On Oct 23, 12:47 am, spud > wrote:
> Thanks, I was wondering if high abv would extract to much rough
> tannin. Taking it off the seeds would help.
>
> The EM may offset that by softening the tannin, but I don't have
> experience in EM. I simply don't know.
>
> Thanks for the response!
>
> Steve
> Oregon
>
> On Mon, 22 Oct 2007 07:00:29 -0700, 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 -

I did an extended maceration on a Chancellor back in 98; it's only now
drinkable. It was practically black; I did leave the seeds in. I've
never done port so can't add anything.

Joe