We met to check the Port tonight. There is visible fermentation and a cap but it is much less dense. Flavor continues to be rich with plenty of sweetness. The alcohol was more evident tonight after our second dose of spirits yesterday. We all liked the direction the port is going.
Temp is at 63 degrees and brix was down 0.5 to 7.0 (our final adjusted target is 6.0). We decided to continue the fermentation until the brix drops to our target (6.0) or fermentation stops. We will continue to warm the must and monitor flavor and sugar and be ready to press once we hit our goal or if the cap falls--with the initial plan of pressing on Thursday and tasting some ports.
If at press time fermentation is still active we will likely hit it with another bottle of Everclear (after pressing) to arrest the fermentation so we don't loose any more sugar.
No comments:
Post a Comment