markb1983
Senior Member
- Joined
- Aug 10, 2013
- Messages
- 250
- Reaction score
- 2
Hello! I am in need of some assistance. I fortified 6 gallons of syrah wine with 2 1.5 liters of VSOP plus one 750 ml. I tasted the fortified wine and its good but its not quite what a port tastes like. I took a reading and noticed that my final brix is low around 2. I measured a commercial port and its around 7 to 10. Another member stated that the brandy drops the tartaric acid.
How much acid should i add to this wine? What can I do to increase a traditional ruby port taste?
Thanks!
How much acid should i add to this wine? What can I do to increase a traditional ruby port taste?
Thanks!