Port wine is the simplest and the most preferred wine in India especially in Goa. It is slightly sweet, very strong in alcohol (18-20% compared to 10-13% of French Wine) and has very bold flavors (rich in tannins). What people don’t realize is that it is also one of the easiest wines to make at home.
Port wine recipe
- fermentation kit
- bottles to store
- 1½ kg grapes
- ¼ kg sugar
- ⅕ Liter Grape Brandy for fortification
- 0.5 gm campden powder
- 1 gm oak chips or tannins woody oak flavors associated with red wines
- Step 1: Get enough black grapes. Remove the stems, insects and damaged ones
- Step 2: Pulp them, but leave the skin behind so that alcohol can leach away the deep red color
- Step 3: Add Campden to kill acetobacter, mold, and other unwanted microbes. Add pectinase to help clear.
- Step 4: Use wine yeast (higher the alcohol tolerance better it is)
- Step 5: Step feed sugar to the yeast to enable it to reach its maximum limit and punch the top daily (add a small quantity of sugar every day to allow the yeast to reach maximum tolerance levels of alcohol. Punch the top means to stir the container so that mold does not form on the top)
- Step 6: Strain the skins, sediment, etc. using a fine filter cloth and move to the secondary fermenter.
- Step 7: Add Oak chips, spices (pepper, cinnamon, nutmeg, cloves pairs well) and wait for a month for the yeasty flavors to subside. Isinglass and bentonite might be great to add as well if you love clear. Remember to keep it airtight.
- Step 8: Once it is sweet enough (between 3-8%), yet not bubbling, and clear then pour some brandy/spirit to fortify your wine (a spirit hydrometer will come handy). The longer you age, the better it will taste but waiting for 4 weeks is usually good enough for impatient guys.
- Step 9: bottle and toast it with your friends.