brewer_duke
Active Member
Here is my attempt at a very special port-like wine. I was hesitant to make a port-like wine because of the massive amount of fruit needed versus yield, but I am hoping to keep this one around for a long time and break it out only on special occasions. I think it'll be utterly amazing in 10 years!
Portly Wine
5 lbs. blueberries (fresh from the local farmers market)
2.25 lbs. frozen mixed berries (straw-, black-, blue-, & red raspberries)
2 lbs marionberries
3/4 lbs dark raisens
.5 lbs dried elderberries
17 fl. oz frozen concord grape juice concentrate
5 lbs. sugar
1.5 tsp. acid blend
2.5 tsp. yeast nutrient
3 campden tablets
1.5 tsp. pectic enzyme
enough water to make 2.5 gallons of pre-starter must
(OG of must= 1.150)
then a starter consisting of
32 fl. oz blueberry juice
5 fl. oz concord grape juice concentrate
40 fl. oz water
1/2 tsp. yeast nutrient
(OG of starter = 1.025)
1 packet Wyeast 4767, Port Wine yeast
I plan on syrup feeding this wine to get it up to the hightest amount of potential alcohol I can and then after it has aged a bit and cleared out I will add an extremly good quality grape brandy.
I welcome any suggestions for the future, especially from people who have made port-likes before and aged them awhile.
Rock on,
D
Portly Wine
5 lbs. blueberries (fresh from the local farmers market)
2.25 lbs. frozen mixed berries (straw-, black-, blue-, & red raspberries)
2 lbs marionberries
3/4 lbs dark raisens
.5 lbs dried elderberries
17 fl. oz frozen concord grape juice concentrate
5 lbs. sugar
1.5 tsp. acid blend
2.5 tsp. yeast nutrient
3 campden tablets
1.5 tsp. pectic enzyme
enough water to make 2.5 gallons of pre-starter must
(OG of must= 1.150)
then a starter consisting of
32 fl. oz blueberry juice
5 fl. oz concord grape juice concentrate
40 fl. oz water
1/2 tsp. yeast nutrient
(OG of starter = 1.025)
1 packet Wyeast 4767, Port Wine yeast
I plan on syrup feeding this wine to get it up to the hightest amount of potential alcohol I can and then after it has aged a bit and cleared out I will add an extremly good quality grape brandy.
I welcome any suggestions for the future, especially from people who have made port-likes before and aged them awhile.
Rock on,
D