I know that you additional way of making part is arresting fermentation with I alcohol at desired sweetness. Can a person make a port by fermenting a wine to dry and then backsweetenint to desired flavor and then adding Brandy?
Technically, this isn't a port, but it is a port style. I make them this way all the time, since anything not made in Portugal isn't technically a port.
Someone once said that is a vermouth, but I don't know if that's true either.
Can a person make a port by fermenting a wine to dry and then backsweetenint to desired flavor and then adding Brandy?
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