I have three recipes for black currant wine in my regular recipes section and will integrate this one into that section. Be aware that a small black raisin, often sold as "Currants" or "Zante Currants," are indeed raisins of the Black Corinth grape. They make a decent wine, but are not black currants (or, as our friends in the British Commonwealth spell it, blackcurrants).
Bring 1 quart water to boil and dissolve sugar. Remove from heat, add currants and cover. After 30 minutes, transfer to primary, add remaining water and all ingredients except yeast. Cover primary and set aside for 12 hours. Add activated yeast and recover primary. When fermentation is vigorous, stir daily for 7 days, strain, and transfer liquid to secondary. Fit airlock and set in cool place (60-65 degrees F.) one month. Rack, top up and refit airlock, then repeat in two months. Rack again when clear. Stabilize, sweeten if desired and bottle. May taste after six months, but improves with age. [Author's own recipe]
My thanks to James Dolo of Toronto, Canada for this request.