Announcement

Collapse
No announcement yet.

Black Cherry port style

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Black Cherry port style

    Made some of this a while ago, and really didn't keep good notes. Any notes at all even.. So, I'm at it again with a made up recipe, and Pete is doing a his version of it ready for a tasting at grapefest 2010.

    So,

    1 tin of Youngs Black Cherry (6 bottle kit) (From Wilkos, the later style kits with the flavouring already in the concentrate)

    1.5 litres of Merlot juice, left over from racking grapes..(at about 1.020 ish,)

    500g sugar

    2 bags of Merlot grape skins.

    1tsp tannin, (for preservation and flavour)

    1tsp Tartaric acid

    A few left over oak chips, I will add more when it's ageing.

    Went for some ec1118 yeast as I intend to feed this with red grape concentrate till the yeast gives up at 18% hopefully. Made it up as a small starter and have just added it, hopefully we'll have a nice big cap in the morning to punch down.

    Will update as we go.
    Last edited by Rich; 20-09-2009, 09:27 PM.

  • #2
    Mine is a Muntons kit, but we THINK they may be almost (or exactly) the same.

    My recipe is:

    Concentrate from kit, made up with sugar and water as per instructions (1.086)

    Chuck in a bucket, then throw in as many Ciliegiolo skins as will fit (full of K1V-1116).

    Ferment to 1.010 ish, rack to 1 gal DJ, press skins, sugar feed, and keep going until the yeast quits.

    Actually, I may feed with RGC rather than sugar.

    Once fermented out, sweeten and probably fortify with Brandy, add oak and age until Grapefest 2010
    Pete the Instructor

    It looks like Phil Donahue throwing up into a tuba

    Comment


    • #3
      Hmm, fortification... will see how high I can get it to ferment to first I think. Brandy is a good idea though, for flavour and strength.

      Comment


      • #4
        Loving the tags on this thread

        I have 5 litres of Valpolicella concentrate in the cupboard.........hmmmmm
        N.G.W.B.J.
        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
        Wine, mead and beer maker

        Comment


        • #5
          Roll on September 2010!
          HRH Her Lushness

          Beauty is in the eye of the beer holder.

          Comment


          • #6
            I hope none of those tags were directed at me
            Pete the Instructor

            It looks like Phil Donahue throwing up into a tuba

            Comment


            • #7
              Originally posted by goldseal View Post
              I hope none of those tags were directed at me
              Only two of them
              N.G.W.B.J.
              Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
              Wine, mead and beer maker

              Comment


              • #8
                Moved from bucket to DJ today. sg of 1.020, no more sugar yet, will add some more in a day or so

                Comment


                • #9
                  Originally posted by Her Lushness View Post
                  Roll on September 2010!

                  Lush, Duff can get these kits.. You could bring you own to sample too

                  Comment


                  • #10
                    Racked and topped up with a small tin of RGC this morning.

                    Comment


                    • #11
                      Still sugar-feeding mine. Around 14.5% alcohol now.
                      Pete the Instructor

                      It looks like Phil Donahue throwing up into a tuba

                      Comment


                      • #12
                        I wish I'd thought of doing this when I had spare skins. I've even got a Youngs Black Cherry kit sat around so it's doubly annoying.

                        Any ideas what I could do with it? I've got plenty of blackberries, blackcurrants, sloes & Elderberries...
                        HRH Her Lushness

                        Beauty is in the eye of the beer holder.

                        Comment


                        • #13
                          Originally posted by Her Lushness View Post
                          I wish I'd thought of doing this when I had spare skins. I've even got a Youngs Black Cherry kit sat around so it's doubly annoying.

                          Any ideas what I could do with it? I've got plenty of blackberries, blackcurrants, sloes & Elderberries...
                          Elderberries or balckberries (both maybe?) could be good.

                          It's a very thin wine on it's own, and sweet.

                          Comment


                          • #14
                            STILL sugar feeding. Calculator says fractionally under 17% now. The K1V refuses to die
                            Pete the Instructor

                            It looks like Phil Donahue throwing up into a tuba

                            Comment


                            • #15
                              More sugar. It's at just over 17%, and I think it has more or less quit now.

                              I'm trying to decide what order to do things once fermentation quits completely. I think I will:

                              Rack + meta + degas
                              Sweeten further
                              Fortify with brandy
                              Back into DJ with oak, checking fermentation doesn't restart
                              Rack + bottle once it is oaked sufficiently
                              Pete the Instructor

                              It looks like Phil Donahue throwing up into a tuba

                              Comment

                              Working...
                              X