I'm going to make a port from blueberry and fig concentrates, and was hoping to get some feedback on the general recipe below:
2.5 gal Recipe
Yeast energizer - 1/2 tbsp
Pectic enzyme - 3/8 tsp
Acid blend - 1.5 tbsp
Camden tables - 5
Wine tannin - 1/16 tsp
Blueberry Concentrate - 32oz
Fig Concentrate - 16oz
Banana - 1
Vanilla Bean - 1
Water - 243oz
Yeast Wyeast - 4767
Oak Chips - 1/2oz
Total Must Volume - 2.25
Total Brandy - 0.75
Ending Volume - 3.0
Primary will be a little over 2 gallons. I'm planning to ferment a bit beyond the target SG for port, and back sweeten to taste, then fortify with cheap brandy to around 20% alcohol. The above are estimated volumes but I'll have to adjust as I measure things along the way - but it should be pretty close. If after fortifying I'm short in my carboy, I'll fill it with marbles or wine. I'll rack to a secondary and add the vanilla and oak, then remove them at some point based on periodic samplings, then rack again, and age in the carboy for 3 month increments until its about 9 months old before I bottle.
2.5 gal Recipe
Yeast energizer - 1/2 tbsp
Pectic enzyme - 3/8 tsp
Acid blend - 1.5 tbsp
Camden tables - 5
Wine tannin - 1/16 tsp
Blueberry Concentrate - 32oz
Fig Concentrate - 16oz
Banana - 1
Vanilla Bean - 1
Water - 243oz
Yeast Wyeast - 4767
Oak Chips - 1/2oz
Total Must Volume - 2.25
Total Brandy - 0.75
Ending Volume - 3.0
Primary will be a little over 2 gallons. I'm planning to ferment a bit beyond the target SG for port, and back sweeten to taste, then fortify with cheap brandy to around 20% alcohol. The above are estimated volumes but I'll have to adjust as I measure things along the way - but it should be pretty close. If after fortifying I'm short in my carboy, I'll fill it with marbles or wine. I'll rack to a secondary and add the vanilla and oak, then remove them at some point based on periodic samplings, then rack again, and age in the carboy for 3 month increments until its about 9 months old before I bottle.