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Blackcurrant Port Style - Jack Keller

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  • Blackcurrant Port Style - Jack Keller

    1-1/2 lbs fresh black currants
    3/4 lb black raisins
    2 lbs ripe bananas
    1-3/4 lbs granulated sugar
    1 tsp pectic enzyme
    1 tsp citric acid
    1/4 tsp tannin
    1 crushed Campden tablet
    water to make 1 gallon
    2 tsp yeast nutrient fortified with yeast hulls
    Lalvin K1V-1116 (Montpellier) wine yeast

    Morning all!

    I have 2lb of blackcurrants and want to do something port style. I have found this recipe from the jack keller website and was surprised to see his port style recipe was identical to his normal blackcurrant recipe but with more sugar and a different yeast...

    Anyone any other blackcurrant port style suggestions? I know the 2lb isn't a lot so I'd be happy to do a half DJ size (3 bottle) as this is the first wine making fruit I have had from my garden...!

  • #2
    Forgot about this post..! Anyone any blackcurrant suggestions before i just stick this one on?

    Thanks!

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    • #3
      I made an elderberry and blackcurrant port last year, after just 6 months it was gorgeous and was quickly quaffed.

      2Litres steamed elderberry juice
      1Litre Beaverdale cab sab concentrate
      1Litre Tesco blackcurrant high juice boiled to get rid of suphites
      1kg sugar
      Acid, nutrient and vintners harvest VR21 yeast
      This made 10 litres

      SG was 1115 and FG was 995. Backsweetened to 1015 and added a bottle of cheap brandy to each five litre. Dangerously easy to drink
      Okay, now I get it. The difference between drinkable and ready....

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