Cracked Cork
Senior Member
- Joined
- Jan 30, 2006
- Messages
- 308
- Reaction score
- 1
Full Bodied wines using Vitners Black Currant and
Zante raisans plus Ribena. We aimed for both to be a full bodies rich high alchohol
wine. The Ribena slowed fermentation down in the first batch so we
added it at the end for the second to add flavor and some more body.
The addition of oak really made a contribution to the end flavor for
the 2006 batch.
Crackedcork
Black Currant 2005 </font>-
(note we thought dried currants were dried black currants at our local
hippie store, we didnt find out until later that they were Zante
Raisans)
1 can Vitners Harvest Black Currant Base
4.6 Liters Ribena (contains sorbate and can slow down ferment)
6 very brown bananas with skins, boil 10 min
30 ounces currant RAISANS
Energizer, nutrient, amylase (for bananas), Pectinase
Pinch of Vitamix (vitamins for yeast)
4 tsp acid blend
Starting Gravity 1.114
The Zante Currant Raisan taste is a little too strong, but otherwise a great full bodied wine with lots of black currant taste.
Black Currant 2006</font>
2 x 96 ounce cans Vitners Harvest Black Curant Base
1 lb Extra Light Dried Malt Extract (for body)
4 tsp acid blend
1 lb Currant RAISANS
2 cans welches Concord Concentrate
Energizer, nutrient, amylase, pectinase
Starting Gravity 1.10
Oak in the secondary
To bost this we added after fermentation:
1.6 Liters Ribena
750 ml Everclear
Sorbate + KMeta
The
welches concentrate, extra light dried malt extract and Zantes all
contributed body, the Ribena at the end boosted the black currant
flavor as well as using 2 cans of fruit base instead of 1.
Crackedcork
Edited by: Cracked Cork
Zante raisans plus Ribena. We aimed for both to be a full bodies rich high alchohol
wine. The Ribena slowed fermentation down in the first batch so we
added it at the end for the second to add flavor and some more body.
The addition of oak really made a contribution to the end flavor for
the 2006 batch.
Crackedcork
Black Currant 2005 </font>-
(note we thought dried currants were dried black currants at our local
hippie store, we didnt find out until later that they were Zante
Raisans)
1 can Vitners Harvest Black Currant Base
4.6 Liters Ribena (contains sorbate and can slow down ferment)
6 very brown bananas with skins, boil 10 min
30 ounces currant RAISANS
Energizer, nutrient, amylase (for bananas), Pectinase
Pinch of Vitamix (vitamins for yeast)
4 tsp acid blend
Starting Gravity 1.114
The Zante Currant Raisan taste is a little too strong, but otherwise a great full bodied wine with lots of black currant taste.
Black Currant 2006</font>
2 x 96 ounce cans Vitners Harvest Black Curant Base
1 lb Extra Light Dried Malt Extract (for body)
4 tsp acid blend
1 lb Currant RAISANS
2 cans welches Concord Concentrate
Energizer, nutrient, amylase, pectinase
Starting Gravity 1.10
Oak in the secondary
To bost this we added after fermentation:
1.6 Liters Ribena
750 ml Everclear
Sorbate + KMeta
The
welches concentrate, extra light dried malt extract and Zantes all
contributed body, the Ribena at the end boosted the black currant
flavor as well as using 2 cans of fruit base instead of 1.
Crackedcork
Edited by: Cracked Cork