StillSmart

Hi Guys

I'm trying to find a good 5 gallon port recipe to keep the in laws happy at Christmas, anyone got one?

I didn't realise when I asked about this recipe that it actually involves some distilling, I was reading how Port is made on the Taylor's site and it appears you add a freshly made brandy to the ferment when the wine is half way through its fermentation, this might be more interesting than I first thought!

http://www.taylor.pt/en/what-is-port-wi ... port-made/

You might need to look at Pearson's Square too, if you're not already aware of it. Handy little tool......

http://www.taylor.pt/en/what-is-port-wi ... port-made/

Nice link.While I had the process almost down,that was an interesting read.
Just wondering whose feet were washed in my port.....
Robert.

this is from the web




Port-Style Blackberry Wine

(5 gallons, concentrate and fresh fruit)

Ingredients:

• 20 lbs. blackberries

• 8 oz. dried elderberries

• 8 oz. banana powder

• 13 lbs. sugar

• 2 tsp. yeast nutrient

• 2 tsp. pectic enzyme

• 8 crushed Campden tablets

• 1 packet wine yeast with high alcohol tolerance

• 1 tsp. gelatin finings

• 4 oz. glycerine

• 1 oz. Sinatin 17

• 12 oz. brandy

• 1/4 tsp. sulphite crystals

• 10 oz. wine conditioner

Step by Step:

Crush blackberries and place in primary fermenter. Add elderberries, banana powder, sugar, and 1.5 gal. hot water. Stir until sugars dissolve. Add yeast, pectic enzyme, Campden tablets, and 2 gal. cold water. Mix well. Make sure must is 75° F. Add yeast to a cup of warm water and let stand for 10 min. Stir into must. Seal fermenter with plastic sheet. Keep at 75° F. After 24 hours, check to see that fermentation has started. Surface should foam and bubble. Stir twice a day. Check specific gravity every other day.

When gravity reaches 1.020 scoop fruit into straining bag and squeeze juice gently into fermenter. Discard pulp. Rack into carboy. Top up to 5 gal. with cold tap water. Attach fermentation lock. Move to cooler location, ideally 65° F.

After 10 days or at SG 1.000, whichever comes first, rack into clean carboy. Top up to 5 gal. with cold tap water. After three weeks rack into clean carboy. Add finings. Top up with cold tap water. Let rest 10 days. Rack into clean carboy. Add Sinatin 17, glycerine, sulphite crystals, and brandy. Bulk age three months. Rack. Add wine conditioner.

Recipe from Winemaking Recipes, Equipment, and Techniques for Making Wine at Home by Stanley F. Anderson and Dorothy Anderson (Harcourt Brace & Co.).

Now that is just as interesting.
Where does one buy banana powder at prices below what a google search provides,cosmetic product?
Nice post billmcc.
Robert.

That recipe seems to have yeast going in at two stages 'tho maybe a starter was being made?
Anyway, learned way back that adding pectic enzyme and campden concurrent not the best move, try to leave 12 hours apart. Just FWIW.

Many years ago, I bought a port kit, to make 1 gallon. The port concentrate was delicious, had me licking the lid (via a finger). Soon as it was clear, it was a lovely drink. Didn't last long.

Probably too expensive to go the kit route for 5 gallons but might be worth trying a 1 gallon kit as a control sample for your own efforts.

Hi John51

I looked at a 1gallon kit, it was £9.99 and it looked like it just had a bottle of grape concentrate, a small bottle of port flavouring and a few sachets of bits like yeast/nutrients, I thought about it but not being a port drinker I wanted to do some more research.

I do like the idea of properly fortifying half fermented red wine with a freshly made neutral from grapes (brandy)

I might have to make 2-3 gallons of wine to pot still for the brandy, and 4 gallon of red wine for the wine to be fortified, think it's going to need 6 months if not longer to age, preferably in an oak barrel, at this rate I'll be making next christmas's gifts