The redcurrants had a warm through in a pan in order to release the juice & were then mashed up with a potato masher & bunged in with the sugar & a gallon of water and a teaspoon of pectolase.Twenty-four hours later, it's ready for a teaspoon of yeast nutrient & a teaspoon of yeast, & it will sit, fizzing, for five days before being strained off into a demijohn for fermenting out.
How much more interesting would my chemistry lessons have been at school if we had learned his sort of thing - although I guess that even I can see the pitfalls of teaching 30 fifteen year olds the chemical reaction necessary to turn sugar into alcohol....
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