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(Miker) wrote in message om>...
> (Mike R) wrote in message . com>...

> You can make port following any of the methods that you mention, but I
> suggest starting with the highest brix grapes you can get your hands
> on and then following the Portugese method. This way you are
> minimizing sugar and alcohol additions and maximizing the use of the
> natural sugars and flavors present in the grapes. There is a reason
> (besides the varieties and the terrior) that the best ports in the
> world come from this method.
>
> As far as the Merlot ... I have port made from Merlot grapes that is
> currently ageing for over a year, and some fermenting from this past
> year's crop, and although its too early to tell yet how good these
> wines will be, I have had tastings from mine and from the same grapes
> made into port by a local commercial winemaker and they taste great
> already imho.
>
> For oaking, you need to decide which style of port you prefer. Do a
> search to see the differences between tawny, vintage, late bottled
> vintage, etc. and then try some to see which you prefer. They all have
> different ageing and oaking requirements.

OK, I took the plunge. Unfortunately, for this batch, the Merlot had
already fermented out. So I :
1. Drew off 3 litres of wine into a gallon jug.
2. Chaptilized up to 10 brix (one port I've tried and liked tested
12brix)
3. The resulting volume was 3.3 litres. So I added 300ml of 95percent
Everclear for what I think is now 20 percent port.
4. The Merlot has already been on oak chips for 2 weeks, so I'm not
planning to add any additional to the port.

I now have either red rocket fuel or 4 bottles of port. We'll see.

Thanks to all who posted responses. I am always in need of your
collective expertise.

Mike