Found below on
www.zen37219.zen.co.uk website containing many wines that can be home made. First time making it but after swallowing some when sucked to hard on syphon tube found it quite nice and very lively and quick fermentation.
Two tins Blackcurrants (Used 3 Asda 280g)
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin (Used tea as no Tanin available)
Nutrient
1 tsp acid blend or citric acid (Was advised to use less as blackcurrant contains acid)
Yeast
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 2 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
Will be back in several months time to let you know how it tastes.