 5 open the quart bottle of juice or nectar and pour out 1 and 1/4 cup of it (this doesn't need to be saved.).
• 6 add the mixture to the juice/nectar, put the lid on and invert the bottle a couple of times to mix up the two.
• 7 insert your sterilized bottle stop and then insert your airlock into that.
• 8 add water to the airlock, enough to meet the watermark in both chambers.place it in a warm area and let it sit until the airlock bubbles only every 3 minutes or so. (one to two weeks).
• 9 once the fermentation has slowed down considerably, pour (or 'rack' with a siphoning tube) to a bottle of the same size. this will separate your wine from the 'lees' (the dead yeast that accumulate in the bottom of the bottle).
• 10 remove 1 cup of the wine and taste test or dispose of. it's not needed at this point. if the fermentation went well it won't be sweet at all at this point.
• 11 add another cup of warm sugarwater (1/2 water & 1/2 sugar dissolved) to the bottle and reinsert the stopper and airlock (sterilized again if necessary).
• 12 let ferment until the airlock is bubbling once every five minutes.
• 13 'rack' again and at this point you can either drink the wine or let it age for another two months before enjoying.