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Buying high proof brandy to make fortified wine

This may be of interest to you "Sherry and Port are perhaps the best known household names in fortified wines - so why are they so different? Apart from location, grape varieties, soil etc. there is a fundamental difference in the way they are vinified. With Port, the alcohol is added during fermentation, thus halting the process and leaving some residual sugars unconverted. Sherry, on the other hand, is always fermented fully to dry with the alcohol added at the end of the process - any sweetening is performed subsequently"

You may consider using Polish spirit or vodka which would not impair the flavour but would give it body. One point you may have come across definitions of proof very. Stephen

"Sam Goth" wrote in message news: snipped-for-privacy@posting.google.com... Hi all, I've been looking online for sources of high proof alcohol so I can make a late harvest port style wine this year. All I can come up with is everclear and various 151 proof rums. I'd like to do this with a "real" brandy so the flavor comes as close to port as possible. Can anyone suggest commercial sources for uncut (130-170 proof) brandy? If everclear and other kinds work well I'll use them too-this is my 1st time doing a port-style. Thanks, Sam

Reply to
Ant
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Sorry 'bout the delay in response Bill. Still trying to wrap up things from crush around here (and try out a new news reader!)

Anyway, I've tried some of Les' port style wine and it was wonderful. At the time, I thought it was only Foch, but tremendous none the less for a ruby port style.

Concerning when to stop a port, ruby's tend to have between 8 -12 % sugar, but the exact desirable endpoint is, as you would describe, dictated by taste and therefore dependent on the TA. The fortification should be done several degrees before the desired target. In other words, if you want 9%, hit the must at 11%, as it will take awhile for the yeast to actually stop.

I've pondered, without any real answers, about the drift time between when the alc is added and fermentation stops. Theoretically, if the calculation for desired alcohol is correct, the fortification can take place anytime before the endpoint, and the fermentation will stop at the proper point, by definintion, when the alc/sugar/pH levels become toxic to the yeast.

I've yet to do a production port style yet, but have done my second experimental batch this year (doubled the volume to 10 gallons) using Norton, which I affectionately call it "Porton".

clyde

Reply to
Clyde Gill

And if my poor palette is any indication, it will turn out well. Thanks for the taste, Clyde.

I am just about to start my second day of touring MO wineries. Yesterday, I had the opportunity to taste several ruby ports made from Norton grapes. I am thoroughly impressed. This grape seems to be very versatile - suitable for dry red oaky wines as well as fresh fruity jammy full of berry wines. It is the latter that I believe makes for outstanding port. In addition, it has a color that is hard to beat -- deeply rich and intense dark red.

Reply to
Greg Cook

It was my pleasure Greg. Nice to have someone to work with me in the cellar!!

Looks to be a nice day for the remainder of your MO wine tour.

clyde

Reply to
Clyde Gill

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