Blackcurrants are so strong and sour that you need far less fruit than for most wines. Enter your amount below and watch the acidity check as well as the sugar.
Hydrometer targets
White sugar to add for a dry wine, using a typical amount of fruit and average ripeness. Ripeness changes these figures, so use a hydrometer for an exact amount.
| Strength | 4.5 Lwith 1.46 kg fruit | 10 Lwith 3.25 kg fruit | 1 US galwith 2.7 lb fruit |
|---|---|---|---|
| 10% ABV | 722 g | 1.60 kg | 1.34 lb |
| 12% ABV | 900 g | 2.00 kg | 1.67 lb |
| 14% ABV | 1.08 kg | 2.40 kg | 2.00 lb |
Above about 13%, add the sugar in stages. The calculator shows you how.
Pick the currants off their stalks and freeze them if you can, which helps break them down. Then crush them in the fermenter and add pectic enzyme to help the wine clear.
Recipes often use only about 1.1 to 1.4 kg per 4.5 L (2.5 to 3 lb per gallon). Blackcurrant recipes need much less fruit than the 2 to 3 kg common for milder berries, and using more makes the wine very sharp.
The calculator will often mark this wine as high in acid, even at the typical amount. That's normal for blackcurrant. If you want it softer, use less fruit or a bigger batch. Many people also sweeten it at the end, since a little sweetness balances the sharpness. Stabilise it first so it doesn't start fermenting again.
Most fruit has far less sugar than wine grapes, so country wines need added sugar. How much depends on the fruit and how ripe it is. That is why the result shows a range. A hydrometer reading of your must removes the guesswork.
Target gravity = 0.996 + ABV ÷ 131.25. One gram of sugar per litre adds about 0.384 gravity points. Fruit sugar uses typical values per fruit. Acidity is a rough estimate from typical fruit acid, so measure it with a kit if you can.