[Cracked Cork]

We steam juiced 35 pounds of black currants to yield 3 gallons of must. Using the NaOH test for acid, it had a TA of 2.03%. I diluted it up to 5 gallons and now its at 1.58%. Its pretty tart. I used 71B-1112 yeast because its supposed to eat up a little acid but probably wont matter much with this high an acid and in currants. So now I have 60% juice, most black currant juices to drink are like 33% (like Looza). I am debating on wether to dilute this to 10 gallons to bring the acid down. If we dont we are going to have to add a lot of sugar to balance which might not be too bad anyway. Crackedcork

[Wade E]

Sounds like a plan and good to know now that I have a source for Black Currants and was wondering what the ratio would need to be to bring this into its correct realm.

[Cracked Cork]

Wade, since TA is a percentage by mass then doubling the volume would half the acid mass. Still debating, as is it would have one heck of a black currant taste but maybe that would even be too rich. MIght even just just stretch it out to 8 gallons dropping the acid theoretically to about 1.0. Crackedcork

[grapeman]

Cracked I would thinkstretching it outto 10 gallons would work well. That would make it 3.5 pounds per gallon which is in line with a medium bodied wine from Jack Kellers site. When I get around to making up my frozen ones, I plan on going about 3 pounds per gallon because I feel the currant flavor is just a bit too strong at higher amounts. That will also get you where you want with the acid also.


I had my last bottle of Black Currant/Cherry wine blend for dinner yesterday for Thanksgiving. That one turned out very well.

[Wade E]

Thats pretty much what I had planned with the 30 lbs of Black Currants that I will be getting eventually, a 9-10 gallon batch.

[Cracked Cork]

Thanks Fellows, black currants are pretty strong so we are going to go with 10 gallons for both flavor and acid levels. We did a 100% steamed elderberry juice, people say that is too much elderberries, but steaming them did something that changed the juice that made it wonderfull, not just drinkable but good. 100% pressed elderberry juice might take a melenium to age out, but the steamed stuff doesnt. I was hoping for the same effect for the currants but man you can clean silver with this stuff.

Crackedcork

[dfwwino]

If you want to avoid dilution, you can use potassium bicarbonate to reduce the acid:


http://www.finevinewines.com/ProdDetA.asp?PartNumber=7375A


I used pb to reduce acid in a Zinfandel wine where I added too much acid with very good results. You might want to experiment and see how it works.

[grapeman]

dfw, Black Currant is one of those fruits you don't mind some dilution to get the acids lower. I made a batch last year with 2 cans per 6 gallon batch and I nor others care for it that much full strength. Mixed half and half, it is much more enjoyable mixed with some other fruit such as cherry wine.

[Cracked Cork]

The deed is done, 12 lb sugar in 5 gallons water plus some Fermaid and put it all in my extra large (15 gal) fermentor, didnt seem to even dilute the color! With the yeast starting I cant take a new TA but I am just going to assume its half for now. Thanks for the advice.


Crackedcork