We pressed the port tonight. It was still fermenting some and the sugars were as low as we wanted them to go. Brix read about 6.5+, which adjusting for the alcohol added is probably more like 8-9 brix. After pressing we mixed in another 1.75 liters of 75.5% Everclear to whack the yeast a final time. We pressed hard and got 24+ gallons that are settling in a SS keg and glass carboys. We'll let it sit for a couple of weeks and then rack it off the gross lees into a neutral barrel.
We're pleased with the port. I tastes sweet and rich....heck, it tastes like a damn good port! :-D We compared it to the Bogle Ruby-Style Petite Sirah port and it tasted very similar. It will be interesting to see how it evolves over the next year.
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