Cherry Port wine -- is this recipe about right?

Are you sure about the residual sugar numbers? I would expect something between 1.025-1.040 (or 7-10 B). As for oak, the casks used for port are old wood and 900L volume so they don't really add any oak taste.

Pp

Another point, after the initial ferment, I would not add all that sugar at once. I usually keep a check on the SG as it ferments and add sugar syrup in quarter pints over a longer period.

Got it, Shane. thanks.

As i stated above, I have to rethink the recipe, but since I can't find a Cherry Port at the regular sites, I will need to continue my search.

I like the thought of add> Dave Allis>

pp:

Hell no I'm not sure that's why I am asking and reading also. But yes you're right. I was talking SG and thinking Brix. Good eye, thanks!

Concerning Oaking, Amerine (p161) says about California ports: "...a period of contact with small seasoned white oak heartwood chips may be used to give a portion of the wine a slight oaky taste...the prefered practice is...wooden cooperage for four to six years." Maybe your thinkin' of 'crusty' port, pp?

My understanding is the Scotch guys use the 'old wood' port cooperage for their aging. The port guys and the scotch guys can't both use old port barrels, eh? ;-)

Please tell me what you know!!!!

Take Care Steve Oregon

Well, I learned so much this past few days.

I now have a BRIX to S.G. chart

a PH tester (Henna), and more knowledge than I've had on the chemistry of wine making than ever!

The Cherry Port recipe mentioned below, is intially 1.106 S.G. with a

3.2 PH. I pre-pitched the yeast in 3/4 cup of the must - and it is going gang-busters! I will add when the must has cooled down from all the boiling water added. P. Cuvee was the yeast most mentioned for PORT, (or EC1118) so I used that.

I know I may give fredrick a heart-attack, but here is the recipe, which I followed almost exactly, thanks to the Home WineMakers Manual - bless who ever maintains that!

I used the Berry Port recipe and used Cherries instead - watching the PH and S.G. closely as I added the sugar and other ingredients.

I will add oak essence liquid later to give it the oak flavor... maybe

1-2 ounces. (says 4 oz for 20 gallons, so need only a little) Must and water is now at 6 gallons in volume.

thanks all for your insights, this helped me a lot. I'll let you know how it goes. DAve

Dave Allis> Got it, Shane. thanks.

If you get that high in alcohol (18%), you don't need to worry about refermentation, especially if you're still adding alcohol. The high alcohol level together with the high residual sugar and depleted nutrients make the environment hostile to the remaining yeast. I wouldn't add any sorbates, just keep it in bulk over one summer at least, that should make it fully stable, and it help the wine anyway.

Pp

pp:

Cool, I wasn't going to add sorbate, fortifiy to 20% abv instead for stability.

It's plum, having a tough time clearing. Tried sparkoloid, no good. Tried ~ 1 tsp pectic enzyme in the 3 gallons. Maybe did some good. Will let it sit for a week or so before I do anything else.

Any tips fo clearing plum?

Take Care Steve Oregon