Really pleased with this freezer clean-out, has turned out to be the best 'garden wine' (red) I've made.
Stronger in blackcurrant flavours than a commercial wine, but a bit like the cotes du rhone, easy, quaffable. Though has that strong flavour, there are very few blackcurrants in it:
Made 12 bottles (2DJs) Started June 13
Ingredients
Blackberry (froz) 900g
Bullace (froz) 900g
Elderberry (froz) 500g
Blackcurrant (froz) 200g
Dried Currants 400g (note currants, not raisins, currants are from black grapes)
Ripe banana
2kg sugar
2 tsp pectolaze
2.5 tsp tronozymol
Procedure
Stoned bullaces
Add all fruit & mash
blitz currants put in 1L of almost boiling water for 5 mins, add to must
Add 3L out of date red grape juice
Dissolve 2 kg sugar (had worked out how much to add to get to 1.100)
Estimate solids 1.5L, make up to 11.5 L
Add 2 tsp pectolaze, 2.ftsp tronozymol, 1 vit B tablet
mash banana add a little boiling water mash more and add
SG 1.100 Brix 25%
+ 2cmpdn
leave overnight
Pitch Lalvin RC212 in 1-DJ and Harvest Vintners CL23 in the other
Stir 2-3 times daily
When 1.015 through grape press into 2 DJ plus top-up bottle
racked & added contents of top-up. campden tablet (no sorbate) wine finings and a good shaking.
Cold winter storage threw a large deposit of tartaric crystals in the DJs (about 0.5 - 1.0 cm)
Tasted on bottling March 14 - really smooth & delicious. Drank the spare 1/2 bottle quite drinkable now (it wasn't before cold stabilisation)
Champagne yeast slightly better for my taste - the RC212 had left a hint more sweetness reminiscent of a thin port.
Stronger in blackcurrant flavours than a commercial wine, but a bit like the cotes du rhone, easy, quaffable. Though has that strong flavour, there are very few blackcurrants in it:
Made 12 bottles (2DJs) Started June 13
Ingredients
Blackberry (froz) 900g
Bullace (froz) 900g
Elderberry (froz) 500g
Blackcurrant (froz) 200g
Dried Currants 400g (note currants, not raisins, currants are from black grapes)
Ripe banana
2kg sugar
2 tsp pectolaze
2.5 tsp tronozymol
Procedure
Stoned bullaces
Add all fruit & mash
blitz currants put in 1L of almost boiling water for 5 mins, add to must
Add 3L out of date red grape juice
Dissolve 2 kg sugar (had worked out how much to add to get to 1.100)
Estimate solids 1.5L, make up to 11.5 L
Add 2 tsp pectolaze, 2.ftsp tronozymol, 1 vit B tablet
mash banana add a little boiling water mash more and add
SG 1.100 Brix 25%
+ 2cmpdn
leave overnight
Pitch Lalvin RC212 in 1-DJ and Harvest Vintners CL23 in the other
Stir 2-3 times daily
When 1.015 through grape press into 2 DJ plus top-up bottle
racked & added contents of top-up. campden tablet (no sorbate) wine finings and a good shaking.
Cold winter storage threw a large deposit of tartaric crystals in the DJs (about 0.5 - 1.0 cm)
Tasted on bottling March 14 - really smooth & delicious. Drank the spare 1/2 bottle quite drinkable now (it wasn't before cold stabilisation)
Champagne yeast slightly better for my taste - the RC212 had left a hint more sweetness reminiscent of a thin port.
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