So a young fella just offered me 25kg of frozen black currants from his farm.
They are frozen.
Will they make good liquor or are they too sour?
I'm a total newbie to this.
My first wash is fermenting now
So they can stay in the freezer for a bit
Black currants
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- still_stirrin
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Re: Black currants
Black currant makes a wonderful mead. It would also make a very tasty panty dropper. You can macerate newly thawed frozen fruit in a jar with some 50%-60% neutral. Delish.
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Re: Black currants
What a great gift!
Black currants are very good. You can make wine, liqueur, Geist, whatever you like!
Black currants are very good. You can make wine, liqueur, Geist, whatever you like!
- Danespirit
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Re: Black currants
You lucky guy...
I've never fermented any of them but I've tried to macerate them like I use to do with rhubarbs.
Use some neutral for it and add as much sugar as you like.
I also made blackcurrant rum which is very tasty too.
They are excellent..!
I've never fermented any of them but I've tried to macerate them like I use to do with rhubarbs.
Use some neutral for it and add as much sugar as you like.
I also made blackcurrant rum which is very tasty too.
They are excellent..!
- Copperhead road
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Re: Black currants
Sorry for off topic question but did you macerate your neutral with raw fresh rhubarb or did you cook it to a pulp first ?Danespirit wrote:You lucky guy...
I've never fermented any of them but I've tried to macerate them like I use to do with rhubarbs.
Use some neutral for it and add as much sugar as you like.
I also made blackcurrant rum which is very tasty too.
They are excellent..!
That sounds delicious as I love rhubarb.....
Never mistake kindness for weakness....
Re: Black currants
Black currant rum?
Sounds yum.
Care to share your recipe?
Please!
Sounds yum.
Care to share your recipe?
Please!
- Danespirit
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Re: Black currants
Fresh rhubarb just cut into pieces of an inch or two in length.Copperhead road wrote:Sorry for off topic question but did you macerate your neutral with raw fresh rhubarb or did you cook it to a pulp first ?Danespirit wrote:You lucky guy...
I've never fermented any of them but I've tried to macerate them like I use to do with rhubarbs.
Use some neutral for it and add as much sugar as you like.
I also made blackcurrant rum which is very tasty too.
They are excellent..!
That sounds delicious as I love rhubarb.....
Sprinkled some sugar over it and let it sit for a day or two...then filled neutral over the whole thing and let it sit for two weeks.
It's quite simple: Some rum with blackcurrants added. After a week or so, it's strained and filtered for solids (press the remaining liquid out of the berries).Black currant rum?
Sounds yum.
Care to share your recipe?
Please!
It gives a very dark liquor with a bunch of taste to it. Depending on which rum is added the fine rum notes will come more or less through at the end.
Sweeten it with sugar (preferably brown sugar), but be careful as the rum will add some sweetness to it too.
Re: Black currants
Blackcurrant creme with champagne (or white wine) is considered in France one of the best aperitives.
Named after Felix Kir.
The antonym being Picon vin Blanc (Picon with white wine) favoured by the brutes living in the north of France and yet to be civilised.
If you ferment blackcurrant, dont use bakers yeast. It spoils the taste. Oh and add a few blackcurrant leaves to the fermentation.
My method (for what its worth)
Take the frozen 25 kg. Defrost and cold press them. Extract juice.
Add 10 percent sugar to the juice and few fresh blackcurrant leaves.
Add wine yeast
Ferment
After fermentation either distill or add neutral alcohol.
PS The pulp from the press can be infused in water and fermented with normal yeast.
Cheers
Named after Felix Kir.
The antonym being Picon vin Blanc (Picon with white wine) favoured by the brutes living in the north of France and yet to be civilised.
If you ferment blackcurrant, dont use bakers yeast. It spoils the taste. Oh and add a few blackcurrant leaves to the fermentation.
My method (for what its worth)
Take the frozen 25 kg. Defrost and cold press them. Extract juice.
Add 10 percent sugar to the juice and few fresh blackcurrant leaves.
Add wine yeast
Ferment
After fermentation either distill or add neutral alcohol.
PS The pulp from the press can be infused in water and fermented with normal yeast.
Cheers
- Hoosier Shine9
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Re: Black currants
I have made Black Current wine, very tasty.
Has a unique flavor, can't say it tastes like.......it has a taste to itself
Has a unique flavor, can't say it tastes like.......it has a taste to itself