Back in August, I started a red currant wine using this recipe. Today, I racked that wine, and had a wee taste of it. That is some tart stuff! They say it can take up to two years for a red currant wine to taste good and lose that extreme tartness, so I’m not surprised.

I did notice that there was still a lot of CO2 in the wine so I’ll spend some time over the next few days shaking the carboy in an attempt to help get rid of that. Then I’ll set the carboy down in the basement and just leave it there while it ages.

Of course, I’ll have to remember to check the water level in the airlock every so often, but if I’m convinced it’s completed degassing, I may just seal the bottle while it ages.

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