Making Blackberry Port (Fortified Wine)
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- Опубліковано 12 сер 2021
- In this video, we show how to make a fortified Blackberry Port. We included techniques for stabilising, back sweetening & fortifying wine
Recipe & Ingredients list
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We've been out working with the chickens and our garden all day. This video sure hit the spot! I think we need a good glass of wine! We've made wine in the past. You've got us excited enough that we might start up again!! Great video. Cheers!
Thanks so much! This one is definitely worth the effort ☺️
Sat here on Easter Sunday 2024, with Blackberry Port (made with frozen shop bought blackberries) bottled in October 2023 & life doesn't get much better
Time to think about the 2024 vintage 👌
That's fantastic - it made my day ☺️🍷
@@EnglishCountryLife Fantastic Port and well worth the (not so difficult) effort - Thank you
@@ianf7246 Wonderful 😊
Made this blackberry port for the first time all I can say is wow never expected it to be absolutely unbelievable, thank you so much for the recipe
I'm so pleased that you like it🙂
Love your recipes and instructions!!!
Thanks Mic👍
Another brilliant video this was a lovely surprise to watch tonight cant wait for the following videos.
I'm so glad that you enjoyed it 🙂. I have filmed part 2 and hope to have it edited for next Friday. Hugh
Brilliant, been waiting for this one. Can't wait to give it a try. Great video by the way. Look forward to part two. Can finally use up last year's blackberries before the season starts again.
That's exactly what we did 🤣. Part 2 should be next Friday. It's all filmed, I just have to find time to edit it!
Incredible. Thank you so much. Such a fan
Thanks Jeff - hope you get to try it!
Looking forward to part 2. With land that has been allowed to go wild for over 20 years we have a "LOT" of brambles and blackthorn in the hedgerows so time to start harvesting the fruit for delicious drinks.
Thank you. I prefer not to divide a video into parts, but the second part of this covers stabiliisation, back sweetening & fortification. It's just too much for a single video 😉
Would you like to see our sloe recipes btw? I just picked 30 pounds.
Lucky devil! LOVE brambles.
@@EnglishCountryLife what sort of silly question is that?!
@@jacquiehahn4910 😁
This was a great training. I'm looking forward to the 2nd part.
It's ready when you are
ua-cam.com/video/uxt8J01HkmU/v-deo.html
I’ve been making home brew since I was a teenager I am fifty this week (wow) and now live in Cyprus and seriously miss wilcos, excellent tutorial video spot on exactly how I would have done it.
Thanks Peter! Wilko's have some great kits, it's a shame their home delivery is so very poor, thankfully there's one in the local town that I go to a few times a year.
Best how to make wine video ever. Thanks
Thanks Bob 😁
Dang, that looks good 🤩
Thanks Janey. I will press you to a glass when you are passing 🙂
Ooh.. I'm very eager to try this. I've got a lot of blackberries in the freezer that needs using up ,and this sounds perfect. Thank you Hugh.
Honestly Karen, frozen blackberries work best of all!
Love your vids, thank you sir
That's really kind of you - thank you
This looks wondering. Looking forward to giving it a try
Its the right time of year!
thank you
You're welcome
Very well explained. Thank you😊
Glad it was helpful!
You are amazing! Thank you
Glad you liked it!
Just brilliant
Thanks Daniel!
I love your videos thanks 😊
Thank you Carmel, that's lovely of you. Hugh
im looking forward to making this port
It does take a little effort - but it's worth it!
Like like like like, please do part 2 soon so I know what to do. My blackberry picking this year will be going into this rather than Jam.
It's all filmed Ben. I hope to get it edited next week. Hugh
This slightly more adventurous wine making is for me!
This recipe is really worth the effort!
Great content. You teach well. Thank U
Thanks Mindy, that's lovely of you ☺️
Great, easy to follow, video…thank you. Wish I could sample it….
Thank you! It really is luscious. like an alcoholic blackberry crumble!
great info
Thanks Bill!
Well now I know what to do with all the blackberries that are ripening faster than I can pick them at my plot! Thank you for a fantastic, informative video and for finally helping me to understand how to use a hydrometer! Good work.
I'm so glad you liked it! There's a bit more on hydrometers in part 2 showing the calculation etc. 🙂
@@EnglishCountryLife Very much looking forward to it. :)
New follower. Very exciting video.
Thanks Stan!
