Hi,
Does anyone have a recipe for wine from black currant juice? I can buy a brand of black currant / apple juice that 100% juice... it's very heavy bodied, with a lot of black currant flavor and sediment. I'm thinking that it would make a good wine.
I'm not sure of how much acid, etc that I should add. Also, do I use only juice, or add in some water? I'll be making 1 gallon.
On another note, I discovered that some of my jugs are imperial gallons and some are US gallons... that would explain an earlier problem with having to add a lot of extra water. D'oh!!
Does anyone have a recipe for wine from black currant juice? I can buy a brand of black currant / apple juice that 100% juice... it's very heavy bodied, with a lot of black currant flavor and sediment. I'm thinking that it would make a good wine.
I'm not sure of how much acid, etc that I should add. Also, do I use only juice, or add in some water? I'll be making 1 gallon.
On another note, I discovered that some of my jugs are imperial gallons and some are US gallons... that would explain an earlier problem with having to add a lot of extra water. D'oh!!