hmmmm.....so today I had $15 in Jung dollars to blow. For folks who don't know, Jung Dollars are pseudo-credit/cash you get when buying stuff at Jungs, to be useable on 8 or so days each year, at credit of up to 50% of cash value. So basically I had to spend $30, but was getting $15 worth of free stuff once I spent that.
I have mixed feelings on Jungs, but they had some Ben Sareks that were potted up and about 18" tall above the pot itself, with a couple cups worth of actual berries. I have a handful of other varieties as stems from cuttings I traded this year, a large Crandall which I bought from Burnt Ridge this year but did not fruit, and a Titania. The Ben Sarek impressed me with berry size (close to twice what I had on Titania, and at the other house, on pink champagne and red lake) and it was definitely sweeter than titania. Not sweet, but I enjoyed it. (I also eat my lime wedges in restaurants, being the classy bastard that I am, so my tolerance for sour is pretty high...)
My question for the group here: What black currants do you consider significantly sweeter/less "spitter" than Ben Sarek when raw? Besides Crandall, since I have one of those.
Just curious, I have a bunch of assorted blacks coming up for eventual wine/cider/jam use, but would be curious if there are a few good, sweet ones that are significantly sweeter than the Ben Sarek I just bought which I should keep an eye open for...