Help With Port

patientheron · Sep 16, 2013

My recipe for Blackberry & Elderberry Port (based around JK & CJJB)

1.4Kg Elderberries
2Kg Blackberries
1.6Kg Sugar
1 tsp Pectolase
Lalvin EC-1118 + Nutrient
Water to one gallon (turns out there's 6 Litres :? )

I've had this fermenting on the pulp for 5 days and just strained everything into a DJ tonight. I gave up trying to take a hydrometer reading at the beginning because I couldn't figure if there was a reliable way to do so with all the berries in the must :wha: Yes, I'm an amateur.

Anyway, I've taken one now and it's 1.020. Using various sugar content tables I've estimated the OG as about 1.128 (all the sugar in one go, sorry :nono: ). Can anyone help with my calculations or next steps? If my OG estimate is right then that seems like a very, very quick time for such a large drop in gravity :hmm: Help!

p.s. My plan was to add red grape concentrate after fermentation and fortify with a blackberry brandy I have infusing at the moment.

:hat:

godfrey · Sep 16, 2013

back in the summer my must would drop about 30 points a day

if the conditions are right it is feasible to drop 100 points in 5 days

you need about 6lb or 3kg of fruit for port

so looks like you are in the right place :thumb:

just remember you can make a wine from the pulp...
so don't throw it away!

Slate Miner · Sep 17, 2013

I made up my first Blackberry & Elderberry wine this time last year based on this recipe ;- http://www.burfordhopsandvines.co.uk/page.asp?id=70 used 1kg blackberries, 1 kg elderberries, 1.25 kg sugar, half litre red grape juice.

Left it to bulk mature in the DJ for 11 months then bottled, I've no SG readings however had a small glass sample at the bottling stage and IMO this is closer to a port rather than a wine, very promising though! Planning to leave 'till Xmas before opening a bottle.

patientheron · Sep 17, 2013

Thanks godfrey, that's very encouraging to hear. Is such a quick fermentation detrimental to the final result or is that just to be expected in the right conditions? I have a brewing cupboard that is kept at a steady 22C.

Like Slate Miner, I'm planning on maturing this for at least a year before the great unveiling. I tasted a little sample last night and I'm pretty sure it's going to be great. On the table for Christmas 2014! I know... I shouldn't say the 'C' word.

graysalchemy · Sep 17, 2013

patientheron said:
Like Slate Miner, I'm planning on maturing this for at least a year before the great unveiling. I tasted a little sample last night and I'm pretty sure it's going to be great. On the table for Christmas 2014! I know... I shouldn't say the 'C' word.

I think you will probably need a few more years. at lest 2 if not 3 for it to start tasting really good, but really over 10 yrs in the bottle :whistle: :whistle: :whistle:

patientheron · Sep 17, 2013

Talk about perspective! I've just been reminded of the ignorance of youth (in a brewing sense).

10 years makes sense for a port, of course. Why didn't I think of that! I reckon I could put away a few of bottles for that category. Maybe a couple more as a 5 year 'junior' port. But one early uncorking next year for the purpose of research and development. :drunk:

graysalchemy · Sep 17, 2013

:thumb:

I have one which is at the moment 20yrs but I daren't open it. :lol:

patientheron · Sep 17, 2013

Which begs the question... when will you open it? Will there ever be a 'special' enough occasion? Or is it a case of, "I've waited 20 years, why not 30."

graysalchemy · Sep 17, 2013

patientheron said:
Which begs the question... when will you open it? Will there ever be a 'special' enough occasion? Or is it a case of, "I've waited 20 years, why not 30."

I have missed all special occasions or significant moments. i have to wait another 5 years for the next one, which is when i intend to open it. I have started to learn how to make Stilton so I can have a cheese befitting to port to go with it.

patientheron · Sep 17, 2013

Stilton making! Now there's an idea. I was just considering what new smells I could infuse my cottage with to impart that authentic 'farmhouse' aroma. Port brewing, cheese maturing and maybe some live-in cattle should do the trick.

Crastney · Sep 17, 2013

Have you seen the film Sideways?

that's one of the lines in that film, it's about two middle aged blokes who go through the California vineyards on a stag do, ones a wine conoiseur, and the other just want's to get plastered. the first one is the stag, and he wants to enjoy the wine, and he has a bottle at home that he's saving 'for a special ocasion' but has yet to find one special enough, and this woman asks him if he'll ever find an ocasion special enough? She says that with a wine that good, just the fact of opening and drinking it should make the special ocasion in and of itself. He ends up taking it in a brown paper bag to a fast food joint, and drinking it whilst eating a burger, with every sign of exstatic enjoyment on his face.

graysalchemy · Sep 17, 2013

Crastney said:
He ends up taking it in a brown paper bag to a fast food joint, and drinking it whilst eating a burger, with every sign of exstatic enjoyment on his face.

I like that idea :lol:

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