Arne
Senior Member
1 gal. water, 3lb Sugar, 1tssp yeast nutrient, 3lb currants, 1/8 tsp tannin, 1/2 tsp pectic enzime, 1 Campden tab, Montrachet yeast.
Opened a bottle last night, was pretty darn good. Had plenty of fruit flavor. Had a little taste for lack of a better description, like the old Mogan David wines. About the only time there was wine in our house was at Christmas and everybody got a little taste, kids and all. lol. Anyway have a bunch of currants frozen. Was going to up the fruit to 5lb per gal. but the way this was, I don't believe I will. Those currants are small berries and everybody on here says the small berries have more flavor, this makes a believer out of me. This was started on the 25th of Jul. last year, Bottled it on May 3, reason for sitting in the carboy that long was didn't need the gal. jug. Probably best I didn't do much tasting back then or it would never of made it thru the winter. lol Just to let you know if you can find some currants they are worth the work to use them. They come ripe here in central Nebr. along towards the end of June. They also are a lot of work, no big bunches to pick and getting the stems off afterwards is quite a chore. We put em in the kitchen sink and rinse em off float em in water, and hand pick the leaves, stems, and whatever out of them. If anybody knows of a better way to clean them next year, please let me know. Arne.
Opened a bottle last night, was pretty darn good. Had plenty of fruit flavor. Had a little taste for lack of a better description, like the old Mogan David wines. About the only time there was wine in our house was at Christmas and everybody got a little taste, kids and all. lol. Anyway have a bunch of currants frozen. Was going to up the fruit to 5lb per gal. but the way this was, I don't believe I will. Those currants are small berries and everybody on here says the small berries have more flavor, this makes a believer out of me. This was started on the 25th of Jul. last year, Bottled it on May 3, reason for sitting in the carboy that long was didn't need the gal. jug. Probably best I didn't do much tasting back then or it would never of made it thru the winter. lol Just to let you know if you can find some currants they are worth the work to use them. They come ripe here in central Nebr. along towards the end of June. They also are a lot of work, no big bunches to pick and getting the stems off afterwards is quite a chore. We put em in the kitchen sink and rinse em off float em in water, and hand pick the leaves, stems, and whatever out of them. If anybody knows of a better way to clean them next year, please let me know. Arne.
