BERRY PORT
 

In Chapter 21 of "The Home Winemaker's Manual", Lum Eisenman has a recipe
for berry port which I'm in the process of making. In it he calls for 2 1/2
tsps of grape tannin. I've yet to see a recipe that calls for more than 1/4
tsp per gallon. Dose anyone know if this is a typing error or is this
correct? Thanks!!!

BERRY PORT
 

"Ronald Gagnier" > wrote in message
...
> In Chapter 21 of "The Home Winemaker's Manual", Lum Eisenman has a recipe
> for berry port which I'm in the process of making. In it he calls for 2
1/2
> tsps of grape tannin. I've yet to see a recipe that calls for more than
1/4
> tsp per gallon. Dose anyone know if this is a typing error or is this
> correct? Thanks!!!
>
>

Hi Ronald,
Most Port style wines made from fruit (other than grapes) lack phenolic
backbone, so extra tannin is added in this recipe to correct that problem.
2.5 tsp. of tannin for 5-gallons of wine is the correct amount of tannin in
this recipe.
Good luck with your "Port."
Lum
Del Mar, California, USA

BERRY PORT
 

Lum Eisenman wrote "2.5 tsp. of tannin for 5-gallons of wine is the correct
amount of tannin in
> this recipe."

Lum - I've been threatening to make your berry port for a while. I can get
frozen, mixed berries at Sam's club close to the mix you suggest. With
regard to tannin...I've have an assortment of tannins that I experiment
with. Some from seeds, skins and one from oak tree gall nuts. Also, some
plain old grape tannin of unknown origin. What would you suggest using in
the port? Thanks.

Bill Frazier
Olathe, Kansas USA

BERRY PORT
 

William Frazier wrote:
> Lum Eisenman wrote "2.5 tsp. of tannin for 5-gallons of wine is the correct
> amount of tannin in
> > this recipe."
>
> Lum - I've been threatening to make your berry port for a while. I can get
> frozen, mixed berries at Sam's club close to the mix you suggest. With
> regard to tannin...I've have an assortment of tannins that I experiment
> with. Some from seeds, skins and one from oak tree gall nuts. Also, some
> plain old grape tannin of unknown origin. What would you suggest using in
> the port? Thanks.
>
> Bill Frazier
> Olathe, Kansas USA

I want to try that recipe using elderberries for the tannin.

Alas I am out of elderberries for this year. Next year for sure
though.

BERRY PORT
 

"William Frazier" > wrote in message
...
>
> Lum Eisenman wrote "2.5 tsp. of tannin for 5-gallons of wine is the
correct
> amount of tannin in
> > this recipe."
>
> Lum - I've been threatening to make your berry port for a while. I can
get
> frozen, mixed berries at Sam's club close to the mix you suggest. With
> regard to tannin...I've have an assortment of tannins that I experiment
> with. Some from seeds, skins and one from oak tree gall nuts. Also, some
> plain old grape tannin of unknown origin. What would you suggest using in
> the port? Thanks.
>
> Bill Frazier
> Olathe, Kansas USA
>

Bill, I have tried several kinds of "grape tannin" and each one seemed
different. Some were good and some were bad.
Given a choise, I would use the tannin (from skins and seeds). Of course, a
bit of oak tannin might also be nice.
Regards,
Lum
Del Mar, California, USA