The first step is to strip the stems and leaves from three pounds of red currants. Now wash them properly and then put them in a juicer to crush or grind them. You now have to place these crushed red currants in the primary fermenter.
Now take 6 1/2 pints water and boil it before pouring it into the primary fermenter. Leave it for the night to allow the mixture to settle in.
The next morning, strain the mixture by using a nylon straining bag and then put this strained juice back in the fermenter. You should squeeze the bag using strong hands so that all the juice is put into the fermenter.
You now have to add 2 ¾ pounds of sugar in the fermenter and stir for a while. It is now important to add ½ teaspoon of pectic enzyme, one teaspoon of yeast and one crushed campden tablet in the fermenter as well as you keep on stirring. Now leave this mixture for about 12 hours to allow it to settle down.
After the 12-hour wait, add the activated wine yeast in the mixture already set in the fermenter. Leave it for a while until you see the active fermentation take place. Pour this mixture into the secondary fermenter and air lock the opening.
Once the fermentation is cleared, you will have to carefully siphon the mixture.
Leave this mixture for almost six months, but do keep checking after every month to note the progress. Rack the wine once the six months are completed and then again after three months.
Pour the mixture in a wine bottle and cork the opening as you leave it in a dark room for about two years before use.