A Tiger Barn Cattery Wine Recipe

A blackcurrant wine recipe is not ribena for adults. If you have access to Blackcurrant bush you'll have already made ribena and jam so use this Blackcurrant Wine Recipe to turn these guys into something special.

4 Lbs of Blackcurrants
1 gallon water
1 crushed campden tablet
1 tsp pectic enzyme
1 tsp citric acid
2.5 Lbs of sugar
1 tsp of yeast nutrients
Bordeaux Yeast

Again, this blackcurrant wine recipe is more reliable if you don't put as much sugar in as I did the first time. The rule is really to only add as much sugar as you need to reach an SG of say 1.080 - 1.085 and that will almost guarantee a dry ferment at 12%.

From my notes:

Thursday 8th July 2010

Picked 3 Lb of Blackcurrants from the garden bushes. I was glad it was a quick job to pick this year with the heavy cropping, way too many thorns to dance around between the rogue stinging nettles, the raspberry canes and the pink dessert gooseberry for my liking.

Fri 9th July 2010

I destalked the lot in 2 minutes after freezing the berries overnight on trays and rolling them over a tea-towel and into the fermentation bucket.

The evening's preparations ready, I crushed the defrosted darlings, and poured over 3 Lbs of sugar boiled up in 3 pints of natural spring water. I made the water up to a gallon with more boiling water, and just before bed pitched in 1 tsp of pectolase for good measure.

Saturday 10th July 2010

9AM Added 1 tsp of Citric Acid, yeast nutrient and Bordeaux wine yeast.

Thursday 15th July

8 AM Strain into demijohn and placed in airing cupboard.

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1 Gallon of Blackcurrant wine.
SG: 1.046

2nd August 2010

1st Rack
SG: 1.020 Ferment had ceased for several days.
Added more sugar, yeast and yeast nutrient ... if in doubt, do everything ... except maybe warm your demijohn on the stove

9th August 2010

SG unchanged - Another way too sweet balls up!

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OK, so the solution is to grab half a gallon's worth of what I was saving for something else simple like eating blackcurrants from the freezer, use way less sugar in this Blackcurrant II and blend it with half the over sweet gallon ... I seem to be doing a lot of blending this year :)

Tuesday August 3rd 2010

700g / 1 1/2 Lb Blackcurrants
Added 3 pints of boiling water with 3/4 Lb of sugar dissolved in it
1 crushed campden tablet

Added 1/2 teaspoon Pectolase 12 hours later

Wednesday August 4th 2010

Added
1/2 teaspoon Citric Acid
1/2 teaspoon of yeast nutrient
Bordeaux Yeast

Monday August 9th 2010

Strained out the pulp through muslin bag.
SG: 1.006

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Tuesday 10th August 2010

Mixed 4 pints of Blackcurrant juice with 4 pints of 16th July Blackcurrant juice to get a dry ferment.
SG: 1.025

Fermentation bubbles are off and away again!

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Monday 16th August 2010

1st Rack, topped up to neck with Cherries & Berries reserve.
SG: 0.996

21st August 2010

SG: 1.000

10th September 2010

2nd Rack
Topped up with reserved Blackcurrant and campden tablet added.
SG: 0.998

Transferred to Brown Demijohn

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Clearing & Maturing: 1st Feb 2011

Bottled: 29th January 2011 - 6 x bottles

Drinkable: May 2011

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