sp who has made port?

absinthe · Post by **absinthe** » Tue Aug 29, 2006 6:17 am

i made a batch of rum port to season a new barrel i just got to make some nice port scented whiskey, and man its some o the best port i have tasted and its only been in the barrel for about a month or so. although it still dont compair to my folks barrel of 18 YO

KatoFong · Post by **KatoFong** » Tue Aug 29, 2006 1:31 pm

Sounds interesting. How do you make it?

absinthe · Post by **absinthe** » Wed Aug 30, 2006 5:50 am

well i made a double still port (slightly higher in alco, ages quicker) i simply added about 400 mls o 95% AV vodka and about 300 mls of dark 40% rum to 4 ltrs of a expensive cask red (lol yeah i know thats funny a expensive cask red but i mean don't get real crap for it something that you would drink if you wanted to), stuck it in a barrel and left it,

Post by **blanikdog** » Sat Nov 03, 2007 5:54 pm

I'm in the nasty position of having too much brandy.

Just to keep everything in perspective, too much is three gallons.

I was wondering about turning some red wine into 'port' or 'muscat' or any fortified wine for that matter. I don't have the facilities, time or interest in making wine and stopping it while sweet by adding grape spirit.

Has anyone tried using a sweet wine to make a desert style wine? If not I'll use it to have a go at some danish schnapps as posted in the parent site.

blanik

Post by **blanikdog** » Sat Nov 03, 2007 5:58 pm

Hmmmm Having just re-read absinthes post I might have a go at that.

Read, read and read again yo stoopid bastard.

blanik

pintoshine · Post by **pintoshine** » Sat Nov 03, 2007 6:03 pm

I too am interested in port or cream sherry. These are very similar in that they are both sweet, fortified and oaked.
I like these at about 18 to 20%. I have found several commercial versions and I too have too much brandy on hand. But at the same time I have no sweet wine because I always ferment to dry with champagne yeast.
I don't have much wine left period.
Most of mine went to brandy

If you find any mixtures using dry wine, sugar, and white brandy that is nice let me know also. I am always looking for a new, good recipe that I can use the materials on hand.
Maybe I will try some of my own experiments.

defcon4 · Post by **defcon4** » Sat Nov 03, 2007 6:41 pm

I used to have a wine making book that had a table to calculate how much brandy to mix with wine to stop a fermentation and make it sweet. I'll look for it and post it if anyone is interested.

Post by **blanikdog** » Sat Nov 03, 2007 8:12 pm

pintoshine wrote: If you find any mixtures using dry wine, sugar, and white brandy that is nice let me know also.

I'm going to get some Shiraz dry red and add some sweetener - maybe sugar to begin with - and give it a try. The wine is from a local vigneron and is relatively inexpensive. If it fails I'll put it with my slops to re-ferment some day. I'll let you know what happens.

blanik

wineo · Post by **wineo** » Sat Nov 03, 2007 8:13 pm

I threw some together a few weeks ago.I had made some extremely heavy flavored wine that had a high acid level,to use for blending,and made up a gallon of strong port.I figured its 30-40 proof.I blended about a half gallon of the heavy flavored wine{wild cherry/wild blackberry/white grape} with some sweet cherry wine,some apple wine,and a liter bottle of oaked 80 proof concord brandy.Its still dry,and really has a ton of flavor.
It turned out great!

Post by **blanikdog** » Sat Nov 03, 2007 8:30 pm

yairrrs wineo, port doesn't have to be sweet does it?

If I recall through the grog sodden crevices of my brain, vintage port is dryish. I'll now do as I said but without the sweetener, and put it under the house for a few years. Well maybe a year or two. My 30,000 hours might run out if I leave it too long, and that would be one total piss off.

Perhaps a month will give me a rough guide.

blanik

wineo · Post by **wineo** » Sat Nov 03, 2007 8:53 pm

A port is usually dry.But you could sweeten it enough to make it semi-dry if you wanted.There are no rules.You can make it to your likeing.That one was just throwed together and turned out good.Dumb luck!