are you saying that for every 2 gallons of must (1/2 fermented being when
the temperature has spiked?) you add 1 gallon of "rocket fuel?" And
couldn't one use grappa or marc instead of EC?


"marc" > wrote in message
...
The ferment stops because of the high alcohol addition. So take about
2/3 of wine that has fermented about half way, and add 1/3 of alcohol
to it and call it a day. a while later, rack and add oak.

I am also expirmenting with making Angelica, pronounced Anjleeka. It
is a Portuguese homemade port-like recipe. You make it like port but
dont ferment the wine at all. start with juice, add alcohol (same
ratio) and also add brown sugar about maybe a pound of it for a 5
gallon carboy. I have had excellent angelicas and some not so good
ones, I have yet to see where this will net out.

m


On Jan 6, 4:09 pm, "bobdrob" > wrote:
> 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.