I have a plentiful supply of blackcurrants in the freezer, beetroot in the garden, a 1kg. can of Solvino 'Spanish Rich Red' grape juice concentrate and various wine additives. From these I am aiming to make two gallons of medium dry blackcurrant and beetroot wine. Before I begin though, I thought it as well to check my proposed plan of action with this group for advice.
Primary ingredients: 3 lb blackcurrants, 4lb beetroot, 1kg. red grape concentrate, 1kg. white sugar. I also have available: Brewmaker (Vina) Express wine yeast compound. Young's 'UBREW' wine tannin in powder form, Pectolase, Citric acid, Bentonite, Gervin 'New Minavet' yeast nutrient, Campden tablets.
Homebrew Champagne 358First off, I agree that Pinky's reply was snobby and ridiculous. This is supposed to be a group for all levels of winemaking, from decades of experience trying to...
Method: Unfreeze blackcurrants to room temperature, scald with boiling water to sterilise, macerate. Wash and dice beetroot, cover with water, bring to boil, simmer until tender and colour has been extracted, add strained beetroot boilings to blackcurrant mash, stir well and macerate.
Add grape concentrate and sugar. When cooled to room temperature add 1 tsp. wine yeast compound, 1 tsp. tannin, 1 tsp. citric acid, 1 tsp. pre- dissolved bentonite, 2tsp. pectolase, 2 grams yeast nutrient. Ferment on the mash for 3-4 days, strain into 2 x 1 gallon demijohns, top up with water to 3-4 full, adding more water as fermentation slows.
From there, I am uncertan about final s.g., racking, clearing and stopping fermentation prior to bottling after (?) 6-12 months.
?? Are blackcurrants high in pectin. Is a specific wine yeast necessary.
TIA. -- Alan Gould. North Lincolnshire, UK.
