Port is a variety of fortified wine, made in Porto (Oproto) in Portugal. Madeira and Sherry are also fortified wines. They are often named after the region they come from. Vermouth is fortified wine with botanicals. You have made a new style of fortified wine and can give it the name of your home town.
There is nothing wrong with a good white spirit. All the complexity of wood can sometimes crowd the simple delightful chords of a few well wrought notes. If you like it, leave it and enjoy it!
port is made in porto in portugal, port's alcohol production is stopped by giving destilled ethyl alcohol to the most the rest sugar is kept. so - yes. in a way you made a variation of port.
LOL Jesse for trying to describe what Grappa tastes like. It’s like nothing else I have ever tried. Traditionally grappa was made for home consumption after the wine making since the pomace was fresh from the press. It was not aged. Port from Portugal starts with stomping the grapes in a shallow stone basin called a lagar. Fermentation starts in a few days. Before the juice has fermented dry, high proof grape brandy is added and the liquid is emptied from the lagars into barrels for aging. The resulting spirit has some residual sugars left since the brandy halts complete fermentation. I have never heard of wine being added to grappa, Jesse, but kudos to you for doing it!
It would be interesting to age something like this on used wine barrel staves. It would be interesting to see if it comes out between the gold and the red.
I'm sure that I have missed the window for this but when proofing soft water highlights sweet fruity notes and hard water highlights heavy grain notes (as an American from what I've heard). For the white version you can do an A/B comparison so that the only effect seen results from the distillate and not any wood sugars).
Your. Channel and hard to drink are two of my favorite channels. I would love to see him taste and give notes on one of your spirits. Great video. Thanks
Interesting to hear your comment on the earlier cuts you need to make for spirits like Grappa. As in my experience I tended to refer to Grappa as shiny and headsy because of the ethanol presence. Jumping out of the glass, but attacking the mouth in a way Whisky seldomly does, even at higher ABV. Don't get me wrong, I like Grappa and have tasted different (good) versions of Grappa in Italy, but this does explain why the ethanol notes are so much more present in the nose and taste.
On the red its more a fortified wine than a port. Yes, port is also a fortified wine. You basically stop the fermentation process by killing of the yeast with distilled alcohol thus preserving more of the natural sugars.
I'd bottle the white stuff with minimal headspace if it's mellowed to the point you want. The pleasant volatiles can be pretty fragile with things like grappa and pisco.
There's a product you can get essentially made from the skin of the grapes that a lot of wineries use to add depth of colour to the wines they make, that im sure would be an ideal product to blend with your port to counter act the muddy colour it has turned.
What type of still do you have? Stainless or copper? I’m reading that Copperstill are better for making grappa because it removes many of the impurities. Any thoughts?
Personally I would take the white spirit and bottle it into something with darker glass and just put it in your drinking rotation. The other two you might want a gym a little longer just to find out what you're going to get from them. But I would just go ahead and bottle the white one
Recently been getting into Sour ales as the seen to becoming more available and wonder if they would keep the sour notes one distillation in a good way
Lambics have vinegar from molectic fermentation. Maybe not so good? I'd try small 1 gallon air still type batches if I was interested in this experiment.
Found your channel quite recently, subscribed almost immediately. Love your vids- unfortunately I live in a country where it is prohibited to produce whiskey as a hobby. Otherwize I would probably try it out as an hobby, seems real fun. Distilling ASMR video? :D
A mate of mine had a bottle of port that had been opened, then left to sit for many years. When I tasted it, it was very much the 'stewed sultanas' flavour. I tried to finish the bottle but, it was so unpalatable, I ended up tipping it down the sink (there wasn't enough to re-distill, maybe 500 ml). A hint of it might be alright but, as the dominant flavour, it is not something I want to drink.
Cool and educational vids,,,by chance are you in touch with George? He's one of your good friends,he has vanished for a lo g time,,,,do you know if he's well? And if he's returning to vlogging,,,,tnx keep up the good work
Grappa isn't grapes. It's the leftovers from winemaking, and stalks and other green bits. If you're destilling from fermented grapes, you're doing brandy.
