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