LeverTime
Well-Known Member
I want to make a currant wine out of a black currant juice that I acquire locally. It is basically smashed black currents, sweetened with a small amount of fructose (it is still pretty tart). It is pre-chilled when I buy it, and the label says to keep refrigerated. Is it safe to make wine out of this, which would obviously involve letting it sit at 65-70 degrees for a long period of time? I know no known pathogens can live in beer, but I wasn't sure if that also applies to wine.