To commemorate a special event, I'd like to brew a fermented beverage that will withstand prolonged aging. I know there have been a few discussions about this in the past, but I'm not certain that anyone has had any measure of success. I'd love to hear from anyone who has successfully aged a beer, wine, or other fermented beverage for 10-20 years.
As for the recipe - I'm leaning toward a fortified wine of some sort. Making an authentic port is very attractive, but finding an appropriate brandy seems nearly impossible. Instead, I'm considering using a high quality red wine kit (variety TBD), fortifying it with Everclear or other high ABV neutral spirits, and aging it on oak before bottling.
Other ideas include a BIG barleywine or a dry mead.
What would you do?
As for the recipe - I'm leaning toward a fortified wine of some sort. Making an authentic port is very attractive, but finding an appropriate brandy seems nearly impossible. Instead, I'm considering using a high quality red wine kit (variety TBD), fortifying it with Everclear or other high ABV neutral spirits, and aging it on oak before bottling.
Other ideas include a BIG barleywine or a dry mead.
What would you do?