Thanks for the recipe. I just racked it into my secondary after a couple of weeks of very cool fermentation. I soaked the currants in warm water for 6 hours, them smashed them up with a potato masher. I then took the mass of juice and currants and put it in my large tea press and pressed all the debris to the bottom, pouring out the juice. I did this over and over until the press was full of pulp, at which time I smashed the pulp up and pressed it again. The must fermented very nice and clean, it was getting very nice and clear before I racked it. We'll see how it goes from here on out. Thanks again.
- posted
20 years ago