How To Make Redcurrant Wine in Just 2 Weeks - Quick and Easy Method

Here’s an updated version of our Redcurrant Wine recipe, but with this method, you can make and bottle the redcurrant wine in just 2 weeks.

Redcurrants are normally around at the beginning months of summer, but you can freeze them.

I had a few kg of fruit from a few harvests in the freezer, so it was about time we made something with them.

This redcurrant wine is easy to make with basic brewing equipment and is ready to bottle in around 2 weeks.

Once bottled, condition for 1 - 6 months and enjoy this wine fresh. Chill or drink at just below room temperature.

To make 6 bottles of redcurrant wine, you will need:

Ingredients:
1.5kg Redcurrants
1.25kg sugar
2 pints boiling water
4 pints cold water
Yeast - Mangrove Jacks CY17
Pectolase
Fermentation Stopper
Campden Tablets
Finings - Clear It
Steriliser

Equipment:
Brewing Buckets x 2
Long spoon
Mashing & Sparging Bag
Syphon
Thermometer
Hydrometer
Trial Jar
Bottles
Corks
Corker

Method:
Put the redcurrants into a fermenting bucket

Add the sugar

Add 2 pints if boiling water and stir until dissolved.

Add the 4 pints of cold water and stir

Add 1tsp pectolase and stir

Take a hydrometer reading and keep safe.

Add the yeast and stir

Put the lid loosely on the bucket and put in a warm place 18-22°C for 7-10 days

Check with a hydrometer that the fermentation has finished - it should be around 0.996

Place the sparging bag over the second bucket and then carefully pour the redcurrant wine through the sparging bag to catch the fruit.

Take off the bag and gently massage it to extract any juice remaining in the fruit.

Add 1/2 teaspoon of fermentation stopper to a small amount of the wine to dissolve then add to the bucket of wine.

Crush 1 campden tablet and add this and stir

Stir vigorously for 1 minute to knock any dissolve CO2 out of the wine. Then put on the lid securely.

Over the next 2 days, open the bucket and stir vigorously for 1 minute then replace the lid. Do this 3 times per day.

Now use the finings as directed, put in the required amount of bottle A, then 1 hour later, the required amount of bottle B.

Put the bucket somewhere cool where it will not be disturbed so the wine can clear.

Once clear, syphon the wine into the second bucket being careful not to disturb the sediment in the bottom of the first.

Prepare and sterilise your bottles and corks

Bottle your wine and put the corks in.

Now leave for the corks to set for 24 hours.

Now lay down the bottles and leave for 1-3 months before opening and enjoying.

The original SG of this wine will not be an accurate reading as there is lots of juice in the fruit and it is this juice that will make up the other 2 pints to make it up to the full gallon (4.5litres).
Redcurrants have about 7g of sugar per 100g of fruit, so this will be added to the sugar we added and the yeast will eat that too and turn it to alcohol. So, with a quick calculation the original SG should be around 1.080. This will give a finished wine about 11.5%.

Cheers and Happy Brewing.

Let me know in the comments below how you get on and how your wine turns out.