"A Port Wine"

[Maui Joe]

My freezer is full! I have been collecting a few pound of "figs" this year andmy newest interest is making a "Port Wine" using other fruits like raisins etc. I have never made a "Port Wine" and I thought that I would post this to learn..your comments are greatly appreciated!

 

[Hippie]

Joe, start with alot of fruit! ALOT. Up to 10 pounds figs per gallon of finished wine desired. Start the SG up around 1.100 with EC-1118 yeast. When you rack to secondary vessel, use one that you can leave alot of space in so you can feed a cup or 2 of sugar syrup each time the SG falls to 1.010. You might start off with only 5 or 5.5 gallons of must, then rack to a 6 gallon carboy to have lots of space, maybe even put a quart or so in the fridge for reserve and add at the end after the yeast dies off from too much alcohol, 18-21%. Does this all make sense, and does it help or did you know this much? lol Keep us informed! Edited by: Country Wine

 

[Maui Joe]

Thanks Country, I'm going to start this during the first week of Jan.' 05. I never did make a "Port Wine" but the challenge is on. It all makes alot of sense. I'll follow your advice and keep everyone informed on the progess. Much appreciated!

 

[Hippie]

Good luck Joe! What sounds even better is to find a used small barrel with a little extraction left in it to age the port in, or use Sta-Vin oak beans.

 

[Maui Joe]

Good idea! Much Thanks!

 

[ARCHER]

Ports are new to me. What other fruits would make a acceptable port.


Archer