Ingredients (for about 10 L) 2-3 kg red currants 1,5 kg sugar 4,4 g yeast nutrient salt 15 mL antigel demineralized water 0.5 liters of apple juice (for the fermentation starter) Pure yeast “Port” (alternatively “Bordeaux”), preferably dry yeast sugar for post-fermentation (later) Ascorbic acid (later) Potassium disulfite (later)

Preparation

The currants are washed and then destemmed, that is, freed from all the stems. For this purpose, a fork is suitable, with which one strips the berries. Now the berries are mashed with a potato masher, the sugar and the yeast nutrient salt are dissolved in about 6 liters of water and added to the fruit together with the antigel. The rehydrated yeast or starter culture is added and the mash fermentation is started. It may be necessary to add sugar during this time.

After about two weeks, the mash is pressed off and the wine is diluted until an acidity of about 7.5-8 g/L is reached (shake out the carbonic acid before measuring!). Continue fermentation until about 13% alcohol is reached. Alternatively, fermentation can be continued to the end.

Once fermentation is complete, sulfur is added with 1 g of potassium disulfite per 10 L and the wine is kept as cool and still as possible. After one or two weeks, it can now be drawn off from the yeast into a new balloon. Now either the residual sugar content can be adjusted directly and filtered, or the wine can still be aged accordingly. If the “pithy” taste is missing, it can be improved by aging on oak chips (French oak, “medium toast”). The wine has a very good self-clarification, so that one can filter directly EK. Before that, the residual sweetness is adjusted and 1g of potassium pyrosulfite and 1g of ascorbic acid per 10 L are added to the wine again.

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