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Port and fermentation
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 |
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