Yesssssssss! Thank you sir 😁
You are most welcome 😁. It's a more complex recipe so I had to make it in two parts. The second part will be published next week.
@@EnglishCountryLife all right by me, I need to order that yeast anyway 😁
@@l.j.nielsen7594 Worth it, I think you are going to like this one 😉
Thank you for this video! I live in Portugal and I've been home brewing for about an year, mostly ciders, meads and a little beer. I've decided to try a fortified wine, since we have so many good ones here, but it's very difficult to find instructions for home brewers, since most information is aimed at larger productions of at least 100L. I'll follow your recipe, but with different local fruits :)
That sounds great! We would love to hear about what you make and whether you like it!
🥳 Brilliant! I’ve been waiting for this 1 👍. I don’t want to wait for the next bit tho 😔
So sorry 🙁. I'll have it edited for next week!
🤩
Epic
Thanks 🍷
Sounds absolutely delicious so far! I’m not sure it would survive long enough to be made into port in this house. If I’m not mistaken, your readings would make it around 12.75% at this point so it’s got a fair kick already!!
Yup. It finished higher 😉
Cheers mate, your link was posted in one of my FB groups. Great to see some great advice and a common sense approach too boot. Defo on my “to do” list when they are back in season 👍👍
Totally worth it - great fun to forage the blackberries too! Do you have a link to the FB post?
I don’t mate sorry, a guy posted a few pics in the Wine Making At Home group (his first time posting lol) and he’s following your advice really well. I’ve remembered that I have a couple of bags of damsons sitting in one of my freezers (4.5yrs 😂), I made a wine out of them before which has turned out awesome, I could use those if there’s enough weightage. The colour ended up a really deep scarlet
@@carlsharpe2811 No worries - it's just so lovely to hear about people discussing our recipes ☺️🙂
Found you on FB too mate 👍
@@carlsharpe2811 Excellent 👍
Love this! Now I'm inspired to go foraging and make a blackberry wine🍷
I absolutely promise that you won't regret it!
@@EnglishCountryLife see with this reassurances Ill probably spend the weekend on the hunt for blackberries now 🤷🏾♀️...freeze what I find and keep on searching until I have enough😊
@@micheleeastmond9552 That's exactly how to do it! I've picked sloes today, they also benefit from freezing!
@@EnglishCountryLife will you make a wine or port with the sloes?
@@micheleeastmond9552 I'm thinking sloe vodka and also sloe Jelly which is superb!
Your videos are amazing! Thank you so much for making them. I can't wait to try this recipe. You said that you can make this using frozen fruit...what about canned fruit? And if using, do you need to filter out the syrup the fruit sits in the can with? Thanks!
Hi Michael, the risk with canned is that they sometimes have preservatives added that deactivate the yeast. If they don't have preservatives or artificial sweeteners it should work but sugar syrup will throw off the sugar calculation a bit so either pour it off or reduce the sugar a bit 🙂
I got my blackberries yesterday and rather than put them in the freezer I put them in my blender
Smoothie?
You forgot the bit of kitchen roll held in place with a rubber band over the top of the airlock. Don't know about where you are, but fruit/vinegar flies are an absolute pain in the posterior here at the mo, and cleaning the more determined jar-heads amongst them, what drown in the S bend as they try to get at the boozy, fruity loveliness, WITHOUT breaking the delicate glass, is a pain! 😉
Hope next video is out very soon.
We don't get too many here thankfully but that is a very good tip! I've filmed the second part & hope to have it edited for next week 😉
@@EnglishCountryLife oh they're a royal pain here. I broke countless glass airlock, trying to remove the revolting sludge they turn into before hitting on the idea of putting an air-permeable guard over the top.
@@jacquiehahn4910 It makes perfect sense!
Brilliant stuff Hugh! Looking forward to giving this a try and yes please to more techniques etc. Fascinating (and delicious!) subject! We actually sampled our mixed berry/bramble wine last night that we made a couple of months ago using your strawberry wine recipe...👌
How was the mixed berry out of interest?
@@EnglishCountryLife delicious! Quite complex for such a young wine and very full flavoured. Almost a little port-like actually but with some very bright notes too. It was great as is but it would make a fab base for a summer cocktail.
@@geoffanddebshipton6797 I'm delighted to hear it. Sometimes berry wines do ferment on the dry side and need back sweetening I find
@@EnglishCountryLife I can imagine that. This is slightly dry but very fruity so that balances it out well. So much flavour!
