RCGoodin
Senior Member
I'm going to try a one gallon batch from a recipe. It's a blackberry port. I have questions after you scroll through the recipe.
Blackberry Port
Blackberry port is seldom made, but well worth the effort. Use fully ripeberries, fresh or frozen. Makes one gallon (3.8 L).
Ingredients
6.0 lb. (2.7 kg) ripe blackberries
1 cup red grape concentrate
1/2 cup light dried malt extract
1 3/4 lb. (0.79 kg) granulated sugar
1/2 tsp. pectic enzyme
1 1/4 tsp. acid blend
4 pints (1.9 L) water
1 crushed Campden tablet
1/2 tsp. yeast energizer
1 tsp. yeast nutrient
1 pkg Lalvin K1-V1116 (Montpellier) or a portwine yeast
Wash and crush blackberries in nylon straining bag and strain juice intofermenter.
Tie top of nylon bag and place in primary. Stir in all otheringredients except pectic enzyme, yeast and red grape concentrate.
Stir well to dissolve sugar, cover well, and set aside for 8-12hours.
Add pectic enzyme, re-cover, and set aside additional 8-12 hours.
Add yeast, cover, stir ingredients daily, and press pulp in nylonbag to extract flavor.
When specific gravity is 1.030 (about 5 days), strain juice frombag and siphon liquid off sediment into secondary fermentation vessel.
Fit airlock and set aside.
Rack in three weeks and again in two months.
When wine is clear and well past last evidence of fermentation,stabilize, add red grape concentrate, and set aside for 3 weeks.
If no evidence of re-fermentation, rack again and bottle.
Allow at least a year to mature, but will improve for severalyears.
Questions:
1. In all my kit wines we add bentonite to the juice in the fermenter as the first step. Why not here?
2. I have a Vitamix blender that could grind all the blacberries into a pulp. Could I use that mix in the nylon bag and get more juice from the pulp?
3. Should I stir the sugar in the four pints of hot water before I add the sugar to the fermenter?
4. There isn't a mention to de-gassing. How come?
5. There's reference to re-fermentation. Is there a clearing/stabalizing agent I can use to stop any further fermentation?
6. Is there a way to take this recipe and convert it into 3 gallons or 6 gallons?
Thanks in advance. I hope I asked intelligent questions. I feel like I'm getting a better hang of this.
Blackberry Port
Blackberry port is seldom made, but well worth the effort. Use fully ripeberries, fresh or frozen. Makes one gallon (3.8 L).
Ingredients
6.0 lb. (2.7 kg) ripe blackberries
1 cup red grape concentrate
1/2 cup light dried malt extract
1 3/4 lb. (0.79 kg) granulated sugar
1/2 tsp. pectic enzyme
1 1/4 tsp. acid blend
4 pints (1.9 L) water
1 crushed Campden tablet
1/2 tsp. yeast energizer
1 tsp. yeast nutrient
1 pkg Lalvin K1-V1116 (Montpellier) or a portwine yeast
Wash and crush blackberries in nylon straining bag and strain juice intofermenter.
Tie top of nylon bag and place in primary. Stir in all otheringredients except pectic enzyme, yeast and red grape concentrate.
Stir well to dissolve sugar, cover well, and set aside for 8-12hours.
Add pectic enzyme, re-cover, and set aside additional 8-12 hours.
Add yeast, cover, stir ingredients daily, and press pulp in nylonbag to extract flavor.
When specific gravity is 1.030 (about 5 days), strain juice frombag and siphon liquid off sediment into secondary fermentation vessel.
Fit airlock and set aside.
Rack in three weeks and again in two months.
When wine is clear and well past last evidence of fermentation,stabilize, add red grape concentrate, and set aside for 3 weeks.
If no evidence of re-fermentation, rack again and bottle.
Allow at least a year to mature, but will improve for severalyears.
Questions:
1. In all my kit wines we add bentonite to the juice in the fermenter as the first step. Why not here?
2. I have a Vitamix blender that could grind all the blacberries into a pulp. Could I use that mix in the nylon bag and get more juice from the pulp?
3. Should I stir the sugar in the four pints of hot water before I add the sugar to the fermenter?
4. There isn't a mention to de-gassing. How come?
5. There's reference to re-fermentation. Is there a clearing/stabalizing agent I can use to stop any further fermentation?
6. Is there a way to take this recipe and convert it into 3 gallons or 6 gallons?
Thanks in advance. I hope I asked intelligent questions. I feel like I'm getting a better hang of this.