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English port
|
Ingredients |
Metric |
British |
USA |
|
Elderberries |
900 g |
2 lb |
1 3/4 lb |
|
Blackberries |
900 g |
2 lb |
1 3/4 lb |
|
Sloes |
450g |
1 lb |
3/4 lb |
|
Blackcurrants |
450g |
1 lb |
3/4 lb |
|
Red grape concentrate |
150ml |
1/4pint |
1/4 pint |
|
Sugar |
1.3kl |
3 lb |
2 1/2 lb |
|
Vitamin B tablet |
1 |
1 |
1 |
|
Pectolase |
10g |
2 teaspoons |
1 teaspoon |
|
Water |
4.5l |
1 gallon |
1gallon |
|
Port yeast |
|
|
|
|
Yeast nutrient |
|
|
|
A mixture of fruits like this often produces some of the best wines. Making such wines, in which the fruits do not ripen simultaneously, is greatly simplified now that most households have a freezer and keep fruit indefinitely.
- Place the sugar in a saucepan, cover with some of the water, and bring to the boil, stirring.
- Put the crushed fruit into a fermentation bucket
- Pour over the sugar syrup
- When it cools, stir in the grape concentrate and pectolase.
- The next day, add the vitamin B tablet, port yeast, yeast nutrient and 5 pints of water.
- Ferment on the pulp for at least five days
- Strain into a fermenting jar and make up to 1 gallon.
- Ferment out, rack, and bottle as usual.
