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Cab Sav Port --> Extended Maceration
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 |
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