Port - Malolactic ferment

[screamlead]

Anyone had a malolactic fermentation from a Port? Just checked mine its been in the dj for about a month now as was still fizzing but noticed on checking today some small white spots appearing on the top?
Does it need a malolactic at all? May just rack it and add campdens. :thumb:

 

[Mark1964]

leave it will be interesting how it turns out

 

[tonyhibbett]

Real port is partially fermented grape juice, to which brandy is added, which stops fermentation and probably kills off the bacillus which causes malolactic fermentation, so it plays no part. It is not possible to get 20% abv with a normal wine yeast, so the usual method of making a 'port like' wine is to keep adding sugar until fermentation stops, at up to 16% abv, leaving some unfermented sugar, then add spirit.

 

[Molineux]

It is not possible to get 20% abv with a normal wine yeast,

Try this

I added enough sugar to a rose get a potential abv of 20% and this bad boy got the batch bone dry ;-)

 

[liampenn]

It is not possible to get 20% abv with a normal wine yeast

Sorry I must disagree with you...
I have just got my ginger wine to 20% with Young's super wine yeast!