On Jan 2, 12:32*pm, spud > wrote:
> Hey I'll ask a question.
>
port is defined as:

wine fortified with brandy distilled from grapes (not everclear or
rum)
fortification is raising the alcohol level of the finished
product to more than 16 - but less than 24%

not from oporto? matters only if you are getting a new ttb label
approved.

use pearson square to calculate the additions.

downside to using rum and/or everclear is alteration of flavor.
start with good wine, achieve desired flavor make additions.

ted


> If we can I'd like to avoid the "it ain't port unless it's from
> Portugal" arguement. *
>
> So, I'm in the process of making a port wine and need to fortify it.
> Used everclear, and a mix of everclear and brandy in the past.
>
> *Been thinking about using everclear and 151 rum this year. *Seems
> like a little bit of rum would give a nice carmelly background to the
> port. *
>
> Any impressions or thoughts appreciated.
>
> Steve
> Oregon