Adam - I suggest going to Lum's site http://www.geocities.com/lumeisenman/.
Look at his berry port recipe and method under fruit wines. This looks like
a good way to make port-style wines. I made a Baco Noir port two years ago.
I used Everclear grain alcohol and very cold temperature to stop
fermentation. The wine is still bulk aging and has retained an alcoholic
flavor I don't care for. You may have the same problem using sherry to bulk
up the alcohol and I would consider brandy in lieu of sherry if you do use
spirits to increase alcohol. I would consider keeping the bananas in the
recipe to add body to the wine.

Bill Frazier
Olathe, Kansas USA

"Adam Preble" > wrote in message
...
>I am planning to make a blackberry port soon. I'm trying to keep the berry
>taste in the final result, which I think means using more fruit than for a
>regular wine. It's going to be a dessert wine for friends. I'm hoping to
>have it ready fairly young, and wanted to know what I should do to extract
>the juices.