Blackberries and Blackcurrants are a combo that most certainly works together, it just requires the correct balance of the two to be successful. The base was made using juice concentrates and water.

Mistakes were made and blackcurrant still eludes me. I believe I have found the solution though, and that is to only add it to SECONDARY instead of primary fermentation. Keep in mind that I used black currant concentrate, and if you have access to the whole fruit, you may naturally create a better balance than I did.

The recipe I created (that needs to be meddled with):
Yeast: KV1116
2 Cups Black Currant Concentrate ***Add far less, and in secondary***
2 Cups Blackberry Juice (Vitner’s)
Fill to a gallon with water
1.5lb Orange Blossom Honey (Or honey of choice)
1.50g GoFerm (Add to warm water and then add the yeast when the temp is under 90 F to gently wake them)
Optional: 1.09g Opti-White

Within the next 24 hours start your nutrient additions, preferably with FermaidO and the TOSNA schedule.

After fermentation is complete:
Rack and take a gravity reading (G: 1.012)
Stabilize and add:
.33g Blanc Soft (Optional, but good to make a tannin adjustment)
6oz Honey –> G: 1.026
.42oz French Oak Cubes
1 Vanilla Bean

Clear and Bottle!
11.5% ABV