Port Recipes

Blackberry Port

From Janet Montgomery: this is what I did- NOT NECESSARILY THE BEST APPROACH but time will tell FOR A 3 GALLON BATCH

Day 1 15 lbs fresh blackberries. I ran them through a old Victorio Food strainer which pulps the berries and separates the seeds and skins which I place in a mesh bag and add to the final liquid let sit 2 days with sulfite 1 tsp DAP 1 tsp yeastex 61 30 drops liquid peptic enzyme 4.5 lbs of sugar 1/3 tsp K sulfite water to make 3 1/2 gallons Initial SG 1.080 Acid 0.875 active fermentation at 70 degrees

Day 8 fermentation very slow remove the seeds and skins Added 1 lb sugar 1 tsp DAP fermentation picked up again

Day 13 fermentation looks like it stopped added 3/4 lb sugar very slow working

Day 20 fermentation stopped racked at 0.0985 comments- maybe I should have added more fruit to get better body