Port Type Wine
- 2.2kg of Blackberries, or:
> 1.8Kg of Damsons,
> 1.8Kg of Elderberries,
> 1.8Kg of Bilberries,
> 1.8Kg of loganberries
- 4.5 litres of Water
- 2 tsps of Pectolase
- 1 Campden Tablet
- 300ml of Red Grape Juice Concentrate
- 1.4 - 1.6kg of Sugar
- 1 tsp of Yeast Nutrient
- Gervin GV4 Yeast
- Heavy Sugar Syrup
- 100ml of Brandy or Vodka
- Put the fruit in a fermentation vessel, crush or bruise it and pour over 2 litres of cold water. Add the pectolase and a crushed campden tablet. Cover and leave for 24 hours.
- Heat 1 litre of water and dissolve the grape concentrate and 500g or sugar, leave it to cool to 27°C and add to the fruit. Stir well, add the yeast nutrient and an active yeast.
- Ferment for three days, stirring twice daily. If stone fruit is used, remove as many stones as possible after 24 hours. Press or strain the must. Heat a further 1 litre of water and dissolve in 500g sugar, cool this to 21°C and add to the must.
- Stir, pour into a clean demijohn and leave to ferment. Do not be surprised if there is a slight delay in fermentation.
- Ferment until the final gravity becomes 1.005.
- Feed the wine 100ml at a time until fermentation stops. The final gravity should be between 1.015 – 1.020.
- When fermentation stops, rack and store in a cool place.
- It can be improved by the addition of 100ml or brandy or vodka.