Tom_S
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- Oct 31, 2012
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I've never made a fortified wine before, but thought it'd be nice to make some port. From what I understand, you make wine, then just add brandy (or some other alcohol, but usually brandy) which boosts the alcohol content up to around 20%. Sounds fairly easy enough.
I read today that if you end up with a wine at 16% ABV, then adding 750ml of brandy to it will get it up to 19% ABV. The highest alcohol wine I made was 17%, but I didn't make it very well since I just added all the sugar at the beginning and then turned EC-1118 yeast loose on it. So what I plan to do is start a batch at around 12-13%, ferment it dry, then add a little more sugar to continue the fermentation up to about 16%. Then finish it out by stabilizing and adding brandy.
Does this sound like a plan that should work? Any comments appreciated.
I read today that if you end up with a wine at 16% ABV, then adding 750ml of brandy to it will get it up to 19% ABV. The highest alcohol wine I made was 17%, but I didn't make it very well since I just added all the sugar at the beginning and then turned EC-1118 yeast loose on it. So what I plan to do is start a batch at around 12-13%, ferment it dry, then add a little more sugar to continue the fermentation up to about 16%. Then finish it out by stabilizing and adding brandy.
Does this sound like a plan that should work? Any comments appreciated.