GA's Elderberry Port

[graysalchemy]

Back by popular demand my recipe for Elderberry Port.

This is a nice port but does need time to mature and we are not talking months years if not decades if can wait that long.

per gallon
2lb damsons
2lb elderberry
2lb blackberry
1lb raisins
1 tsp pectinase
2lb of sugar

Ferment on the Pulp for a week using a high Gravity Port yeast. Then pit into Dj's. After a month or so when fermentation has stopped rack into clean DJ's. Do this every six months for a year or so then bottle and lay down in a darkened room for eternity.

I usually sweeten it up before bottling with a bit of demerara sugar, and of course you could fortify it with some brandy as well.

I have something very similar waiting to be drunk. It had it's first racking around 6 months ago. Is there a reason for the continued racking each 6 months?

My plan was to back sweeten with demerara sugar, to about port sweetness, and bottle in another 6 months time, then wait another year until cracking the first bottle.

I think I remember you saying on the old forum, but (for the good of the new forum) is back sweetening to around 1.010 about right for a port? I presume there's a calculation to aim for the amount of sugar to add per volume to get this.

[graysalchemy]

I rack again to get it off all the sediment it takes time to drop.

Sweetening wise I don't' think gave a gravity I always do it to taste.

what do you top it back up with after racking GA?

[graysalchemy]

I haven't done, They need racking again and i think I will fortify with brandy next time. Just haven't got any idea of how much to add.

I am going to do one this year not sure if i can keep it as long as some of your though