WALDO"S PORT..ACT II

[Waldo]

Wow Santa, I mean Waldo, racked at 1.105. That's gotta be some potent stuff when it's done. It looks soooooooo gooooood I wanna taste it right now. I'll have to give that a try myself!

I think it is going to be a definate winner appleman. I am going to shoot for an ABV of 18-20%

 

[masta]

Waldo,


What info do you have on the alcohol tolerance of the Wyeast product you used? I found one quote saying the tolerance was 14%.

 

[NorthernWinos]

Waldo...your wines look wonderful...
Does plum wine always seem cloudy to you???Will it clear on it's own??????...Is the cloudiness just a plum thing??????
You put so much fruit in your Port...it's going to be good no mater what you do to it.Did you put the Black Currant in a straining bag???? Or just add it to the must????

 

[Wade E]

There is no fruit in the black currant for some reason. All the others that I've tried have fruits in them though.

 

[pkcook]

NW,


I made a gallon of Purple Plum using canned plums and fresh mixed and the wine is crystle clear right now. It finished a bit sweet, but very good.

 

[NorthernWinos]

At the moment I am hesitating to order anything...it is so cold here and stuff arrives frozen....Friends sent a wreath made out of fresh Bay Leaves, some Artichokes and Avocados from California...everything was frozen stiff...

They sent it UPS 2 Day Express....but on the coldest 2 days we had...NO..it was colder yesterday...Seems too be warming up tonight and some snow on the way...
On the bright side...there is 4 to 6 inches of ice on the lakes....my honey is building a trailer for the fish house...life ain't so bad!!!!Edited by: Northern Winos

 

[Waldo]

Waldo,


What info do you have on the alcohol tolerance of the Wyeast product you used? I found one quote saying the tolerance was 14%.

You are correct Masta. The tolerance on the Port yeast is 14%. I will fortify with a good unflavored brandy ( any suggestions anyone on what brand)or maybe even everclear but I am leaning heavily towards Brandy.

 

[Waldo]

Waldo...your wines look wonderful...
Does plum wine always seem cloudy to you???Will it clear on it's own??????...Is the cloudiness just a plum thing??????
You put so much fruit in your Port...it's going to be good no mater what you do to it.Did you put the Black Currant in a straining bag???? Or just add it to the must????

Thanks NW.....The plum will clear eventually but it does take a while. There is still quite a bit of pulp in suspension right now. At next racking I will strain out as much of the pulp as I can.
The black currant has no solid fruit in it at all, it is pure concentrate. You are going to have to get a can of that and give it a try. I think you will love it. Will send you a sample as soon as it gets ready to bottle.

 

[NorthernWinos]

Thanks Waldo...but...we do not drink sweet wines...no offense......
When it warms up a bit around this neck of the woods and things won't arrive frozen.. I will order a Black Currant and Blackberry....I would like to make them into a dry red wine....Perhaps add two 500 mil bottles of WinExpert Red Grape Concentrate to each batch...use RC212....do you think that would work for a dry red wine????

 

[Waldo]

It would probably work fine NW but for the Black Currant and to take it dry I thinkI might be inclined to use the Red Star Pasteur Red. It is recommended for full bodied Reds

 

[NorthernWinos]

Thanks Waldo...I'll give the Red Star Yeast Pasteur Red a try.....why would it be preferred over the RC 212??? Just curious...

 

[grapeman]

NW, I think the two yeast are very similar. For a little more info on the RC-212:


This strain comes from the Burgundy region of France, and is a moderately quick, low foaming yeast. Achieves full extraction in red wines. Stabilises color and tannin throughout fermentation and aging. An emphasis on ripe berry, peppery/spicy and fruit aromas is noted. This is the best strain to use in Pinot Noir or other full bodied read wines. Tolerance up to 14%. Ferments between 59 and 86 degrees.


I have 2 cans coming soon of black currant so I may try one of each and see if there is any difference. I think either would do splendidly.

 

[NorthernWinos]

Thanks Appleman....Let us know how that works out....
I am getting ready to bottle Raspberry/Red Grape made with RC 212...anxious to get a good taste of it. It is very young, but I need the carboy to start something else.

 

[Wade E]

Boy, everbody's doing the black currant now. I should call Vintners Harvest and ask for commission.

 

[Waldo]

ok...i fudged.....I drew off a small sample of the still fermenting Port last night and added about a 1/4 tsp of everclear to it and .........WOW!!!!!

 

[Waldo]

Thanks Waldo...I'll give the Red Star Yeast Pasteur Red a try.....why would it be preferred over the RC 212??? Just curious...

From my personal experience NW the 212 left a bit of the yeast trail in the taste of the wine where the Redwas more neutral. The red also seemed to do a quicker job of doing what is was intended to do and then getting out of the way. In other words, it was a quicker, more agressivefermenter, sucked all thegoodies out of my Muscadines quickly which allowed for a deeper, richer color and nose

 

[Wade E]

Some good bit of info there Santa.

 

[Waldo]

Worked on a label design for my Port this evening......Not sure yet .

Also did the label for my Campbells Early Grape that I bottled this weekend. Wasn't sure where to post it as I had no thread for this wine so I just chunked it in here..

Edited by: Waldo

 

[Wade E]

Very nice Waldo.

 

[CajunTim]

Great labels Waldo,

I will need to learn the art of fine label making.