You don't mention the yeast you used or the strength of the brandy but
most yeast will stop at the 18-20% abv you should be shooting for. If
you are planning on tawny port you won't need the sulfite, but if not a
tawny you will need sulfite to prevent oxidation.


wrote:

> I am making port this year for the first time. Using Cab grapes, I'll
> be mixing it with brandy. I have a couple of questions I'd like to put
> up to the group to check myself:
> 1) do I have to add potasium sorbate to halt fermentation, or will the
> brandy do the trick?
> 2) I'll be taking the juice off the must at about 15 Brix (started at
> 26) and mixing 1.5 gal brandy with 3.5 gal wine. Do I need to worry
> about sufiting this process both the carboy and the port itself, or is
> the strength of the final product enough to no worry about that? (I'll
> probably do it anyway)
> thanks
> Marc