I have a carboy of Marechal Foch that I want to make into port. It is two years old, dry and 11% alcohol. Can I add sugar and yeast, bring the alcohol to 16% and then fortify with brandy? Any suggestions
I have a carboy of Marechal Foch that I would like to make into port. It is two years old, dry and at 11% alcohol. Can I add sugar and yeast and ferment it to about 16% then fortify it with brandy? Any suggestions would be helpful.