The dropdown says that I'd use Wyeast Sweet Mead -yeast, but actually it's Wyeast 4783 Sweet White - wine yeast.
This recipe is about brewing a hard cider solely from black or white currants with help of a several instructions picked from a currant wine -recipes.
1) wash and sterilize a 30 liter fermenter
2) melt the berries, if they're picked from a freezer, then put them into the fermenter and squeeze them with a help of a potato masher
3) boil 10 liter of water and add the sugars in, let it cool a bit
4) add heated water into fermenter and fill cold water from tap or bottles until a 20-liter sign is reached
5) add some campten tablets or powder and an anti-mold tablet into the fermenter
6) seal the fermenter and leave in a chill place for 4-7 days
7) wash and sterilize another 30 liter fermenter and filter the juice into it, leaving berry mush outside
8) add pectolase entzyme by the instructions on the bag into juice, pitch the yeast and place the fermenter in somewhere 20 celsius
9) when the FG reaches around 1.005, siphon the juice into another clean fermenter and place it somewhere chill for a month (I happen to have a cold cellar, which holds around 10-12 celsius temp and it turns out to be great for lagering and batch to sit)
Note: if you smell some rotten aromas floating from the fermenter during siphon, add some campden tablets into it and stir a little to remove the rest of the odour. Be warned that adding campden tablets at this point will stop yeast from fermenting, so you'd want to check, how dry you want your cider to be.
10) after a month of sitting, siphon the brew into another fermenter, add priming sugar and new yeast for carbonation then bottle and let prime for few days, or simply keg the whole batch
note that, unlike beer, wines and non-pasteurized ciders tend to mature in taste and body, so it doesn't hurt to let your cider to bottle prime for another month to achieve smoother taste profile.
