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Old 09-07-2008, 01:29 PM   #1
summersolstice
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Default After Midnight Blackbrry Port-style wine


After Midnight blackberry Port-style wine

This is going to be a little difficult to reproduce but certainly doable again. I began this with the intent of producing a Port-style wine but I sort of improvised as I went along. It’s somewhat complex with quite a few steps and ingredients.

9-1

48 oz can of Alexander’s Burgundy concentrate
17 lbs frozen blackberries in a straining bag
12 cups (6 pounds) sugar
1 ½ teaspoons acid blend
1 teaspoon pectic enzyme
½ teaspoon tannin
2 ½ teaspoon yeast nutrient
½ teaspoon yeast energizer
3 ½ gallons of tap water
20 grams untoasted American oak
1 pkg Lalvin K1V 1116

OG 1.110

On 9-3 the gravity was down to 1.045 and I drew off 4 cups of the fermenting must and stirred in 2 more cups of sugar and added back to the must.

On 9-5 the gravity was 1.018 and I added another cup of sugar and 1/2t of Fermaid K

On 9-10 I racked to the secondary. Gravity was 1.00 and at this point the volume was 4.75 gallons. I topped a 3-gallon carboy and put the remaining 1.75 gallons onto 6 lbs of Oregon tart cherries (in a straining bag) in a plastic primary. To this I added 20 grams untoasted American oak and 40 grams heavy toasted American oak. I also added 1 pint of Everclear and a pint of Paul Masson Brandy. This is a common practice to fortify Port-style wines.

On 9-22 I racked the fortified cherry oaked wine and the original blackberry/Burgundy to a 5-gallon carboy with a ½ gallon growler as reserve.

On 10-6 I added potassium metabisulfite and potassium sorbate to stabilize and backsweetened with 500ml Wine Expert grape concentrate and ¾ cup of sugar. Final graity was 1.005.

On 1-3 I added 1 ½ oz medium toast American oak.

Bottled on 3-14

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Old 09-08-2008, 01:46 AM   #2
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Wow, that is complicated... But I would love to try making it sometime, or something close.

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Old 09-08-2008, 03:06 AM   #3
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Quote:
Originally Posted by Tusch View Post
Wow, that is complicated...
Wait till you taste it!
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Old 09-08-2008, 10:24 PM   #4
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Well I am thinking its going to a LONG time before I even get to make mine. Limited funds and more limited carboys, but I can't wait for it!

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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
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Old 12-07-2008, 04:27 PM   #5
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I keep coming back to this recipe. I need to decide on the next batch I am doing. But this looks more and more complicated every time I read over it. Perhaps I will just give up and try to come up with my own Midnight inspired Port-styled wine. There are so many things going on in this one that I just have to try something equally crazy.

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Old 09-03-2009, 12:40 PM   #6
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Follow-up: this wine took Best of Show at the Nebraska State Fair this year.

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Old 11-19-2009, 03:56 PM   #7
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Congrats solstice, my port style was hopefully saved from infection. I hope mine can at least hold a candle to yours.

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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
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Old 11-19-2009, 05:06 PM   #8
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I'm sure yours tastes great!

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Old 03-14-2010, 05:26 AM   #9
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Recipe looks great . Have you or has anyone else tried this again or done any modifications. :

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Old 03-14-2010, 02:50 PM   #10
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This is far too intense for me to drink very often and I can't finish off an entire 750 ml bottle of this in one sitting. I still have several bottles left. I can see making it again though in another year of so.

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