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Port Oloroso Sherry
1st 1994 National Sherry Style Sweet Fortified
Supplied by Anne Parrack
1 lb. raisins
1.5 lb. dates
1 lb. white grapes
1.5 lb. Demerara or dark brown sugar
Madeira yeast starter
2, 3mg. vitamin B1 tablets
1 campden tablet
Water to make up the total liquid to 7 pts
The grapes were washed and crushed and 1 campden added in a bucket. The raisins were well washed then liquidised in some water. The dates were chopped. The sugar was dissolved by warming in 1.75pt. water. All ingredients except the yeast were added to the bucket and left covered for 24 hrs.
The yeast starter was added next day - the starting SG was 1.104 in 7 pts.
Fermentation on the pulp was conducted at approx. 70 F. for 5 days; then the liquor was strained into a demijohn where fermentation under air-lock continued.
Every time the SG dropped to 1.000 extra sugar was added in 0.5 then 0.25 lb. lots, dissolved separately in some of the must, until fermentation ceased. 1.25 lb. extra sugar was fed in in this manner.
The wine was then racked three times without sulphiting and was finally sweetened to 1.040.
WHITE PORT STYLE
Members Recipe 2004 National
Supplied by Charles Hill
Won by Audrey Atwell
1200 gm Canned Peach Slices in syrup
400 gm Canned Apricot Halves in syrup
1000 ml Apple Juice
275 ml White Grape Concentrate
900 gm Fresh Banana Flesh (no skin)
450 gm Sultanas
450 gm Sugar
5gm Oak Granules
High Alcohol Tolerance Yeast such as Gervin 21%
Pectin Destroying Enzyme
Prepare the yeast then build a starter using the apple juice.
Wash sultanas to remove the oil coating then chop them and place in a fermentation bucket.
Cut the bananas into slices and boil uncovered in a litre of water for 20 minutes. Strain the liquid onto the chopped sultanas; lightly press the banana pulp. Put the oak granules in a cup and cover with boiling water; leave to stand for 15 minutes then add the granules to the bucket, Allow to cool to room temperature then add pectin destroying enzyme, yeast nutrient and the yeast/apple juice starter. Ferment on the pulp.
After two days liquidise the canned fruit and their packing fluids and add to the fermentation bucket with the sugar.
After a further two days strain off the pulp, add white grape concentrate, make up to 4.5 litres, transfer to a demijohn and ferment to completion. Clear in the normal way.
Providing you have used canned fruit in syrup and the wine has fermented to dryness, it should contain around 20% alcohol, which matches the commercial product (note that if you used canned fruit in fruit juice it will only be around 18.5% alcohol).
The wine should be stabilised and sweetened, and the acidity adjusted if necessary. White Port is not as sweet as many wines of this alcohol level. A suitable sweetness for this wine would be similar to that of the Fine White Ports made by Grahams and Calem which both measure 1.018 on my hydrometer.
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