Ribena wine

[norn_irn]

Hey guys, so I've just bottled 5 gal of Applewein, couldn't help myself at the weekend and by goodness this is great stuff. Also I've a skeeter pee on the go and had a wee taste of it the other day and 10/10.
To keep my carboys filled and on the go I was looking at doing a Ribena wine, has anyone made this before and do you have a recipe?
Not sure if you guys across the pond get ribena so here's a link for it. Would the ingredients hamper it?

http://www.ribena.co.uk/products/original/

 

[gratus fermentatio]

You might start here:
http://winemaking.jackkeller.net/reques95.asp

The hard part is going to be calculating how much juice is equal to X weight of fresh berries. I've used black currant juice in wine before & discovered 2 things:
1. There's a LOT of acid in black currants. (210% of USRDA)
2. That acid WILL age out eventually.

I used 1/2 gallon of this:
http://www.rwknudsenfamily.com/products/just-juice/just-black-currant/
along with a gallon of tart cherry juice & 4 gallons apple juice, 20 lbs sweet cherries, I also added 2lbs raisins & 4lbs cane sugar...
After 2 years of aging, this was a VERY TASTY wine, though the black currant flavour dominated.
Regards, GF.

 

[winefactor143]

I want to explain how so easy it is to make wine with ribena let me basic point out that this more famous syrup of very excellent quality could well also be added to fermenting and made up from of the fruits to get special results. The rate bsically to add it would be one to two bottles per gallon for that.