Hello everyone! I finally got around to make my Christmas Present, The Vintner's Harvest Black Currant Concentrate wine. I had the camera handy, so I thought I'd give it a whirl. Yes, I know I spelled "Vintner" wrong on the title.
First, read the instructions BEFORE you open the can to make sure you have everything on hand:
Make sure the kitchen is "cat-free" but make sure you give the critters some hug-time (Spencer asked to be the model for this photo):
Okay, the cats are out of the area. Here's the recipe I will use:
So, time to pour the concentrate into the well-sanitized primary:
Add 3.5 cans of water to the must.
Add your winemaking arsenal to the must.
I made a yeast starter, which will be added the next day: http://www.finevinewines.com/Wiz/forum/forum_posts.asp?TID=1 149&get=last#15774
Add 6 # of sugar:
I wanted this to be a lower alc. wine, so I first added 4#...
Do not add sugar from this height. I only did if for effect. Of course, I got the floor all messed up again.
I took an SG reading:
Hmmmm. 1.060..... A little low. Added more sugar:
Took another SG reading:
Great! 1.070!!! That will give me a wine, when fermented to dryness of about 10.8% abv...
So, I put the lid on, let the must cool overnight to room temperature, and now for the un-fun stuff....
To be continued!!!!