Red with Black currant syrup. FINISHED

Ingredients:
Red grape juice from Lidl - 4 litres
0.5 liter orange juice.
1 bottle 440 milliliters of black currant syrup - Polish, 64 percent sugar.
70 grams raisins / sultanas
Dried currants - 50 grams.
1 banana
193 grams sugar (because I did not have anything else)

French Oak chips - 3 small tea spoons.
Red Bordeaux wine yeast.
Pectolaze

Tartaric acid
Yeast nutrient.

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In a pot: pour 500 milliliters boiled but not hot water on the strawberries. Add acid, chopped banana, and 500 grams sugar. Do not boil. leave for a few minutes.
Pour 2 liters of juice to the demijohn . Add lemon juice and Pectolaze. Add the strawberry mixture.
Leave to cool down to room temperature and measure SG, if not enough - add more sugar or I will try with some golden syrup. Aim for 1000 SG.
Ferment for a week, strain through a sieve. Leave to ferment for 1 week, rack, ferment and check for SG. Put it to 1005 or a bit more.
NOW! Rack carefully and put half into sparkling wine bottles - plastic or buy some special corks and use glass bottles. Prime slightly and leave off in a coldish place to ferment.
The rest - stop fermentation with fermentation stopper and campden tablet, leave for 4 days, de-gass, clean with clarifying means. Bottle.

After 2 days fermenting - SG is 1052. I want to raise it to 1100. I will need to add sugar. Sugar - 120 grams sugar * 5 = 600 grams

20.11.2010 - SG of 1001, racked, added 180 grams sugar.

29.11.2010. Fermenting slightly.
05.12.2010. Racked - SG 1013, added 120 grams sugar. Added half a teaspoon of yeast nutrient. Added a bit of tartaric acid. SG=1023
10.12.210. Actually it stopped fermenting ... SG=1020-22, 1010 would be nicer. 1005 would be perfect. Maybe there is some non-fermentable sugar in the syrup?
2011.01.22 = Racked and SG=1020, Taste is not too bad actually. I will leave it for a while longer so it will certainly improver a lot.

quite sweet in 2011.03
2011.03.21 - actually fermenting slowly.
2011.03.21 - fermenting slowly, SG=1011
NOT too bad but taste of syrup prominent. should be drier