Originally Posted by Sammyk
I started them both today. I used 6 cans of white grape/peach and in the other 6 cans of white grape/raspberry in buckets. Water to a little over 2 gallons per bucket.
I brought the SG up to 1.080. I did add a handful of golden raisins to each in a nylon stocking I sterilized.
Added pectic enzyme and yeast nutrient. Will add energizer in the morning and hydrate the 71B-122 and split it between the 2 buckets.
It sounds like your recipe should turn out well. The raisins are probably not necessary. I've done that before, but boiled and chopped them first. I'm not sure they really added "body" or flavor though. Just my opinion.
I have a 5 gal primary of white-grape raspberry going now using 13 cans of frozen Welch's juice -- so a little less than 3 cans per gallon. I also used bentonite at the start. I used Montrachet yeast and about 6 lbs of sugar -- enough to bring the SG to 1.095. At an SG of 1.000 or less, I'll rack it to a secondary, let it sit for about a month and rack it again. The SG should end below .998, and then I'll stabilize and back-sweeten slightly.
I've made this before, but with only 2 cans per gallon and I think some back-sweetening is necessary to bring out the fruit flavors. Anyway, my opinion. Also, with my first batch, I blended some brandy two weeks after stabilization. Enough to bring the ABV to about 17%. Not a true Port, but it turned out very nice as an after dinner wine. I'll probably do the same thing with this larger batch, as the first one was popular.