Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: Aidy on July 20, 2013, 12:00
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I am seriously thinking about brewing batch of blackcurrant wine but is it really worth the effort?
I have read it is one of the best fruit wines but most recipes I have across suggest a 12 month ageing process.
So is it as good as they say and is there a good recipe for it?
Please don't take too long to reply as me currants are ready for picking.
Ta in advance
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Some people find plain blackcurrant wine a bit strong in taste, so I've never done just blackcurrant. But I have made apple and blackcurrant and blackcurrant and elderberry, which I do like, even though I'm not keen on red wine as its usually too dry. However, making my own I can add a little extra sweetening!
And I've never managed to keep any wine for a year Aidy!
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Aidy use wine yeast and you'll get a stronger brew.
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Like Annie said I'd go with the apple & blackcurrant, I know it's hard to put a few bottles away for up to a year, but it's well worth it.
I did 25lts of rhubarb last year we tried a bottle after 5/6 months and thought "no way". We then tried around 9/10 months and it was drinkable (nice).
When we opened a bottle the other week WOW, what a different drink we sank two bottle over the Sat night and went to bed very happy.
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Going to give it a go. Bought the bits i need and the chap in the brew shop suggest adding 1/2lbs raisins.
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Raisins are good in home brewed wines....a lot of recipes call for them, after all their only grapes. :lol:
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UPDATE:
5 days in the fermenting bin and it is now racked off into the demi-john for final fermentation. Bubbling away this morning so must be happy in its new home. :lol:
Actually tasted really quite nice.
No I didnt have a full glass, that was another wine ;)
(http://i133.photobucket.com/albums/q75/Aidypunk/Blackpool-20130731-00129_zps3ba55a67.jpg) (http://s133.photobucket.com/user/Aidypunk/media/Blackpool-20130731-00129_zps3ba55a67.jpg.html)
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It's 21 days into this brew, hows it working out Aidy?. It's strange that you picked your blackcurrants half way through July, and ours are only ready now. Maybe the type of currant?? like early or late, we've only just got around to picking our couple of bush's.
(http://i997.photobucket.com/albums/af94/Dieseljockey/20130811_055801_zpsf4ff9bfb.jpg) (http://s997.photobucket.com/user/Dieseljockey/media/20130811_055801_zpsf4ff9bfb.jpg.html)
I've got 3 1/2 lbs to play with, so not to sure, stick with a straight b/currant, or go with a B/c & apple?
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I really am frustrated about persons unwilling to start a production line of five to ten years of well matured 'country wines'. There are some that improve with age and some that do not. Tis a case of just trying each autumn.
Cheers, Tony.
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I really am frustrated about persons unwilling to start a production line of five to ten years of well matured 'country wines'. There are some that improve with age and some that do not. Tis a case of just trying each autumn.
Cheers, Tony.
Ive been advised that country wines won't last more than 2 years. Commercial wines are sterilised and so last longer.
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I really am frustrated about persons unwilling to start a production line of five to ten years of well matured 'country wines'. There are some that improve with age and some that do not. Tis a case of just trying each autumn.
Cheers, Tony.
Ive been advised that country wines won't last more than 2 years. Commercial wines are sterilised and so last longer.
Same here Bob...I've only made fruit & veg wines at a gall at a time. It's only now we have the allotment that we have all the fruit & veg that we want....so lets make as much wine as I can, that way we can keep and lay a few bottle down for a longer time.