Zante Currants

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Boatboy24

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I see a lot of mention of adding raisins to primary, and black currant notes are often mentioned when describing certain wines. Anyone ever use zante currants as you would raisins in primary?
 
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they are actualy a black corinth grape , a type of vinifera . check out my kit tweak thread

sometimes they are called champagne grapes but its an american fruit industry maketing name , they are not actualy used in champagne
 
I use them in my low end kits to add some organic matter for the yeast. I think it adds a smoother feel once the wines age.
 
They still work

I agree, if you can't find wine raisins these being vinifera are a great alternative .

With any raisin addition wouldn't go over a pound per kit as they can add a sherry character if you add too many
 
Thanks all! Any advantages or disadvantages of currants vs. raisins, or certain types of "non-wine" raisins? Next kit in the primary will likely be a low end cabernet sauvignon that I'd like to play with a bit.
 
I see a lot of mention of adding raisins to primary, and black currant notes are often mentioned when describing certain wines. Anyone ever use zante currants as you would raisins in primary?
I would recommend wine raisins which have acidity, tannins and sweetness of commercial wine grapes.
 

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