I've played with port style; black raspberry/chocolate, Concord from juice, banana. The first attempts (raspberry and Concord) were fermented dry then back sweeten and then fortified with brandy. The banana was the first I ever tried stopping fermentation with spirits to retain residual sugar. I made the decision on the banana in mid primary so my ABV was not as high as I would have liked.
I fortified the banana with Malibu Rum (coconut) and Everclear. The rum is a lower ABV so I supplemented the fortification with Everclear 151. I may try another batch with both the Malibu and a higher ABV rum. Bananas and rum are a great combination and I have been underwhelmed with regular banana wine.
More experiments to come. Maybe that fig batch that is trying to be vinegar.
I have oaked the raspberry and Concord batches. That adds a nice touch.
For you guys who’ve made a zif style how close is it to a commercial ruby port?I just made a Red Zin old vine kit and chapitalized 3 times to attain a 17% abv, and stopped at 1.025. I fed a little goferm as I did this. Also, I added banana chips for a smooth mouthfeel.
I removed 1.5 gallons for my wife, and then added1.75 liters of brandy to bring it to 19ish%. It is a great tasting port so far.