Making a Port

On Sun, 3 Jan 2010 03:05:40 -0800 (PST), Joe Sallustio

IIRC cavalierhome said the brandy used in Portugal was the first ethanol cut off a pot distillation and ~70% or 80%. It ought to still have some kind of flavor vs mutiple distillations for everclear (or vodka too?).

I agree that just everclear is sharp. That's what went in in the first batch, while good, not as good as it could be. Using a blend of EC and brandy for the following year was much more interesting.

But, I'm thinking EC and 151 Rum might be a smoother or more appealing mix for a homemade port. I like the idea of bench trials too, probably could find a helper/taster or two...

Steve Oregon

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^^^^^ That is an interesting idea...

Steve Oregon

Yes, what is used in Portugal is "brandy" in the sense that it is distilled alcohol produced from fermented grapes. It is fairly raw stuff, about 70% to 80% alcohol. They use fermented grapes because that's what they have available - wines that don't meet the quality standards, and pomace after the press process. It isn't oak aged, colored brown or watered down to 40% (80 Proof) like the "brandy" we find in liquor stores in the States. It's "firewater" - a lot closer to Everclear or moonshine than a commercial product.

I've used Bacardi 151 rum to fortify several batches of port-style and sherry-style wines, with good results. The high alcohol level means you are using MUCH less to achieve a given change in overall proof (less dilution of flavor). The rum by itself has a very mild flavor - it blends well with just about anything, and when used with port is just not detectable - the stronger flavors of the port completely dominate the mixture.

I've also used Everclear with good results, but less often, as I can't buy it in Minnesota. A high-proof vodka would work about as well, I expect. The two criteria I have are 1) high alcohol level, so as to minimize dilution, and 2) no strong flavors that might clash with the wine. So I wouldn't recommend gin, or tequila, or Scotch whiskey. "Brandy" or bourbon whiskey would be a second choice, if I couldn't get vodka or rum.

Doug

I have 2 questions: A) what do you use to stop the primary fermentation or is do you goose up the sweetness of the must so that the yeast stalls out, and 2)would that be dry malt extract or liquid malt extract?

I agree with ted. Don't fortify unless you really think your port needs it. I make port every fall/winter and have found that using something like EJ Brandy does not improve the port. Brandy is over- powering and so if I want it stronger, I will referment the port by adding several cups(per gallon) of light malt and allowing nature to take it's course. BY THE WAY, one ought to allow Port to aged about 6 months minimum to really determine it's qualities AND NO i am not from Portugal.

are you saying that for every 2 gallons of must (1/2 fermented being when the temperature has spiked?) you add 1 gallon of "rocket fuel?" And couldn't one use grappa or marc instead of EC?

2/3 of wine that has fermented about half way, and add 1/3 of alcohol to it and call it a day. a while later, rack and add oak.

I am also expirmenting with making Angelica, pronounced Anjleeka. It is a Portuguese homemade port-like recipe. You make it like port but dont ferment the wine at all. start with juice, add alcohol (same ratio) and also add brown sugar about maybe a pound of it for a 5 gallon carboy. I have had excellent angelicas and some not so good ones, I have yet to see where this will net out.

m