I'm assembling materials now to start a half-dozen batches of blueberry wine. One of the recipes - Roxanne's for blueberry port - calls for 1/2 cup dry malt in a gallon.
Minimum size in stores here to purchase dry malt is about a quart, way more than I need, and I haven't yet found someone who has some to share.
What does it add? or, what will I lose by omitting it?
Would have to see the recipe to figure out what the malt is for since its not a usual ingredient in port but my guess is they are just using it as a substitute for sugar to raise the brix. But, there may be a certain flavor imparted my the malt that is important in this recipe. The recipe doesn't give any reason for using the malt?
Mike
Thanks, Mike for the response.
The recipe is found at the following site:
No explanati> Jack wrote:
I see that a couple of fruit port recipes on Jack Keller's website also call for dry malt. Maybe you can e-mail him and ask what this adds.
The recipe from the link you posted looks like it would make a nice blueberry wine but not really a port wine. The recipe for "dry wine" would not get the alcohol anywhere near port alcohol % (18-20%) Perhaps the "sweet wine" recipe might get you closer but the instructions on the site say to use the dry recipe for port. I would think about following one of Jack's recipes myself.
je ne se quois
sweetness and body. You can get 1 lb bags from homebrew stores locally or on the internet.
You do not want to use the stuff in the grocery store. that stuff is cut with flour (to prevent clumping).
Jack wrote:
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