Damson (in Distress) Port

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Well Done :thumb:

I managed to pick 10lb of damsons yesterday. I went and visited a tree which i had forgotten about, but it was about a 4 mile round trip walking :oops: :oops: .

Ah well exercise.
 
very nice GA :hat:

the extra few weeks on the tree will make them nice and ripe
with lots of sugar :party:

and the elderberrys are nice and fat now
managed to gather another 4lb on the weekend
they are all destalked in the freezer :-)
 
working from the basis of 1.112 SG
and an FG of about 1.000

the calculator gives about 14.8% ABV

now I have about 5 gallon of must
so approximate 500g per 1% ABV

I would need to feed the must another 3 kilo of sugar
and lots of nutrient to get around 21% ABV the maximum for GV4

would this be about right ?

I guess there would be about a gallon of pulp or more
I will have a better idea once the yeast push the pulp to the surface
should I duduct 100g from the calculation ?
 
godfrey said:
working from the basis of 1.112 SG
and an FG of about 1.000

the calculator gives about 14.8% ABV

now I have about 5 gallon of must
so approximate 500g per 1% ABV

I would need to feed the must another 3 kilo of sugar
and lots of nutrient to get around 21% ABV the maximum for GV4

would this be about right ?

I guess there would be about a gallon of pulp or more
I will have a better idea once the yeast push the pulp to the surface
should I duduct 100g from the calculation ?
Click to expand...

The way I went about my Port last year was to have a OG of about 1.090 to reduce the osmotic pressure on the yeast. Allow that to ferment down to 1.010 then add sugar to take the SG back to 1.020 then repeat. this is step feeding. By doing this you dont stress the yeast with the osmotic pressure and have a large colony to ferment the extra sugar added. make sur to add more nutrient about half way through the fermentation and if you smell any suphury smells (its a sign that they are stress).

Your calculations seem ok but you have not factored in the sugar from the fruit that will be fermented in the first week but that will not have contributed to the OG as ti was still in the fruit itself :thumb:
 
16 KG of fruit at about 10-15% BRIX

is about 1.6-2Kg of sugar

but surly the refractometer reading will account for all sugar
there is very little fruit solids left after freezing and mashing by hand

plus 3KG sugar added and about 800g from just over 1KG of honey

will give 5-6 KG sugar in the must

thanks for the advice on topping up
I wish I didn't add the extra kilo last night now
 
godfrey said:
I wish I didn't add the extra kilo last night now
Click to expand...

Dont worry about it it will be fine

if you had a SG around 1.150 it may create probelms :thumb: but with 1.112 you will be fine
 
thanks for the reassurance :hat:

I have been tinkering with a sugar wash calculator

HGVxkmI.jpg


suggesting I may only need 2 kilo sugar for topping up

I think using your method it will stop when it is ready
and be sweet just as a good port should be :thumb:

now just sit back and let the yeasties do their magic :party:
 
36 hours after pitching and my SG is down form 1.110 to 1.095
pH 3.2
TA 6.5 ppt

there is over 4 gallons of must under the pulp crust :party:
 
graysalchemy said:
Well Done :thumb:

I managed to pick 10lb of damsons yesterday. I went and visited a tree which i had forgotten about, but it was about a 4 mile round trip walking :oops: :oops: .

Ah well exercise.
Click to expand...

The only damson tree I knew got cut down this year to make way for houses. :(

However, Mrs Peculier who also holds the post of Head Gardener here at Peculier Towers said she is going to buy me a damson tree to put in the garden. :D Might be a few years but one day I should have my own supply.
 
Just like to thank graysachlemy for this port recipe. My 2nd daughter was born 4 days into starting this. So now 5 days later it's in the .dj bubbling away. I graysachlemy does not mind that I have renamed this Isabelle's port 2013 for this batch...

1 bottle will be kept for her 18th and another for her 21st.

Thanks again for the recipe.
 
Why would I mind :thumb: :thumb:

Make sure when you bottle it to keep it well corked with a decent corks over the next 18-21 yrs and also preferably on their sides this will keep the cork moist and keep it water (port) tight and more importantly the air out.

Congratulations :clap: :clap: :clap:
 
so my port that was put into the .dj on 5th November is blubbing once every 40-50 seconds... so think it's coming to its end

whats best to do next ? advice please as do not want to mess it up....
I am tempted to rack to clean .dj top back up with sugar solution and put back in the airing cupboard. is this the best thing to do?

thanks Simon
 
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