Step 2 - Boil up the sugar in the water & pour, still boiling, on to the currants.
I've reached Step 2 in the making of the blackcurrant wine - I've a maslin pan which is ideal to boil up 8 pints of water & to add 2lb 12oz of sugar (rather than the 3lb that CJJ uses - he's got rather a sweet tooth, & sugar can always be added later on).
The sugar added isn't an exact science as the amount of sugar in the currants will vary depending on variety & ripeness. I'll be measuring how sweet the mixture is (the SG) before the yeast is added by using a hydrometer, & extra sugar can be added then.
At this point it is important to make sure that the bucket is big enough! A gallon of water, the sugar & the fruit will be 6 litres or more in total volume, so my weedy 5 litre bucket is not big enough - the mix is split into two buckets.
Then it is covered & can be left to cool down overnight, ready for Step 3.