Wash the redcurrants and place them in a fermenting bin.
Crush the redcurrants with a potato masher or similar.
Boil 6 pints / 2.2 litres of water and dissolve in the sugar.
Pour the hot sugar liquor over the redcurrants and stir for 2 minutes with vigor.
Top up must to 5 litres/1 gallon with boiled cooled water.
Add the campden tablet (crushed) and stir.
Wait 2 hours then mix in the pectic enzyme.
24 hours later add the yeast. and add the yeast nutrient.
Ferment in loosely covered sterile fermenting bin for around one week.
Strain off the redcurrant must into a clean demijohn.
Fit bung and airlock and leave in warm position’
Allow to ferment for around 2 weeks.
Rack into a clean sterile demijohn.
When the redcurrant wine is completely clear rack again.
When racking sweeten the wine to your ideal sweetness and make a note of the amount of sugar used for future reference.
Leave for a further 2 to 3 months months before bottling on.
Sample after 4 to 6 months if you have the patience.