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  • From: mIEKAL aND <>
  • To: nafex mailing list at ibiblio <>
  • Subject: Re: [nafex] Black currant question
  • Date: Wed, 11 Jul 2012 13:37:45 -0500

o by the way, Anton, attempted to pot up all those chernaya lisovenko
cuttings you gave me, and I can tell you high 90s is not the time to
transplant any new rooted cuttings. I lost more than 50% within the
first couple days, even in complete shade and endless watering... I
put about 20 cuttings in a big pot of peat to root them, I think in
the future I'm gonna root cuttings in individual containers, some
kinda 8" high liner would be perfect, and probably should be able to
plant direct from them by spring or the following year.


On Wed, Jul 11, 2012 at 1:31 PM, mIEKAL aND <> wrote:
> I'm using a steam juicer to make the juice, and it's pretty
> concentrated. When it gets to the point of making wine/mead, I'm
> adding an equal amount of water.
> I have all consort so far, and they hang amazingly well, the majority
> were hanging after 3 weeks of 90+ temps and no rain, all fully
> ripened. The downy mildew on Consorts tho is out of control.
> On Wed, Jul 11, 2012 at 1:25 PM, anton ptak <> wrote:
>> miekal - we've noticed that black currants are indeed labor intensive.
>> our most productive variety (the previously discussed chernaya
>> lisovenko) does not all ripen at once, and they don't hang well, so
>> we've got to selectively pick, which takes a long time. i might be able
>> to pick a gallon an hour for our first couple pickings. I have noticed
>> though, that other varieties (in my experience titania) thus far seem to
>> hang better so we can let most ripen and pick the whole cluster, saving
>> lots of time.
>> also, what method are you using to make juice? are you getting
>> something quite concentrated? we simmer for 20 or so minutes, then
>> strain, which gives us a concentrate that can be diluted about 2:1. so,
>> we get about twice the amount of juice from that same amount of currants
>> - i.e. 1 gallon of currants makes 1 gallon of concentrate or 2 gallons
>> of juice.
>> anton
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