Step 4: Then strain into a fermenting jar, fit an airlock then let it stand until fermentation ceases & the wine clears, usually in about three months.
Sploshing buckets of blackcurrant wine into a demijohn via a sieve & funnel is potentially pretty messy, & blackcurrant is likely to stain - so it's on with the pinny. All the kit sterilised (demijohn, sieve, funnel, jug, sample tube, hydrometer & airlock), then first up is to measure the SG to see what all that frothing has been about.
At 998 already, the yeast has romped through the sugar, and an SG this low implies that we will have lip-puckeringly dry wine - so now is the time to add some more sugar. Another 4oz goes into the bucket, and then the is SG taken again.
The reading this time is a more reasonable 1006 - the SG will drop further as the wine continues to ferment, & we're aiming for a final SG of about 1000.
I put the wine through the sieve & funnel into the demijohn (there's some leftover which goes into an old milk carton for the minute - we'll need this for topping up once the wine is siphoned off the rest of the blackcurrant pips & sediment) and an airlock fitted.
It's back into a warm room for a few days to carry on fermenting - then I'll put it up in the cool attic room to be forgotten about for three months or so until it starts to look clear with the sediment in a layer at the bottom.