Black currants

Information about fruit/vegetable type washes.

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FelixxNZ
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Black currants

Post by FelixxNZ »

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
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still_stirrin
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Re: Black currants

Post by still_stirrin »

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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Kareltje
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Re: Black currants

Post by Kareltje »

What a great gift! :thumbup:
Black currants are very good. You can make wine, liqueur, Geist, whatever you like!
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Danespirit
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Re: Black currants

Post by Danespirit »

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..!
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Copperhead road
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Re: Black currants

Post by Copperhead road »

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..!
Sorry for off topic question but did you macerate your neutral with raw fresh rhubarb or did you cook it to a pulp first ?
That sounds delicious as I love rhubarb.....
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FelixxNZ
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Re: Black currants

Post by FelixxNZ »

Black currant rum?
Sounds yum.
Care to share your recipe?
Please!
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Danespirit
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Re: Black currants

Post by Danespirit »

Copperhead road wrote:
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..!
Sorry for off topic question but did you macerate your neutral with raw fresh rhubarb or did you cook it to a pulp first ?
That sounds delicious as I love rhubarb.....
Fresh rhubarb just cut into pieces of an inch or two in length.
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.
Black currant rum?
Sounds yum.
Care to share your recipe?
Please!
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).
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.
Nabatean
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Re: Black currants

Post by Nabatean »

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
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Hoosier Shine9
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Re: Black currants

Post by Hoosier Shine9 »

I have made Black Current wine, very tasty.
Has a unique flavor, can't say it tastes like.......it has a taste to itself
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