Rose wine


1.75 lb Redcurrants (fresh or frozen)

0.5 lb Strawberries (fresh or frozen)

0.5 litre White grape juice

1.75 lb Sugar

1 teaspoon Pectolytic enzyme

Gervin B yeast

Yeast nutrient

Boiled water to one gallon

For sweetening and stabilising:

approx 0.5 litre Apple juice

Potassium sorbate

Campden tablet.


Cover the strawberries and redcurrants with water, crush the fruit, add a campden tablet and leave to stand for 24 hours.

Meanwhile, rehydrate the yeast in accordance with the instructions on the packet, then build up a starter with the grape juice.

Next day, strain the redcurrants off the pulp, squeezing lightly and add the liquid to the demijohn.

Disolve the sugar in water and add to the demijohn.

Bring the total volume in the demijohn to one gallon with the cool boiled water.

Add the nutrients and pectolytic enzyme and allow fermentation to proceed to completion.

Once fermentation is complete, rack the wine.

Add 0.5 litre of apple juice (it is worth paying a little extra for juice not from concentrate) and check that the wine is medium dry: you may need to add a little more apple juice.

You will now have a little more than a gallon but it should still fit in the demijohn.

Stabilise the wine with a campdem tablet and half a teaspoon of potassium sorbate.

Leave for a few days.

If there is difficulty clearing, use finings.

The wine after dilution with the apple juice sweetening should be around 12 to 12.5 A.B.V.