Thanks, glad to hear it can be good! Any thoughts on extended
maceration for this project?

Steve
Oregon


On Sat, 20 Oct 2007 16:46:50 -0500, "Steve Peek" >
wrote:

>I tasted such a port produced by Rockhouse vineyards in Columbus, NC. The
>vintner fortified it with Cognac. It was like very ripe blackberries with
>brandy, absolutely delicious.
>Steve
>"spud" > wrote in message
.. .
>> 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
>