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From what I've read. Portuguese port wine is stopped during primary fermentation by fortifying in order to retain some sugar - which is what I'm trying

I bottled the regular elderberry I made last year in screw cap wine bottles with new plastic caps (Novatwist) stabilised with sulfite and potassium sorbate just prior. I was able with the novatwist caps to slightly unscrew them enough to detect a small amount of pressure buildup and reseal...

It's been a couple of days and the bubbling has stopped. I did the initial fermentation in a lidded bucket with with the fruit floating on the liquid, punching down at least 3 times a day. When I got the gravity I wanted I hooked out the fruit with a clean sieve, pressing lt lightly with a...

Geez typing on a phone is bad enough without it correcting you. For "calves" read calcs and for "cow" read CO2... seems to be a theme going on

Hi, new here. There seems a lot to look through in the threads but a quick search doesn't show up much about fortifying. I'm wondering if anyone here fortified enough to answer a couple of questions. Like, how quick does yeast die after fortifying? I'm attempting a port style wine with...