I have about 50l I pulled off the yeast into the final batch. My cellar only goes down to 18/19 degrees C so I fill some bottles for the refrigerator and I clears up so nicely.
Has the perfect red currant aroma, a bit sour at first but the very very fruity and full. I love it.
At about 10% alcohol, it got quite high. But mixed as a Spritz or on ice it’s such a refreshing summer drink for this heat!
That looks amazing! I’m a beer guy myself but I might have to try making ciders. I don’t often see currants in the states but I might have to try harder. Out of curiosity how many currants did you use?
I don’t often see currants in the states
Assuming “states” means you’re in the US, there’s a reason for that: https://youtu.be/LZAk1a0dqiM
Huh I didn’t know that. Interesting!
Yeah, i’ve read about that aswell. Here in germany they are pretty common everywhere.
I usually source mine as concentrate. It’s much easier to get your hands on.
I usually prefer to do whole fruits, but given the difficulty of getting the whole fruits here I may have to cave and go concentrate, especially seeing that I can get both gooseberries and currants in concentrate form online, Thanks for the suggestion :)
I am a beer guy too! But i had so much currant i had to use it. It is red and black currant maybe 50/50 and some josta berries on top but not that much. In total i used about 14kg of berries. Should yield about 60 litres but there is some already missing ???
Awesome, thanks for the info! I guess gooseberries and currants are a tiny industry here in the states so it might be tough for me to get some, but I’ve had both when I was in Poland and now I’m starting to think of trying to get some for a beer. Have you ever tried making a gooseberry or currant sour beer?
I only tried cider because it does not need any heat whatsoever. But you planted the seed and i want to try some beers in the future!
Love the color! Strong work.
Love the color! Strong work.
Amazing color!
I’ll try and get a money shot in a clear glass without ice and the sun shining trough tomorrow. It cleared up so well in the refrigerator, i was baffled
would you care to share the recipe (asking for my dad…).
I posted it here earlier: https://feddit.de/comment/456063
Perfekt danke!
I have one comment to the deepL translation, please do not use antigel for any purpose in homebrewing or anything that goes inside the human body.
I think it’s supposed to translate to deionized water (as you would normally use for diluting antigel). If you have a reverse osmosis water system, best to use that, otherwise, if you have good drinking water just dissolve 1 campden tablet to 20L and stir to mix to neutralize the chlorine if your drinking water has that.
Sounds yummo!
10%! That’s borderline a wine!
I bet it would be wonderful on ice, as you say.
It absolutely is, drinking as i type! I’ve also tried it as cider berry spritz with prosecco, ice and soda. Godly!
As an American I am sad we don’t have currants here. Looks lovely though!
I am loving that colour. At 10% you’re nearing wine territory there. Nice!
Yep, the recipe is kind of a wine. But the last time i only got up to 8%. This time it shot up to 10% in almost under two weeks. My cellar was quite warm this time of the year. But its perfect.
