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!

  • poleslav@lemmy.world
    link
    fedilink
    English
    arrow-up
    6
    ·
    1 year ago

    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?

      • poleslav@lemmy.world
        link
        fedilink
        English
        arrow-up
        3
        ·
        1 year ago

        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 :)

    • Grosshirn@feddit.deOP
      link
      fedilink
      English
      arrow-up
      3
      ·
      1 year ago

      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 ???

      • poleslav@lemmy.world
        link
        fedilink
        English
        arrow-up
        3
        ·
        1 year ago

        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?

        • Grosshirn@feddit.deOP
          link
          fedilink
          English
          arrow-up
          3
          ·
          1 year ago

          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!

    • Grosshirn@feddit.deOP
      link
      fedilink
      English
      arrow-up
      3
      ·
      1 year ago

      It absolutely is, drinking as i type! I’ve also tried it as cider berry spritz with prosecco, ice and soda. Godly!

    • Grosshirn@feddit.deOP
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year ago

      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

      • SpiderShoeCultM
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

        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.

  • SpiderShoeCultM
    link
    fedilink
    English
    arrow-up
    2
    ·
    1 year ago

    I am loving that colour. At 10% you’re nearing wine territory there. Nice!

    • Grosshirn@feddit.deOP
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year ago

      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.