ya I read that too. This is why I'm looking for someone who has made a port or 2.Thought I would throw this at ya.
Most wine experts are 50/50 on aging fruit wines, not including grapes.
The reason: Grapes are very high in tannins, where as other fruits are not.
The higher the tannins, the longer it should age , according to the experts.
Also the lighter the fruit the lower the tannins, except for apples.
Yay! I was hoping to find a member or 2 that has been successful with a port.I have made several batches and must day that they turned out great.
Here is my basic approach..
1) Determine what you want. You almost need to set a goal of the exact finished ABV, volume, and residual sugar of your finished port.
2) determine what your fortifier will be and it's abv (brandy is recommended).
3) Research the Pearson's square. this is just a formula that, given your fortifier's abv and the current abv of the wine, and the desired abv of the resulting port, will tell you how many part of fortifier to how many parts of wine are needed.
The ports I make were aged only a year. Taste damn great.
i was actually waiting for you to chime in....how you been, and are you snowed in.
steve, i like to get to about 6 percent sugar, and 9 in my heavy body blackberry, but i ask this.
do you backsweeten
are add flavor after you have add your everclear.
Steve my condolences on your loss.I have been making port style wine for approx 10 years or so, but I am no expert on it.
It has always been a concern how to get the alcohol up there without dilution.
My ports are made from ever clear (195 proof ) and they are added during fermentation and it stops the fermentation because of the high alcohol content , which leaves you with a heavy bodied port and typically little sweet to off set the ABV. I will typically add the alcohol once there is approx 4% residual sugar left - but that is to the eyes of the winemakers taste.
I use everclear, typically I would add distillers charcoal with the everclear for a week prior to using it. That would usually take out most of the odors that come from it (fussils oils ) Back in the day (from what I read) Port was fortified with non cut brandy, which means distilled wine and not diluted with water,so the abv was similar to everclear
I also will add oak sticks in the everclear for approx 2 weeks - if not longer prior to adding to my port - it adds a little extra flavoring - similar to brandy
I hope this helps ?????
hey buddy, sorry about your uncle, I saw you were getting some lake effect.
I know what you mean by , the natural taste, that what it is suppose to be.
And I think besides me, you like ports as much...
Stay Warm.
Hey , btw ...made an offer in milwaukee on a house....we may be neigbors by 80 miles..lol
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