Thanks for the advice. I think I might take that route. Just go with red
wine port with fermentation stopped by spirt.








Doug wrote:

> Martin -
> I doubt you'll find a "recipe" for this particular brand of port.
> You can find general directions for making a port-style wine (or you
> can buy a "port" kit). Fonseca refers to Bin 27 as a "vintage
> character port", i.e., a non-vintage port that they believe is similar
> in style or "character" to a vintage port. This would be a "ruby"
> style of port, as opposed to the other major style, "tawny". Unless
> you live in Portugal, I don't think you'd have much luck finding the
> same grape varieties that Fonseca uses, so you'd probably be better
> off using something full-bodied and "fruity" that is readily
> available. Outside of Portugal, wineries use just about any grape
> variety (usually red) to make "port"-style wines. Zinfandel is
> apparently commonly used in California, along with numerous other
> varieties.
>
> Similarly, although descriptions of port production usually refer
> to adding "brandy" to halt fermentation before all the grape sugars
> have been converted, further research usually indicates that this
> "brandy" is not the 80 proof (40% alcohol) stuff you buy in the liquor
> store, but closer to "white lightning" -- 150 proof or higher, and
> without a lot of "brandy" character. So you might just as well find
> the highest-alcohol vodka or other reasonably neutral spirit you can
> buy, and use that. One advantage is you are adding much less volume
> (compared to store-bought brandy) and hence are diluting the port much
> less.
>
> That is about as close as you are likely to come - if it were
> really that easy for amateurs to duplicate the taste of products like
> Bin 27 at home in their spare time, companies like Fonseca wouldn't
> stay in business very long. You should, though, be able to make some
> very pleasant and drinkable "port-style" wine, and (after some
> experimentation and a good deal of patience) you may be able to make
> something fairly similar in style to Bin 27.
>
> Good luck, and happy fermenting -
>
> Doug
>
>
> Martin Pisz > wrote in message
> >.. .
>> Is there a recipe for a pretty good clone of Fonseca Bin 27 port. What
>> type of grapes to use, temperatures, type of brandy to add and when or
>> any other
>> ingredients? Can't find anything on the net using google.