SLIDE 1
STEVE HELSPER ALL IN ONE WINE PUMP
SLIDE 2 What are the origins
Port Wine gets its name from Portu it originates from After centuries of trading with the B fortifying the wine with High proof allowed for it to better survive the l fortifying the wine with High proof allowed for it to better survive the l Because of how long it sat in the oa become a trademark of Port The name “Port Wine” can only be Portugal
rigins of Port?
- rtugal and the city of Oporto where
the British, it was found that
- of Brandy made from grapes
the long voyage to Britain
- of Brandy made from grapes
the long voyage to Britain e oak barrels, an oaky flavor has be on a bottle if it comes from
SLIDE 3
What is Port general
Warm to the taste Very heavy bodied Not diluted with water or sugar Higher alcohol than wine (18-22%)
enerally like?
22%)
SLIDE 4
Varieties of Port Win
White Port: Ruby Port: Young Tawny Port: Aged Tawny Port: Late-bottled Vintage Port (LBV): Traditional LBV: Similar to LBV Vintage Port:
rt Wines
SLIDE 5 Where to start
Everclear is good for fortifying the wine Let activated carbon(distillers grade) sit in it for a week prior carbon(distillers grade) sit in it for a week prior to next step Making your own pure alcohol isn’t worth the effort- trust me on this
SLIDE 6 Next Steps
After filtering out the charcoal, add
- chips. This will give a flavor similar t
Brandy Allow to sit for about 2 weeks Allow to sit for about 2 weeks Over the last 4 days shake several ti day add oak milar to eral times a
SLIDE 7 How much alcohol will
Use the 10% rule Make wine with a 10% ABV Calculate the Everclear to the wine Example = if you had 20 bottles (4 g 2 bottles of Everclear, to increase it
ine until its roughly 20% ABV (4 gallons), divide by 10, you’ll need se it by 10% (ABV).
SLIDE 8 How much grapes will
This will depend on the type of grap Previously I have used a full 6 gallon the end I had 4.0 gallons of Port This was with the addition of 2 bottl This was with the addition of 2 bottl Some of the losses are because of tr wine Total starting weight of grapes was
pes will I need?
grape and their sugar content allon pail full of juice and skins and at bottles of ‘Everclear’ bottles of ‘Everclear’
- f transferring in order to clear the
was 55 lbs.
SLIDE 9
Days 1-3
Put the fresh grapes through a crush Refrigerate for 3 days at roughly 50 This will help to pull out the tannins yeast yeast crusher/de-stemmer y 50 degrees nins and flavor before pitching the
SLIDE 10
Days 1-3 : How to ke cool
A freezer with an electronic thermos Can also use frozen 1 gallon jugs of Use 2 jugs and rotate them every 12 Temperature should be around 50*
to keep the grapes
ermostat is ideal s of water to keep the mix cool ery 12 hrs. 50* F
SLIDE 11 Day 4
Add pectic enzyme to the grapes Place a jug filled with hot water in th temperature Measure the potential alcohol and Measure the potential alcohol and This year my Frontenac was at only potential alcohol (due to all the rain er in the grapes to raise up their and adjust with sugar if needed and adjust with sugar if needed
- nly 11%, and I brought it up to 15%
rain)
SLIDE 12 Adding the Yeast
Remove hot water jugs only once th degrees Make a batch of the yeast starter – After fermentation starts I add fermaid After fermentation starts I add fermaid
- nce the temperature reaches 80
– I used 71b-1122 fermaid K fermaid K
SLIDE 13
Adding the Yeast con
It takes about 48 hours from pitchin alcohol will reach 6% At this point, that means its 9% alcohol potential potential During this time, keep pushing dow
st cont.
tching the yeast till the potential alcohol if you started with a 15% down the cap several times a day
SLIDE 14
Winemaker’s Notes
The object of making Port is to forti content (winemakers choice). I like a By the time the pressing occurred, which means the ABV was at 12% si which means the ABV was at 12% si Take all all the skins and any extra ju the 1st run of wine and it will increa wine.
Notes
fortify at the correct residual sugar like around 3-4% ed, I was left with 3% residual sugar, % since I started with 15% potential % since I started with 15% potential tra juice (after pressed) and put it in crease the body and color of the
SLIDE 15 Winemaker’s Notes
Fermentation can happen extremel eye on your hydrometer It’s best to press early and wake up check it check it All you have to do is add the alcohol back to bed Start your wine and port approx 8
- ther, better window to make port fr
missed.
Notes
emely fast, make sure to keep a good e up in the middle of the night to cohol to stop the fermentation and go x 8 -12 hours different from each
- rt from. In case the 1st one is
SLIDE 16 Winemaker’s Notes
It’s best to add the alcohol to the w soaked up with the skins Do not use a plastic funnel to pour carboy, it can melt! carboy, it can melt! If you need to, dilute the alcohol wi using a funnel. Make sure that the w All fermentation will stop within mi Add all oak chips to the port as they
Notes
the wine only – otherwise it can be
- ur the high proof alcohol into the
- hol with the wine and then pour it in,
the woodchips also go into the carboy n minutes of adding the alcohol they are soaked with pure alcohol
SLIDE 17 Winemaker’s Notes
After some time the wine will start Wait a minimum of 6 months befor As it ages, the Ports flavors will only The hotness of the alcohol, however No need to add sorbate because all The port I brought to the meeting w 6 months. Yes - a very young port, b
Notes
tart to clear on its own efore bottling
ever, will settle down with aging se all the yeast has been killed off ting was bottled in 6 months and aged
SLIDE 18 Winemaker’s Notes
Advantages compared to other proces You keep the natural qualities of the gr You keep the natural qualities of the gr complete mouth feel and body It is not diluted with 60% of water when It is much simpler to calculate the sug Once completed – you are done – excep sulfite if needed.
Notes
- cess, like adding sugar to increase ABV
he grapes and sweetness and the he grapes and sweetness and the when you add store bought Brandy sugar content and alcohol content except for clearing and adding some
SLIDE 19
Questions?
Contact Information Email: steve@allinonewinepump.co Website: allinonewinepump.com p.com
SLIDE 20 The Cheap Vodka E
Sample 1: untouched, bottom shelf Sample 2: the same vodka, but filter Sample 3: Vodka, but with French d Good example of #3 if used with ev Feel free to sample the difference b The process used to make sample 3 to your wine without using chips.
shelf vodka – a good nose check filtered with activated carbon ch dark oak chips (10 days) everclear for fortifying your port ce between 1-3 mple 3 is a great way to add oak flavor s.
