I have 2 questions: A) what do you use to stop the primary fermentation or
is do you goose up the sweetness of the must so that the yeast stalls out,
and 2)would that be dry malt extract or liquid malt extract?


"Strongarm" > wrote in message
...
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.
>

I agree with ted. Don't fortify unless you really think your port
needs it. I make port every fall/winter and have found that using
something like EJ Brandy does not improve the port. Brandy is over-
powering and so if I want it stronger, I will referment the port by
adding several cups(per gallon) of light malt and allowing nature to
take it's course. BY THE WAY, one ought to allow Port to aged about 6
months minimum to really determine it's qualities AND NO i am not
from Portugal.