*Been thinking about using everclear and 151 rum this year. *Seems
> like a little bit of rum would give a nice carmelly background to the
> port. *
>

I agree with ted. Don't fortify unless you really think your port
needs it. I make port every fall/winter and have found that using
something like EJ Brandy does not improve the port. Brandy is over-
powering and so if I want it stronger, I will referment the port by
adding several cups(per gallon) of light malt and allowing nature to
take it's course. BY THE WAY, one ought to allow Port to aged about 6
months minimum to really determine it's qualities AND NO i am not
from Portugal.

On Mon, 4 Jan 2010 14:27:05 -0800 (PST), Strongarm
> wrote:

snip
> I will referment the port by
>adding several cups(per gallon) of light malt and allowing nature to
>take it's course.
snip

^^^^^
That is an interesting idea...

Steve
Oregon

I have 2 questions: A) what do you use to stop the primary fermentation or
is do you goose up the sweetness of the must so that the yeast stalls out,
and 2)would that be dry malt extract or liquid malt extract?


"Strongarm" > wrote in message
...
Been thinking about using everclear and 151 rum this year. Seems
> like a little bit of rum would give a nice carmelly background to the
> port.
>

I agree with ted. Don't fortify unless you really think your port
needs it. I make port every fall/winter and have found that using
something like EJ Brandy does not improve the port. Brandy is over-
powering and so if I want it stronger, I will referment the port by
adding several cups(per gallon) of light malt and allowing nature to
take it's course. BY THE WAY, one ought to allow Port to aged about 6
months minimum to really determine it's qualities AND NO i am not
from Portugal.

The ferment stops because of the high alcohol addition. So take about
2/3 of wine that has fermented about half way, and add 1/3 of alcohol
to it and call it a day. a while later, rack and add oak.

I am also expirmenting with making Angelica, pronounced Anjleeka. It
is a Portuguese homemade port-like recipe. You make it like port but
dont ferment the wine at all. start with juice, add alcohol (same
ratio) and also add brown sugar about maybe a pound of it for a 5
gallon carboy. I have had excellent angelicas and some not so good
ones, I have yet to see where this will net out.

m


On Jan 6, 4:09*pm, "bobdrob" > wrote:
> I have 2 questions: A) what do you use to stop the primary fermentation or
> is do you goose up the sweetness of the must so that the yeast stalls out,
> and *2)would that be dry malt extract or liquid malt extract?
>
> "Strongarm" > wrote in message
>
> ...


> Been thinking about using everclear and 151 rum this year. Seems
>
> > like a little bit of rum would give a nice carmelly background to the
> > port.
>
> I agree with ted. *Don't fortify unless you really think your port
> needs it. *I make port every fall/winter and have found that using
> something like EJ Brandy does not improve the port. *Brandy is over-
> powering and so if I want it stronger, I will referment the port by
> adding several cups(per gallon) of light malt and allowing nature to
> take it's course. *BY THE WAY, one ought to allow Port to aged about 6
> months minimum to really determine it's qualities *AND NO i am not
> from Portugal.

are you saying that for every 2 gallons of must (1/2 fermented being when
the temperature has spiked?) you add 1 gallon of "rocket fuel?" And
couldn't one use grappa or marc instead of EC?


"marc" > wrote in message
...
The ferment stops because of the high alcohol addition. So take about
2/3 of wine that has fermented about half way, and add 1/3 of alcohol
to it and call it a day. a while later, rack and add oak.

I am also expirmenting with making Angelica, pronounced Anjleeka. It
is a Portuguese homemade port-like recipe. You make it like port but
dont ferment the wine at all. start with juice, add alcohol (same
ratio) and also add brown sugar about maybe a pound of it for a 5
gallon carboy. I have had excellent angelicas and some not so good
ones, I have yet to see where this will net out.

m


On Jan 6, 4:09 pm, "bobdrob" > wrote:
> I have 2 questions: A) what do you use to stop the primary fermentation or
> is do you goose up the sweetness of the must so that the yeast stalls out,
> and 2)would that be dry malt extract or liquid malt extract?
>
> "Strongarm" > wrote in message
>
> ...


> Been thinking about using everclear and 151 rum this year. Seems
>
> > like a little bit of rum would give a nice carmelly background to the
> > port.
>
> I agree with ted. Don't fortify unless you really think your port
> needs it. I make port every fall/winter and have found that using
> something like EJ Brandy does not improve the port. Brandy is over-
> powering and so if I want it stronger, I will referment the port by
> adding several cups(per gallon) of light malt and allowing nature to
> take it's course. BY THE WAY, one ought to allow Port to aged about 6
> months minimum to really determine it's qualities AND NO i am not
> from Portugal.