East Indian Currant Wine

Ingredients

• 1 kg Black currants
• 2 kgs Sugar
• 120 grams Wheat grains (1 cup)
• 30 grams Instant yeast
• 1 1/2 ltr Water (6 cups)
• 1 cup Sugar
• 1/2 cup Water

Steps

1. Wash and clean the currants – remove any stalks.
2. In a bowl add 1/2 cup warm water (no more than 110F)
3. Add the yeast and let rest for 3 minutes
4. In a large jar combine sugar, currants and water
5. Then add the wheat grains and yeast mixture.
6. Leave to macerate for 2 weeks. During these 2 weeks. Mix it every alternate days and crush the currants with clean hands to remove as much of the juice as possible. (do not use a blender)
7. After two weeks. Strain it – first with a sieve. Then with a muslin or cheesecloth.
8. Pour it back into a clean jar
9. Place the sugar and 1/4 cup water in a small sauce pan over medium heat.
10. Let the sugar cook until it turns a deep amber color
11. When you have the right color take it off the heat and add the remaining water.This will prevent from becoming more darker.
12. Add the sugar caramel to the wine – stir well
13. Leave the wine to mature for two more weeks undisturbed in a cool dry place.
14. After two weak – carefully bottle the wine in sterilized glass bottles.
15. Try not to disturb the jar too much as you want to avoid the sediments at the bottom mixing into the wine again.
16. Enjoy!