Cellar Craft Porto Corinto Fortify?

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FloridaWino

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Howdy,

So I have this Cellar Craft Porto Cortinto in secondary at the moment and I was considering fortifying the wine. The kits info says that it should finish out at around 15.5% to 16.5% ABV. It also says ports show best in the 17%-20% range and that I can fortify with Vodka or Brandy. Which one should I use to fortify? Im thinking of using it to topoff after I stabilize.

Your thoughts are appreciated. :d
 
Brandy only. One 750ml bottle of brandy per gallon of finished wine will put it right at 19% ABV.
 
Well it looks like I'm going to need 3 bottles considering this is a 3 gallon kit.
Is there a particular brandy you reccomend?
 
I use E&J VSOP or XO. The XO will add a hint of vanilla profile to the wine. VSOP not so much.
 
Well it looks like I'm going to need 3 bottles considering this is a 3 gallon kit.
Is there a particular brandy you reccomend?

You should not need more than 750ml for 3 gallons. Go with Mike's suggestion on the brandy.
 
Actually 1 bottle per gallon is exactly what you need to fortify a wine from ~15%ABV up to 19%. I used the Pearson Square formula.
 
If all you want is ABV consider Golden Grain or Everclear. It is 95% ABV OR 190 proof and will not add flavor.:se
 
If all you want is ABV consider Golden Grain or Everclear. It is 95% ABV OR 190 proof and will not add flavor.:se

I agree - this is the process I use, typically I will run it thru activated carbon - and if I have some old oak sticks add it in the everclear for a week or so. By doing both of those steps it really mellows the everclear and you have some oaky flavor as well - or you can always add a vanilla bean ??
 
The instructions say 750ml will raise the abv like 1.5% so 3 bottles would be the right amount to get it to a true port level I suppose.
My question is.... What do the Portuguese use to fortify?
 
The instructions say 750ml will raise the abv like 1.5% so 3 bottles would be the right amount to get it to a true port level I suppose.
My question is.... What do the Portuguese use to fortify?

They use 195 proof alcohol made from wine - high alcohol brandy

The reason I put activated carbon in everclear is that it takes out those fusel oils that cause the smell that others have described. The used oak sticks also helps - but mainly adds some oaky flavoring to it.

here is a nice link
https://en.wikipedia.org/wiki/Fortified_wine
 
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Grappa which is distilled up WAY high.

IMHO and from chemistry class, "like dissolves like". Brandy is made from Grape spirits, Everclear from Grain spirits. Grain spirits will never "marry" into the port like Grape spirits will.

My question is.... What do the Portuguese use to fortify?
 
I agree Mike
If it was legal in the states in order to produce that or cost effective to purchase I would use grape spirits. But everclear is reasonable and legal to purchase and reasonable in price.
Have you ever tried to add the activated charcoal and or the oak -?
I make alot of port from Frontenac grapes and it is always very good and not hot at all, the ABV is 20%
 
I have not used the charcoal before. Perhaps too many parties in college I try and stay away from Everclear!
 
I made 6G of La Bodega Port a couple of years ago. I used almost 6 bottles of Brandy. The brandy did lighten the color a bit but not to the point of looking thin in any way as the wine started out inky black. This stuff is amazing now and I have only about 1.5G left all bottled in 375ml splits.
 

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