I finished fermenting this week. From the start it dropped to 1.005, then I added the entire sugar pack at once and it went up to 1.022 (or something like that, no notes handy). It finished today at 1.000.
I stabilized and added the f-pack. I was thinking it would be really sweet with that added but it's not.
I have a full 3 gallon carboy and a very full wine bottle (no f-pak in that).
I've heard that it takes at least 6 months to drop some of the sweetness and overly chocolate flavor but I don't taste that now? Is this year's release different that a couple years ago?
How do I figure out what the ABV is with the chap stage? It was at 16.5% before I added the 2nd dose of sugar. I can tell it's a strong one!
Subtract final SG from starting SG.
To that add, based on the above numbers: (1.022 - 1.005)
Multiply the final number by 131.
I would add a full bottle of non-flavored brandy to it. One bottle will have only a slight affect on the ABV, but over a year or so, it will really smooth out the taste.
The chocolate and the raspberry flavor will drop a little and smooth out over the next year. It gets better every year and will last many years, since it has lots of sugar in it.
I made the port for my wife. The first six months the raspberry flavor was fairly bitie to me. I don't care for raspberry, anyway, but since mine is now over a year old, that flavor has blended in well enough that I now enjoy this port very much. I will make another batch or three.