3 - 1.5L Black Currant Juice from concentrate
1 - 11.5oz. Welch's Grape Juice Concentrate - 100% juice
1 - 1lb. Raw Turbinado Cane Sugar
1/2 tsp yeast nutrient
1/2 tsp pectic enzyme
1 -5g Bourgoin RC-212 yeast from Lalvin
1/2 tsp Bentonite

1)  Clean all the equipment with Easy Clean before starting
2)  I took a S.G. of the Black Currant Juice.   1.048
3)  Added can of Welch's Grape Juice concentrate and took another gravity reading.  1.060
4)  Not satisfied with S.G. added 1lb of raw sugar, S.G. now 1.084 ABV potential 11.5%
5)  Added 1/2 tsp of Pectic Enzyme to the juice
6)  Added 1/2 tsp Yeast Nutrient to the juice
7)  Added yeast to juice


I saw the black currant juice on sale at a local grocery store.  I thought that would be an easy and fun wine to put together.
I was surprised that the specific gravity only climbed to 1.060 when I added the juice concentrate.  Lucky for me I had a pound of raw sugar lying around to be used.

I was shooting for a 5 - quart batch to start, but have created a 6 - quart batch instead.  I will at the appropriate time siphon  over into a one gallon glass container and one 750 ml container (wine bottle).
I expect to transfer on Saturday July 30.  I will also add one teaspoon of Bentonite for clarification purposes and leave alone for 60 days.  I will then bottle wine if I feel the clarity is to my liking.  Once the wine is bottled I will wait another 10 months before sampling.  I do not think I will sweeten this wine, but have not ruled it out just yet.