Making Port (again !)
 

I am toying with the idea making some port but I have my usual points
of
confusion.

1. What type of reds make good ports? I was going to draw off a
gallon of a new batch of Merlot. Does it make a difference?

2. The Portugese method seems to be to ferment for 3-4 days then hit
it with 77 percent abv brandy. Other instructions say to use high
alcohol tolerant yeast, and coax the sugar level up as well as the
alcohol content. If the desired abv is ~20 percent, why can't one
simply chaptalize a finished red (13 percent) up to the desired RS
level and then hit it with some 190 proof grain alcohol to raise it to
20 percent abv? There must be something else going on in the wine that
I am missing. What would be the effect if I do as described above?

3. Once done (sugar and additional alcohol), should oak be added for
extended aging?

Making Port (again !)
 

When I make my fortified elderberry every 3 years or so I use the High
alcohol tolerant yeast and the coaxing method. By adding sugar in small
amounts encourage the yeast to ferment the must out to at least 16% abv
usually a bit higher than that. I then add the highest abv clear spirit I
can find ( I have used spirit with 85%abv once) to adjust the abv up to 20%
( Pearson Square). It is important to use a high alcohol spirit because you
want to add a little as possible to your well balance wine.
I then adjust sweetness by adding sugar ( it won't ferment due to 20% abv)
and then bulk age it forever! I am down to my last 12 bottles of my 1996
Fortified elderberry which has a "tawny Port" appearance but a taste
character all of its own. (There are only 3 bottles of my 1991 vintage left
for my grandsons 18th birthday in 12 years time)

--
Trevor A Panther
In South Yorkshire, England
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"Mike R" > wrote in message
om...
> I am toying with the idea making some port but I have my usual points
> of
> confusion.
>
> 1. What type of reds make good ports? I was going to draw off a
> gallon of a new batch of Merlot. Does it make a difference?
>
> 2. The Portugese method seems to be to ferment for 3-4 days then hit
> it with 77 percent abv brandy. Other instructions say to use high
> alcohol tolerant yeast, and coax the sugar level up as well as the
> alcohol content. If the desired abv is ~20 percent, why can't one
> simply chaptalize a finished red (13 percent) up to the desired RS
> level and then hit it with some 190 proof grain alcohol to raise it to
> 20 percent abv? There must be something else going on in the wine that
> I am missing. What would be the effect if I do as described above?
>
> 3. Once done (sugar and additional alcohol), should oak be added for
> extended aging?

Making Port (again !)
 

Mike R wrote:

> I am toying with the idea making some port but I have my usual points
> of
> confusion.

There is a great thread on this topic, with heaps of good advice:

http://tinyurl.com/yvtc9

HTH

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

Making Port (again !)
 

On 3/9/04 1:26 PM, in article
, "Mike R"
> wrote:

> I am toying with the idea making some port but I have my usual points
> of
> confusion.
>
> 1. What type of reds make good ports? I was going to draw off a
> gallon of a new batch of Merlot. Does it make a difference?
>
> 2. The Portugese method seems to be to ferment for 3-4 days then hit
> it with 77 percent abv brandy. Other instructions say to use high
> alcohol tolerant yeast, and coax the sugar level up as well as the
> alcohol content. If the desired abv is ~20 percent, why can't one
> simply chaptalize a finished red (13 percent) up to the desired RS
> level and then hit it with some 190 proof grain alcohol to raise it to
> 20 percent abv? There must be something else going on in the wine that
> I am missing. What would be the effect if I do as described above?
>
> 3. Once done (sugar and additional alcohol), should oak be added for
> extended aging?


These are excellent questions. I suspect there are as many ways of making
port as there are ports in the world.

I think the things you want to consider is what style of port are you
looking for. If you are after a ruby port - go with a big bold fruity red
grape (or berry). I have not done it, but I think if you want to retain more
of the fruity quality, you may want to ferment for a shorter time, then hit
it with high alcohol brandy - or 95% everlclear if you can get it. If you
want a more tawny style port - you also want a good bodied base - but I
would probably ferment it out to a normal level -- or coax it along - then
fortify. This should be aged well and oaked appropriately.

So, I think there's no one good answer for you. Just think about what the
consequences may be in the final product.

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

(remove spamblocker from my email)

Making Port (again !)
 

Making Port (again !)
 

Making Port (again !)
 

I've tried making port this year, and I think I've otten pretty good results.
I started with Petite Sirah and Zinfandel grapes. When their brix dropped to
about 10-12, I added 40% brandy. Only time will tell.

For comparison, I've sampled a lot of the available ports, and the Ficklin
Vineyards California Port, at about $10 per 375 ml bottle is remarkably
good...compares with several of the authentic Portuguese ports. And it tastes
just like mine!!

Lee

Making Port (again !)
 

Making Port (again !)
 

I can only suggest trying the Ficklin. At $10, it's pretty good.

Making Port (again !)
 

where do I find these port recipes?



"Mike R" > wrote in message
om...
> I am toying with the idea making some port but I have my usual points
> of
> confusion.
>
> 1. What type of reds make good ports? I was going to draw off a
> gallon of a new batch of Merlot. Does it make a difference?
>
> 2. The Portugese method seems to be to ferment for 3-4 days then hit
> it with 77 percent abv brandy. Other instructions say to use high
> alcohol tolerant yeast, and coax the sugar level up as well as the
> alcohol content. If the desired abv is ~20 percent, why can't one
> simply chaptalize a finished red (13 percent) up to the desired RS
> level and then hit it with some 190 proof grain alcohol to raise it to
> 20 percent abv? There must be something else going on in the wine that
> I am missing. What would be the effect if I do as described above?
>
> 3. Once done (sugar and additional alcohol), should oak be added for
> extended aging?

Making Port (again !)
 

Look in http://www.winemakermag.com.

There's a search engine on their website...they had an article about 2 years
ago.

Lee

Making Port (again !)