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How To Make Loganberry and Blackcurrant Wine
(Loganberry and Blackcurrant Wine Recipe)
Winemaking Ingredients: Loganberry and Blackcurrant Wine - Wine Making Guides
4 lb / 1,800 grams loganberries
2 lb / 900 grams blackcurrants
3 lb / 1,350 grams sugar
Citric acid
Pectin enzyme
1/2 pint strong black tea
Water up to 1 gallon
Yeast nutrient
Wine yeast
Winemaking Method: Loganberry and Blackcurrant Wine - Wine Making Guides
Place the fruits in a fermentation bucket and press well with a wooden spoon. Pour over the boiling water and add the sugar, stirring vigorously to dissolve the sugar. When cool add the pectin enzyme, strong tea, citric acid, yeast nutrient and the wine yeast and cover and leave for five days in a warm place, stirring daily. Strain through a fine sieve and put into a demijohn and fit an airlock to seal the jar.
Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable siphon into bottles.
How to make Loganberry and Blackcurrant wine: Loganberry and Blackcurrant wine recipe - More Wine Recipes.
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