Zante Currants, wine kit, how to add?

[Gregules]

About to do my first wine kits. Vintners Reserve Bordailles Rouge (Red Bordeaux) and Island Mist Black Raspberry Merlot A blackberry Merlot. I’ve read a couple of threads where it’s suggested to “add a pound of Zante Currants” to give body to a wine kit. Would someone please tell me exactly how to add them to a basic wine kit process? When and how? Thank you in advance for the help!!

 

[summersolstice]

Put them in the primary. Just give them a little rinse with tap water and stick them in a small grain bag. If you don't have the bag, just toss them in the primary. I use them, along with regular raisins, all the time in kits.

 

[Gregules]

Thank you!!

 

[gratus fermentatio]

I used zante "currants" (actually raisins made from zante grapes) in a cyser recipe & put them in a sanitized blender along with some juice to make a puree. The reasoning behind this was to extract as much flavor & tannins as possible & give the pectic enzyme easy access to the fruit so as to do it's job more efficiently. This puree method also has the advantage of sort of super-areating the must quickly & easily. What was left of the fruit eventually dropped to the bottom to meld with the lees & I had no problems at all with clearing or racking; BTW, that same cyser is now crystal clear & the color of new copper. You should take your SG readings before you add the fruit puree though, as it could throw your readings off a bit due to the suspended particulates. I know this is a long-winded reply, but I hope it helps. Cheers!