Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > tawny vs ruby port
Thread Tools
Old 10-31-2006, 12:02 AM   #1
Feedback Score: 0 reviews
Join Date: Apr 2006
Location: central PA
Posts: 36
Default tawny vs ruby port

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?

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
VermontFreedom is offline
Reply With Quote
Old 11-18-2006, 05:37 AM   #2
Feedback Score: 0 reviews
Join Date: Jul 2006
Location: Gonzales, Louisiana
Posts: 81

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.

jager is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - McMenamin's Ruby EvilTOJ Fruit Beer 67 11-25-2013 09:48 PM
Beer with a nod to tawny port?? paradoc General Beer Discussion 14 06-09-2010 12:11 AM
Orange Choc Port vs Raspberry Choc Port Poll SueMac Wine Making Forum 4 05-11-2009 12:30 PM
Ruby Red Ale RandySparrow Recipes/Ingredients 2 02-10-2008 10:23 AM

Forum Jump

Newest Threads