Grapes commonly used in Australia to make port are Cabernet Sauvignon, Shiraz, and Grenache with the skins incorporated to ensure a rich depth of colour. Each Bett-A-Brew Ruby Port concentrate is made from a blend of these Australian Premium red grape varieties, as well as the enhancing character of blackcurrants, resulting in a Port that is intense in flavour and rich in colour.The Port is very easy to make and by following traditional Port Making Techniques, you will achieve authentic results!

Port Making Technique:
Port is in general terms a fortified red wine.
The technique of adding spirit (like brandy) is what matures the red wine into a port . In Port making this spirit or brandy is always added ‘during the fermentation’.
As with traditional port making techniques, our instructions also advise to add Brandy towards the end of the fermentation process.

Each 1 litre of Port concentrate (to make 5 litres of Port) complete with campden tablets and stabilising liquid is $ 19.50

• 5 Litre Italian glass demijohn fitted with
• rubber bung and airlock
• Swing clip to seal demijohn (good for maturing or storing Port)
• Syphon/racking outfit : including beverage hose, glass rod, rubber U bend
• 250gm Sodium Metabisulphite Sterilising Powder
• Port concentrate to make 5 litres complete with SIHA German yeast, campden tablets and stabilising liquid
• 100gms Vicard mildly toasted French Oak chips

Storage and Maturing:
The way by which one stores Port Wine will have a fundamental effect on the changes that occur to the wine and to its composition. Port Wine is usually stored in typical Douro casks called pipes,
The wood that is most often used is Portuguese oak although chestnut and other exotic woods such as French and American oak can also been used.
Home winemakers who do not have a suitable maturing cask, can reap equal benefits by using mildly toasted French Oak chips. The port can then be stored in glass demijohns and oak chips added to give the desired ageing qualities.