Now more questions on black currant wine. After reading and re-reading the posts on black currant it sure sounds good so will get one started. Ordered a VH base from George and ready to go.
I, too, will use Northern Winos recipe but still have couple of questions.
I have both EC-1118 and 71B-1122 yeasts - why should I pick one over the other?
I will be using 1 can of VH base and 2 bottles of red Grape concentrate then a friend, last night, gave me 25 little boxes of raisins. 25x1.5 oz gives a little over 2#'s. Since I have these, should I use also? What will this do, if anything? or will it conflict with the red grape concentrate?
The reference to adding sugar (on the VH can shows 12#) seems like way too much - Should I put in about 9# and let her go for awhile or just check the S.G. and add accordingly up to 1.090-1.095?
Thanx for your help and advice.
(gotta stay away from George's website (for a little while)- this will make 11 going now!!)(now I know what my wife means when she says "Sale - Sale - Sale" hummmmmmmmmmmmmmmmm!!!!!