Hi All, First, this forum has been a wonderful resource as we started making wine! We're trying our first port style wine. Originally, we planned us chaptalization to get the ABV up as high as possible before fortifying. Using EC-1118, we brook the 21% barrier,so now we are just going to finish fermentation (until it stops with residual sugar) and move to clearing and bottling without fortification. However, we've struggled to figure out where a fruit port should be in terms of sweetness. We know most are quite sweet, and we will sweeten to our likes (backing off a little to allow for sweetening during aging), but wanted to know what everyone else likes when it comes to fruit ports with high ABV. We're read everything from 1.020 - 1.040. I've never gone above 1.030, but we may need to for this one. What do you like in fruit ports for sweetness? Recipe: 1.5 Gallons 8# Blueberries + 2# added during fermentation. 1/2c Extra Light Malt 1tbs Yeast Nutrient 1tsp pectic enzyme (+ 1/2 for second batch of blueberries) 1tsp Acid Blend (TA 6.2g/L) - May need to adjust 2# Sugar (to SG=1.110) EC-1118 Yeast (starter for 6 hours, adding must every hour before pitching) SG: 1.110 pH 3.3 Added 2 more pounds of blueberries around day 5 (plus 1/2 tsp pectic enzyme). Added 2cups sugar everytime SG reached 1.010, which raised SG to 1.030 each time. Current math is that the total SG would have been 1.153. If fermentation stops at 1.020, which seems likely, we would have a final cumulative total of .163 change in SG, that's 21.5%, but we'll call it 21% as there will be some dilution when we sweeten.