Homemade "Kickass" "Port"
A recipe from Lee Etherington and the little fat wino(February 2002)
Homemade "Kickass" "Port"A recipe from Lee Etherington and the little fat wino(February 2002)
This recipe starts with finished wines. We use red hybrid grapes for the bulk of the wine. We find Landot Noir works best, but have successfully used Baco Noir in the past. Others varieties would work well, with the more aggressive hybrid grapes requiring more fruit to balance the wine's flavours. It should be noted that the fruit component is far more expensive than the grape component. The result should have a definite fruit flavour, but not be aggressively raspberry or blackcurrant in total.
The last blend contained 60% Landot / Landal Noir blend at 12% alcohol, dry, grapes sourced at Lakeview Estates in Niagara. This was blended with 21% Royalty Raspberry, 13% Autumn Bliss Raspberry and 6% Black Currants all from Caza Berry Farm.
The ingredients above were blended, rough filtered and placed into two twenty litre pails which were put into a home freezer. After two days the contents were largely frozen.
The nearly-frozen result was thawed slowly through various strainers which held the ice while letting the melt drop into other containers. This process took hours, and resulted in about a 50% recovery of the original volume. (This could probably be improved by thawing at a lower - just above freezing - temperature for a longer period.)
Testing with a combination of a hydrometer and refractomer indicated that this approached 19 % alcohol, and "tasted" like 5-6% sugar. We added grape tannin and sweetened it to a taste that we could agree on. We fine filtered the resulting mass and bottled it (see the picture of Lee accomplishing this)...
We feel that with a few months to take off the edges we will have a product that tastes really good beside the pool on a hot summer day!
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