Does port go through ML, or does the alcohol content also inhibit the
Bacteria's growth? Also, does one have to sulfite a port? I'm not
making one yet, just contemplating what it takes - I'd be expecting to
add brandy to stop the primary fermentation when the time comes...
Thanks

Rob

Anyone? Anyone?...

Rob

Anyone? Anyone?...

Rob

Port is fortified up to 18-20% alc. prior to the end of fermentation so
there is little if any
time for a ML fermentation to even get off to a good start. The alcohol
level will inhibit it once
its fortified. I think you would have to go to special measures to even
atempt ML on a port wine.
Besides, the higher acid level is needed to balance the higher sugar
content. I don't even think
about ML when making port.

CHEERS!

Aaron

"Rob" > wrote in message
oups.com...
> Anyone? Anyone?...
>
> Rob
>

Thanks, Aaron, I appreciate it. Based on that, does it get sulfited?
I would think the alcohol would also be an inhibitor to anything else,
but I don't know.

Rob

Hi Rob,

The high alcohol should inhibit most activity. I typically use 20-25ppm in
mine.

CHEERS!

Aaron

"Rob" > wrote in message
oups.com...
> Thanks, Aaron, I appreciate it. Based on that, does it get sulfited?
> I would think the alcohol would also be an inhibitor to anything else,
> but I don't know.
>
> Rob
>

Aaron Puhala wrote:
> Hi Rob,
>
> The high alcohol should inhibit most activity. I typically use
20-25ppm in
> mine.
>
> CHEERS!
>
> Aaron
>

Except oxidation. I would base the SO2 on the type of Port style you're
looking for. If you want a vintage style, use SO2 to prevent oxidation,
if you're going for a tawny style, mild oxidation is part of the flavor
profile.


Andy