Ive been wanting to get fermenting for a while and today my sister in law gave me a kilogram of defrosted black currants (her freezer is dead!). I need to use them pretty soon and I want to make a wine...so I did some reading around and looked at my wild fermentation book and... I thought I'd start a ginger bug for the yeast... And while it gets going (very quick last time) I have put the black currants in a demijohn with water. This because I read that blackcurrants usually have good yeast on the skins to gt it going (I figure I'll boost it with ginger bug later) and that you should let the yeast use the fruit sugars first, before adding sugar... But I'm clueless really- is this at all sensible. The demijohn was sterile and the water boiled...
Thank you in advance for your patience!
Saralexis