Wine for 1st Grandson's 21st bday!

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anyone like to share your Port making protocol?

Cheers!
On 9/5, I started out with 13 lbs of the Wild Grapes and froze them for a couple of days. I thawed and crushed them and stole 3 cups of juice to make jelly. Added 4 cups of water and let it sit for 12 hrs. Then added 2 cups of sugar and 2 Campden tabs and let it sit 12 hrs, SG was 1.090. Then added Pectic Enzyme, acid blend, yeast Nutrient & Montrachet yeast. On 9/10, I removed the grapes and racked. On 9/26, I tasted, racked and added Sorbate, some oak chips & a 1/2 cup of sugar. It tasted sour and terrible. On 1/19, I noted that it tasted "Interesting". Now, I'm not sure exactly what I meant!! On 6/9 I racked and added 4 cups of sugar, 4 oz glycerin, and 45 oz Brandy. Bottled on 6/28.
 
I'd be curious to know ur FG :cool:
Your wish is my command. I opened a bottle and checked the SG: 1.008, whereas the base wine was 0.996.

However ... I realized the EverClear and the sugar both change the SG in opposite directions. It's necessary to check the SG again after adding the EverClear, and again after adding the sugar.

I also realized I screwed up and did not add glycerin, which also changes the SG.

For me the FG is simply curiosity. I don't have a target -- the wine tells me how much it needs. Trust your senses.
 
Your wish is my command. I opened a bottle and checked the SG: 1.008, whereas the base wine was 0.996.

However ... I realized the EverClear and the sugar both change the SG in opposite directions. It's necessary to check the SG again after adding the EverClear, and again after adding the sugar.

I also realized I screwed up and did not add glycerin, which also changes the SG.

For me the FG is simply curiosity. I don't have a target -- the wine tells me how much it needs. Trust your senses.
Thanks! Ur website post indicated glycerin had already been added to the vinos ✌️✌️
 
The topic of age has come up before. Do you plan on grape?
* mom’s 29 year old black raspberry, again cleaning out the basement and a solid screw cap.
* in Hungary last year some local variety ten year old reisling type grape
* haven’t opened it yet but I have collected a ten year old wild grape from a church friend.

This is a good thread. When going over several years of rhubarb I noted that retesting the old wines, the TA had dropped relative to the current year. There is more happening than oxidation, ,,, and there isn’t a lot written about age related changes.
I would put the pH at 3.0 or 2.8. I would expect the acidity to drop by .3 or even .4% so start above 1% TA.
In the thread i pulled they mentioned a cranberry which could start above 1.3%, likewise 100% juice from current, rhurbarb, haskap, gooseberry, bitter apples.

Expect the cork to be the weakest point, on my part I would start with Reserva synthetic. Mom’s basement had some 20 year old peach with rusted metal that had turned into a nice peach vinegar. Oxidation will mask all fruity aromatics. As a guess I would put the free SO2 at 75ppm, maybe 100ppm if tannins are low.

I would load it up, as twice maximum package direction, with tannin as Blanc Soft, yes you could use grape tannin but it starts with more bitter notes. Oak is worth using since it provides longer lasting clean flavor notes and tannin.
Expect most of the fruit notes to be gone. I had a 2018 rhubarb (100% juice) at the club last night. This would have started at about 1.2%TA. In 2020 it had already dropped to 1.1% and yesterday was at 0.91% TA. With rhubarb much of the flavor is malic acid which is stable, providing sharp notes over time. This bottle had a honey like note (acids combines with alcohol to make esters).

Color; expect brown notes. From a technical point of view a red or purple named fruit will be better than a clear color where the brown is obvious. Natural pigments are not stable, ,,, I have FDA approved ones that would last. Avoid light.

From a technical point of view, your project has two phases. The first is providing enough reductive compounds as polyphenols and SO2 to sequester total package oxygen when the product is bottled (year zero to two). Second phase is providing an excellent oxygen barrier to minimize oxidation between years 2 and 20. If I had access to aluminum capping at home I would use it as the best oxygen barrier.
 
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Your wish is my command. I opened a bottle and checked the SG: 1.008, whereas the base wine was 0.996.

However ... I realized the EverClear and the sugar both change the SG in opposite directions. It's necessary to check the SG again after adding the EverClear, and again after adding the sugar.

I also realized I screwed up and did not add glycerin, which also changes the SG.

For me the FG is simply curiosity. I don't have a target -- the wine tells me how much it needs. Trust your senses.
Did ya hit the newly created Port with a dosage of Kmeta prior to bottling?
 
Yes. K-meta was added to the base wines, then the wine for the Port was removed. Glycerin was added to the main batches of the base wine after that.
Any benefit in bottling port in something smaller than 750ml bottles? I see you used 375s
 
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