Blackberry port

[Wade E]

How much fruit was used per gallon?

 

[Goodfella]

This is the one that I ended up with a lot more than I planned on. I planned on it being a 3 gallon batch, it ended up almost 4 1/2 gallons.


I used 25 lbs Blackberry. I know that is light, especially for a Port.

 

[Waldo]

I would srill consider adding the tannin
http://www.finevinewines.com/ProdDetA.asp?PartNumber=015430A
Oak it and let it sit about6 months and then taste it again

 

[Wade E]

I would probably do as Waldo said with then tannin and maybe even add more fruit like infusing it or by doing another f-pack. Are you sure the higher abv isnt just hiding it and needs more time to come through?

 

[Goodfella]

Sweet... The tannins are what I was considering. I will try that.


I definitly think that is part of it Wade, But it needs something more for sure.




Thanks alot guys!!!

 

[intoxicating]

I have read that elderberries have been used to improve a variety of grape wines. Any thoughts about adding some dried elderberries to the carboy and let them soak? This would not involve adding any more water. I am making a batch of blueberry port and wasn't given (free) quite enough blueberries, so I added some dried elderberries I had in my winemaking cabinet. Working fine so far. Have you/will you add oak to this? That may have some effect too.

 

[Goodfella]

Yeah... I will be adding oak. In fact, i already added oak on one of the jugs. It helped a little, but still needs work. I have also heard elderberries are great in wines, your Blueberry/elderberry Port will be amazing.

 

[Cracked Cork]

Intox, that is a fine and good idea, it will add color, some taste and a little tannins, we always put some in everything that is red now. Crackedcork

 

[Goodfella]

Even after fermentation?

 

[boltonski]

Bump to the top - I'd love to hear any feedback on this, as I'm in a similiar situation with my first fruit wine:

12# Blackberries
2 cans Welch's
4# Bananas
Sugar to a starting SG=1.101
Ending/current SG=0.996

The problem was, like the OP, I ended up with too much volume (I now have about 4 gal after racking off gross lees), I think because of adding water to start and then adding sugar. The wine is a now dry and a little rocket-fuelish and I'm looking at splitting it up and playing with portions of it (big f-pac perhaps) to try to get it back.

Thoughts on adding fruit/body to balance out the high? Thanks!

BTW-first time post, been reading for about three months as I get into wine making - this is fun!

Best, Dan

 

[Goodfella]

First off... Welcome Dan.


The Blackberry Port had me VERY concerned. It was way to "light". I added another f-pack AND 1/2 tsp per gallon of tan cor tannins (as per Waldo's advise). Oaked it nicely, fortified and sweetened.


I must say.... It is coming along VERY nicely!!! I took a little sample the other day and is getting tastey. It's still young, but coming along.


I would recommend the same steps for you...


Hope this helps...


Joel

 

[boltonski]

Outstanding - thanks Joel!

So, how many pounds of fruit did you use for your f-pac? Just blackberries? Seems like I read around here that someone liked using cherry juice post-fermentation...I may play with that.

I hear you on the oak; I've got one portion of this on some Sta-Vin cubes; only two weeks in secondary and there is already a noticeable difference in smoothness between the oaked and unoaked.

Thanks!

Dan

 

[Goodfella]

Oak a must for Blackberry (In my opinion).


I had used a regular sized f-pack first, I went back and did another (almost 2 lbs per gallon, just Blackberries), But remember... Mine is Port.


I would really recommend the tannins for BODY AND TASTE. Use the good stuff, its worth the price.

 

[Goodfella]

Also remember to give it time!!!


Time makes flavor enhance, and alcohol to smooth and mellow. You are somewhere between 13-14% ABV.


Give it some time before bottling after adding the tannins.