Blackcurrant wine (Sweet, Reinforced)
Ingredients:
leaven of bordeaux yeast or universal
900 g black currants
1,4 kg of fine sugar
potassium metabisulphite
227 ml of concentrate of dark grapes
3 mg vitamin B1
1 flat teaspoon of pectolytic enzyme
1 flat teaspoon of medium
We wash the currants thoroughly and squeeze the juice from them or wipe with a small amount of water. Pour the puree into a bucket, add sugar and 1,7 l of hot water. When the sugar dissolves, pour potassium metabisulphite, cover and leave overnight. After 24 for hours we fill the vessel with warm water to the volume 4,5 Litre. When the temperature drops to 21°C, add the remaining ingredients. Leave the mash on 4 days and daily we mix. Then we strain the wine into a gander and clog with a cork with a fermentation tube. When the yeast stops working, pull the wine to the second gander and add potassium metabisulphite. The second time we pour after 4 Weeks. A few days before spilling into bottles, sweeten. Wine is suitable for drinking after 4 Months.
Remark: Too young wine can have a pungent taste; a small amount of glycerin should then be added (Top 2 Teaspoons) and mix thoroughly, and then spill into bottles.