Fermenters Forum

This was begun using 3 1/2 lbs. red currents that had been washed, boiled on a stove, and canned into two one quart canning jars for use.

RECIPE
3 1/2 lbs. red currents (about 9 cups)
7 pts water
5 c white sugar
1/2 tsp pectic enzyme
1 tsp nutrient
1/2 campden crushed.

Mix the water and sugar in a pot on the stove and heat until the sugar is dissolved. Dump into a sanitized primary. Add additional ingredients, including the currents in a straining bag, and stir.

24 HOURS LATER (October 11 PM)
Added 1/4 packet of Pasteur Red yeast.

3 1/2 DAYS AFTER ADDING YEAST (October 15 AM)
SG 1.035. Racked and placed into the secondary. Had a terrible time getting it to stop foaming out of the top.

FOUR MONTHS LATER (February 8, 2011)
Finally racked for the first time off of the lees. Sort of a rubbery flavor.

EIGHT MONTHS
Finally bottled the wine. Not much flavor...may have left it on the lees too long. Will update when we open a bottle.