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...

Pics from the April 9 meeting

Here are some pics taken with a poor camera by a poor cameraman...

Bottling

Labeling


The table team


So many bottles. So little time.

And there is already a cup on its side.

We're really moving now!!

John, Thanks so much for getting this started. We've been talking about how just this sort of this is needed and what all we might do with it. Now I feel like I'm almost ready for the 21st century.

Hey everybody out there in the club. We also have membership cards for you. I contacted StillH20, Northern Brewer, Midwest Homebrewing and the AHA folks in Denver about it and then printed up 20 for us. As card carrying members, we can now enjoy 10 % discounts at these fine retailers in person. Internet orders would still require the AHA(American Homebrewer Assn.) membership card.

Brad (3)