Elderberry/Blackberry Port

[NEBama]

Had a question about acid for this port when I mixed all the ingredients for a 3 gallon batch the PH was 4.02 after adding 3tsp. of acid blend will this be enough acid?SG was 1.110 and I plan to add more Sugar later to take it to 18%abv.

 

[Wade E]

You could add some more to lower the PH a little more, how does it taste?

 

[NEBama]

Wade, its so sweet its hard to detect any pucker from the acid at all.I used 9# of elderberry and 7# blackberry, 5# of invert sugar, 500mlRed grape concentrate,1 1/2 cups light dry malt,pectic enzyme1 1/2tsp.,10ml 10%meta,water from 7 boiled bananas,3 tsp. acid blend,fruit in bag in must .It smells wonderful.. SG1.110 PH 4.02

 

[Wade E]

Id leave it alone then and adjust after fermentation then, maybe youll be able to taste what it needs better then. That PH isnt bad at all right now and it may drop down to a better level after.

 

[Cracked Cork]

NEB, did you do a TA test? 7 pounds of blackberries and only 3 tsp of acid sounds a little light for 3 gallons. Are you going to put some oak in there also, it would be good. This is one of our favorite wines to make, usually we go for 2 parts blackberries and 1 part elderberries, plus the ELDME. We also backsweeten with black cherry concentrate to give it another taste in the background. Crackedcork

 

[NEBama]

Cracked Cork No didn't do acid test will do one when I put it in secondary.It was started 2/1/10 removed fruit in bag 2/4/10 SG 1.030 if its down to 1.010 today will add more invert sugar to bring it back to 1.030. It still smells very nice .

 

[NEBama]

2/5/10 Added invert sugar to raise SG From 1.022 to 1.042 still working begining to smell more like wine. Will try to get apicture when i transfer to glass.

 

[Waldo]

I believe you are going to have you a good one with this bama..I would definately plan on oaking it though

 

[NEBama]

Definately Waldo