Caribbean Port

[MedPretzel]

Well, I did it. About 3 weeks ago, I started what I call "Caribbean Port". It's a hibiscus/blueberry mix.


It smells yummy, but tastes very acidy at this point.


I tweaked a Jack Keller recipe, and will probably add some brandy to it at the end.

 

[bilbo-in-maine]

M - Hopefully Jack advises to wait several months or so after blending with
brandy rather than bottling right away. I made a cranbery "port' this winter,
blending with brandy to 18% and bottled right away. A month later it threw a
tremendous amount of sediment in the bottles. I will uncork and settle and
rack it at some point , luckily only 5 bottles. I have a feeling this might be
typical. Best of luck wity your batch.
Bill