Originally posted by goldseal
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Black Cherry port style
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http://www.winensuds.com/ Gotta love this hobby
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Originally posted by goldseal View PostFortify with brandy
Back into DJ with oak, checking fermentation doesn't restartN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Originally posted by lockwood1956 View PostOnce you have fortified it with the brandy....it wont restart, the alc level will be too hight for yeast activity, so i wouldnt think more sorbate would be required.http://www.winensuds.com/ Gotta love this hobby
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SG stabilised. Alcohol level around 18%, so I expect the yeast it at its upper limit.
Racked, degassed, black cherry sachet, brandy and sugar added (to taste). Estimated 19% alcohol. I'm keeping it in a warm-ish room until I am sure fermentation is really complete.
It's tricky trying to get the brandy & sugar levels right because the port will change and develop over the next couple of years. Fingers crossedPete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Got this indoors a couple of days ago to let it warm up.
SG was at 1.015, and tasted a little thin really. So, 65g of sugar added and stirred brought the sg upto about 1.020 and a teaspoon of glycerine added too.
Now tastes a bit sweeter and a smidge more mouthfeel. Strangely has a more citrus/orangey taste, maybe it's from the brandy. Not unpleasant at all but maybe not too much like port (or black cherry..)
So, back out to the garage with it for another couple of months and we'll see where it's up to then
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Very nicely.
Although we both started with the same kit, we went down slightly different paths thereafter.
Both went down well at Grapefest.
I tried a bottle of Rich's version a couple of weeks ago. It has developed further, fruity and oaky but not heavy.
I must try one of my own too.Last edited by goldseal; 14-08-2011, 09:04 AM.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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