Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Port style recipe critique

Reply
 
LinkBack Thread Tools
Old 07-15-2013, 02:50 PM   #1
Gixxer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 932
Liked 120 Times on 100 Posts
Likes Given: 148

Default Port style recipe critique

I like port. So I would love to try making a port style wine. I have found a wine fortification calculator, and I used beersmith to calculate ABV to find a starting OG to get 14% ABV before I stop the yeast. I plan on using a port concentrate for fermentables, and bump the ABV with everclear. I had read up on the aguardiente and although its made from grapes its supposedly considered a neutral spirit so instead of combing the entire internet for the specific spirit they use in Portugal I figured Everclear would work alright. I am counting on the alcohol content to kill the yeast, I would like to try it without using a stabilizer.

So it goes like this...
Fermentables: Port concentrate
Spirit: Everclear
Yeast: Lalvin 71-B

2gl batch (just a test batch, wine concentrate is not cheap)
1.8gl wine, .480mL everclear
OG 1.135
FG 1.035
Est ABV 13.5%
Final ABV after fortification 19%

Primary till 1.035, add everclear, wait for yeast to flocc out, rack to secondary, cold crash till clear. Rack to oak barrel, sample once a week till it's oaky enough, bottle, wait.

Thoughts?

__________________
Drinking Oaked Wee heavy, The Kaiser clone, Graff, , Sour Cranberry Ale
Carbing/Aging Westy 12 (2013),
In the bucket Chocolate stout, Westy 12 (new world)
On Deck Pumpkin Ale 2014, FBS clone, Port oaked amber, Old Rasputin Clone, 15% RIS
Gixxer is offline
 
Reply With Quote Quick reply to this message
Old 07-15-2013, 03:29 PM   #2
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 146 Times on 132 Posts
Likes Given: 1

Default

The only issue I honestly see is the high OG of 1.135. To avoid stressing the yeast I would start at say 1.095, allow that to drop by 0.020, then feed back 0.020, allow to drop by another 0.020 and then feed that back, adding nutrient with each chaptalization.. Where did you source your port concentrate? What proof Everclear?

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 07-15-2013, 03:40 PM   #3
Gixxer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 932
Liked 120 Times on 100 Posts
Likes Given: 148

Default

I see how happy yeast can make a better wine. As long as I do the calculations right the ABV should come out the same as long as I take notes and pay attention. The everclear is 90% ABV. Here is the source I am considering for the port concentrate. http://www.homewinery.com/cgi-bin/concen.cgi

__________________
Drinking Oaked Wee heavy, The Kaiser clone, Graff, , Sour Cranberry Ale
Carbing/Aging Westy 12 (2013),
In the bucket Chocolate stout, Westy 12 (new world)
On Deck Pumpkin Ale 2014, FBS clone, Port oaked amber, Old Rasputin Clone, 15% RIS
Gixxer is offline
 
Reply With Quote Quick reply to this message
Old 07-15-2013, 07:03 PM   #4
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

I don't think I would use Everclear...it's a bit harsh. There's a reason real port is fortified with brandy.

__________________
huesmann is offline
Honda88 Likes This 
Reply With Quote Quick reply to this message
Old 07-16-2013, 02:00 AM   #5
Gixxer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 932
Liked 120 Times on 100 Posts
Likes Given: 148

Default

Quote:
Originally Posted by huesmann View Post
I don't think I would use Everclear...it's a bit harsh. There's a reason real port is fortified with brandy.
Doing more reading, through the different sites I was looking at, it is mentioned that the aguardiente is odorless and flavorless. Here is a paragraph from http://thevintageportsite.com/view.php?id=13783

When the alcohol and sugar are at the desired levels, the fermentation is arrested by the addition of aguardente – a pure grape spirit of 77% alcohol. This is colourless and has neither aroma nor flavour – if you were to sample it, you would find it looks like water and goes down like liquid fire, but makes no taste impression at all. We want our wines to taste of the grapes, not the fortification agent.

Using a concentrate, I guess its not such a huge deal to use a flavorless spirit, and maybe it would taste better if I used something like kirschwasser. Who knows...
__________________
Drinking Oaked Wee heavy, The Kaiser clone, Graff, , Sour Cranberry Ale
Carbing/Aging Westy 12 (2013),
In the bucket Chocolate stout, Westy 12 (new world)
On Deck Pumpkin Ale 2014, FBS clone, Port oaked amber, Old Rasputin Clone, 15% RIS
Gixxer is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2014, 11:58 AM   #6
SmiTe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2014
Posts: 7
Liked 1 Times on 1 Posts
Likes Given: 3

Default

i fortified my chocolate raspberry kit port at 15% to 20% with st. remy brandy. I'd say time would mellow it out but it was significantly stronger for only 5% increase, and not really something i would do again.

I'd recommend trying 1 bottle first. I used c1v1+c2v2=c3v3 and cross multiplied. worked out to ~120ml of 40% brandy for a 750ml bottle if I remember correctly.

__________________
SmiTe is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Critique my BCS style Stout Recipe Tdogtt10 Recipes/Ingredients 0 03-14-2013 04:00 PM
After Midnight Blackbrry Port-style wine summersolstice Wine 14 03-10-2013 12:29 AM
Blueberry Port Style Wine? Brewkowski Wine Making Forum 7 09-20-2012 09:17 PM
Recipe critique - Irish-style red caphector Recipes/Ingredients 2 01-08-2011 10:52 PM
Limited release port-style dessert wines summersolstice Wine Making Forum 3 07-30-2008 07:11 PM