Port

I really love drinking port, especially nicely aged tawny port.

Does anybody have any experience making it? My understanding is you make 'green' not-totally-fermented red wine, add brandy to kill off fermentation and then bulk age in barrels to mellow and oxidize.

Clearly I can't make the brandy because it's illegal, but I could do the rest right?

bk0 said:

I really love drinking port, especially nicely aged tawny port.

Does anybody have any experience making it? My understanding is you make 'green' not-totally-fermented red wine, add brandy to kill off fermentation and then bulk age in barrels to mellow and oxidize.

Clearly I can't make the brandy because it's illegal, but I could do the rest right?

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Port Is fermented to about 4% ABV then the fermentation is halted with the addition of "Neutral Grape Spirits" Neutral Grape spirits is about 80% ABV brandy. Like the Everclear of brandy and you wont find it in stores. What you could try doing is get the Alcohol as close to 19-20% as possible then sweeten with sugar. If you wish to add brandy I would add the "White"(Clear) Brandy. Also I think It would be near immposible to get Port Grapes. Those would be Touriga Nacional, Touriga Franca and Tinto Cao. You can make a nice port style from any grape that has a high sugar content though. The closest I have made to port is using Welches grape juice and sugar. Fermented out to a bone dry 17% abv and then added sugar to backsweeten. Turned out sweet and strong

Hmmm. If I was going to do this I would want to do it as close to the traditional way as possible.

It sounds like the hardest part would be getting the port grapes. Maybe I could do some research (I know nohing about grapes) and get some decent sweet red wine grapes/juice. I probably could substitute Everclear for the 'neutral grape spirits'. After fermenting to 4%, rack it to an oak barrel and let it age for a solid two years.

Thanks for the info!

bk0 said:

Hmmm. If I was going to do this I would want to do it as close to the traditional way as possible.

It sounds like the hardest part would be getting the port grapes. Maybe I could do some research (I know nohing about grapes) and get some decent sweet red wine grapes/juice. I probably could substitute Everclear for the 'neutral grape spirits'. After fermenting to 4%, rack it to an oak barrel and let it age for a solid two years.

Thanks for the info!

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These Videos about Grahams Port might be of interest to you as they talk about the grapes and the whiole process



Also Wine Expert makes a Decent Port kit I hear If you'd like to do that. I think it would be your best bet. Personally I think its just too hard to try and make a true Duro style port especially a Tawny. I too Love Duro Ports. My fav being Grahams brand. Six Grapes to be excact(Ruby port). Good Luck!