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Homemade Port Wine

slipgate
All I can say is - Whoaa.... ! ! !

My specific gravity reading/chart showed the "potential" for 19% alcohol. GD - After about 2 ounces, I think it has every bit of that!

This port is dark, dark blood red, almost black. And it is THICK! And yummy!

Anyone here make their own wine - specifically port?
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Comments

5 comments

Date Votes
  • oldgunner
    Wine yes, but I've never made port. How do you do the fortification(right word?) To make it over 12 percent or so.
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  • fishkiller41
    The "Samuel Adams" people have developed a kind of "SUPER_YEAST" that can live in a 23%(46 proof) environment. But, i doubt if they are going to sell any...
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  • john carr
    Quote: "How do you do the fortification?"

    Add grape brandy to stop the sugr from working. This ends up at around 20-21%. That's why port is called fortified wine. Others too.
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  • allen griggs
    A normal winemaking yeast can produce an alcohol content of 18 per cent. If you can't get over 12 percent, just use some yeast nutrient, and add more sugar.
    I have made wine as strong as 16 per cent alcohol, but only did it once. The alcohol was so strong that it overwhelmed the flavor of the wine.
    I stick to about a 13 to 13.5 per cent alcohol now.
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  • slipgate
    This port does not call for any fortification (adding alcohol in the form of brandy). It goes through a primary and secondary fermentation and ends up where it ends up. I orginally said "potential alcohol" - I will not know for sure what the actual content is until it is totally done. As it stands, what I am drinking is the part I had to remove to add more ingredients. I will bottle this in about 2 weeks.
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