hist-brewing: Re: port

Kirsty Pollock kirsty.pollock at mpuk.com
Tue Sep 19 00:46:02 PDT 2000

> -----Original Message-----
> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> 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?

I was under the impression that port ISN'T fortified with anything. I recall
reading about port production in portugal in one of my books, but can't
remember the exact details or whether I am confusing part of it with sherry
production. I shall have a check when I get home tonight as I could well be


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