Olde Gutrot's Riotously Rubicund Redcurrant Wine

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

Bring four pints of water to the boil and pour over the fruit. Add a campden tablet. Cover and leave to stand for 24 hours, stirring occasionally.

Strain through a fine sieve into another sterilised fermentation bin.

Boil three pints of water and dissolve 3½ lb sugar in it. Pour the syrup on to the fruit and when cool add 2tsp yeast nutrient and wine yeast.

Cover and leave for seven days in a warm place, stirring daily. Strain through a fine sieve and put into a demijohn and fit an airlock to seal the jar.

Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave.

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.