Port
 

Does anyone have any special ideas or tips for making port? I'm making my
first batch using an "Ultimate Ruby Port" kit from Wine Kitz. The
instructions suggest adding a bottle of brandy at day 17. I say a
suggestion somewhere else about adding vodka instead and a friend said that
he prefers it without either.

Port
 

IMHO you should use vodka and not brandy. Brandy as bought in your local
Booze shop will already have a distinct flavour of its own and to add this
to your "port" will alter its taste too. Vodka is without flavour and will
not do this. I would also suggest that you use a vodka with as high a % abv
as you can find an preferably not less than 40%abv.
You don't mention quanties of port you have made or its current %abv so
look up the use of the "Pearson Square"
Also be prepared to bulk age it for a couple of years after fortifying it!
The addition of neat alcohol makes the wine very harsh and it needs time to
adjust & mellow out. I am currently drinking my 1996 Fortified elderberry
( 21% abv) which improves year by year so far. (btw I am only allowed a
couple of glasses each week these days!)

--
Trevor A Panther
In South Yorkshire, England
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"atrebla2" > wrote in message
news:ndZob.252914$6C4.158357@pd7tw1no...
> Does anyone have any special ideas or tips for making port? I'm making my
> first batch using an "Ultimate Ruby Port" kit from Wine Kitz. The
> instructions suggest adding a bottle of brandy at day 17. I say a
> suggestion somewhere else about adding vodka instead and a friend said
that
> he prefers it without either.
>
>

Port
 

On 11/2/03 2:03 AM, in article
, "Pinky"
> wrote:

> IMHO you should use vodka and not brandy. Brandy as bought in your local
> Booze shop will already have a distinct flavour of its own and to add this
> to your "port" will alter its taste too. Vodka is without flavour and will
> not do this. I would also suggest that you use a vodka with as high a % abv
> as you can find an preferably not less than 40%abv.
> You don't mention quanties of port you have made or its current %abv so
> look up the use of the "Pearson Square"
> Also be prepared to bulk age it for a couple of years after fortifying it!
> The addition of neat alcohol makes the wine very harsh and it needs time to
> adjust & mellow out. I am currently drinking my 1996 Fortified elderberry
> ( 21% abv) which improves year by year so far. (btw I am only allowed a
> couple of glasses each week these days!)

I would also add that if you can get higher proof alcohol (like Everclear -
95%) that will bump up your alcohol with minimal dilution of your wine.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)