WineXpert WE cab sauv elderberry port

[frosti]

Hi all...was wondering if anyone had tried this. I'm using a WE Vinters reserve kit with a quarter pound of dried elderberrys that were simmered for 20 minutes and plan on making a port out of this mix

SG 1.114 and I plan on adding more sugar in 3rd incriments till yeast die
Ph 3.34
Premier cuvee yeast
Enzyme addes
Oak dust that came with the kit
Ft rouge tannen added
And 3 chopped over ripe banannas.

Any other things I may need to add or do?
I plan on oaking on american oak cubes when fermentation is done.

Thanks in advance for any tips.

 

[salcoco]

may have been better with a port yeast. also I would use Hungarian oak cubes, better profile than American. watch out for tannins as elderberry can be very tannic.

 

[vernsgal]

I would suggest trying to keep the temp up in mid to high 70's. Being a kit ,all the yeast nutrients are already added so it might struggle .The yeast is supposed to go to 18% so you should hit 16% at least.
I agree with salcoco on the Hungarian oak, with the elderberry ,Mmmm

 

[frosti]

I would suggest trying to keep the temp up in mid to high 70's. Being a kit ,all the yeast nutrients are already added so it might struggle .The yeast is supposed to go to 18% so you should hit 16% at least.
I agree with salcoco on the Hungarian oak, with the elderberry ,Mmmm

hrm good idea, ive not used any hungarian oak yet...might have to get some ordered and give it a shot. thanks.