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Up front, I have not made a fortified wine. However, in addition to saying a Holiday Inn, I spent a good amount of time in the Duoro Valley and both witnessed port being made and had a chance to talk with a couple of winemakers. First, do not use Grappa. It is distilled pressed skins and, in...

Every day I use it.

Try this link to EnartisVinquiry: http://www.enartisvinquiry.com/download/PROTOCOLS/REAGENT%20STANDARDIZATION.pdf

NaOH is not very stable over time regardless of how it is stored. Best practice calls for it to be standardized against a know standard such as potassium acid phthalate or HCl of a similar normality. You never know how or for how long it was stored before you purchased it. As it weakens...

You don't say how it tastes. I caution shooting for numbers. As t the TA test, did you standardize your NaOH? Sept 2011 is not an accurate measure.

Wow, 30 posts in four days -- I had to read them all. I'm from the school that no matter how calibrated, the hydrometer is only a tool to gauge and adjust the starting Brix and monitor fermentation. (During fermentation I'm more concerned with the temperature and with the timing of my...

Jim and PW: Thanks for answering my questions. Can't wait for the weekend. Whack

Jim (and others): Beautiful carboy! Would you elaborate more on your procedure? I have the opportunity to purchase 50lbs of fresh strawberries from a local U-Pick farm. They will be picked in the words of the owner -- ripe plus, but not mushy. I have never made a strawberry wine and am...

I clean well, rinse with star san and let dry. Then I place a towel over the hole with a rubber band -- I like to let my bottles breathe during storage. I do store them in carboy racks that I picked up from a water supply store or cardboard boxes to avoid breakage.