Add washed blackcurrants to a fermenting bin.
Crush the blackcurrants with a potato masher or similar.
Boil 1 pint/0.5 litres water and add sugar.
Stir to make a sugar syrup.
Pour hot sugar syrup over crushed blackcurrants.
Make up mixture to 5 litres with cold water.
Leave until temperature of mix is around 20°C/70°F.
Add pectic enzyme (pectolase).
Add one crushed Campden tablet.
After 24 hours add yeast and yeast nutrient.
Fit lid and allow to ferment for 5 days (in warm position).
During the 5 days stir daily.
Strain the must into sterile demijohn.
If needed top up demijohn to near top and fit bubbler.
When fermentation has ceased add a crushed Campden tablet.
After a month rack wine to another sterile demijohn.
Keep racking until wine clears.
Bottle wine and leave for over 6 months before trying.