How To Make Redcurrant Wine in Just 2 Weeks - Quick and Easy Method
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- Опубликовано: 9 сен 2024
- Here’s an updated version of our Redcurrant Wine recipe, but with this method, you can make and bottle the redcurrant wine in just 2 weeks.
Redcurrants are normally around at the beginning months of summer, but you can freeze them.
I had a few kg of fruit from a few harvests in the freezer, so it was about time we made something with them.
This redcurrant wine is easy to make with basic brewing equipment and is ready to bottle in around 2 weeks.
Once bottled, condition for 1 - 6 months and enjoy this wine fresh. Chill or drink at just below room temperature.
To make 6 bottles of redcurrant wine, you will need:
Ingredients:
1.5kg Redcurrants
1.25kg sugar
2 pints boiling water
4 pints cold water
Yeast - Mangrove Jacks CY17
Pectolase
Fermentation Stopper
Campden Tablets
Finings - Clear It
Steriliser
Equipment:
Brewing Buckets x 2
Long spoon
Mashing & Sparging Bag
Syphon
Thermometer
Hydrometer
Trial Jar
Bottles
Corks
Corker
Method:
Put the redcurrants into a fermenting bucket
Add the sugar
Add 2 pints if boiling water and stir until dissolved.
Add the 4 pints of cold water and stir
Add 1tsp pectolase and stir
Take a hydrometer reading and keep safe.
Add the yeast and stir
Put the lid loosely on the bucket and put in a warm place 18-22°C for 7-10 days
Check with a hydrometer that the fermentation has finished - it should be around 0.996
Place the sparging bag over the second bucket and then carefully pour the redcurrant wine through the sparging bag to catch the fruit.
Take off the bag and gently massage it to extract any juice remaining in the fruit.
Add 1/2 teaspoon of fermentation stopper to a small amount of the wine to dissolve then add to the bucket of wine.
Crush 1 campden tablet and add this and stir
Stir vigorously for 1 minute to knock any dissolve CO2 out of the wine. Then put on the lid securely.
Over the next 2 days, open the bucket and stir vigorously for 1 minute then replace the lid. Do this 3 times per day.
Now use the finings as directed, put in the required amount of bottle A, then 1 hour later, the required amount of bottle B.
Put the bucket somewhere cool where it will not be disturbed so the wine can clear.
Once clear, syphon the wine into the second bucket being careful not to disturb the sediment in the bottom of the first.
Prepare and sterilise your bottles and corks
Bottle your wine and put the corks in.
Now leave for the corks to set for 24 hours.
Now lay down the bottles and leave for 1-3 months before opening and enjoying.
The original SG of this wine will not be an accurate reading as there is lots of juice in the fruit and it is this juice that will make up the other 2 pints to make it up to the full gallon (4.5litres).
Redcurrants have about 7g of sugar per 100g of fruit, so this will be added to the sugar we added and the yeast will eat that too and turn it to alcohol. So, with a quick calculation the original SG should be around 1.080. This will give a finished wine about 11.5%.
Cheers and Happy Brewing.
Let me know in the comments below how you get on and how your wine turns out.
Have been really enjoying your fruit wine vids Davin, but I've got a couple of 'techie' questions for you 😉:
1) I've noticed you stressing that you've sterilised your bucket before starting a brew, but you don't use a Campden tablet at the start to get rid of any nasties in the fruit. How come?
2) What's the science behind supermarket sugar (i.e. sucrose) leaving residual sweetness in the finished wine? I thought that sucrose is 50/50 glucose/fructose, both of which are 100% fermentable (I think).
Hi. Glad you like the vids.
You dont really need to kill the natural yeasts. As for the bacteria on fruit, the alcohol that the yeast creates an environment that bacteria dont like.
Campden tablets just subdue the natural yeasts but more so bacteria by preventing them from multiplying. If you are steeping your fruit for 24 hours, then bacteria can start a souring process and in lots of wines this isnt wanted. However, in this method, we arent steeping the fruit for 24 hours.
As for sugars, there are different sugars and when yeast eat them they convert these sugars into new compounds.
Yes they are both fermentable, but its done in different ways and supermarket sugar (sucrose) can convert to a compound that tastes sweet to us, is how I understand it. And dextrose (brewing sugar) is less likely to create this compound during fermentation.
Having made many wines with both, I find granulated sugar wines to be sweeter than dextrose.
Thanks Davin and James you two are reminding me so much of Keith Floyd just so happens the cameraman for many of Keith Floyds tv series was also called James.
Don't get too close James because I'm absolutely pissed and I might set fire to the restaurant and Manuel won't like that now will he 😂😂
Anyway thanks for the uploads lovely to see you're making use of the freezer produce, hope the business is going well 😊
Hi Christian - I loved and still enjoy watching Keith on catchup. How he got away filming sometimes, we'll never know.
I'll just have to try and get some filming done on location in massive french chateax with a brewer that does not speak any english, and let the brewing do the talking.
Glad you like the vids.
Cheers
Gonna give this a go in the summer looks fantastic
It's great to see you putting out so many simple recipes in quick sucsession - especially with lines like (3:06) "my currents have been in the frezer so they're pretty cold" and (3:26) "I'm putting 2 litres onto my berries". 😏😊
Keep it up Davin - if you've got any recipes that involve tinned fruit or any off the shelf produce and juices (and you have the time) I think it would make interesting content.
Also, by the by, have you tried using glycerine to improve a young wine? I can't remember where I read about it, probably in CJJ Berry, but it seems to work for my very _un_sophisticated palete.
Hi. Glad you like the vids. And it goes to show, it isnt scripted. Though sometimes there are a lot of out takes!
I’ll have a think re tinned fruits as they arent that cheap right now. But juices, yes. I’ll see what I can do.
There are always little innuendoes in our vids. Suppose it’s being brought up in time of are you being served and carry on films.
If you choose the right yeast, you shouldnt need glycerine. Did you know that yeast produce it? But yes, it can help to smooth out, sweeten and add body to a wine.
Cheers
@@Brewbitz Good point about the tins, and no, I did not know that.
And I'm shocked. Are you really old enough to remember Mrs Slocombe's pussy??? 😄
I'll look forward to seeing what you come up with next.
Very nice 👌
Thank you! Cheers!