Blackcurant wine - whats the best mix

Hi,

I made blackcurrant wine over the last 2 years but found that the blackcurrant taste was a little too strong for me. I used 3 pounds of blackcurrants per gallon. Im just harvesting my blackcurrants now. Should i just use less fruit or does anyone have any recipes that include other ingrediants that will reduce the strong black currant flavour.

thanks Neil

Reply to
Neil
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Hmmm...I found three pounds per gallon to be just perfect, but possibly I had milder currants or different tastes.

You could try 2 pounds of currants and a few pounds of apple- I've found apple-black currant mixes to be quite nice.

Posting from Kiev, where the local market sells wonderful black currants for 7 hryvnia (about a buck and a half) for a kilogram...too bad I'm not here long enough to make any wine....

Reply to
The Mad Alchemist

Couple of suggestions.

1) make a Welch's frozen Niagara Grape Juice wine according to Jack Keller's recipe. It makes a great wine to blend with fruit wines. It will both cut the current taste and add vinuosity to your wine. It makes in about 2 or 3 months and is ready to drink so it will not take too much time.

2) You could make a Black Current Melomel rather than a straight fruit wine. Just use half the currents and use a good quality honey in place of your sugar. The honey will provide the body that is lost by cutting the fruit. Should make a very nice fruit mead which is what melomel is.

Ray

Reply to
Ray Calvert

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