[Waldo]

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.

[Wade E]

That should be a good 1 also.

[jobe05]

Looks good Waldo.

Man I miss not having the time to do more wines right now. I still have an elderberry, a bluElder Port, Peach, tomato, Lodi Zin and the Catawba still sitting on the bench ready for bottling..............

Not to mention all the fruit still in the freezer......... blackberries, muscadines, raspberries, blue berries..............

Might have to just set a couple of days to the side and get the supplies to make this black curant/blackberry and Waldo's Muscadine Port. He sent me a bottle that I have know picked up and looked at a hundred times......

I'm afraid it may not age well Waldo........... It may form a severe leak around the cork............

[Wade E]

Quote! I'm afraid it may not age well Waldo........... It may form a severe leak around the cork............

Im having that same problem Jobe, it must be a defect with those corks!

[Waldo]

Bwahaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa go ahead guys...get that damned leaking cork out of that bottle

[Goodfella]

Looking good man!!!..... As always

[Waldo]

Pitched the yeast to it this morning before leaving for work and it has a good fermentation going this evening. Will have to get pictures later as my wife and camera are in malvern right now.

[Waldo]

She is fermenting strong. I just gave it a good stir and punched down the strainer bags.

[Waldo]

Squeezed the good juices from my strainer bags this morning and discarded them. I am liking the aromas this one is giving off right now

[u01dtj6]

That's looking good up there Waldo!


I have been wanting to try out Montrachet yeast, but they say it hasn't got a high alcohol tolerance, and only a maximum abv of 11% can be obtained. Have I heard correctly?


Dan