hist-brewing: Re: port

PBLoomis at aol.com PBLoomis at aol.com
Mon Sep 18 18:17:53 PDT 2000

In a message dated 9/18/00 10:30:35 AM Central Daylight Time, 
nerenner at umich.edu writes:

> Port is made by fermenting red wine about halfway, then adding enough 
>  brandy (distilled wine, not aged, fancy stuff) to bring the alcohol 
>  to about 20% and stop fermentation.  It is then aged.  I imagine you 
>  could use inexpensive high proof vodka or Everclear.
    Why stop it, rather than letting it run to completion?
    Takes quite a bit of 80-proof brandy, doesn't it?
    Can I bottle it then, and age it in the bottles?  Or does it need more 
carboy time?

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