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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
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