"... we may want to get together soon to think about this over a glass. Details such as the ingredient list (red, white and black currants, blackberry juice, Pinot Noir grape juice,etc., as well as what to use as a chaptalizing agent (vodka, brandy, Everclear) could be decided up front, or not. Yeast, sugar, oak and a few other additives would be needed. I think the red and white currants would add little to the port and would likely get mostly covered up by the more robust black currants. Similarly, the blackberries might add some added dimension along with the oak. The high acid levels from the currants would need to be diluted by these additions, some by yeast selection and the residual high acid levels might be adequate to provide balance between the high alcohol, sugar and tannins in the port. I've had Titratable Acidity levels as high as 0.15, where typically a fruit wine T.A. levels would be half of that. Potassium bicarbonate could be added to further reduce the total acid levels if needed. What do you think?"
a quick check of the freezers confirmed the raw ingredients:
We met at my place in mid-FebruaryHere's some photos of the Black Currant process:
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