I had a strawberry batch go through an unplanned spontaneous MLF. I am trying to turn this unfortunate event into something positive. Fruit wines improve with a little sweetness and sorbate can't be used to stabilize a wine that has been through Malolatic fermentation (or so I've heard). So, I plan to fortify it to stabilize and make a "port" style strawberry wine. I have never attempted this. I know brandy is traditional. What type of brandy should be used? Any suggestions on other types of spirt to use for fortification? Thanks!