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?

When I make my fortified elderberry every 3 years or so I use the High
alcohol tolerant yeast and the coaxing method. By adding sugar in small
amounts encourage the yeast to ferment the must out to at least 16% abv
usually a bit higher than that. I then add the highest abv clear spirit I
can find ( I have used spirit with 85%abv once) to adjust the abv up to 20%
( Pearson Square). It is important to use a high alcohol spirit because you
want to add a little as possible to your well balance wine.
I then adjust sweetness by adding sugar ( it won't ferment due to 20% abv)
and then bulk age it forever! I am down to my last 12 bottles of my 1996
Fortified elderberry which has a "tawny Port" appearance but a taste
character all of its own. (There are only 3 bottles of my 1991 vintage left
for my grandsons 18th birthday in 12 years time)

--
Trevor A Panther
In South Yorkshire, England
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"Mike R" > wrote in message
om...
> 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?

Mike R wrote:

> I am toying with the idea making some port but I have my usual points
> of
> confusion.

There is a great thread on this topic, with heaps of good advice:

http://tinyurl.com/yvtc9

HTH

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

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)

(Mike R) wrote in message . com>...
> 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?

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.

(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

I've tried making port this year, and I think I've otten pretty good results.
I started with Petite Sirah and Zinfandel grapes. When their brix dropped to
about 10-12, I added 40% brandy. Only time will tell.

For comparison, I've sampled a lot of the available ports, and the Ficklin
Vineyards California Port, at about $10 per 375 ml bottle is remarkably
good...compares with several of the authentic Portuguese ports. And it tastes
just like mine!!

Lee

(LG1111) wrote in message >...
>...compares with several of the authentic Portuguese ports.

That's a pretty big range to use as a comparison. There are many
styles of Port from Portugal ranging in price from $10(USD) to $200
(USD) or more (for older Vintage Ports).

Andy

I can only suggest trying the Ficklin. At $10, it's pretty good.

where do I find these port recipes?



"Mike R" > wrote in message
om...
> 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?

Look in http://www.winemakermag.com.

There's a search engine on their website...they had an article about 2 years
ago.

Lee

(LG1111) wrote in message >...
> I can only suggest trying the Ficklin. At $10, it's pretty good.

I have, I think it was the Tinta. Certainly doesn't compare to a good
Vintage Port, although it was pleasant.

Andy