Help with port

[Wino725]

I have a carboy of Marechal Foch that I want to make into port. It is two years old, dry and 11% alcohol. Can I add sugar and yeast, bring the alcohol to 16% and then fortify with brandy? Any suggestions

 

[paubin]

I don't see why you couldn't do this, although I don't think I would want to do this with a wine that I have already aged 2 years.


Pete

 

[OilnH2O]

I agree with Pete, although this may be a good reason to add a 3-gallon carboy to your collection (if you do not have one already) -- split your Foch -- and then you have both!


By the way, Bill of Bilbo-in-Maine (on this forum) is growing Marachal Foch and will be interested, I'm guessing, in your experience with it!


And, welcome aboard -- this is a great forum with great people!

Dave

 

[Wino725]

Thanks I will try 3gal. and bottle the rest. Thanks for the input.


Rich

 

[Funky Fish]

If you decide to try this, you are going to have to get a yeast starter going and get the new yeast acclimated to the alcoholic environment (the foch) that it's about to be put into. With the right yeast, you should be ableto get it up to ~18% abv.

 

[Waldo]

Boy i'm not sure you can get a yeast started in 11% alcohol

Never tried it though si it may work.

 

[MedPretzel]

you might just want to fortify it... Probably your best bet.


M.

 

[paubin]

With Flor Sherry yeast you will be able to get the PA up to 15 - 18%. This yeast is designed for sherries and ports. Getting the PA as high as possible is important so you won't have to use as much distilled alcohol to bring the abv up to 20 - 22%. I still think you should just start a new wine and make it into a port, but that is just my way of thinking.


Pete