Quick Recipes and Easy

Starting A Port Barrel

How do I get my oak port barrel producing?

The process to mix or blend a unique port from basic ingredients is quite simple. But, it takes time as it is hard to define our preferred taste easily, so there needs to be a number of trials. There are some basic tasks that will reduce the trial time. Fortunately a barrel can be used to blend and mix different ingredients into a tasty drink.

Firstly, buy your barrel from a reputable supplier, and select the accessories that you need. A stand is vital, unless you can make your own and the style of tap and bung are also vital. The tap needs to easily start and stop the flow of liquid and the stopper needs to be a excellent fit. As you will need to loosen the bung to let air in before turning on the tap, and replace bung when finished.

Most times, the supplier will provide instructions for the setting up of their port barrel, but if they do not, here are some basics. There are many other ways to produce a port to your taste.

First check that there are no visible flaws in the barrel itself and the accessories, such as chip or cracks etc. They may not be harmful. Fill the barrel with water, to see if it leaks. Many oak barrels leak if they have not had any liquid in them for a while, because the wood shrinks. Do not worry about this yet as in the majority of cases this can be fixed by filling the barrel with water and allowing the oak to swell so that the leaks are sealed. Make sure you leave the port barrel somewhere where the leaking water will not do any other hurt. The most hard barrel that I have had to deal with took four days to seal and has not been a problem since. Then flush the barrel a number of times to make sure that the water is clear as it comes out of the barrel.

Next, fill the barrel at least half full with brandy and leave for at least three days– this will help in the flavors later on. Some people drink these dregs – it is up to you.

Finally, start filling the barrel with you choice of port. A excellent mix to start with follows. Mix fifty/fifty of vintage port and tawny port, and after a week add marsala for a smoother taste or brandy for a sharper taste. I usually add only 100 to 200ml at a time. It is here that clear explanations fall away – as you would add the ingredients to your taste. Wait a few days between tastings. It may take a couple of months before the desired taste is achieved. Take your time and in no time you can top up the barrel with whatever ingredient you choose. It is best to keep the barrel at least half full.

Now that the port barrel is producing a fine drop, use a port sipper to delight in it!

Some people use their barrels for muscat and other wines, or nearly any other liquid.

We are researching this incredible product following some discussions with friends recently and found that Port had an fascinating tale to share. The debate about how to produce a excellent port from an inexpensive port using a port barrel at home is fascinating as is the use of port sippers by some keen port lovers who like to taste port as it was intended by the maker. For more information go to enjoyingport.googlepages.com enjoyingport.googlepages.com and delight in.



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