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)