I stuck with my original recipe with no variations except I used dried red bananas instead of chips. Following is a picture of the ingrediants used followed by the original recipe. The only difference was my starting SG was higher at 1.130
RECIPE FOR WALDO'S PORT WINE
1 can Vinters Harvest Black Current Fruit Base
2 16 oz Bottles of Red Grape Concentrate
12 lbs. Sugar
1 lb. dried (red) banana's (unglazed)
6 oz dried elderberries
1/2 lb. golden raisins (chopped)
4 Tbsp. Acid Blend
4 Tsp Yeast Nutrient
2 Tsp Yeast Energizer
6 Campden Tablets
Water to 6 Gallon
1 Pkg Wyeast Portwine Liquid yeast
Mixed all the ingrediants except for yeast in primary and let it sit overnight ( yahoooo, no oily mess from the bananas) and then pitched the yeast to it. This yeast is specifically for making Port Wine so I am anxious to see how it performs.
The results from fermentation after 12 hrs was very promising
I gave it a good gentlestirring, punching down the strainer bags and when I got home this evening I had a very strong and activefermentation in progress.
Waldo's Port is underway gang !!!!
RECIPE FOR WALDO'S PORT WINE
1 can Vinters Harvest Black Current Fruit Base
2 16 oz Bottles of Red Grape Concentrate
12 lbs. Sugar
1 lb. dried (red) banana's (unglazed)
6 oz dried elderberries
1/2 lb. golden raisins (chopped)
4 Tbsp. Acid Blend
4 Tsp Yeast Nutrient
2 Tsp Yeast Energizer
6 Campden Tablets
Water to 6 Gallon
1 Pkg Wyeast Portwine Liquid yeast
Mixed all the ingrediants except for yeast in primary and let it sit overnight ( yahoooo, no oily mess from the bananas) and then pitched the yeast to it. This yeast is specifically for making Port Wine so I am anxious to see how it performs.
The results from fermentation after 12 hrs was very promising
I gave it a good gentlestirring, punching down the strainer bags and when I got home this evening I had a very strong and activefermentation in progress.
Waldo's Port is underway gang !!!!