The Red Currants are ripe here in upstate Ny & I still have some in
the freezer from last year. So I decide that, after 30 yrs since my
last wine, I'd make some currant wine. [Probably from fresh
Currants-- but I might throw some frozen in if I need the juice.]

So I googled for recipes-- read the r.c.w FAQ & started lurking here.
Looks like, as with so much of Usenet, there is a wealth of info and
some real helpful folks passing it out here. Thanks in advance.

The first recipe I googled was
http://www.kitchengardeners.org/bernard.html
In a nutshell-
Using proportions of;
1 litre juice, 1 kilo sugar, 2 litres of water
Place in a carboy. Stir regularly; Bottle at the end of December or
January. Let age for 2 yrs.

The next recipe I found was one of Jack Keller's
http://winemaking.jackkeller.net/reques63.asp
In addition to the juice, sugar and water, Jack adds pectic enzyme,
yeast nutrient, and wine yeast.

He goes from a primary fermenter to a secondary-- then racks it at 6
months, then 3 months later.


A third recipe was similar to Jacks, but used Campden tablets at
racking- and said "let it age for as long as possible before
bottling."

OK-- I'm essentially a newbie, but I've been reading the FAQ and this
group for a week or so. I like keeping things simple, so the
first recipe sounds like my cup of tea. Should I avoid it, or
will it give my a drinkable wine? I'm far from a wine connoisseur,
but I can appreciate a decent wine on occasion.

And the comment in the 3d recipe- "let it age for as long as possible
before bottling."- How long is that? Until your patience wears thin?
You need the carboy for a new batch? Or it reaches some stage that
can be objectively tested?

Thanks,
Jim