I really enjoy drinking port so was thinking about trying to make a port mead. After looking for recipes I came up with this, mostly based on a recipe by Jack Keller. I would appreciate any comments or suggestions as to how this might be improved or what might not work
Blackberry Port Mead ( Proposed 1 gal batch )
8 lbs. blackberries (or 4 lbs blackberries + 4 lbs. elderberries.)
½ cup light DME
1 banana
Honey to 1.140 ( approx. 4 lbs, 1.105 initially then add additional 1 lb. at 1/3 SB (1.070) )
1 qt water or qs to 1 gallon
1 campden tablet
1 tsp Pectinase
1g Opti-red *
5 grams K1-V1116
6.25g Goferm
4.7g Fermaid O
½ cup dried black currants**
½ cup Dried cherries**
½ pint Red Grape concentrate
Mix first 4 ingredients and ¾ of the honey, about 3 lbs. lbs., add Campden tablet and wait at least 12 hours, add pectinase and wait 12 hours.
Activate yeast with 6.25g Goferm and pitch. Add opti-red?
Add 1.2g Ferm O at 24, 48 and 72 hours. Degas and oxygen q12 hrs until 1/3 sugar break. At 1/3 SB add last dose of 1.1g Ferm O and additional 1 lb honey.
When SG hits 1.005-1.010 add currants and cherries. 10 – 14 days later cold crash and Rack onto the calculated amount of PG Alcohol or brandy to achieve 20% and add Red Grape concentrate.
Back sweeten to 1.030ish with honey
Oak and bulk age at least 6 months.
Bottle and wait at least an additional 6 months before drinking.
*Optional, opti-red seems to check a lot of desirable boxes.
**These seem like they would be great flavors to incorporate but not sure how much it would take to be noticeable over the blackberry.
*** Anyone think I need to stabilize with that much alcohol?
Blackberry Port Mead ( Proposed 1 gal batch )
8 lbs. blackberries (or 4 lbs blackberries + 4 lbs. elderberries.)
½ cup light DME
1 banana
Honey to 1.140 ( approx. 4 lbs, 1.105 initially then add additional 1 lb. at 1/3 SB (1.070) )
1 qt water or qs to 1 gallon
1 campden tablet
1 tsp Pectinase
1g Opti-red *
5 grams K1-V1116
6.25g Goferm
4.7g Fermaid O
½ cup dried black currants**
½ cup Dried cherries**
½ pint Red Grape concentrate
Mix first 4 ingredients and ¾ of the honey, about 3 lbs. lbs., add Campden tablet and wait at least 12 hours, add pectinase and wait 12 hours.
Activate yeast with 6.25g Goferm and pitch. Add opti-red?
Add 1.2g Ferm O at 24, 48 and 72 hours. Degas and oxygen q12 hrs until 1/3 sugar break. At 1/3 SB add last dose of 1.1g Ferm O and additional 1 lb honey.
When SG hits 1.005-1.010 add currants and cherries. 10 – 14 days later cold crash and Rack onto the calculated amount of PG Alcohol or brandy to achieve 20% and add Red Grape concentrate.
Back sweeten to 1.030ish with honey
Oak and bulk age at least 6 months.
Bottle and wait at least an additional 6 months before drinking.
*Optional, opti-red seems to check a lot of desirable boxes.
**These seem like they would be great flavors to incorporate but not sure how much it would take to be noticeable over the blackberry.
*** Anyone think I need to stabilize with that much alcohol?