I'm trying to make a traditional style port by stopping the fermentation with the addition of alcohol. Does anyone know whether it is better to stop the fermentation while the must is still on the skins and let it sit a few days or should I press it out and then add the alcohol? Thanks for your help and input!
Pressing and then adding brandy is the traditional way of making commercial Port. Getting enough flavor and color extraction is difficult using this method but much less brandy is needed. Extraction is not an issue when brandy is added and then the fermentation is pressed a day or two later but more brandy is needed. I have used both methods many times. I prefer to fortify and then press because the winemakers has much better control of the process. Lum Del Mar, California, USA
JCP, Adding the brandy before pressing seems costly as you will dispose of a certain volume of brandy with the cake. Depends on your source - the cost of the brandy may not be very much for a small volume. We make Port out of Norton/Cynthiana and there is no concern about color or flavor extraction there. Norton is dark and inky by time the s.g. drops to where we want it.
If time is needed slow down the fermintation by lowering the temperature a little (easier said then done I recognize).
Good luck!
Thanks for everyones input. I' ve left the grapes on the skins and added grain alcohol to stop the fermentation. I'll press this weekend. So far, it taste great!
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