When I purchased my wine making kit, I also received the Winemaker’s recipe handbook by Raymond Massaccesi. One recipe stood out to my husband immediately, the Blueberry Port. Both of us are Port fanatics, so it was only right to make it.
Blueberry Port Recipe:
- 6 lbs Blueberries
- 1/2 pt Red grape concentrate (for later at bottling)
- 1/2 cup LT Dry Malt
- 4 pts Water
- 1 3/4 lbs Sugar
- 1/2 tsp Acid blend
- 1/2 tsp Pectic Enzyme
- 1/2 Energizer
- 1 Campden tablet, crushed
- 1 pkg Sherry or Port Yeast ( I used the Lalvin EC-118)
Now, this is the first time I have used fresh fruit. The directions tell you to use a nylon straining bag to mash and strain out the juice into the primary fermentor. I found this to be a little weird and messy, so I placed the remaining berries on the stove with water and extracted the juice by boiling them. Then I dissolved my sugar in the hot berry juice.
Once the juice cooled to room temperature, I poured the juice and berries into the nylon straining bag over my primary fermentor (This allows you to strain all your juice into the primary fermentor and leave the blueberry pulp in the bag). I then removed the straining bag and stirred all my ingredients EXCEPT yeast and added back my tied nylon straining bag of blueberry pulp. After the ingredients set in the primary covered for 24 hours, I added the package of yeast.
A week later, this is what I have
Even with the nylon straining bag, some of the pulp makes it into the primary fermentor. So, I siphoned it through a strainer and then transferred it to my secondary.
I’ll rack in 4 weeks, and again in 2 months. Then it’s time for bottling, when I will add 1/2 tsp Stabilizer and 1/2 pint Red Grape Concentrate.
I used my hydrometer to check my S.G., which was 1.110 when I started. When I transferred from my primary to secondary it was already at 1.000 S.G., that is approximately, 14.9% alcohol volume.
Now, I don’t know about you, but I’m use to my Port’s ranging from 18%-20%, so I’m not too sure this recipe could be considered a Port. Normally, Port’s are fortified with a distilled alcohol containing between 30-60%, but this recipe used a Lt Dry Malt.
Nevertheless, I’m sure the recipe will make for a great wine!
Next in the Pipeline:
My next wine will be a white wine, I’m thinking muscadines grape, peach, and apple.