Olde Gutrot's Beautifully Bucolic Blackcurrant Wine

Blitz 4lb washed blackcurrants and place in a sterilised fermenting bin.

Pour over 1 gallon of boiling water. Once cooled a little, add 1 Campden tablet, crushed and dissolved in a little warm water.

Cover and leave for 3 days, stirring with a spoon sterilised with boiling water.

Strain into a large pan (a preserving pan is ideal) through a fine sieve, heat a little and dissolve 4lb sugar into the liquid.

Add wine yeast and 2 teaspoons of yeast nutrient.

Pour into another sterilised fermenting bin with an airlock and leave until fermentation has finished (about 5 days).

Strain into a sterilised gallon demijohn using a sterilised plastic tube and add 1 Campden tablet, crushed and dissolved in a little warm water. Top up with cooled boiled water. Cap with the lid fitted with a sterilised airlock.

Store the wine for at least 3 months or until clear.

Siphon into sterilised wine bottles. Avoid disturbing the sediment or transferring it into the bottles.