"Deadend" wrote:

I have read a recent thread here on a freeze concentration method. You
can google to look for the thread. There was a link to a web page that
illustrated this method well. It used "tornado tubes" and two liter
bottles. Shown in the pictures, it seemed that the vast majority of
the stuff left behind in the freeze concentration method was ice, i.e.
water. So, I know someone will chime in and say "this is
distillation--illegal--blah, blah--this will concentrate the heads and
tails as well." Yes, this is technically true to some extent.

But I was curious about doing a hybrid method: part freeze
concentration, just to boost up the flavor profile a bit, and part
standard sweetening and fortifying (also illegal, I may add, but what
the hell, most of the fun things in life are...). I was wondering
about the merits of brandy, grain alcohol, or even a high quality
grappa. I'm not sure, as the brandy or grappa has that snob appeal,
but then again, the grain is the highest proof, and would yield the
alcohol content desired but with the least dilution.

So what do you all think about the hybrid method idea? I have not
tried any method yet. But I am damn curious, I'll tell you what.

Regards,

Any type of distillation is highly illegal in the U.S. If you get caught,
BBB (Benevolent Big Brother) can legally confiscate not only your still, and
your whiskey, but ALL the real property and chattels on the property where
the still is found! This ludicrous prohibition era law which is still on
the books, and actively enforced, can and has been applied to freeze
distillation. Rule of thumb: find some public property at least 10 miles
from yours, to run that still. And set a bangalor mine field around the
perimeter (also illegal, but what pretty fireworks).

"Charles H" wrote:

Is it actually illegal (in the US I assume) to add alcohol to your
homemade wine?

No. In the US, it is illegal to produce alcohol via (any form of)
distillation, but one can add anything one wishes (except class 3 controlled
substances) to wine or beer for personal consumption.

The law in Canada is similar.

In Saudi Arabia it is illegal to add alcohol to anything (or to posses
it) --- unless you are an Emir, in which case the law is your personal
servant. The penalty for distillation is beheading. The penalty for imbibing
is watching a beheading before your own. The penalty for possession is a
public whipping (39 lashes).

In Mezcal, the penalty for distillation is 1/5 your production to the local
constabulary for "qa assurance".

On 10/22/03 3:00 PM, in article , "Charles
H" wrote:

Deadend wrote:

standard sweetening and fortifying (also illegal, I may add, but what
the hell, most of the fun things in life are...).

Is it actually illegal (in the US I assume) to add alcohol to your
homemade wine?

No, it's definitely not illegal to add alcohol that was purchased (and all
due taxes paid). The only thing that would be illegal is concentration of
alcohol - I believe through distillation AND freeze concentration.
--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

(Miker) wrote in message om...
After all, I wouldn't think that the ports from Portugal use
grain alcohol for fortification.

No, they can't use grain alcohol in Portugal, but the "brandy" they
use is more like grain alcohol than the brandy you buy in a store.

In Portugal, they use highly distilled, clear liquor that is made from
grapes. It is not really what we would consider brandy. Brandy you buy
in a store is distilled to around 80 proof and aged in heavily charred
barrels that imparts both color and flavor to the product. They
wouldn't use this in Portugal either.

The point is to raise the alcohol without changing the flavor or color
of the wine. IMHO, grain alcohol (like everclear) is your best option.

Andy

This may be of interest to you=20
"Sherry and Port are perhaps the best known household names in fortified =
wines - so why are they so different? Apart from location, grape =
varieties, soil etc. there is a fundamental difference in the way they =
are vinified. With Port, the alcohol is added during fermentation, thus =
halting the process and leaving some residual sugars unconverted. =
Sherry, on the other hand, is always fermented fully to dry with the =
alcohol added at the end of the process - any sweetening is performed =
subsequently"

You may consider using Polish spirit or vodka which would not impair the =
flavour but would give it body.
One point you may have come across definitions of proof very.
Stephen



"Sam Goth" wrote in message =
m...
Hi all,
I've been looking online for sources of high proof alcohol so I can
make a late harvest port style wine this year. All I can come up with
is everclear and various 151 proof rums. I'd like to do this with a
"real" brandy so the flavor comes as close to port as possible. Can
anyone suggest commercial sources for uncut (130-170 proof) brandy? If
everclear and other kinds work well I'll use them too-this is my 1st
time doing a port-style.
Thanks,
Sam

Hi Clyde - Holyfield Winery, in Basehor Kansas, make a great tasting port
from Leon Millot and Foch grapes. Les uses the high alcohol brandy that is
discussed in this thread and he stops fermentation as you suggest. I'll
have to check with him on the particulars. If you were making a port at
what brix would you add the alcohol to stop fermentation? Is this mainly a
taste thing or do you have a general sugar content that you would shoot
for?
Thanks.

Bill Frazier
Olathe, Kansas



Sorry 'bout the delay in response Bill. Still trying to wrap up things from
crush around here (and try out a new news reader!)

Anyway, I've tried some of Les' port style wine and it was wonderful. At
the time, I thought it was only Foch, but tremendous none the less for a
ruby port style.

Concerning when to stop a port, ruby's tend to have between 8 -12 % sugar,
but the exact desirable endpoint is, as you would describe, dictated by
taste and therefore dependent on the TA. The fortification should be done
several degrees before the desired target. In other words, if you want 9%,
hit the must at 11%, as it will take awhile for the yeast to actually stop.

I've pondered, without any real answers, about the drift time between when
the alc is added and fermentation stops. Theoretically, if the calculation
for desired alcohol is correct, the fortification can take place anytime
before the endpoint, and the fermentation will stop at the proper point, by
definintion, when the alc/sugar/pH levels become toxic to the yeast.

I've yet to do a production port style yet, but have done my second
experimental batch this year (doubled the volume to 10 gallons) using
Norton, which I affectionately call it "Porton".

clyde

On 10/25/03 9:46 AM, in article
, "Clyde Gill"
wrote:

I've yet to do a production port style yet, but have done my second
experimental batch this year (doubled the volume to 10 gallons) using
Norton, which I affectionately call it "Porton".

clyde

And if my poor palette is any indication, it will turn out well. Thanks for
the taste, Clyde.

I am just about to start my second day of touring MO wineries. Yesterday, I
had the opportunity to taste several ruby ports made from Norton grapes. I
am thoroughly impressed. This grape seems to be very versatile - suitable
for dry red oaky wines as well as fresh fruity jammy full of berry wines. It
is the latter that I believe makes for outstanding port. In addition, it has
a color that is hard to beat -- deeply rich and intense dark red.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

And if my poor palette is any indication, it will turn out well. Thanks for
the taste, Clyde.

I am just about to start my second day of touring MO wineries. Yesterday, I
had the opportunity to taste several ruby ports made from Norton grapes. I
am thoroughly impressed. This grape seems to be very versatile - suitable
for dry red oaky wines as well as fresh fruity jammy full of berry wines. It
is the latter that I believe makes for outstanding port. In addition, it has
a color that is hard to beat -- deeply rich and intense dark red.


It was my pleasure Greg. Nice to have someone to work with me in the
cellar!!

Looks to be a nice day for the remainder of your MO wine tour.


clyde