Looking at making a small batch of Cabernet Savignon Port this season.

Yeast will be Preimer Cuvee and sugar feeding to bring the abv to
~18%, then fortify with Everclear and sweeten to taste.

Intend try extended maceration on the skins during sugar feeding for 3
to 4 weeks, as the must will continue to produce CO2 during this time.
Picking grapes today.

Comments please, much appreciated!

Steve
Oregon