Took the remnants from the Port I just started and decided to do a Black Currant/Blackberry blend.
My recipe for this batch is as follows:
1/2 can Vintner's Harvest Black Currant
Blackberries from 1 can Vintner's harvest Blackberry
Banana & Elderberry pulp from Port
3/8 tsp Potassium Metabisulphite
4 lbs sugar
1/2liter Red Grape concentrate
1-1/2 tsp Pectic Enzyme
2 tsp Yeast Nutrient
1 tsp Yeast Energizer
3 tsp Acid Blend
2 0z. French Oak Heavy toast cubes
1 packet Montrachet Yeast
I actually kinda started this one yesterday while working on my Port. I strained off the juice from the can of Blackberries and put the berries in a nylon ( panty hose) bag as I did with the pulp from the Banana and Elderberries I had biled up for the Port. I added the half can of Black currant to this in a food grade container and went ahead and added my 3/8 tsp of Potassium Metabisulphite to this container.
I dissolved my sugar in hot water, added the juice from the container with the Black Currant and pulps along with the Red Grape concentrate. I then dissolved the Pectic Enzyme, Yeast Nutrient, Yeast Energizer and Acid Blend in water and added to my primary. Stirred it good, adding water to bring volum to just over 3 gallons. Checked my SG and went just a tad over my target as it was at 1.094. I can live with that though. I will let the Pectic Enzyme work until in the morning at which time I will pitch the yeast to it. Once i get a good ative fermentation going I will add my oak cubes.