StillSmart

Port has been mentioned here in the past.
I don't recall anyone claiming to have made a good one.
You are boldly going .......

Robert.

Brush up on 'Pearson's Square' before you go too much further.

I make a good one. Surprisingly popular. I say that because I started out by making it out of the waste from racking. Are you sure I haven't shared the recipe here

I doubt it would come good from a kit red though.

needmorstuff wrote:I was thinking of using the racking from my beaverdale kit that I daren't put in my carboy for the 2nd stage of fermentation.

That strikes me as strange. Why are you racking at that stage?

OK I am out

Mash wrote:I make a good one. Surprisingly popular. I say that because I started out by making it out of the waste from racking. Are you sure I haven't shared the recipe here

I don't recall this one.

Robert.

Still spirits make a port essence that is pretty good imo
cheers

Beaverdale instructions make no sense - I make grape wine, so will not try to resolve.

Anyhooo heres the recipe.

Ingredients
5 litres of good Merlot / Cabinet wine
400 grams Sugar (Add sugar to taste - usually around 1.020)
400 ml Wine spirit
Still spirits French Oak Essence or OAK


Method
Add 4 liters of wine to 5L carboy (this leaves room for ingredients and shaking)
Add the sugar to taste.
Add spirit – I used a Seyval brandy in preference.
Add oak or essence.
Shake or rotate to dissolve sugar. Top up. Drink remainder of wine.
Take in the warm, to allow the sugar to dissolve. Needs 10 days to settle. Might lift bung.

Quick Google told me "Seyval blanc is a hybrid wine grape variety used to make white wines. Its vines ripen early, are productive and are suited to fairly cool climates
I will assume Seyval brandy is made from these.
I will also assume that any neutral and brandy essence will not taste the same.
It may suit you.
But I would not have high hopes.

Have downloaded the recipe, thanks Mash, might give it a go someday.

Robert

Seyval brandy. Spot on.

If you're doing kit wine with a kit brandy. It might be better to try the port essence. You could always make it up richer.

I looked into port a while ago, but never got around to making it, I did have a plan of action though, first you need some young unaged brandy, and you add it to a red wine once it's half way fermented, this increases the ABV and kills off the yeast in the wine, this then needs to be aged on oak.

I found some great videos explaining the process on the Taylor's website


http://www.taylor.pt/en/what-is-port-wi ... port-made/

Life is a bagatelle, for those old enough to know/understand the phrase.
For some of us, until you have tried it yourself, you just don't believe.
Mea Culpa.
Best wishes on the short cuts.

Robert.

Anavrin wrote:I looked into port a while ago, but never got around to making it, I did have a plan of action though, first you need some young unaged brandy, and you add it to a red wine once it's half way fermented, this increases the ABV and kills off the yeast in the wine, this then needs to be aged on oak.

I found some great videos explaining the process on the Taylor's website


http://www.taylor.pt/en/what-is-port-wi ... port-made/

Right up my street. Thanks A