Ontario Fruit Explorers

["Thomas Olenio" <tolenio@sentex.net>]

Bert,

Wanted to share this recipe with you, but thought others on the list may  
enjoy it too; (just need to find a pressure cooker)

BLACK CURRANT PORT-STYLE WINE

1-1/2 lbs fresh black currants
3/4 lb black raisins
2 lbs ripe bananas
1-3/4 lbs granulated sugar
1 tsp pectic enzyme
1 tsp citric acid
1/4 tsp tannin
1 crushed Campden tablet
water to make 1 gallon
2 tsp yeast nutrient fortified with yeast hulls
Lalvin K1V-1116 (Montpellier) wine yeast

Bring 1 quart water to boil. Meanwhile, slice the bananas crosswise,  
peeling and all, into 1/2-inch slices. Put bananas, raisins and black  
currants in pressure cooker. Pour boiling water over fruit and secure lid.  
Bring to 15 pounds pressure for 3 minutes. Remove from heat and allow to  
cool naturally unitl pressure drops to zero. Remove lid and pour onto 1/2  
the sugar in primary. Stir to mix sugar and add remaining water (cold) to  
reduce temperature even more. Stir some more to dissolve sugar thoroughly,  
cover and set aside to cool to room temperature. Add citric acid, tannin,  
crushed Campden tablet, and 1/2 the yeast nutrient. Stir well, recover and  
wait 12 hours. Add pectic enzyme, stir well, recover, and set aside  
another 12 hours. Add activated yeast and recover primary. When  
fermentation is vigorous, stir twice daily for three days. Pour through  
nylon straining bag and allow to drip drain for about an hour; do not  
squeeze. Stir 1/2 remaining sugar and yeast nutrient into liquor until  
dissolved. Pour liquor into secondary and fit airlock. When specific  
gravity drops to 1.010, stir in remaining sugar and yeast nutrient until  
dissolved. Rack every 30 days into sanitized secondary until wine clears  
and no further sediments are dropped during a 30-day period. This may take  
a while to achieve. Stabilize and place in refrigerator for five days.  
Rack into sanitized secondary, sweeten to 1.030, top up, refit airlock,  
and store in dark, cool place for 4-6 months. Rack into bottles. This  
port-style wine will continue improving for up to six years, but may be  
enjoyed earlier. [Author's recipe adapted from J.R. Mitchell's Scientific  
Winemaking -- Made Easy]


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