How to make Redcurrant Wine by Brewbitz Homebrew Shop
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- Опубліковано 15 кві 2016
- Watch as Davin shows you how to make a fantastic Redcurrant Wine from scratch in an easy & simple way.
Follow this method and you'll make an amazing rose wine to be proud of.
Grab your ingredients and equipment at www.brewbitz.com and for the full recipe on how to make redcurrant wine at home visit www.brewbitz.com/pages/redcur...
You Will Need...
Ingredients:
3lb Redcurrants
3lb sugar
1 gallon (8 pints) boiling water
1 tsp All purpose red wine yeast
1 tsp Yeast Nutrient
1 tsp Pectic Enzyme
Muslin
Campden Tabs
Method:
1 - Pop your redcurrants into the fermenting bucket
2 - Pour over the gallon (8 pints) of boiling water
3 - Give them a good stir and put the lid on the bucket
4 - Put this somewhere cool for 7 days.
5 - After 7 days have passed open the bucket. Dont worry if there is a little mold.
6 - Strain the liquid into a clean sterlisied bucket.
7 - Discard the redcurrants.
8 - Add the 3lb of sugar to the redcurrant water and stir until dissolved.
9 - Take a sample and a reading with your hydrometer and keep this safe.
10 - Add the pectolase & yeast nutrient and stir.
11 - Then sprinkle on the yeast.
12 - Loosely put the lid on and put it into a warm cupboard (20°C)
13 - Stir every day for 3 days
14 - Leave for 4 more days
15 - Siphon into a clean sterilised Demi-John & pop in the airlock.
16 - Put this back into your warm place (20°C) until no more bubbles pass through the airlock.
17 - Once fermentation is complete, check with a hydrometer it should be below 1.000. Use this new reading with the original reading to work out the ABV of your wine.
18 - Rack off into a clean Demi-John add 1 crushed Campden Tablet and leave to clear.
19 - Once clear, bottle and keep for 6 months to condition.
Remember to drink responsibly. - Навчання та стиль
Just drinking my first bottle of this wine, made from my home grown redcurrants: my first ever attempt at home wine brewing. It's incredibly good _and_ a beautiful clear rosé as you promised. Many thanks for your clear video. If I can brew a decent country wine, anyone can!
Awesome. Take it steady, they can be deceptively strong 🤪
Hi Davin thanks for the reply and tip I'm just experimenting on things @ the moment got a load of fruit in the freezer that I need to get rid off so see what happens!
Generally what molds are safe? I'm making blueberry wine following your method. Got mold too after 7 days for extracting juice...
Great video
I have a big question
How do you clean the bottle? I had few of them, i struggled a lot, i have a brush and even magnetic sponge
But after the wine was finished
Theres allways some unclarity of the jur
Thank you for the great videos, love your channel!
Yes, absolutely
Any chance you could do a Pear wine Davin, i've always fancied having a go at that one.
Sounds good. If we do we'll let you know!
Just a quick question, so there's no need for campden tablets before adding the yeast? Thanks for the great video
Hi, Great demonstration. I am at the fermenting stage but it's coming up to 5 weeks and still bubbling ( currently about 1 bubble every 15 seconds). is this normal? Temperature dropped to 60-65 last 3 weeks and SG reading 13.9%.
Hi, if it's still fermenting then it sounds like it needs some more time!
Best thing to do would be to do a quick SG check with your hydrometer to see exactly what stage your wine is.
If it's almost there then just leave until it's finished :)
It may have slowed down a tad due to lower temp.
Great video. Im a newbie and put down a apple cider and also a pear one today. My question is.....I have lots of red currents from this season in my freezer, can I use these?....any help is greatly appreciated
Asean Nomad yes you can. Just let them defrost first ;)
lol...Thanks for that!! thawing them now :)
hi Davin i have 3x bags of 3lb frozen grapes which i have been saving would the same process be the same for these
Asterix hi. Simple answer is yes. Which will make grape wine. Not wine wine. To make wine, you would just use grape juice. Grape wine usually needs some extra body, so sultana juice would be a good idea.
