Recipe Book



Home Brewing Recipes

Search BrewingKB



Home Brewing Articles

General Brewing

  • Homebrewing
    Discuss your brewing techniques, brewing styles, and any tips you might have. Use our community to ask about these things as well.
  • Bottling
    Tips and tricks to finding a home for your beer.
  • Equipment
    Show off your equipment, share tips on maintaining and sanitizing.
  • Terms
    Common home brewing terms and jargon for the new home brewer.

Recipes

  • Homebrew Recipes
    Share your recipes and comment on other's recipes that you try.
  • Beer Related Recipes
    Do you have a good recipe that uses beer (or wine)? Know of any good marinade's? Let us know about them here.

Alternative Brewing

  • Brewing Cider
    Techniques for brewing cider. Tips, tricks, questions, they all go here.
  • Wine
    The art of distilling wine. Discuss tricks to the trade, your successes (or failures), and the joy of distilling wine.
  • Mead
    A wine made from fermented honey and water. Discuss brewing this favorite of the Romans and Greeks.

Home Brewing Community

  • The Pub
    A place to discuss things not about brewing, beer, wine, etc. This is a place to get to know our other members outside of our shared enjoyment of home brewing.
  • Beer / Wine Talk
    Talk about your favorite beers and wines (and meads and ciders, etc) with other beer and wine lovers.

Brew Market

  • Selling Brewing Stuff
    Whether its equipment or ingredients, if you need to get rid of some of your brewing stuff, do it here.
  • Buying Brewing Stuff
    Why pay regular price when you can request what you need from our brewing community?

You are not logged in.


Pages: 1

Blackberry Or Dried Tart Cherries?

Hi Guys,

My recipe for  making  port wine as follows:-
a) 100% blackberry,
b) 60% blackberry and 40% blueberry, or
c) dried tart cherries
What would you recommend? Also, I have a decent idea of how to balance the sugar and acid level of the must, but I'm not sure about how much fruit to use. There is a Jack Keller recipe for blackberry port that uses 6 lbs of fruit, 4 pints of water, and 1/2 pint of grape concentrate for one gallon of finished wine. What about for a blackberry/blueberry blend? Do you still use 6 lbs of fruit?
What about port made with dried tart cherries? Yea or nay? Jack has a recipe for regular wine with dried cherries that calls for 1 lb of dried cherries, 1 can of grape concentrate, and almost a gallon of water. How can I adapt it to make port? Should it use more cherries per gallon of water?

Thanks in advance for any comments.
alexander

 

Hi alexander,

For your first port style wine, I would stick to the recipe that Jack K has so generously developed and provided. This will give you a good idea of the actual process.
Once you have that mastered, then try blending. Watch the acid and residual sugars to be sure that you have an appropriate wine when finished.

Thanks!!!
theodore

 

Hey alexander,

Go heavy on the fruit. I've used 7;bs in the past and it's very good. If your berries are very low in acid, you can use even more than that. If your berries are high in acid (as they often are), using more than 6-7lbs will produce Battery Acid Port.

Cheers!!!
joshua

 

Pages: 1

Post Your Reply