Lindsay's blackcurrants were stored in our freezer whilst the blackcurrants on our bushes ripened, which they did in stages. Every few days I would go out and collect another 4 oz, until my grand total (on Thursday 20th July) was 6 lbs - enough for a double batch.
I put the blackcurrants in my bucket and enlisted Adam, who happened to be staying, in the mashing duties. He is (much) younger and (much) fitter than I am and is planning on an army career. Meanwhile, I measured out 5 lbs 8 oz of sugar and poured this into a pan holding 12 pints of water. It took an age to dissolve this and then a further age to boil it, before I poured it over the (expertly mashed) blackcurrants.
|Adam mashing blackcurrants|
|More mashing action|
If you want to see how I this wine turned out, click here.