can i brew a wine that will last 18 years ?

[Otaku]

hi all its my first time here so ill explian.

Iv bin brewing real ales and country wines for about 5 years now and made all sorts of brew from whatever is in season at the time. most are delicious and some not so good lol anyway my partner has recently given birth to our first baby, A son and i would love to make a wine for is 18th birthday. Is there any wines i can make such as a bramble or sloe etc that will last the 18 years in a bottle ? and also has anyone else tried something similar ?


any help would be great


thanx

 

[Brewtrog]

Most high % wines will last that sort of length in bottle. One that would really lend itself is Elderberry wine or port, or something similar to that. Maybe a full bodied high tannin red.

 

[alanywiseman.]

Congratulations on the new arrival.

To do something like this you want something high in alcohol like a port style or a sack mead. Make sure to use campden as well to try and avoid oxidation.

 

[Otaku]

Thanx for the quick replys guys. Wat sort of sg we talkin ?

 

[Brewtrog]

Thanx for the quick replys guys. Wat sort of sg we talkin ?

probably round 1100 at least, but find a recipe for elderberry port, that'd give you a good idea of the sort of things you're looking for.

 

[evanvine]

An expensive burgundy kit might be worth considering.

 

[narmour]

Many congratulations!!!

I had these delusions when my daughter was born that I would actually have some spare time to put a brew on to lay down for her 18th birthday. The first brew I managed to do this year was a beer kit in November. Good luck finding the time for this one!!!

In all seriousness though, savour every minute. I probably could've found a spare couple of hours to throw a brew together, but I lost DAYS just staring at her while she slept. It's amazing.

 

[graysalchemy]

Congratulations. Elderberry and damson port is good. I have a bottle which is 21 yrs old and probably won't get drunk for another 5 yrs on my next big birthdaY. I made elderberry port when my youngest was born 11 yrs ago and forgot to do it for my second (well actually I had given up brewing by then) so this last year I made some more with there help.

So if you can wait until the autumn I would do Port.

This is my recipe that a few people seem to have used last year.

per gallon

2lb damsons
2lb elderberry
2lb blackberry
1lb raisins
1 tsp pectinase
2lb of sugar

Port yeast.

 

[evanvine]

As "port" is a fortified wine, what is port yeast. :wha:

 

[graysalchemy]

GervinGV4 (Port) High Alcohol Yeast

Yes I know port is fortified but you also need to get it fermented quite high to begin with.

Perhaps I should have said Damson and Elderberry Dessert Wine. I didn't know the style police had ventured into wine making.

 

[evanvine]

Just because you've lost your "big red button" and "snipers rifle", it doesn't mean that you can now be lackadaisical and inaccurate! :lol:

 

[Moley]

We've still got rifles, nunchucks and throwing stars. Mods have never been allowed to touch the Big Red Button but the Admins still have access to that.


Getting back to the original question, I can definitely recommend GA's English Port recipe.

Don't throw the fruit pulp away after straining though, use it to make a second and slightly lighter batch, possibly with the addition of some red grape juice and a few more raisins. Last week I tried a bottle of my 2011 2nd mash (still made to 16% abv) and it is superb.

 

[evanvine]

Mods have never been allowed to touch the Big Red Button

Ah! Another of GA's walks down the garden path! :whistle:

 

[alanywiseman.]

probably round 1100 at least, but find a recipe for elderberry port, that'd give you a good idea of the sort of things you're looking for.

I would not start a wine/ port STYLE wine with an OG above 1.090 as you can shock the yeast. I would go with GA recipe (I swapped damsons for apples as I could not get damsons). Ferment on the pulp then leave yourself plenty of head space to to top with with sugar syrup after it has fermented down to about 1.010. I deally top up to an SG of about 1.020. It might be a good idea to add the nutrient in steps. this will help to encourage a good health yeast colony.

 

[tonyhibbett]

The problem with port is young folk aren't too keen on it. I took a bottle of my oak aged tawny port to the family xmas do and my daughter said, 'Yes Dad, it tastes like good port. I just don't like port!' No one else was interested either. My son said, 'No one is going to drink it. Best take it back home. It's wasted here.'
And the little red hen said, 'Who will help me eat this fresh baked bread?' And the other animals said, 'No fanks, love, we like white sliced wiv no crust in pre packed sanwiches wen there's no burgers or pizza!'
'Then I shall eat it myself,' said the little red hen. And so she did, while musing on the decline of civilisation and muttering, 'Ungrateful *******s. Hope obesity, diabetes and bowel cancer teach them a lesson!'
And so it did.

 

[graysalchemy]

My two boys quite like the taste of it :whistle: :whistle:

 

[tonyhibbett]

Clearly men of taste. Or maybe, 'Any port in a storm' applies! I'd gladly share a glass with you, with some stilton.

 

[evanvine]

I think you may have to wait a bit Tony, the lad's had a bit of a setback with his cheese!

 

[graysalchemy]

Still got 2lb+ of runny white stilton that needs eating.

I want a decent stilton for my 50th to go with my vintage port (21 thsi year) but I have still got 5 yrs to perfect the stilton making :grin: :grin:

 

[evanvine]

Did they have similar problems when cheese was made in the farmhouse?