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27-01-2005, 07:21 PM
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Two port questions
Does port go through ML, or does the alcohol content also inhibit the
Bacteria's growth? Also, does one have to sulfite a port? I'm not making one yet, just contemplating what it takes - I'd be expecting to add brandy to stop the primary fermentation when the time comes... Thanks Rob 
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03-02-2005, 11:59 AM
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Port is fortified up to 18-20% alc. prior to the end of fermentation so
there is little if any time for a ML fermentation to even get off to a good start. The alcohol level will inhibit it once its fortified. I think you would have to go to special measures to even atempt ML on a port wine. Besides, the higher acid level is needed to balance the higher sugar content. I don't even think about ML when making port. CHEERS! Aaron "Rob" wrote in message oups.com... Anyone? Anyone?... Rob
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04-02-2005, 03:41 AM
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Hi Rob,
The high alcohol should inhibit most activity. I typically use 20-25ppm in mine. CHEERS! Aaron "Rob" wrote in message oups.com... Thanks, Aaron, I appreciate it. Based on that, does it get sulfited? I would think the alcohol would also be an inhibitor to anything else, but I don't know. Rob
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04-02-2005, 04:39 PM
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Aaron Puhala wrote: Hi Rob, The high alcohol should inhibit most activity. I typically use 20-25ppm in mine. CHEERS! Aaron Except oxidation. I would base the SO2 on the type of Port style you're looking for. If you want a vintage style, use SO2 to prevent oxidation, if you're going for a tawny style, mild oxidation is part of the flavor profile. Andy
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