Black Currant trials

[Norske]

Getting ready to do some bench tests on black currant wine. I have scoured the net for black currant recipes and have found several. What I am wondering most about is the number of pounds per gal.

Some recipes call for as low as 1.5#/gal up to 2.5#/gal. I was going to use 3#/gal but would like to hear from others first.

 

[WVMountaineerJack]

Black currants have a lot of flavor, and acid. You might want to just ignore the recipes, juice your black currants and measure their acid level and then determine how much you want to dilute them. We like more fruit/gal and even if the TA ends up at 0.9% with a little sweetening at the end it turns out good. We expect the wine to be on the high side of the acid because the fruit is, if you make it very low in acid it wont be like the fruit and too dilute. This also takes oak very well. WVMJ