I have a cherry port that is ready to be bottled; its been in the carboy for a year and is finally very clear. (note: cocau powder takes much time to clear)
per style variation, I poured a couple pints of brandy when the wine got to a sweet level (1.020), along with a couple camden tablets, and did not see fermentation activity for the rest of the year. I didn't really taste it much either; honestly it tasted like hell for a while.
Now, somehow, it is at .998 and is dry and somewhat tart, though the est. 19% abv is hidden rather well.
I'm curious whether I should backsweeten before bottling or bottle as is; I have the suspicion it might age into a fabulous dry red.
I really kind of wanted a dessert port, though, to give away as presents in nice little bottles and occasionally have after dinner.
So, should I backsweeten? and if so, with what and how much?
I've backsweetened other wines, but only with reserved juice with some Dextrose mixed in. I have no reserved juice for this one and would be mighty hard pressed to replicate the original must.