Alan Gould wrote:
> 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.
>
> 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.
>

Yes, currants are all high in pectin. A specific wine yeast isn't
necessary, but you will want some kind of wine yeast for the best
results. Each yeast has different properties that impact the finished
wine (for example, I don't like pear wine that uses the lalvin D-47,
preferring a champagne yeast for that - but I do like pineapple wine
that started with the d-47). For info on variou yeasts, see Jack's site
@ http://winemaking.jackkeller.net/strains.asp

> TIA.

No problem! :-)

Woods