tawny vs ruby port

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

VermontFreedom

Active Member
Joined
Apr 6, 2006
Messages
36
Reaction score
0
Location
central PA
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?
 
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
 
Back
Top