On Sun, 3 Jan 2010 03:05:40 -0800 (PST), Joe Sallustio
>
>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.)


IIRC cavalierhome said the brandy used in Portugal was the first
ethanol cut off a pot distillation and ~70% or 80%. It ought to still
have some kind of flavor vs mutiple distillations for everclear (or
vodka too?).

I agree that just everclear is sharp. That's what went in in the
first batch, while good, not as good as it could be. Using a blend of
EC and brandy for the following year was much more interesting.

But, I'm thinking EC and 151 Rum might be a smoother or more appealing
mix for a homemade port. I like the idea of bench trials too,
probably could find a helper/taster or two...

Steve
Oregon