this is a shortcut! Dave's Recipe for a Port from our Barons Blend
6 or so gallons Barons, 4 pounds brown sugar, 4 pounds chopped dried raisins and at bottling time add a fifth of
& PROCEDURE FOR MAKING PORT
varieties with proper color – white or red. The varieties should exhibit
1. good ripe
fruit characteristics (ripe berries, cherries, currants), *
2. a decent
tannin structure, and
3. have a
sufficient TA (I prefer above .9).
2. Adjust the
brix to 24o using cane sugar of your preference white, light brown, brown or dark brown - they each add
their own signature to the favor.
3. Add ~ ¼
teaspoon of DAP per 5 gallons
4. Use a good
yeast having high sugar and high alcohol tolerance such as EC-1118, or K1V – properly rehydrate and plan on
fermenting around 70 – 75oF so as to minimize yeast stress.1
5. At 1/3
depletion (16 brix) add ½ teaspoon of Fermaid-K dissolved in ¼ cup of hot water per 5 gallon – hot water
helps stop the volcanic boil-over that may otherwise occur.
6. At 2/3
depletion (8 brix) add ¼ teaspoon of Fermaid-K dissolved in ¼ cup of hot water per 5 gallon and enough sugar to raise the brix to 14o.
the fermentation until the ferment drops to 12o brix.
8. Add the
proper amount of brandy to make five gal at the alcohol content you desire.
9. At this
point the fermentation should terminate. Allow sufficient time for the wine to settle, then rack the wine off the
lees into a clean carboy.
10. I like to add some fine, medium
toast oak chips or 2 medium toast oak sticks for white port or for Red port dark toast oak chips or oak sticks at
this time, as they will contribute to the complexity of the product. I prefer to start low and gradually add more
each week until the desired affect is achieved and then rack to a clean carboy where it may be cold stabilized then
age and mellow before bottling. Keep it in a cool place out of direct light for the entire process.
*You may choose to add
some dried or crushed fruit such as raisins*, currants*, raspberries, cherries etc. before the initiation of
fermentation. * I especially liked the raisins and black currants in which I cut the raisins and currants in two
before adding to the wine base.
1. Keep the
level of the wine in the carboy at the shoulder of the carboy to help prevent boil-overs or blown carboys from
generally have a residual sugar which tends to moderate the bite and hotness of the high alcohol