2 470g PEK Jar Blackcurrants in light syrup
1.5lb sugar (approx. Aiming for SG 1.080)
2tsp Pectolase
1tsp Yeast Neutrient
Bentonite
GV2 Yeast
1 250g tin of Red Grape Concentrate
Water to 1 Gallon (I personally went for a bit more so I'd have some left over to top up with)
This is the Blackcurrant Rose that I had at Grapefest which I am assured is rather pleasant. On the other hand it was tasted quite late in the day.
I say Rose, but it is a VERY dark rose.
This came out at 5.4ppt TA acidity which seemed about okay at the time and seemed okay at GF.
This was around 5 months old having been aged for 3 months in a DJ and 2 months in a bottle. I'm sure it will improve with age.
And one final though thing, this recipe was worked out with the stellar help of Bob and Rich (Lockwood and..... rich) so well done chaps!
1.5lb sugar (approx. Aiming for SG 1.080)
2tsp Pectolase
1tsp Yeast Neutrient
Bentonite
GV2 Yeast
1 250g tin of Red Grape Concentrate
Water to 1 Gallon (I personally went for a bit more so I'd have some left over to top up with)
This is the Blackcurrant Rose that I had at Grapefest which I am assured is rather pleasant. On the other hand it was tasted quite late in the day.
I say Rose, but it is a VERY dark rose.
This came out at 5.4ppt TA acidity which seemed about okay at the time and seemed okay at GF.
This was around 5 months old having been aged for 3 months in a DJ and 2 months in a bottle. I'm sure it will improve with age.
And one final though thing, this recipe was worked out with the stellar help of Bob and Rich (Lockwood and..... rich) so well done chaps!
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