hist-brewing: RE: hist-brewing
kirsty.pollock at mpuk.com
Tue Sep 19 06:43:17 PDT 2000
I knew I was confused :-)
BUT... one can now obtain yeasts with a high enough alcohol tolerance to
possibly make 'port strength' wine, though I've never used them.
> -----Original Message-----
> From: Marc Shapiro [mailto:m_shapiro at bigfoot.com]
> Sent: 19 September 2000 14:41
> To: Kirsty Pollock
> Subject: Re: hist-brewing: Re: port
> Port IS fortified, sherry is not. Sherry uses the solara system to
> insure uniformity by adding new wine to older wine so that there is
> always a little bit of EVERY year's vintage. It is a blend of all
> vintages since the solara was started. That is why you will
> never see a
> vintage year on sherry.
> As for why fermentation is stopped and the wine fortified when making
> port: At least part of the answer is to leave some of the
> natural grape
> sugars in the wine. I imagine that there are other reasons, as well,
> but that is the way it is done.
> After fortifying, it should be aged. You are adding a fair amount of
> raw alcohol and the result is going to taste hot and raw
> without aging.
> Oak ageing would probably be best, but I can't say for sure, as I have
> never tried to make port before. (I have made a fortified mead and it
> certainly needed aging, after which it was fantastic.)
> Kirsty Pollock wrote:
> > > 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
> > wrong.
> Marc Shapiro
> m_shapiro at bigfoot.com
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