Good returns from blackcurrants

[mark3]

This year I gave up an aussie shiraz that I like because of its soaring cost (fair-dos but I cant afford it!) and thought Id try to make my own. I was unwilling to waste good fruit on my first go so, on a hunch, I boiled and strained the fruit as usual for cordial/jamming and used only the residue for the wine. A month later when I had found it was at least a wine I made another batch using full fruit. Amazingly its the first batch thats come out with the depth of flavour i was looking for!...the juicy one just seems to taste bland.
Its not that far off a shiraz actually...and certainly as strong...Im not grumbling! If anyone fancies trying it ...it was 3lbs sugar and 3lbs residue per gallon and I left it fermenting 'on the fruit' for longer than usually advised maybe 8-10 days.