Currants and gooseberries
- Thread starter Ctforte
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It is important to differentiate between zante currants, which are made from grapes, and black currants, which are a totally different thing. I bring this up because I was confused about this for quite a while, and others might be too.
It's black currants that I think you are referring to. I haven't used them and yes, they are VERY difficult to find in the U.S.. Here is the only place that I know to get them: www.currantc.com
It's black currants that I think you are referring to. I haven't used them and yes, they are VERY difficult to find in the U.S.. Here is the only place that I know to get them: www.currantc.com
Zante currants from grapes. thanks good to know. I also saw some red and white currants out there as well.
I actully found a farm like 20 miles from my area that has gooseberries and currants as well as blueberries and black berries. Thinking about a mix berry kind of brew. Any ideas?
I actully found a farm like 20 miles from my area that has gooseberries and currants as well as blueberries and black berries. Thinking about a mix berry kind of brew. Any ideas?
acidrain23
Well-Known Member
I did a black currant beer recently:
https://www.homebrewtalk.com/f12/experimental-black-currant-ale-291463/
I have to say, I added WAAAY to much black currant product, it is a fairly assertive flavor. If you end up finding something similar to the black currant juice, I would keep the addition to maybe a quart tops. After initially tasting completely horrible, it has mellowed into a great beer. Just a bit too much fruit. Its almost like a lambic. Currants are tart/acidic so keep that in mind as well.
https://www.homebrewtalk.com/f12/experimental-black-currant-ale-291463/
I have to say, I added WAAAY to much black currant product, it is a fairly assertive flavor. If you end up finding something similar to the black currant juice, I would keep the addition to maybe a quart tops. After initially tasting completely horrible, it has mellowed into a great beer. Just a bit too much fruit. Its almost like a lambic. Currants are tart/acidic so keep that in mind as well.
Haha I actually just read that thread before checking on this one. OK thanks for the heads up. I now have a place to start.
One idea I did have was brewing a five gallon batch and racking into five separate one gallon fermentors with different proportions of fruit in the each of them. I'd guess i would pick my favorite and just tweak it from there.
What do you guys think? Thanks for the feedback.
One idea I did have was brewing a five gallon batch and racking into five separate one gallon fermentors with different proportions of fruit in the each of them. I'd guess i would pick my favorite and just tweak it from there.
What do you guys think? Thanks for the feedback.
