Blueberry - Elderberry Port Recipe
BLUEBERRY-ELDERBERRY PORT
- 6 lb. blueberries
- 6 oz. dried elderberries
- 1 cup red grape concentrate
- 1/2 cup light dry malt
- 1-3/4 lb. granulated sugar
- 1/2 tsp. pectic enzyme
- 1-1/2 tsp. acid blend
- 1/2 tsp. USP glycerin
- 1/2 tsp. yeast energizer
- 4 pt. water
- 75 ml brandy
- One crushed Campden tablet
- Port wine yeast
Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Add dried elderberries to bag, tie closed and place in primary. Stir in all other ingredients except yeast, glycerin, brandy, and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is 1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into glass secondary. Fit fermentation trap. Rack in three weeks and again in two months. When wine is clear and stable, add red grape concentrate, brandy and glycerin. Let wine rest 5-7 days, rack again and bottle. Allow a year to mature.
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