View Full Version : Fermentation experiment

01-20-2015, 06:52 PM
OK, so this doesn't qualify as a mead since I'm not using honey. Not even sure if it qualifies as a cyser because there's no honey, and it may not even qualify as a cider. What it does qualify as, is some kind of fermented concoction using a half gallon of fresh, juiced apple juice and some raw, pure, unprocessed-nothing-added-no-sugar black currant juice I need to get rid of. As far as the fermentable sugars, I plan to add just plain old brown sugar, enough to get a decent SG to around 1.090 or so. Not looking for a high alcohol content, but looking for a mildly sweet drink.

Two questions, actually three. First, what does this qualify as? Second, do I need to campden tablet the apple juice first if..(I was going to boil it and reduce it down a bit, concentrate the flavor some, does that count?). And third, I have D47, 1118, and a pack and a half of Cote des Blancs, does one of those sound better than any other?

Or should I go back to carpentry school?

Medsen Fey
01-20-2015, 10:13 PM
It will be a currant apple wine. Shocking! ;)

It will probably need to be more than a little sweet to balance the acidity added by the currants. Cote des Blancs could be really nice, and D47 would also be good. 71B could get rid of some of the acid.


01-20-2015, 10:28 PM
So I should put like 11 cups of sugar in it then.
I think I'll try the Cote des Blanc, right now I have a bit more apple than black currant, so I was thinking of making a 1:1 simple syrup to use as additional sugar if I need it, and maybe start out with 1 cup. I'll do hydro readings until I get it to where I want it.

01-27-2015, 07:35 PM
It tastes like last weeks soggy socks after a 10 mile run. Not a bad scientific government experiment gone wrong bad, just...black currant nasty bad. I put it in the fridge and stopped fermentation at 1.004, down from 1.088. Needs more sugar, lots more sugar, or you need to start drinking it when you're already smashed. I'll never use black currant again...LOL

01-27-2015, 08:07 PM
Black currents do have that certain pongines to them don't they! They are also called Cassis...

01-27-2015, 08:39 PM
I used black currants a few years back in a 3 gallon batch, and was also disappointed with the results. Too bad b/c they grow in most the alleyways around here.

To minimize my loss, i threw in a SCOBY from a kombucha, and added a little live cider vinegar. After another few months, it was turned into a really nice aromatic vinegar. Not that you shouldn't get your drink on....but options!

Anymore with currants, I use them a few cups at a time, and "mash" them for a few days with pectic enzyme. Would be interesting to try Lavlin 72B ....thanks Medsen Fey for the tip

01-27-2015, 11:50 PM
I'm not even sure why I bothered, I don't even like making black currant jam, red currant is ok, but black is just too out there.