Tsutt said:I have had a cherry chocolate port in the carboy for a couple of months now. It has turned out with a heavier cherry flavor with a hint of chocolate. I have it sitting on some medium oak to add more layers to the wine. Still has a while to age, so far so good. I did use a cherry concentrate from e.c Kraus for the cherry but could be supplemented. If you need a recipe to build off of let me know.
Tsutt said:Chocolate cherry port This makes 4 gallons After looking this is similar to the chocolate strawberry port but with some tweaks that may help. I am by no means a pro like many on here but here's what I did and to me it turned out pretty good. Hope you enjoy. Start off with 1 can 46 oz of country fair cherry concentrate add to primary. Add in 1 gal of warm water as well as 1/8 tsp kmeta Add 1tsp tannin 4 tsp east nutrient 1/2 tsp yeast energizer Heat water and create sugar mix I added 8.5 lbs of sugar to 1 gal of water Add sugar and 3/4 gal of cool water to the primary Then take 4 cups of water and place in blender with 2.5 cups of coco powder blend till smooth SG should be 1.100 let sit for 24 hrs in primary Add 1.5tsp pectic enzyme Test acid level bring to .6% Add yeast I used red star Pasteur red yeast Let sit till sg is down to 1.020 Rack to carboy Add .42 gals of everkleer to bring alcohol content to 20% Stir vigorously to ensure everkleer is mixed throughout All bubbles from fermentation should have ceased Check sg for the next couple of days to ensure fermentation has ceased Let set for a month Rack; if you like oak add your oak and let sit till desired taste Add clearing agent and wait to enjoy. Hope this helps and the math adds up. Build and change. Enjoy and good luck I will post couple of pics of the final product.
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