|Our damsons - which isn't strictly relevant to this post|
From the near-month of picking, I got just over 5½ lbs of blackcurrants. Whilst a single batch recipe calls for 3 lbs, I decided that this was enough for a double batch. On Saturday morning, 10th August, I took the fruit from the freezer and let it defrost in a large bowl. In the evening I poured these into my small bucket and mashed them while boiling 12½ pints of water with 5½ lbs sugar dissolved. Actually, I lost count with the water because I was being distracted by John Finnemore on Radio 4 and couldn't remember if I had put 2 pints extra into the pan. (I hadn't, as it turns out.)
When I poured the boiling water into my bucket, it became apparent that my small bucket is only good for single batches. I transferred everything into the large bucket, cursing the extra washing that I had created.
I put a teaspoon of yeast, nutrient and pectolase in on Sunday morning, then transferred the wine into its two demijohns on Thursday 15th August. It is a deep, dark red-purple colour and bubbling away merrily.