On Oct 23, 12:47 am, spud wrote:
Thanks, I was wondering if high abv would extract to much rough
tannin. Taking it off the seeds would help.

The EM may offset that by softening the tannin, but I don't have
experience in EM. I simply don't know.

Thanks for the response!

Steve
Oregon

On Mon, 22 Oct 2007 07:00:29 -0700, spud
wrote:



All right, no warnings or thoughts on this?

Plow ahead, see what happens?

Steve
Oregon

On Sat, 20 Oct 2007 09:39:47 -0700, spud
wrote:

Looking at making a small batch of Cabernet Savignon Port this season.

Yeast will be Preimer Cuvee and sugar feeding to bring the abv to
~18%, then fortify with Everclear and sweeten to taste.

Intend try extended maceration on the skins during sugar feeding for 3
to 4 weeks, as the must will continue to produce CO2 during this time.
Picking grapes today.

Comments please, much appreciated!

Steve
Oregon- Hide quoted text -

- Show quoted text -

I did an extended maceration on a Chancellor back in 98; it's only now
drinkable. It was practically black; I did leave the seeds in. I've
never done port so can't add anything.

Joe