summersolstice
Well-Known Member
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
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
Prolly going to start this this week. Any tips? Were the blackberries pressed? When?
