Blackcurrant Wine
From: Paulette, Saint-Leonard, Quebec, Canada
  • 4 cups [1 L] blackcurrants
  • 1 gallon [4.5 L] water
  • 2 pounds [1 kg] sugar
  • 1/2 cup [125 mL] raisins
  • 1 pack [1 tablespoon / 15 mL] active dry yeast
  • Sterilized bottles
  • Transfer blackcurrants into a stoneware jar; crush blackcurrants.
  • Add all other ingredients; stir.
  • Half close jar; leave to ferment into a warm environment for 60 days, stirring once every second day.
  • Filter twice.
  • Set aside for 3 days.
  • Siphon into sterilized bottles.
  • Leave to rest before drinking.
  • Keep into a cool environment.