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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 thought I would oxidize it so it would be like a port or sherry. Also, I was hoping that I could avoid having to top off after racking.

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...