2011 Black Currant Port 1st Racking Video

This is the first racking of the Black Currant/Pinot Noir port we started a month or so ago. Brad and I did a taste test; while we agreed it tasted terrific, and has huge potential, we agreed it had A LOT of acidity (it about burned your tongue off!!)

So Brad did an acid test, to see where we stood.



once we figured out how much acid we had, Brad did some "simple" calculations to see how much potassium bicarbonate was needed:



We then added the dry powder to the carboys. The results were immediate and dramatic:



We'll let things simmer down for a couple days, and then take another taste test...