On Jan 3, 5:14*am, " > wrote:
> 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- Hide quoted text -
>
> - Show quoted text -

I don't know that that is the case Ted, when they talk about brandy as
a fortifier it isn't necessarily the stuff you buy, it's usually the
high alcohol distillate, it may or may not be aged in oak also. I
don't see much difference in everclear, grappa or pre aged brandy as
distilled other than the source of distillate in this application
since the goal is to boost alcohol. I do think everclear has a
'sharp' taste if overdone, oak aged brandy is softer to me. (I do a
little Sherry.)