All right, no warnings or thoughts on this?

Plow ahead, see what happens?

Steve
Oregon

On Sat, 20 Oct 2007 09:39:47 -0700, spud >
wrote:

>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