Just 4 u
Ingredients:
3 lb. blackcurrants 1 gallon water
4 lb. preserving sugar Yeast and nutrient
Method:
Put the currants into a large earthen jar and crush them. Boil up the sugar in the
water and pour, still boiling, on to the currants. When it has cooled to about blood heat,
add the yeast (wine yeast or a level teaspoonful of dried yeast) and keep closely covered
for five days in a warm place, giving it an occasional stir. Then strain into a fermenting
jar, and fit an air lock. Let it stand until fermentation ceases and the wine clears, usually
in about three months, then siphon off into fresh, sterilized bottles.
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