Getting ready to make a port

[Geronimo]

Interesting plan; I hope it works for you. The EC-1118 is going to have one hell of a time getting started in 13%. I'd recommend a starter (a big one!) and transition the yeast by adding some of the partially fermented wine into the starter. You can easily shock almost all of that dry yeast straight to the bottom of the fermenter otherwise. You might get the port to dry out, but it might take a month.

 

[Tom_S]

I may just shoot for about 16% and not try to stress the 1118 yeast too much. From my understanding, wine at 15-18% is good for adding a fifth of 80 proof brandy to get the alcohol content where it should be. But yes, I think a starter is called for in this case, and will add some of the must to get the yeast acclimatized.

 

[Tom_S]

Stage 1 went well and the Montrachet fermented out to around 12% alcohol. I added some more sugar and yeast nutrient to see if it would referment, but that yeast appeared to be done. So I made a starter and put in the EC-1118, which seems to have taken off because there's bubbles on the surface of the must again. So now stage 2 fermentation is underway and I'll soon have the important job of watching and waiting for the SG to get down to the right level to add the brandy. I'll check the SG tonight to see where it is.

 

[Tom_S]

Checked the SG tonight and it's down to 1.030 from the 1.038 I restarted fermentation with the EC-1118. So it's taking off and doing its job and should just be another couple days before I need to add the brandy.

 

[Tom_S]

Checked the SG yesterday and it's down to 1.026. It's taking its time but it's getting there. I may go ahead and add the brandy when it gets to 1.020. As slow as it's fermenting, I won't have to worry too much about missing the mark.

 

[Geronimo]

In my experience, it's going to keep slowing down. If you want 1.010... you might get there, but you might have to be really patient. EC 1118 is well known for fermenting for MONTHS after a wine is in a bottle. It's the terminator of yeast.

 

[Tom_S]

Yep, it's going really, really slow right now. I think I'm going to go ahead and add the port at 1.020, which is not too far off. The extra sweetness might be needed to balance the strong alcohol.

 

[Tom_S]

I went ahead and added the brandy at 1.024 since it was going so slow. I was mainly concerned with oxidation in the fermentation bucket, and the extra sweetness will help balance the high alcohol level. I racked it into a gallon jug and the rest into the brandy bottle, both under airlock. So far it's begun to clear and the top half was somewhat transparent while there was a cloudy level about half way up. I haven't tasted it yet but will after it settles out.