As everyone knows Port is a rich fortified wine that helped red nosed bankers deal with the pain of working through a boozy lunch and leering at secretaries. Sorry… sorry… it is a rich fortified wine made in the Duoro Valley in Portugal and became popular with the British when they were having a biff boff match with the French who kept all the good wine to themselves. It is generally but not necessarily sweet and of a higher ABV than wine at about 18 to 20% that comes from fortification using a 100% proof brandy like spirit called aguadente. If Port does not come from its traditional home it is often called Oporto.
I am making neither Port or Oporto as I cannot get aguadente, don’t live in Portugal and I’m not using grapes. I do want to make a port style wine that is rich, full bodied, strongly oaked and reasonably sweet to be used as an aperitif and as a Christmas present for Papa Gazette – don’t worry the sausage fingered old buffer cannot use a mobile phone never mind the internet so this will be a total surprise for him.
Dessert gooseberries are too similar to white grapes for this and blackcurrants would create a drink too close to Ribena for my liking. This left blueberries and blackberries as the likely candidates with blackberries eventually chosen for their rich dark taste. I have read about using Damsons which sounds intriguing but I will leave that for another year if I can find some to forage.
CLICK HERE FOR TRADITIONAL BLACKBERRY WINE
Compared to a traditional blackberry wine this uses at least double the fruit at 4kg minimum. I actually went with 4.5kg because I am greedy. Making fruit based ports is far less about recipe as constant tinker and adjustment through the fermentation to maximise the alcohol created. The recipe is a guide only and as you are constantly monitoring it during primary fermentation it is a some what organic process. With more juice macerating there is generally no need to add any extra acid and with more skins macerating and 20g of oak chips added for three months there will be more tannin present lengthening the ageing process – this probably need a minimum of 1.5 years to mature and may well get better and better over three or four.
As well as extra fruit there will be extra sugar as it has a higher desired ABV of 18% This is unfortified but the yeast was incrementally feed with sugar to get the highest alcohol it can produce and tolerate. Some choose to use grape concentrates, raisins, extra tannin as tea or malt extract to give various versions of extra body to the port. I have decided to use 500g of raisins as this has done wonders for my traditional blackberry wine and 70g of extra light dry malt, added for flavour – it should be noted this is only for taste rather in beer when it is “mashed” to extract the sugars for fermentation.. I think… I’m not a beer maker. This malt will give a fuller richer taste and hopefully take the place of the aguadente. I am choosing to probably not fortify in any way but some add brandy or vodka or a combination of the two to pump up the alcohol content – I will only really decide when the port has aged just before bottling it.
The start gravity is the usual 1.09 using the hydrometer to measure it. It will be fed incrementally with more sugar added whenever the hydrometer drops to 1.03. In total 2.2kg of sugar has been added through the primary fermentation and there was the larger reserve of ambient sugar in the huge amount of blackberries used. The yeast will eventually be killed by its own bi product – the ethanol it makes as it ferments. When the yeast dies the sediment changes from the cream looking pure yeast layer to a pinkish hue with the yeast and blackberry solids. This is from less agitation because of the yeast dying so the fruit solids can more easily fall out of suspension. With no active yeast I feel no need to use any campden and sorbate to stabilise the wine before bottling – others may well have their reasons to do so though.
BLACKBERRY PORT – 4.5 Litres
Suitable yeast – champagne, port, burgundy styles
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4kg blackberries (more can be added if physical space allows)
500g raisins
Approximately 2kg or more of sugar
70g light malt
500ml water
Yeast
Pectic enzyme
Mince the raisins and drop into 500ml boiling water and simmer for 10 minutes. Add the malt when when removed from the heat and leave to cool
Wash and mash the blackberries (in a sanitized pot is best) then add to the now cooling raisins and water.
Leave to get to room temperature then add a tsp of pectic enzyme and one or two campden tablets to sanitize and leave covered for 24 hours.
If you can get the blackberry pulp into a fermenting bag to stop unwanted plugs and “boil over” occuring during fermentation.
Stir in 0.5 to 1kg of sugar so the must is at 1.09 Start Gravity ( Do not add all the sugar)
Add the yeast according to their instructions.
Stir twice a day (and squeeze the bag at least a little if you can)
When the gravity drops to 1.03 add more sugar – 300 to 500g
Repeat until gravity radically slows in reducing.
Transfer to secondary fermentation vessel and squeeze as much juice from the fermentation bag if you used it. Add the air lock and leave in secondary fermentation.
Rack if sediment gets to 1.3cm deep or after 5 weeks which ever is earlier. Top up with santisied water or grape concentrate.
Rack again at 13 weeks old, then 25 weeks.
Back sweeten to your own taste!
Bottle or if you can leave to bulk age for 3 to 6 months then bottle.
Probably needs at least two years to mature.
References:
http://winemakersacademy.com/davids-blackberry-port/
http://www.thehomebrewforum.co.uk/showthread.php?t=14136
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