Do you think it will get drier as it ages? (Not that we’re expecting it to last that long.)
Hello Hugh, thank you for the recipe and clear instructions. I have just bottled mine, made from 75% blackberries and 25% elderberries. The wine only got to 11.5%, so I think I’d add more sugar if I were to make it again. I added 2 5ths spirit (split half and half cognac and calvados so that I had some left to enjoy over Christmas), making it about 16.5%. I still can’t decide if I’ve added enough sugar or not, but it’s a very nice drink and I certainly enjoyed making it. Cheers 😁
2 7ths, not 2 5ths 😂
You can always add a little sugar syrup later! Merry Christmas 🎄
Well Hugh I started the blackberry port did about 4.5 kg of blackberries must have been very juicy berries and with the water etc added in part we ended up two demijohns and are SG was 1.020 when we took out of bucket looks so good.
That sounds great...in the demijohn now?
@@EnglishCountryLife yes and boxes over both jugs to preserve the colour
❤
🍷🍷
Hola, felicidades por la exposición de su video me ha aclarado algunas dudas, estoy empezando en la elaboración de vinos de fruta, estoy con el de manzana y solo le añado acido cítrico y levadura ¿le debería añadir el resto de los productos químicos?
Citric acid and yeast are fine for a simple wine
La fermentacion va muy lenta, indicó hace 45 días, empezó por 1105 y hoy va por 55, A una temperatura de 18⁰ ¿que puedo hacer?
Tar for recipea ...
I put too much sugar in last year ... And it didnt do as well as i hoped ... It wasnt a disaster .. i mixed it with raspberry vodka ...
Sugar is such a personal thing - I don't like it too sweet
Can you add the Campden tablet and the pectic enyzme at the same time or must they be 24 hrs apart? Thanks!
I prefer to wait 🙂
Good evening Hugh just wondering your thoughts on apple rhubarb wine have 6 kg of apples and 2.75 kg of rhubarb been basically following your port wine recipe for peach and blueberry etc less the brandy and all have worked well so was planning following the same recipe.
Cheers Walter
Can't see why that wouldn't work Walter, both are delicious on their own. I would go heavy on pectic enzyme before completing the must because of the apple. A small amount of ginger compliments the rhubarb as would Demerara sugar. I would definitely stabilise & back sweeten rhubarb - not necessary for just apple.
Hugh
I have a fruit steamer. If i use that to extract my juice from the fruit, will it then not need the citric acid and camden tablet. My thinking is that the steamed juice has already been through boiling point. Thoughts?
I've never tried so it's difficult to say buy I would be willing to try without the Campden tablet. Don't leave out the citric acid though, it raises the acidity which helps the yeast work well
👍
😉
Hi I thought the wine was ready to be transferred to a demijohn but... It just foamed through the airlock at unstoppable force. So I had no choice but to transfer back to the fermentation bucket. Does it just need more time or do I need to degas somehow? Thanks
Just give it another couple of days Steve, it ferments violently when its hot
What a lovely video made by a truly enthusiastic gentleman. I have one third of a new allotment plot over run by brambles. You can only eat so much apple and bramble pie and blackberry crumble! So besides laying down some bramble jelly and jam I will now be able to lay down some wine futures. I'm sure you will cover this in the Part 2 video but I will ask here. Is this a wine that improves with age or can it be drunk young? keep up the excellent work!
Thanks so much Gary, that's really very kind of you 🙂.
The port is delicious right from bottling but will improve with age - just like a vintage port 🙂
@@EnglishCountryLife I was hoping you would say that! Thank you. I’ll let you know how I get on. Looking forward to part 2.
Please do let me know. Part 2 next week if I can find time to edit 😉
Great videos we are just collecting the blackberries to try this out. Could I just ask how you clean your siphon out? Thanks Vicky and Richard 😊
I just run the tap (hot) and run hot tap water through it!
@@EnglishCountryLife thank you, does it store ok then? Sorry to ask silly questions we are just starting out. Thanks 😊
@@VickyAnnJones Let any water run out and leave the tap open so water doesn't sit in it. It should be fine. There are no stupid questions. Well, actually there are. For example when someone screams "duck" asking "why?" is perhaps not wise 😁
I have just recently discovered your channel as I'm going to start making wine, and after watching this video definitely going to make port... I have a question.. I have seen no videos on blackberry and sloe port, can this be done and if so would this be a video you would consider making?
