Will-o-the-wisp
Active Member
I have some frozen elderberries, blackberries and blueberries. How does this recipe look for making a very heavy bodied rich port wine that will be fortified with brandy to bring it up to 18-21%. Will the amount of fruit work for 1 gallon or is it totally overkill? I will only be using the pressed juice from the fruit and not the skins. I will mix the skins with few gallons of pressed apple juice to make fruity cider :drink:
Really need some feedback and suggestions;
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For one gallon
Pressed Juice only (no pulp);
2.5kg elderberries
2.5kg Blackberries
1.5kg Blueberries
500g currants (dried zante grapes) or white raisins
250g extra light dry malt extract
250g Red Grape Concentrate
30g Youngs French Oak
Sugar (brown/dark) - (unknown amount yet)
1 tspn acid (mix - tartanic, malic & citric)
1 tspn pectolase
1/2 tspn yeast energiser
1 tspn yeast nutrients
Port yeast
When fermentation complete;
French oak cubes - (unknown amount yet)
250ml Red Grape Concentrate
Quality Brandy - (unknown amount yet)
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Really need some feedback and suggestions;
-------------------------------------------------------------------------------------------------
For one gallon
Pressed Juice only (no pulp);
2.5kg elderberries
2.5kg Blackberries
1.5kg Blueberries
500g currants (dried zante grapes) or white raisins
250g extra light dry malt extract
250g Red Grape Concentrate
30g Youngs French Oak
Sugar (brown/dark) - (unknown amount yet)
1 tspn acid (mix - tartanic, malic & citric)
1 tspn pectolase
1/2 tspn yeast energiser
1 tspn yeast nutrients
Port yeast
When fermentation complete;
French oak cubes - (unknown amount yet)
250ml Red Grape Concentrate
Quality Brandy - (unknown amount yet)
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