Port

Hi All,
I have had a couple of goes at making Port but not with very much success.
As anyone on the forum got any Port recipes that they could pass on to me please,

Many thanks,

Rikki

I have never made it but found this -

My recipe for port is
3 tinned pitted cherries
2 tins of prune in syrup
1 litre of grape juice
2 cup of very strong tea
General purpose wine yeast
1 ½ kilo of sugar
Nutrient
A gallon of water
Leave the mush for a week

Transfer to demi-john bottle with air lock
When bubbling slow down I add some sugar syrup until the reading of alcohol is around 16 or 17 then I leave it bout 6 month bottling I taste for sweetness, if not sweet enough I add stabilized sugar sugar

Starting my Port today, I was given a Dessert Wine yeast, can I use this or is it important that you use a Port Yeast,any help would be appreciated

Thanks :pray:

If anyone has a successful recipe, please say so, I'd love to do some!

jamesw said:

If anyone has a successful recipe, please say so, I'd love to do some!

Click to expand...

Will let you know in a month or two... got a damsen port on the go for the last month and will be fortifying it at the end of this month. Ingredients were as follows.
2kg fesh damsens frozen then thawed to split them. Then put in a pan with 1kg of sugar and cover with boiling water to sterilise stir until sugar has disolved. Leave until luke warm. Add all to a fermenting bucket and add 1 carton of mixed fruits fruit juice. Think mine was blueberry and blackberry. You should now have about 3 liters of liquor. Top Up to 4 liters with warm water and add high alcohol/desert yeast. Ferment for 1 week. Then strain liquor from the pulp. Top up to 5 liters with water. Continue to ferment in a demijohn for 1 month. It should clear to a nice deep red colour. Rack off into another demijohn and leave for 1 week. Rack again into bottling vessel and add 1pint per gallon of decent brandy. I use 3 barrels. Leave for as long as your temptations will alow. It's drinkable right away but apparently the longer you leave it (years!! ) the better it becomes.

Ross

I did one in 2012 which is now excellent
1kg elderberries
500gms blackcurrent
600gms blackberries
500gms raisans
1tspoon tartic acid
tspoon pectin
port yeast and nutrient
1.4kg sugar

1/2 sugar is added initially and the rest added at 200gms every 2 weeks or so

Rikki said:

Hi All,
I have had a couple of goes at making Port but not with very much success.
As anyone on the forum got any Port recipes that they could pass on to me please,

Many thanks,

Rikki

Click to expand...

More than happy to share my recipes but i should add - im no expert!!!

The basic recipe ive followed is this:
2lb Elderberries
2lb Blackberries
1lb Sloes
1lb Blackcurrants
3lb Sugar
Port Yeast and nutrient
2 tea spoons Pectolase
1/4 pint of red grape concentrate.

Now here is where I go off a bit. I seem to never have one or some of the ingredients so this year instead of blackcurrants I added the same weight in damsons - trouble is I have no idea if its worked because i wont drink it for at least 2 years but a good friend who makes it often plays around with the amounts depending what he has picked or has left in the freezer and ive never had a bad glass of his port yet!

To make it I just cover the sugar with some water and bring to the boil, pour it over the crushed fruit (i always freeze my fruit first as it helps to break it down) in fermenting bucket. When it cools add the pectolase.

The next day add the yeast and the rest of the water (to one gallon)

Leave to ferment on the pulp (a word of warning here - the pulp will rise and will need enough space in the bucket or you will have an explosion of dark red liquid over your house as the air lock blocks! Ive seen it happen haha).

After about 5 days strain onto a demijohn.

Ferment and rack as normal and bottle when ready.

opened a 2 year old bottle a few nights ago and its really good - although its very slightly fizzy which i think means its started to ferment in the bottle, however i had another glass last night and most if not all of the fizz had gone and its lovely with a slab of Stilton and some homemade chutney!

damn, i dont know if i could wait that long!

Thanks for that, got blackberries and elderberries in the freezer gonna get started over the weekend.

http://www.winemakingtalk.com/forum/showthread.php?t=27532