Originally Posted by GinKings
I wouldn't expect your OG to be that high either. I think your numbers might be off due to the fruit. The sugar is dissolved in the liquid portion of your wine, which is what you are measuring. The cherries contain juice that's probably 1.050-ish. In time that should average out.
1.110 is a walk in the park for most wine yeasts. I don't worry much unless I'm pushing 1.150.
What makes this a port?
Thanks, I suspected those little buggers were throwing off my reading. I'll fix them!
It will be a port because I'm going to feed the yea sties a bit more in a couple days to kick up the gravity, then when it's at a good sweet level, 1.02?, I'm going to stop fermentation by fortifying it with brandy or shine or somn else.
Then I'll let it bulk age for 8-10 months on toasted oak, bottle age till, well, it's done.
Chocolate covered cherries are a stereotypical Dessert to eat with port, so I figured why not mix the two?