Currently making red currant wine following your recipe. Still on the first fermentation in the demijohn and I am at 3 weeks. It will not stop bubbling. Not sure what to do at this point.
hahaha. Patience. sometime you can get a lactic acid fermentation - extra bonus points
all the wine kits here advise to ferment in the same container(with an airlock) until the fermentation stops, and then start racking etc.
Why are you not chucking that out with all that mould on it?
Mould isnt a problem when brewing. It actually adds to the flavour.
If you want to see a proper mould wine, take a look at my sloe wine recipe. Now thats a mould!
Brewbitz Homebrew Shop I watched it yesterday and felt nauseous after watching you lift it out 🤢
Hahaha. It was weirdly satisfying that it all came out in one go.
Its a 1 take take. It had to go right. And it did. 🤩
Brewbitz Homebrew Shop Are you gonna show how your rhubarb wine turns out? I’m dying to see it
That will be a few months away.
Hi there - can you tell me if I can use frozen redcurrants to make the wine please?
Yes you can
interesting method here. There are so many different recipes in the internet I cant pick one!
Then I'll pick for you. Make this method first and see how it goes! :o)
@@Brewbitz already on it :)
I found your video at the beginning of July and tried it out as I had a lot of red currants in the garden. Today, it is still giving small bubbles, help :p.
So that's almost 3 months now, do I still have to wait untill every bubble inside dissapeared? Thanks a lot!
Veerle De Clercq have you checked it with a hydrometer?
No, I actually have no equipment at all but I had so many beautiful berries in the garden this summer and I wanted to use them. But I guess fermentation was done and it was just degassing. If botteled the clear solution on top and it's not bad tasting so I guess it is ok then :p.
And if the wine became clear itselfs? Do I still need to use potassium sorbate? Is it only for clearing the wine or also for better storage as it kills residual yeast cells?
Hi total new to win making. I have been watching your videos is this the basic way of making most wine? Cheers
Hi. Yes and no. Different fruits & vegetables need slightly different processes.
Brewbitz Homebrew Shop thanks got this recipe on just now my first ever. 👍
When do you use the Camden tablets?
Hi. Those will be needed when you rack off
So how does it taste? Does it taste like genuine redwine, sweet like dessertwine, like a sour whitewhine or like a portwine?
And if it's very sweet, would you be able to add less sugar for amore distinguished flavor?
Hi.
The redcurrant is more like a light red / bordering on a rose. Very fruity, with acidic kick, not over sweet, slight dryness. Redcurrant wine is my 3rd fave after Sloe wine, which is closely followed by blackberry wine. check out our vids on those - they are worth brewing if you havent already.
I always suggest you keep a brewing diary, then in 6 months when you open the bottle, you can make notes. then when you come to make it again, you can adjust your recipe if necessary.
Happy brewing :)
D
And would the taste be the same with any kind of species of redcurrant? I have heard of some that are very big and much more sweet than normal. Do you think the taste would still be the same, or would it be better the sweeter they are?
what size is your demijohn?
Loraine Agustin That's a 1 gallon.
Aren't you meant to remove the red cap on the airlock when you place it in your dark room/cupboard
The cap is only on very lightly, co2 can still escape. It's just another level of protection against, bugs and dust etc... However, if you use a sterilising solution in your airlock then leaving the cap off would also be ok...
oh ok thanks. My current batch isn't much I've placed it in the demijohn for secondary fermentation and fills if half way. the water in my airlock however doesn't seem to balance eg. one side water level is higher than the other. Know the reason why? if so, any solutions?
Hi, the water in your airlock shouldn't be a problem. As long as it's still providing a seal between the wine and the outside air you should be fine. Also, ideally you should aim to fill your demi-john to the neck, make more next time :)
Hi. No. This red cap helps prevent unwanted dust and flies getting into the airlock.
Hey, it's me again!
So, I'm trying your recipe and I totally had a brainfart, because instead of putting the bucket somewhere COOL for 7 days, I put it somewhere warm, around 20-22C°.. Am I fucked? It smells kind of bad, guessing that's the mold also (not more than you got in your video though). Should I continue or is it just a waste of ingredients?
Put the lid back on and leave it for longer. 2 months for the flavours to develop.