We had 3lbs of redcurrants and another 2 or 3lbs of raspberries in the freezer. We didn't really fancy a pure redcurrant wine so thought we'd go for a mix of raspberries and redcurrants. We decided to re-use a little bit of the pulp from the previous raspberry wine as that already has yeast in.
Raspberry & Redcurrant Wine Recipe 1
Crush 2lbs raspberries and 1lb redcurrants in a 5 litre bucket
Add 1 teaspoon of pectolase to break down the fruit and extract flavour and colour
Dissolve 2.5lb sugar in 5 pints of water and add to bucket
Add 1 teaspoon yeast nutrient
Top up bucket to 4.5 litres (1 gallon) with cold water
Test SG and add sugar to bring up to 1090*
Put in airing cupboard to ferment for 7 days
* The hydrometer floated quite high, SG reading about 1135, so (from what I'd read) it didn't need any more sugar
Step 2:
Strain the liquid into a cleaned, sterilised demijohn
Fit bung and airlock to demijohn
Leave to ferment for a few weeks (maybe 6)
This is another that looks good, looks like it'll clear well. The airlock is blipping away nice and steadily.
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