Well, with extended maceration you're going the opposite way than
traditional port production where the wine spends only about 3-4 days
on skins before it's fortified and pressed. During that time they
extract colour and some tannnins quite aggressively, with some
companies using autovinifiers to run juice through the cap every 15
mins or so. Also, I remember reading that they want to press fast
after they fortify because the high alcohol can quickly extract bitter
tannins.

So that's you basic concern - starting with a tannic grape like Cab,
prolonging the ferment with sugar and then going for extended
maceration, you're looking at a very tannic port that might not be
drinkable for many years. You might get some softening of the tannins
in the end, but I'm not sure if/how that works in high alcohol
environments.

That said, it might turn out great, that's the beauty of this hobby.
When I'm in situations like these, I sometimes split the batch in 2
and do it both ways (the other would be to press early and then keep
feding sugar) and then compare.

Pp

On Oct 22, 7:00 am, spud > wrote:
> 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- Hide quoted text -
>
> - Show quoted text -