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What are you all ordering this year for the dessert "port style" kits. The deadline is coming soon and I haven't seen anyone mention them, maybe I just overlooked it. I ordered a double batch of the "chocolate salted caramel." If it tastes half as good as it sounds it will be a regular order...

Sorry I am not able to answer your questions, the only reason I mentioned the humidity is that I once owned a restaurant and the walk-in cooler was always very humid but the food inventory turned over very fast so the humidity was not a problem.

Just throwing this out there but what about the humudity level?

That is why I prefer to call these kits port "style" wines, not true ports. They start to resemble a true port because they are sweeter, have more body, and are usually higher in abv than a typical red wine kit.

If you are already at 20% I wouldn't add the brandy. It will change the taste slightly and it could get really out of balance with too high an alcohol content. If you really want to try it just do it on a small scale first. Pour a glass of the port and add some brandy to see if you like the results.

Not trying to be smart here but why are you wanting to do this? If you are talking about a true port it is already at 20% abv. If you are talking about a homemade port style wine, most people add the brandy (or Everclear) to get the abv up to about 20%. Knowing what you are trying to accomplish...

You don't have to seal the bucket with an airlock while it is fermenting. I usually just lay a clean cloth over the top, but yes you will have to open it to take an SG reading.

I have had several fast fermentations, I don't think there is any problem in getting to 1.000 or below in 4 days if the temp didn't get too high.

Jack hasn't posted to his blog in almost 2 months now. I am sorry the Tidbitts didn't work out, I was enjoying it. I hope he is OK, has anyone heard anything from him lately?

Just for future reference if you take that 1/2 gallon and put it into a taller bottle, like a 1500ml wine bottle it will usually settle more and you end up losing less.

When you say it broke, did you bump it on something or did it just break because of a fault in the glass?

Like the reply above I usually leave it in primary until I am at 1.000. I have racked to a carboy sooner and ended up with a volcano.

I actually like the taste of vanilla, but yes do a sample first. I have a Toasted Caramel Port that taste like "candy corn" or is it corn candy?

That's why I use 190 proof Everclear.

I have tried brandy and Everclear in several batches and in the end it comes down to what you like. I think your idea of trying some both ways is good.

I would use Everclear, 190 proof if you can buy it where you are located. It will take less and change the taste the least of any of the other alternatives.

I always use vodka, never have a problem.

Try it and see, if it is good drink it now, if not give it some time and try again. I had a fruit wine that was terrible at 18 months but really good at 24. You just never know.

After watching my son go through this with minor children involved let me just say put everything in writing. Verbal promises mean nothing after the ink is dry. He was gullible and trusted her to honor her word and now he is paying for it.

Nothing at all wrong with this, I typically age in carboy for a year before bottling and it usually clears just fine.