Originally Posted by tchuklobrau
.....I blew through 40lbs of red currants this summer on wines of all kinds. Red currant, red currant/blueberry, red currant/rhubarb, red currant/belgian dubbel(ok not a wine). tons of work picking that much but well worth it.
Can I assume you have your own bushes?
I've never used red currants, but I'm a big fan of black currants. Any opinion on the flavor and tartness of red vs black vs white? Do you have any issues with the acidity? How many lbs per gallon do you use? I try to not add too many due to the high acidity, luckily they have as much flavor as a Starburst, so I've found a little goes a long way.
I've made currant/apple port twice and love the flavor. I'm currently making a currant liqueur and a raspberry/currant liqueur. I'm starting a currant cider and a currant mead in the next few weeks. I have 100 lbs of blueberries in the freezer. I might have to add your blueberry/currant wine to my wish list.