Forgot my next door neighbor absolutely loved this recipe. He asked if I'd make it again. My wife hates it when I ferment due to she can't stand the "poopy pant" smells. It's a lot of work for no crap hitting the fan situation. However, I learned to do it and it's a skill. This was either a Jack Keller recipe or I found it some other place. Think it was his notes, though.
Chocolate Raspberry Port
2 jars seedlass raspberry jam
4 oz Dutched cocoa powder
1 can 11.5-oz can Welch's 100% Red Grape frozen concentrate
1 1/2 lb finely granulated sugar
2 tsp acid blend
1 1/4 tsp yeast nutrient
1.5 tsp pectic enzyme
1/8 tsp powdered grape tannin
Water to fill gallon
Lalvin 71B-1122
Scoop Jelly or Jam into your primary fermenter.
Add Welch's Red Grape.
Disolve sugar in 2 pints of boiling water, remove from heat and add 3 pints of cool water to sugar water to cool, then add to primary with the jam. (Do not pour the boiling water directly into the jam, be sure to mix with cool water first)
Stir in enough Cool Water to make one full US Gallon in primary - make sure all lumps are dissolved.
Stir in Acid Blend, Tannin, Nutrient and Pectic Enzyme.
Check that the temperature is near 70 degrees, if not allow to cool.
Test to confirm Starting SG of 1.085 - 1.090 Adjust if necessary.
It is important to let must sit in primary for a full 24 hours before adding yeast for the Pectic Enzyme to work.
Add yeast.
Ferment for 3-5 days at 70* to 75*. When SG reaches 1.010 transfer/syphon into glass carboy (secondary), attach bung and airlock. Leave for approx. 3 weeks, SG should be at or below 1.000, transfer again racking off the heavy lees and add 1 crushed campden. Leave for approx. 2 months, transfer. Rack off sediment every 2 months until very clear (usually about 6-8 months. If it is not clearing after 6 months use sparklloid to help clear it. Bottle when wine is very clear.
Many folks would find these wines better if sweetened. The wine can be sweetened to taste at bottling by adding 1/2 tsp Potassium Sorbate stabilizer and about 1/4 lb dissolved Sugar per gallon. I like the blackberry dry, but the other flavors of jams I like sweetened back up to about 1.010, but either leave dry or sweeten to your personal taste.
