best wine?

[Descartes]

This says that Port is fortified, and that the brandy was for it to last longer and resist temperature changes.

Anyway, my main problem was that I didn't know of a yeast that could withstand alcohol levels as high as that of many Ports.

 

[Armitage]

Originally posted by: Descartes

Originally posted by: Armitage

Originally posted by: Descartes

Originally posted by: ThePresence

Originally posted by: Armitage

Originally posted by: ThePresence
Nobody else likes a good Merlot? Oh well...

That's my favorite red, as long as it's not to oaky. That or a good port! I made a batch of port two years ago that turned out fantastic. Still may have a bottle or two around.

For white ... Gewurtztraminer

Desert ... Orange Muscat

Port is a really good wine, kinda strong and in your face type. I love it!

It's not only strong, it's really sweet too. Spirits are added to wines to increase the alcohol levels to ~17%, and this stuns the yeast. The result is a lot of residual sugar, so it's both sweet and high in alcohol. Normal wines are generally left to ferment until dry, and the dryer they are the higher the alcohol content. It's sort of anomalous in this way, and as a result some people feel Port is a little offensive to their palates. It grows on you though Just drink a Port in its proper glass and not in a wine glass if you wish to be able to walk properly after.

When I made my batch of Port, you didn't add additional alcohol, you added more sugar part way through the fermentation process. More sugar = more alcohol, until the alcohol concentration is high enough to kill off the yeast.

The stuff I made was damn strong Don't recall the alcohol content, but my dad opened a bottle last time he was visiting and poured full glasses in some BIG wineglasses I have. Everyone was pretty toasty after just one glass.

I didn't know any wine yeasts would survive such high alcohol levels. After checking it out again, the 17% I said is low; it seems the common amount is ~20%. What yeast did you use? I understand that some sherry yeasts can get quite high, but I'm pretty sure you'd still need to add some spirits to get ~20%. What was your final alcohol content?

I guess I'm just used to the idea that a Port should have spirits, but I guess that needn't be the case. I'll make a Port sometime in the future.

Mine was from a kit, so I used whatever yeast was in there. I don't recall what the alcohol content was ... 17% to 18% sounds about right. I just looked, and I don't have any left ( Have to brew up another batch this winter.

 

[Tinkerhell]

The only wine i like is Manishevitz wine

 

[Taggart]

Where can you pick up some Ruffino Chianti Classico? I would order it online, but you can't ship wine to Georgia

Does Sherlock's carry it? Thanks.

 

[Armitage]

Originally posted by: Descartes
This says that Port is fortified, and that the brandy was for it to last longer and resist temperature changes.

Anyway, my main problem was that I didn't know of a yeast that could withstand alcohol levels as high as that of many Ports.

Interesting. Stuff I made was definitely not fortified.

 

[SagaLore]

Wines made with Niagara grapes, or a blush wine with niagara/concord.

I recently tasted a Concord Ice Wine, it was great.