inchrisin
Well-Known Member
I am getting ready to try to make my first port wine and I was wondering if anyone has any starter points on this. I have made some mead before, but this is my first foray into true wine making. I have tried several different brandys (ies?) and cognacs, which I know are commonly used to fortify the wine but I am not really thrilled with any of them (in truth I thought they were horrible!). My recipe is as follows:
6 lb blueberries
1/2c lt DME
4 pts water
1 3/4 lb sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1/2 tsp energizer
1 crushed campden tablet
1 pkg sherry or port yeast
Overall this recipe looks like it is also lacking some strength because of the weight and sweetness of a port wine. In most of my mead recipes they have called for this much fruit in conjunction with several pounds of honey, so it looks a little suspect to me. Any advice would be very much appreciated!!
6 lb blueberries
1/2c lt DME
4 pts water
1 3/4 lb sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1/2 tsp energizer
1 crushed campden tablet
1 pkg sherry or port yeast
Overall this recipe looks like it is also lacking some strength because of the weight and sweetness of a port wine. In most of my mead recipes they have called for this much fruit in conjunction with several pounds of honey, so it looks a little suspect to me. Any advice would be very much appreciated!!