A sort of a Port
- Thread starter andy123
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Very nice, but may I suggest that you refrain from using sugar. I find that fermented sugar can be rather harsh..
Try this.. ferment your wine until the brix falls to about 14 - 16%, then add brandy. If you need to know how much, just use the pearson's square formula (several thread exist concerning the pearson's square on this site).
This method makes use of the natural fruit sugars for sweetening. IMHO, it makes for a better end product.
Try this.. ferment your wine until the brix falls to about 14 - 16%, then add brandy. If you need to know how much, just use the pearson's square formula (several thread exist concerning the pearson's square on this site).
This method makes use of the natural fruit sugars for sweetening. IMHO, it makes for a better end product.
