• Wash and clean the currants - remove any stalks.
• In a bowl add 1/2 cup warm water (no more than 110F)
• Add the yeast and let rest for 3 minutes
• In a large jar combine sugar, currants and water
• Then add the wheat grains and yeast mixture.
• Leave to macerate for 2 weeks. During these 2 weeks.

  Mix it every alternate days and crush the currants with clean hands to remove as much of the juice as possible. (do not use a blender)
• After two weeks. Strain it - first with a sieve. Then with a muslin or cheesecloth.
• Pour it back into a clean jar

Prepare burnt sugar/dark caramel

• Place the sugar and 1/4 cup water in a small sauce pan over medium heat.
• Let the sugar cook until it turns a deep amber color
• When you have the right color take it off the heat and add the remaining water.This will prevent from becoming more darker.
• Add the sugar caramel to the wine - stir well

Mature the wine

• Leave the wine to mature for two more weeks undisturbed in a cool dry place.
• After two weak - carefully bottle the wine in sterilized glass bottles.
• Try not to disturb the jar too much as you want to avoid the sediments at the bottom mixing into the wine again.
• Enjoy!