I have a plentiful supply of blackcurrants in the freezer, beetroot in
the garden, a 1kg. can of Solvino 'Spanish Rich Red' grape juice
concentrate and various wine additives. From these I am aiming to make
two gallons of medium dry blackcurrant and beetroot wine. Before I begin
though, I thought it as well to check my proposed plan of action with
this group for advice.

Primary ingredients: 3 lb blackcurrants, 4lb beetroot, 1kg. red grape
concentrate, 1kg. white sugar. I also have available: Brewmaker (Vina)
Express wine yeast compound. Young's 'UBREW' wine tannin in powder form,
Pectolase, Citric acid, Bentonite, Gervin 'New Minavet' yeast nutrient,
Campden tablets.

Method: Unfreeze blackcurrants to room temperature, scald with boiling
water to sterilise, macerate. Wash and dice beetroot, cover with water,
bring to boil, simmer until tender and colour has been extracted, add
strained beetroot boilings to blackcurrant mash, stir well and macerate.

Add grape concentrate and sugar. When cooled to room temperature add 1
tsp. wine yeast compound, 1 tsp. tannin, 1 tsp. citric acid, 1 tsp. pre-
dissolved bentonite, 2tsp. pectolase, 2 grams yeast nutrient. Ferment on
the mash for 3-4 days, strain into 2 x 1 gallon demijohns, top up with
water to 3/4 full, adding more water as fermentation slows.

From there, I am uncertan about final s.g., racking, clearing and
stopping fermentation prior to bottling after (?) 6-12 months.

?? Are blackcurrants high in pectin. Is a specific wine yeast necessary.

TIA.
--
Alan Gould. North Lincolnshire, UK.