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Blackcurrant Wine

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  • Blackcurrant Wine

    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!
    Dutch Gunderson: Who are you and how did you get in here?
    Frank Drebin: I'm a locksmith. And, I'm a locksmith.
    -Police Squad

  • #2
    ... and the recipe for your cake?
    HRH Her Lushness

    Beauty is in the eye of the beer holder.

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    • #3
      Originally posted by Her Lushness View Post
      ... and the recipe for your cake?

      Here

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