What is used in commercial port making is colorless, odorless and very
high proof. It has been distilled at least twice. Not all stills can
process both pomace and liquid but the better ones yield a neutral
brandy between 150-180 proof.
just sayin

On Jan 3, 12:40*pm, spud > wrote:
> 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