A friend is coming over today and we are going to be starting 12 gallons more of the Blackberry Port. Thawing 76 pounds of Blackberries:
Each bag has 5 pounds 10 oz in them and I have 15 bags in there thawing out. Going to follow the original recipe that Waldo gave me last year.
Blackberry Port
Blackberry port is seldom made, but well worth the effort. Use fully ripe berries, 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 port wine yeast
Wash
and crush blackberries in nylon straining bag and strain juice into
fermenter. Tie top of nylon bag and place in primary. Stir in all other
ingredients except pectic enzyme, yeast and red grape concentrate. Stir
well to dissolve sugar, cover well, and set aside for 8–
12 hours.
Add pectic enzyme, re-cover, and set aside additional 8–12 hours. Add
yeast, cover, stir ingredients daily, and press pulp in nylon bag to
extract flavor. When specific gravity is 1.030 (about
5 days),
strain juice from bag 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 several years.
I will fortify as I did last year, except this year I got 2 quarts of Blackberry flavored Moonshine. This should be good.
Each bag has 5 pounds 10 oz in them and I have 15 bags in there thawing out. Going to follow the original recipe that Waldo gave me last year.
Blackberry Port
Blackberry port is seldom made, but well worth the effort. Use fully ripe berries, 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 port wine yeast
Wash
and crush blackberries in nylon straining bag and strain juice into
fermenter. Tie top of nylon bag and place in primary. Stir in all other
ingredients except pectic enzyme, yeast and red grape concentrate. Stir
well to dissolve sugar, cover well, and set aside for 8–
12 hours.
Add pectic enzyme, re-cover, and set aside additional 8–12 hours. Add
yeast, cover, stir ingredients daily, and press pulp in nylon bag to
extract flavor. When specific gravity is 1.030 (about
5 days),
strain juice from bag 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 several years.
I will fortify as I did last year, except this year I got 2 quarts of Blackberry flavored Moonshine. This should be good.