Hi Gavin, I've known people make sloe port using a similar method to sloe gin (we have a video on that) but I think sloes might be too sharp for brewing a wine, then fortifying...
@@EnglishCountryLife thank you for your speedy response, I will have a look for that video now and go from there, would just like to say you home wine videos are great and can't wait to try some of your recipes .. have a great evening
Thank you very much for this interesting video. I am a wine lover. I like to make wine at home: Of all kinds of fruits... I have a question, do we go through the stages of making wine until the stage of fermentation and aging if we want. When we get the final drink, is it safe to drink? Is toxic methanol formed during the fermentation process??
This is standard wine fermentation then adding commercial spirits to fortify, its no more dangerous than drinks you buy in the shops 🙂
Thanks
Hi Following your blackberry port with interest (Just laid a gallon of blackberry wine to start fermenting). A question about the pectin video would vodka work in place of the meths? Having a bit of trouble getting a "small" bottle of meths at the moment. Thanks for the info. I can almost taste the blackberry port........
Hi,
I have to be honest and say I don't know. I suspect it would with something like Everclear (90% abv), but Smirnoff is only 40% so is 60% water). I suspect that extra water might prevent gelling, but I haven't tried, sorry.
Second half of Blackberry Port on Friday 🙂. Hugh
Hi Thanks for the quick reply. Good news my local shop finally got a delivery of some small bottles of meths. Looking forward to Fridays post.@@EnglishCountryLife
@@lonewolfshepherd2348 Delighted to hear it, small bottle should last years!
One more question after potassium metabisulfite leave it for 24 hrs so after that pectic enzyme so after pectic enzyme how many hours to leave before pinching the yeast ?
Hi Felix, I generally leave it for 24 hours before pitching the yeast starter culture although the two don't really interact
Hello. Love your presentation on fortified wine. I do have a question…if your desired fruit has been frozen, do you still have to add a Camden tablet? I thought freezing killed the wild yeast.
Hi Edith, my experience is that high temperatures kill yeast but not freezing - indeed I freeze bread yeast to extend its life and it still works!
My mind was blown when I eventually looked up Yeast on the tinternet, Yeast is everywhere all the time. Apparently Romans just left the Must for Wild Yeasts to just turn up and do its thing. So in your must the wild yeast could just be floating in the air when you are extracting the juice from the fruit. Hope this helps. I make kit wine, but now its summer I have raspberries in my garden which makes a really nice dry vino.
@@sonoftakeshisan5929 I've done the wild yeast thing - it works well with relatively low alcohol fermentation such as cider but is less predictable for high alcohol fermentation. Given the effort involved I prefer to use a known strain of yeast
can you make one more
Part 2 will be out on Friday 🙂
Hi, hoping for advice. Just currently at the point now where we're straining the fruit and have taken a second reading which is 0.992. The first reading was 1.080. Does this sound right to you ? Expected the hydrometer to float more in the second reading. Thanks 🙏
Hi Kerry! It's possible. 0.992 is more or less fully fermented out. In the heat we've been having though, fermentation is FAST. Carry on but don't be surprised if there's not much further fermentation. I would taste it. If it's become dry, rather than sweet, its just a fast fermentation & nothing to worry about.
@@EnglishCountryLife thanks, was worried I'd gone wrong somewhere 😊
Interesting video. Does it have to be brandy or can you use any spirit like vodka or whiskey?
Hi Dave, yes you can use other spirits for sure. Vodka will just fortify the wine. Bramble whisky is delicious, so it should work great in port
@@EnglishCountryLife Thanks for the reply . Keep up the videos I'm trying moonshine this year yeah hoo.
@@daverees986 Sadly not legal for us...I would find it fascinating if it was
@@EnglishCountryLife Plenty of mountains and forests here in Wales Mate.
Please could you do a video making blackberry wine. Thanks
Hi Cherleen, you can use this recipe - just leave out adding the brandy 🙂
@@EnglishCountryLife Thank you for coming back to me. We have had a go at making our first wine, fingers crossed, it smells amazing after a few days. I am enjoying your channel so much, it’s so good to see what you and your wife are doing with your smallholding. We especially love to see what you do with your harvested produce. Many Thanks.
@@cherleenoconnell1390 Thanks Cherleen, we are filming another "self sufficient year" episode right now which may be interesting 🙂
I've just finished 3 gallons of Elderberry Wine and they've finished far too sweet even tho the reading was near 990. Is there anything I can do to get it less sweet? The taste is beautiful but too sweet.
