VermontFreedom

Recipes 

I made a port kit. It's a standard "ruby" port. I'm sure it'll be o.k. to good with some aging. But I prefer tawny to ruby ports.

So, how do I make my ruby port into a tawny? Does it require special oak barrel aging?

How does fortifying with brandy change the ruby vs tawny?

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Primary:
Secondary: sweet dessert mead
Conditioning: black raspberry port #1, black raspberry port #2; annual apple wines (2); Concord wine
Bottled and being imbibed: Santa's Magic Potion (seasonal holiday ale); gamay beaujolais #1, standard port, blueberry dessert wine, ice wine
Bottled and Aging: dry mead, sack mead
On deck: gamay beaujolais #2, cherry wine, peach wine; Trappist Dubbel; English strong ale

jager

Recipes 

To get the woody/nutty tones plus the oxidation you would have to use an oak barrel.

I'm not sure about the fortifying charge.


You could add some medium toasted wood chips to the fermentor or secondary aging vessel, it would get you alittle closer.





Dave