Homemade Black Currant Wine Recipes

Steps:

• Add sugar or honey to boiling water to dissolve.
• Allow to cool to 105* F.
• Add yeast and yeast energizer, stir, then cover with cloth.
• While allowing the yeast time to wakeup (1 hour) sterilize the stopper and airlock.
• 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.).
• Add the mixture to the juice/nectar, put the lid on and invert the bottle a couple of times to mix up the two.
• Insert your sterilized bottle stop and then insert your airlock into that.
• 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).
• 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).
• 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.
• 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).
• Let ferment until the airlock is bubbling once every five minutes.
• 'Rack' again and at this point you can either drink the wine or let it age for another two months before enjoying.