Interesting.....I used to make a lot of fruit wines. Red currant was good,
as was gooseberry, cherry was excellent, but *black*
currant was absolutely
superb. I used a mix of Crandall and Consort berries, and the balance of
sugars and tannins, the color, the aroma, the aftertaste, all were
wonderful. Plus, from a gardening standpoint, the black currants, in my
experience, are pest and trouble free, whereas the reds and the gooseberries
were prone to insect problems.
I haven't made wine for some time, but I think I still have a few bottles of
black currant wine tucked away somewhere, waiting for a special occasion.
Zone 6, South-central PA
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