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Black currant juice recipe?

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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!!
 

Wade E

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It would really matter on how acidic it is to give you a decent or should I say appropriate recipe for this. I would feel safe to say that it would need to be full strength with no dilution unless this is a concentrate.
 

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No, it's not a concentrate, so then I would use it full strength. The label says it's 100% fruit, preservative free. It has water, juice, and citric acid.

I was thinking that I would add pectic enzyme, yeast nutrient, and sugar to 1.085. But I'm not sure if I'm missing anything, or of the qtys of the enzyme and nutrient.

Hmm, I don't have an acid test kit, but I read somewhere that if a juice is balanced enough for drinking, then it should be ok for making wine. What's your opinion on that?

Thanks
 

Wade E

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Should be within reason as far as acid. As far as nutrient goes its 1 tsp per gallon. Pectic enzyme will say on the container.
 

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Ok, then I'm going to pick up the juice and give it a try.

Thanks for the input.
 

Luc

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Make really sure there are no preservatives in the juice
like sulphite and sorbate. Otherwise it might give you a hell
of a time starting fermenting........

If the juice is pasteurised use extra pectic enzyme to break down
any pectin. I would do that anyway.........

Luc
 

Luc

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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!!
US gallon measure about 3.7 liter
Imperial gallons measure about 4.5 liter

So if you upscale all ingredients by a factor 1.2 you should be
fine in the future for the imperial gallons.........

Allie ????

I still stand my ground: Metrics are far more easier :r

Luc
 

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Ha! Luc, I agree with you... divide or multiply by 10, what could be easier? :h

As for preservatives, there are none listed on the label, so I should be ok.
 

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