The recommended addition of Black Currant Extract is 4 – 5 oz. per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
For wine making, add Black Currant extract to ''bottle ready'' wine 1 week or so prior to planned bottling, stir gently and allow the wine to marry to the extract for 7 days.
Fruit extracts can accentuate the flavors of fruit already introduced during prior fermentation operations, raising the intensity of the flavors and aromas. If a mead fermented with black currants needs a little extra oomph, add small amounts of Black Curant Extract to the mead until the correct flavor profile is reached.
Flavor Extracts offer ease and convenience for adding fruit flavors to beer, wine, mead or cider. Flavor extracts can be added prior to packaging. Gently stir the extract into the beverage without introducing oxygen, take a sample and taste. If enough fruit flavor is present, bottle or keg the beverage. If not, add in additional ounce(s), stir and repeat the process to achieve the desired flavor and aroma intensity. Each extract bottle label provides recommended dosing amounts as guidance.