Mick Harrison

Set Recipe 2025 – Port Style Wine

Class 13 Members Recipe 2025 National. Supplied by Jon Sanderson (courtesy of Gerry Fowles)

Ingredients

1kgRed grape concentrate
1kgPears
110grBanana, flesh only
550grGranulated White Sugar
450grSugar for sweetening
10gr Oak granules
Yeast nutrient
Gervin Yeast No 3
Pectolytic Enzyme

Method

  • Mix grape concentrate with 2.25 litres of water
  • Add yeast and nutrient and ferment for 3-4 days.
  • Wash the pears, core and chop into small pieces (leaving the skins on). Place in a bucket with sliced banana, cover with water (maximum 1.25 litres) and add Campden tablet.
  • Leave for 24 hours, and then add grape concentrate solution, 550 grams of sugar, oak granules and pectolytic enzyme.
  • Ferment for 4-5 days, strain off the fruit and complete fermentation in a demijohn.
  • Once fermentation is complete, rack, and stabilize with Campden tablet and potassium sorbate. Add remaining sugar to sweeten.
  • Allow to mature for at least 3 months.
  • Taste for sweetness and add more sugar if necessary