dangerdave
Chief Bottlewasher
- Joined
- Jul 13, 2011
- Messages
- 2,729
- Reaction score
- 898
Thanks for sharing, Joe.
Wow! Look at me! Making port!
I was tooling around Columbus today after my wife's doctor appointment---and an awesome gyro at Loops! We ended up at a wine supply store we had visited before, where I tripped over a WE Chocoloate Orange Port Kit. The wife grabbed a Washington Moscato (she loves moscato!), so everyone was happy. I picked up the last three gallon carboy they had, since I didn't have one, and now I'm going to make some port...
HELP! I'M GOING TO MAKE PORT! AAAAAHHHHH!
Ok, got that out! Now, give me some ideas. I've read about bananas, raisins, oak, grapes, brandy, Cointreau, etc, etc, etc. What's the best to use on this kit? Tweak? No? Yes? What?
I'm kind of overwhelmed with the possibilites. Any suggestions from our port makers? I humbly await your kernels of wisdom...![]()
think about it? If you are clear ,if you have done the chems and the sg is still then what does it matter were you age,if in fact you are topped up and have a good seal then let it sit if not then i would bottle.it will also change it's characteristics in the bottle as well.my caramel is in a three gallon carboy as we speak,because i know it wasn't correct ,correct in the sense that the flavor wasn't ready yet this was after trial tastings with my crew,this is what you need as a winemaker to get under your belt when is my wine really ready,let your taste buds and good sanitation practices be your guild, we are always out here to assist,does this make sense?.
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