Thanks for the replies. As far as being satisfied with the result, I can't really tell yet since it just recently finished the primary fermentation. Aren't tawny ports oxidized during aging? I guess that's what I was trying to do.
I'm in the process of making a high alcohol content apricot wine. I started the batch at 1.105 sg and gradually added sugar during fermentation. I calculated that I got to 18.6% ABV at 1.012 final SG, then I added enough Everclear to bring the ABV up to 20.5%.
Right now I've transferred...
Thanks for the advice Salcoco. I'm currently at 1.040 sg and haven't made any additions yet.
What about oxidizing it? First of all, is this a good idea and if so, do I just leave a big air gap and put on an empty airlock when I rack it?
Hi everyone. I just joined the forum and this is my first post. I started making wine about 1 year ago and have a few batches in process, but now I just started a batch of port. Following is the recipe (I based it off of Goodfella's recipe from this forum) that I'm using for a 5 gallon batch...