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betty boop

Home port ?

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any thoughts on making port wine at home ? 

 

my granddad (portuguese descent) used to make it. it was a bit of family tradition...which went with him sadly.

 

was only a small barrel we'd do every year... and we'd all get involved. I even remember as a little kid adding my own ingredient one year(my little rubber thong)... which we found when got to end of barrel :D much to everyones surprise hehe

 

we have bunches of grapes - I let the birds have each year. thinking maybe giving it a shot at some stage. love to kick off that tradition again...

 

dont know where to start.... apart from picking the grapes ... and I know need to crush them and I need a barrel :D 

 

 

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You would need brandy spirit and a Baume hydrometer for a starting point. What volume (kgs of grapes) are you looking at?

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1 hour ago, DRC said:

You would need brandy spirit and a Baume hydrometer for a starting point. What volume (kgs of grapes) are you looking at?

thank you DRC, i'll explore both, got the brandy ... will get a hydrometer.

 

I havent picked the grapes but theres a stack there and birds havent got to them all yet. I'm looking at a small barrel 10-20L as end point, so what sort of grapes woudl that need ? my grand dad used  a small 20L glazed/enamelled earthenware/terracotta "pickling barrel" for want of better description... :) probably have to get hold of something similar ! 

 

Edit it it could have been 50-60L too but too young to remember ....

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The short and perhaps not comprehensive guide

  • you would want to be picking at around the 13.5 to 14 Baume mark. At that sweetness the birds will possibly be getting to be a problem so netting may be in order
  • work out what your desired barrel size is, preferably oak. I think the keg factory in Tanunda sell small barrels. These guys are real coopers and are agents for some very fine quality French oak and probably make their Port kegs from offcuts. If it is new, then fill with water and change every week or so for a few weeks. Sappy new wood is not good for Port.
  • you'll need to pick the fruit, crush (removing the stems is a good idea) and then let the juice and skins ferment. Cooler is better (13-18C).
  • at around 8 Baume try as best you can to press off the juice from the skins. A strainer and muslin cloth would do the job.
  • Then fortify with brandy spirit ASAP (or Brandy as Brandy spirit is 77% Alc). That ain't a typo, you will need 9-10 bottles of 40% alc Brandy per 10 litres of pressed juice.
  • As a rough guide, I've worked the calculations out per 10 litres of juice further down. Let it settled for a day or two (again, cooler the better), then decant/siphon off the clear Port. You will need to add a bit of SO2 (from home brew shops). It is usually sold as PMS and your target would be 100 parts per million (mg/L) of PMS. Dissolve in water as a 10% solution and add, mix gently. I gather you are an engineer so the calcs should be straightforward.
  • Add to your barrel. It takes quite a while to be palatable.... Though a young Port and soda (or lemonade) spritzer isn't half bad.
  • Volume of Juice    Target Baume (Sweetness)    Brandy Strength (alc/vol)      Initial Baume of Must/Juice  Target Final Alcohol   Baume to fortify  Brandy Addition Volume

    10.00

    4.50 40.00 13.50 19.00 8.41 7.13

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Thank you ! @DRC 

 

done stuff to digest, very much appreciate the detailed info :)

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