Bob's Port recipe..adapted from CJJ Berry's
2lb Elderberries
2lb Blackberries
1lb jar of bilberries (pek?)
250ml Red Grape Concentrate
Sugar to 1.090 (I reckon about 1 1/2 to 2 lb)
3 tsp Pectolase
1 tsp yeast nutrient
1 vitamin B1 tablet (3mg)
Lalvin EC1118 or Gervin Purple label yeast.
Water to a gallon
Method:
Mash the fruit and bilberries using a potato masher, put the fruit into a straining bag, add the sugar in syrup form (dissolve it in hot water and allow to cool)
Add rest of ingredients Red Grape Concentrate, Pectolase, nutrient add approx 5 pints of water
Ferment on the pulp for 5 days,(or till the must reaches SG 1.020) dipping the bag in and out of the must at least twice a day, squeezing the bag to extract colour and flavour, then strain into demi/carboy top up with cooled boiled water and ferment out to dry, then add grape concentrate or sugar to raise SG back to 1.015 to 1.020, then add alcohol (Brandy) to get alc content up to 20% add 1/2 ounce of American white oak and age for two months, then rack and taste, at this point the oak should have done its job and could be removed, you may leave the oak in longer if you wish, removing it once the right profile has been reached, but after checking at two months, you need to check weekly if you are leaving the oak in longer, as once the oakiness is in, you cant take it out
hope this is useful
regards
Bob
EDIT:
extra info
if this wine ferments to 0.990 then you wll have 13.55 alcohol, adding 1 bottle of 40% Brandy to this gallon of wine will give you alc content of 17% ish adding two bottles of 40% brandy will take it to 20% ish
2lb Elderberries
2lb Blackberries
1lb jar of bilberries (pek?)
250ml Red Grape Concentrate
Sugar to 1.090 (I reckon about 1 1/2 to 2 lb)
3 tsp Pectolase
1 tsp yeast nutrient
1 vitamin B1 tablet (3mg)
Lalvin EC1118 or Gervin Purple label yeast.
Water to a gallon
Method:
Mash the fruit and bilberries using a potato masher, put the fruit into a straining bag, add the sugar in syrup form (dissolve it in hot water and allow to cool)
Add rest of ingredients Red Grape Concentrate, Pectolase, nutrient add approx 5 pints of water
Ferment on the pulp for 5 days,(or till the must reaches SG 1.020) dipping the bag in and out of the must at least twice a day, squeezing the bag to extract colour and flavour, then strain into demi/carboy top up with cooled boiled water and ferment out to dry, then add grape concentrate or sugar to raise SG back to 1.015 to 1.020, then add alcohol (Brandy) to get alc content up to 20% add 1/2 ounce of American white oak and age for two months, then rack and taste, at this point the oak should have done its job and could be removed, you may leave the oak in longer if you wish, removing it once the right profile has been reached, but after checking at two months, you need to check weekly if you are leaving the oak in longer, as once the oakiness is in, you cant take it out
hope this is useful
regards
Bob
EDIT:
extra info
if this wine ferments to 0.990 then you wll have 13.55 alcohol, adding 1 bottle of 40% Brandy to this gallon of wine will give you alc content of 17% ish adding two bottles of 40% brandy will take it to 20% ish
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