Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: Daamoot on July 24, 2013, 10:28
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Hi,
Could anyone help me with some nice blackcurrant wine recipes? I am picking heaps just now as they ripen and hoping to collect enough for a gallon of wine. I've read other posts where people suggest blackcurrant and apple which I wouldn't mind trying but would welcome any recipes I could have a stab at. I'm unsure of quantities of fruit to use and which additives are required for blackcurrants (pectolase/etc)?
Thanks in advance for any suggestions,
Damian
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I am having a go at this..http://www.lovelygreens.com/2011/07/blackcurrant-wine.html (http://www.lovelygreens.com/2011/07/blackcurrant-wine.html) but also adding 1/2 lbs of raisins as per instruction from the brew shop.
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The recipe i followed on Thursday was this ;
3lb blackcurrants
3lb sugar
1stp pectalouse
yeast and yeast agent
1 gallon water
simple recipe and first batch so will see how it works , usual method first 5 days in a bucket with sugar syrup and yeast etc then strain through rack off etc leave to finish bubbling then rack and store till clear (oh campden tablet in second rack) then leave a few month to clear then bottle and try to leave for a few months ::) ;) ;)
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and try to leave for a few months ::) ;) ;)
Love that last line...(http://www.freesmileys.org/smileys/smiley-laughing024.gif) (http://www.freesmileys.org/smileys.php) It's never around that long....here.
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I'm trying to keep my fruit wines this time as all new recipes and all say 6month in bottle or more prior to drinking ...and as for the mead 1 to 2years ! I think I will have to hide that in the loft .
But then again I will have to try a sample or two ;)
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I'm trying to keep my fruit wines this time as all new recipes and all say 6month in bottle or more prior to drinking ...and as for the mead 1 to 2years ! I think I will have to hide that in the loft .
But then again I will have to try a sample or two ;)
Get a cellar 7 kit to fill in the gap, its lovely.
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Thanks for the recipes! I should have enough blackcurrants this week so I'll get a batch started. Does anyone think it would be ok to use RGJ instead of water? I used WGJ for my rhubarb wine that's fermenting just now but I forgot to reduce the amount of sugar so it's gonna be really strong if the yeast doesn't die before fermentation's complete.
Yeah it's easier said than done storing bottles to mature. I'll maybe start a turbo cider or beer brew at the same time to keep me from sampling the wines.
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Never thought about using grape juice for the base of a fruit wine like rhubarb before, and I've got 50 lts on the go at the mo....like you said if you worked out the sugar....or go on your SG with an hydrometer I guess it would be a good one.
As for your yeast which one did you use??
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Well, I kinda made a mess of the yeast to be honest. First added some old youngs white wine yeast but it didn't start so I fired in some youngs champange as that's all I had. That got the brew going but it died while I racked it the other night so I added some new Ritchies Wine yeast. It's bubbling again now but not sure if it'll manage to convert all the sugar as the brew started about SG 1.125 (17% potential alcohol) and was down to 1.075 (10%) after a week of fermenting so might end up with a sweeter than I'd like rhubarb wine if the yeast can't cope. I've never tried that high a strength before but I guess I could just water it down if it finishes too sweet and restart the fermentation?
Can you recommend any good yeasts for country wines? Just normal strenght ones as I'll avoid making the same mistake of adding too much sugar again.
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Daamoot...take a look Here (http://www.the-home-brew-shop.co.uk/acatalog/Wine_Yeast.html)
I get most of my stuff from them...I tend to stick with Gervin yeast, they seem to work for me.
You had a bit of a game with your yeast with this one...just hope it turns out good for you... 8)
A restart may work if you get the right yeast. ..let us know if you do and how it turns out.