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How to Make Redcurrant Wine (1 UK Gallon Recipe)

 redcurrant

Redcurrant wine produces a bright, ruby-red fruit wine with high acidity, clean berry flavour, and a light to medium body. It is often described as one of the closest fruit wines to a dry rosé or light red wine due to its structure and natural tartness.

When young, it can taste quite sharp and thin, but with time it develops into a refreshing, elegant wine with red berry and subtle citrus notes.

Wine Profile

  • Style: Light structured fruit wine

  • Colour: Bright ruby red

  • Body: Light to medium

  • Sweetness: Dry to off-dry

  • Acidity: High

  • Alcohol: 11–12.5% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), ~6 bottles

  • Difficulty: Intermediate

Harvest Calendar

  • Harvest Season: June – August (UK)

  • Best Picking Time: Fully ripe, deep red berries still on stalks

  • Suitable for Freezing: Yes (excellent for extraction)

  • Best Source: Garden bushes, allotments, hedgerows

Ingredients

  • 4.5–6.0 lb (2.0–2.7 kg) redcurrants

  • 2.0–2.25 lb (900 g–1.0 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 (recommended for fresh fruit)

  • Wine yeast (half packet recommended):

    • Lalvin 71B (best for softening acidity)

    • Lalvin D47 (adds body and roundness)

    • EC-1118 (very dry, clean fermentation)

Optional Ingredients

  • ½ tsp wine tannin (optional — redcurrants already have good structure)

  • Juice of ½ lemon (rarely needed — fruit is already very acidic)

  • 1 cinnamon stick (light spice option)

  • Small piece of vanilla pod (softens sharp edges)

  • 1 tsp glycerine after fermentation (improves mouthfeel)

Preparation

  1. Remove berries from stalks carefully — discard stems and leaves.

  2. Rinse gently if needed, but avoid crushing.

  3. Freeze berries overnight if possible to improve juice extraction.

  4. Lightly crush fruit to release juice.

  5. Place into a sanitised fermentation bag in the primary fermenter.

Redcurrants break down easily but can release a very sharp juice early on.

Making the Must

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

  2. Pour 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 leave for 24 hours if Campden was added.

Primary Fermentation

  1. Add yeast and stir thoroughly.

  2. Stir once or twice daily.

  3. Keep fruit cap submerged.

  4. Ferment for 5–7 days at 18–22°C.

Early fermentation will often smell quite sharp and citrus-like due to high natural acidity.

Transfer to Secondary

  1. Lift fruit bag and allow to drain naturally — avoid squeezing aggressively.

  2. Siphon liquid into a sterilised demijohn.

  3. Fit airlock.

  4. Top up with cooled boiled water if required.

Secondary Fermentation

Allow fermentation to complete over 3–5 weeks.

Rack when sediment reaches 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Allow to clear for 2–3 months

  • Rack if necessary

  • Bottle when bright and stable

Redcurrant wine benefits significantly from short to medium aging:

  • Minimum aging: 4–6 months

  • Ideal aging: 9–18 months

  • Peak drinking: 1–3 years

Expected Results

  • Original Gravity: 1.085–1.095

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12.5% ABV

Tips for Better Redcurrant Wine

  • Freezing fruit improves juice yield and colour intensity.

  • Do not over-dilute — redcurrants already produce a light-bodied wine.

  • 71B yeast helps soften sharp acidity.

  • Slight backsweetening after stabilisation can significantly improve balance.

  • Avoid over-extraction — it can increase sharpness.

  • This wine often improves dramatically after 6–12 months.

About Redcurrant Wine

Redcurrants are a traditional British garden fruit valued for their tart flavour and high natural acidity. While often used in jellies and sauces, they also make an excellent base for wine due to their clarity of flavour and strong structure.

Redcurrant wine is one of the closest fruit wines to a light European table wine in style, making it a favourite for those who prefer drier, more refined fruit wines.

Serving Suggestions

  • Serve lightly chilled (10–12°C)

  • Pairs well with poultry, pork, and charcuterie

  • Excellent with soft and semi-hard cheeses

  • Works well as an aperitif or food wine

Storage & Aging

  • Improves for up to 3 years

  • Store in a cool, dark place

  • Best drinking window: 12–36 months

  • Gains smoothness and balance with age

Frequently Asked Questions

Why is my wine so sharp?
Redcurrants are naturally very high in acid — aging and backsweetening help balance it.

Can I mix redcurrants with other fruit?
Yes — blackcurrant, apple, or raspberry work very well.

Do I need to add acid?
No — usually unnecessary due to high natural acidity.

Why is the colour so intense?
Redcurrants produce very strong natural pigments — this is normal.

Can I make it sweet?
Yes, but only after stabilisation

 

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