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+---- Thread: Blackberry port (/showthread.php?tid=1167)
Blackberry port - uks - 24 February 2012
Just open my first bottle of home made blackberry port. Its got that port smell and taste but with a blackberry taste. Is it good i should say so 3 of us drank a bottle and we all have head aches this morning. Its bad news when something taste of just of the fruit its made from. Good job i have not not got any work to do today.
RE: Blackberry port - Scythe13 - 24 February 2012
(24 February 2012, 09:11)uks Wrote: Its bad news when something taste of just of the fruit its made from. Good job i have not not got any work to do today.
There's quite a few of's and not's in those last 2 sentences. Still feeling the effects maybe? haha.
RE: Blackberry port - Skean Dhude - 24 February 2012
Let's have the recipe then.One that has a review is always worth having.
I'll wait till the effects have worn off though.
RE: Blackberry port - TOF - 24 February 2012
My worst experience was Cranberry Vodka. Who would have thought stuff that tastes like fruit juice could do so much damage. My knees went numb and I was talking a whole different language to everyone else.
Recipe.
1L cheapo Vodka
8oz Cranberries
4oz Sugar
Prick Cranberries all over and place in a jar. Pour over Vodka and add sugar. Shake jar gently each day. After 4 weeks strain and bottle. Ready to drink after a couple weeks.
RE: Blackberry port - uks - 25 February 2012
8 lb ripe blackberries
1/2 pt red grape concentrate
1/2 cup light dry malt
1 &3/4 lb granulated sugar
1/2 tsp pectic enzyme
1-1/2 tsp acid blend
5 to 5-1/2 pt water (depends of size of berries)
1 crushed Campden tablet
1/2 ts. yeast energizer
1 tsp yeast nutrient
1 pkt. Lalvin K1-V1116 (Montpellier) or a port wine yeast
Crush blackberries and strain through a straining bag straight into the fermentation bucket. Tie up the straining bag and leave in the bucket.
Keep stirring in all other ingredients EXCEPT the pectic enzyme, yeast and red grape concentrate. Continusely stirring to dissolve sugar, fit the cover and leave for 12 hours. After 12 hours add the pectic enzyme, place the lid back on and leave for another 12 hours.
After 24 hours add the yeast and cover with the lid. Stir daily and press the pulp in the straining bag to get the maximum flavour. After 5 days the SP (specific gravty) should be about 1.030, strain juice from straining bag and then siphon off liquer into a fermentation barrel. Fit an airlock and put aside for two months. By this time the port is clear and well past last evidence of fermentation, add red grape concentrate, and leave for another 3 weeks. Now bottle allow to mature for a couple of months and drink. I have been told that this can be left for a few years and will only improve even more with time.
RE: Blackberry port - Kenneth Eames - 26 February 2012
I look forward to the Blackberry season this year. Will definitely brew some of this for when we have to bug out. In the meantime, will need to stock up on other ingredients in preperation for a survival situation. Kenneth Eames.
RE: Blackberry port - Titsonafish - 28 March 2013
2Kilos of brambles. 200-230g sugar. 1 Bottle of whiskey (not good malt.... just a normal blend).
Wash and dry brambles. Put them in a demijohn or similar. Add the sugar and whiskey. lid on. Shake every day until sugar disolves (about 4-5 days). Leave for 3 months in a cool dark place. Decant the liquid into a clean/sterile kilner jar or similar. (Keep the fruit.... delicious with vanilla ice cream). leave for a year or more.
Enjoy! The longer you keep it the better it gets, but at least a year.
carefull though it stains worse than any liquid ever made.
RE: Blackberry port - bigpaul - 28 March 2013
i prefer my blackberrys in a crumble!!
RE: Blackberry port - Mortblanc - 30 March 2013
(28 March 2013, 16:33)bigpaul Wrote: i prefer my blackberrys in a crumble!!
And the crumble is ready to consume in two hours!