Hi Paul, you may get it down a little with a new yeast starter using a high alcohol tolerance yeast such as port wine or champagne yeast but at 990 it's not going to suddenly get very dry
Have just taken the hydrometer reading and am about to make the yeast starter. Apparently I need apple juice. It's not on the list, I didn't get any. I live, pretty much, in the middle of nowhere, miles from a shop. Is there any reason why I can't just use the blackberry juice itself?
No reason, water and a teaspoon of sugar will work fine too. You just need a warm liquid with some sugar for the yeast to consume
Thanks for the quick response!@@EnglishCountryLife
@@slumbumble Any time - Blackberry mead going live tonight!
Is there any expiry date for potassium sorbate?
I don't believe it goes off so long as it's kept dry
Hi there, quick question.. You say 4key of fruit makes.1 gallon and you use 1 campden tab.. pectc enzyme ect.. would you double the dose of everything if i want to make 8 key of frozen fruit.
And would i put 4 litres of water instead of 2 for double the ingredients???? thank you so much
If you are doing 2 demijohns full, yes, just double the ingredients ,🙂
@@EnglishCountryLife Rapid response YOU ARE A SUPER STAR.. YOUVE INSPIRED ME AND SET ME SPINNING DOWN I NEVER THOUGHT ID GO DOWN.. MY FIRST RUN WISH ME LUCK😅
@@spacegatsby3895 Good luck & I'm here for any questions that you have 🙂
Hi hugh hope all is well, im on day 3 fermenting day but im stuck between a rock and a hard place.. well.. ive on just found out ive only got bakers instant high activity dry yeast, i got the yeast nutrient and ive just ordered 1st some GV2 yeast... Should i wait or should i just continue with the instant dry yeast?
1st class*
😊😊😊😊😊😊😊😊😊🙃
Glad you liked it 🙂
probably a daft question, but could i just use my own Blackberry wine i made last year, amazing vid
Hi Darren. You may have to stabilise and back sweeten it, but yes it should work. I'll cover all that in part 2
@@EnglishCountryLife Thanks
Hi Hugh, I've just finished a batch of blackberry port and fortified it with 1.2L of calvados. My initial reading was 1.080, after the fermentation it was 0.992 and the final reading looks like 1.032 ? Is that only 6.5% ?
1.080 - 1.032 = 0.048 x135.87 = 6.52
My calculations must be wrong surely ? Please help 🙏
Hi Kerry! Its fine don't worry. The specific gravity calculation only works before you back sweeten. So 1.080 to 0.992 is 11.55% before you start adding brandy 🙂
@@EnglishCountryLife thats great thanks, I've ended up putting 2L in as I didn't think it was working 😱 I hope it's not too strong now 😮
@@kerrystride2873 Should be perfect 😋
Are you sure freezing them does no harm? We have incredible Blackberries out here on Canada's west coast that taste better than candy fresh but it seems like after freezing they lose their sweetness. Not sure how this affects wine though
It breaks down the cell structure (they go mushy) but this helps liberate the juice for wine. Trust me 🙂
Im a newbie and have made raspberry wine for the past 2 yrs exactly this way. no probs so far. Freezing is good. The syrup alone before adding Yeast blows your TasteBuds oot of your head!
Hiya, just a question, do you have a recipe for a blackberry wine, not port? Thanks
Hi! You can use this recipe but just omit the fortification. It works well 🙂
@@EnglishCountryLife Ideal! What if i was to make blackberry and raspberry? Would i put the same amount of raspberries or would i half the blackberries and half raspberries? Cheers
@@ryanjones1988 Definitely half & half 🙂
If I was to do this recipe with just rhubarb, would I need more pectic enzyme?
Hi Luke, the same amount should be just fine - rhubarb sounds interesting, but may need extra back sweetening - Hugh
@@EnglishCountryLife Excellent, thank you. We grow rhubarb in the garden, and I was going to do rhubarb mead this year, but wasn't able to get the honey from my friends hives. Loving port, and loving rhubarb...what could possibly go wrong!?!??
@@Astroman20087 If you don't try, you will never know! This week's video will be on .... venison bacon!
Am I the only one looking over my shoulder at 3:14?
(In best pantomime voice) She's behind you! 😁
know i have 10 hens
Well done!
So, BlackBerry/Current Port, does that make it a BBC Port? LOL.
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i have 2 pets
Lovely
I have 12 pets
Great!