COUNTRYWINE.CO.UK
. . . Traditional Home Winemaking from Nature's Harvest . . .
 
topspacer

 

spacer

 

 

How to Make Blackcurrant Wine (1 UK Gallon Recipe)

 blackcurrant

Blackcurrant wine is one of the most distinctive and deeply flavoured fruit wines you can make in the UK. Rich, aromatic, and naturally high in colour, acid, and tannin, it produces a full-bodied red wine with a character often compared to a robust Cabernet-style wine.

Because blackcurrants are so concentrated, they don’t need large quantities of fruit to produce excellent results, but they do benefit greatly from careful balancing of sugar and acidity. When properly aged, blackcurrant wine becomes smooth, complex, and intensely aromatic.

Wine Profile

  • Style: Full-bodied red fruit wine

  • Colour: Deep ruby to almost black-purple

  • Body: Full

  • Sweetness: Dry (can be back-sweetened)

  • Acidity: High

  • Alcohol: 11.5–13% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Intermediate

Harvest Calendar

  • Harvest Season: July – August (UK)

  • Best Picking Time: Fully black, slightly soft berries at peak ripeness

  • Suitable for Freezing: Yes (excellent for extraction)

  • Best Source: Garden bushes or allotments (rarely truly wild in quantity)

Ingredients

  • 3.5–4.5 lb (1.6–2.0 kg) blackcurrants

  • 2.0–2.5 lb (900 g–1.1 kg) white sugar

  • Water (to make up to 1 UK gallon / 4.5 L total volume)

  • 1 tsp yeast nutrient

  • ½ tsp pectic enzyme

  • 1 Campden tablet (optional, recommended for fresh fruit)

  • Wine yeast (half packet recommended):

    • Lalvin 71B (recommended for softening acidity)

    • Lalvin D47 (adds structure and body)

    • EC-1118 (very dry, strong fermentation)

Optional Ingredients

  • ½ tsp wine tannin (usually not required — fruit is already tannic)

  • Juice of ½ lemon (only if fruit is unusually low acid — rarely needed)

  • 1 cinnamon stick (optional warming spice note)

  • 1 tsp glycerine after fermentation (for mouthfeel smoothing)

Preparation

  1. Remove stems, leaves, and any unripe berries.

  2. Wash lightly if needed (avoid crushing fruit at this stage).

  3. Freeze berries overnight if possible — this greatly improves juice yield.

  4. Lightly crush berries using a potato masher or clean hands.

  5. Place crushed fruit into a sanitised fermentation bag inside the primary fermenter.

Making the Must

  1. Dissolve sugar in approximately 2.5 litres of boiling water.

  2. Pour the hot sugar solution over the fruit.

  3. Add cool water to reach 1 UK gallon (4.5 L total volume).

  4. Allow to cool below 25°C (77°F).

  5. Add:

    • Pectic enzyme

    • Yeast nutrient

    • Crushed Campden tablet (if used)

  6. Cover and allow to stand for 24 hours if Campden was added.

Primary Fermentation

  1. Add yeast and stir thoroughly to distribute evenly.

  2. Stir once or twice daily to break up the dense fruit cap.

  3. Keep fruit bag submerged to maximise extraction.

  4. Ferment for 5–7 days at 18–22°C.

Blackcurrants produce a thick, intense must, so good daily mixing is important to avoid uneven fermentation.

Transfer to Secondary

  1. Lift the fruit bag and allow it to drain naturally — do not squeeze.

  2. Siphon liquid into a sterilised demijohn.

  3. Fit airlock.

  4. Top up with cooled boiled water if necessary.

Secondary Fermentation

Allow fermentation to complete over 4–6 weeks.

Rack once sediment builds to around 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Allow to clear for 2–3 months

  • Rack once or twice if needed

  • Bottle when bright and stable

Blackcurrant wine is very harsh when young and requires aging. It improves dramatically over time.

  • Minimum aging: 6–9 months

  • Ideal aging: 12–18 months

  • Peak drinking: 2–3 years

Expected Results

  • Original Gravity: 1.095–1.105

  • Final Gravity: 0.995–1.000

  • Alcohol: 12–13.5% ABV

Tips for Better Blackcurrant Wine

  • Do not overdo tannin additions — blackcurrants already contain plenty.

  • 71B yeast helps soften the naturally high acidity.

  • The wine will taste sharp and slightly medicinal when young — this is normal.

  • Extended aging is essential; do not judge too early.

  • Freezing fruit before fermentation significantly improves extraction and colour.

  • A small amount of backsweetening after aging can round out acidity beautifully.

About Blackcurrant Wine

Blackcurrants have been cultivated in Britain for centuries and are particularly associated with traditional jams, cordials, and preserves. Their intense aroma and deep colour make them ideal for winemaking, producing some of the most robust fruit wines available.

Historically, blackcurrant wine was popular in households with allotments or gardens, where the fruit was abundant during summer harvests. Its strong flavour means it is rarely subtle, but when well made and aged, it develops into a complex, wine-like drink with excellent depth and structure.

Serving Suggestions

  • Serve slightly cool (12–14°C)

  • Pairs well with game, roast meats, and strong cheeses

  • Excellent with dark chocolate desserts when slightly sweetened

  • Works well as a winter drinking wine when aged

Storage & Aging

  • Improves significantly for up to 3 years

  • Store in a cool, dark environment

  • Best drinking window: 12–36 months

  • Do not rush consumption — this wine rewards patience

Frequently Asked Questions

Why does my blackcurrant wine taste so sharp?
This is normal when young. Blackcurrant wine needs aging to mellow acidity and tannin.

Can I reduce the intensity?
Yes — blending with apple or pear wine can soften it.

Can I use frozen blackcurrants?
Yes, and they often give better extraction.

Do I need extra tannin?
Usually not — blackcurrants are naturally high in tannin.

Can I make it sweet?
Yes, but only after fermentation is complete and the wine is stabilised

 

home ~ beginner ~ equipment ~ terminology ~ alcohol
foraging ~ vegetables ~ yeasts ~ recipes ~ calculate ABV ~ disclaimer