Here is something i have been going to do for a while now. i started today 1 cellar classic red Port kit. Cheating i know but that is OK to. when ferment SG falls to 1.060 i will add 1 KG of frozen blueberries. My plan is to sulfite the berries and thaw them a few days before adding I will also add 1 tsp pectic enzyme to the berry's. This should act like a chapilization keeping the yeast working a bit longer but the fruit should expire the yeast before all the additional sugars are gone. I will crush and recover the juice from the left over fruit and then clear and stabilize.Check acids and bring up to 20% using a Pearson square. I also added three cups of dry coco . I hope to finish with a chocolate blueberry port that is different form what can be purchased now.
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There is a you tube video on draining juice from frozen fruit, prior to fermenation.
Someone will come along soon and paste the linky......(please)
This method IMO would give you a better juice to add, and give an easier substance to measure the sugar of, for your chapitalisation maths.Last edited by Cellar_Rat; 27-04-2010, 08:29 AM.Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
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Originally posted by Cellar_Rat View PostThere is a you tube video on draining juice from frozen fruit, prior to fermenation.
Someone will come along soon and paste the linky......(please)
This method IMO would give you a better juice to add, and give an easier substance to measure the sugar of, for your chapitalisation maths.
Last edited by rjb222; 27-04-2010, 03:14 PM.http://www.winensuds.com/ Gotta love this hobby
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