Hay buddy just wanted to ask as you do pull off some funky shit lol Could you mash in with a drink called OVALTIEN Don't no if that anything you have over there lol its malt an barly powder drink Any thoughts on that lol might make a good video
The few times that I have made grappa I aged it with wood that previously held that grapes wine usually merlot I find the sweet spot is about a year you have plenty of white spirit to experiment with
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Port is a variety of fortified wine, made in Porto (Oproto) in Portugal. Madeira and Sherry are also fortified wines. They are often named after the region they come from. Vermouth is fortified wine with botanicals. You have made a new style of
fortified wine and can give it the name of your home town.
There is nothing wrong with a good white spirit. All the complexity of wood can sometimes crowd the simple delightful chords of a few well wrought notes. If you like it, leave it and enjoy it!
port is made in porto in portugal,
port's alcohol production is stopped by giving destilled ethyl alcohol to the most the rest sugar is kept. so - yes. in a way you made a variation of port.
LOL Jesse for trying to describe what Grappa tastes like. It’s like nothing else I have ever tried. Traditionally grappa was made for home consumption after the wine making since the pomace was fresh from the press. It was not aged. Port from Portugal starts with stomping the grapes in a shallow stone basin called a lagar. Fermentation starts in a few days. Before the juice has fermented dry, high proof grape brandy is added and the liquid is emptied from the lagars into barrels for aging. The resulting spirit has some residual sugars left since the brandy halts complete fermentation.
I have never heard of wine being added to grappa, Jesse, but kudos to you for doing it!
It would be interesting to age something like this on used wine barrel staves. It would be interesting to see if it comes out between the gold and the red.
I'm sure that I have missed the window for this but when proofing soft water highlights sweet fruity notes and hard water highlights heavy grain notes (as an American from what I've heard). For the white version you can do an A/B comparison so that the only effect seen results from the distillate and not any wood sugars).
Thank you for making these videos. Definitely inspired me to try making my own rum and whisky
Seriously, I would love to have you discuss your beard, where it was and where it is now, and how you care for it.
looking forward to what you have to offer in 22!!! Would love to see an in depth series on rye and different finishing styles.
Your. Channel and hard to drink are two of my favorite channels. I would love to see him taste and give notes on one of your spirits. Great video. Thanks
Interesting to hear your comment on the earlier cuts you need to make for spirits like Grappa. As in my experience I tended to refer to Grappa as shiny and headsy because of the ethanol presence. Jumping out of the glass, but attacking the mouth in a way Whisky seldomly does, even at higher ABV.
Don't get me wrong, I like Grappa and have tasted different (good) versions of Grappa in Italy, but this does explain why the ethanol notes are so much more present in the nose and taste.
With all my experimentation with multiple mixes of Grappa, is add them all to the same jug, and then get some friends and drink it up.
3:37 the moment everyone will be looking for after watching the video once :D
Good stuff, and it sounds like some fine spirits you've got there
On the red its more a fortified wine than a port. Yes, port is also a fortified wine. You basically stop the fermentation process by killing of the yeast with distilled alcohol thus preserving more of the natural sugars.
I'd bottle the white stuff with minimal headspace if it's mellowed to the point you want. The pleasant volatiles can be pretty fragile with things like grappa and pisco.
It's port in reverse. Port is a wine fortified with grape spirit, this is grape spirit diluted with wine.
Awesome. Sorry if I missed this…what was your ration of wine to grappa in the Aged Red Grappa?
I had Italian friends that made grappa and their take on it was that it was to improve the flavour of the coffee (that they were drinking at the time)
it tastes like fermented wet socks... havent had the good stuff... it can go with expresso, a strong one
A Beard growing its own Goatee being unruly??? Who woulda thought that
Thanks much, Jesse! Fascinating as always!
I would have liked to see you mix a touch of the white with a touch of the golden. See what came of that.
Thanks for sharing 👍
Port's evil mustachio twirling twin.
There's a product you can get essentially made from the skin of the grapes that a lot of wineries use to add depth of colour to the wines they make, that im sure would be an ideal product to blend with your port to counter act the muddy colour it has turned.
Why the heck dose my notification say 15min ago and it was posted yesterday. I love these videos.
Grappa culprit for the funniest and weirdest moments in Milan few years back😂
What type of still do you have? Stainless or copper? I’m reading that Copperstill are better for making grappa because it removes many of the impurities. Any thoughts?
Get that port into a cask for 3 months , bottle it then fill the cask with malt spirit and your whisky will come out amazing
You can try making pisco next time, I think you'll like it
Was always curious what size are those flip top jars you use? Or what size aging jar do you find most versatile?
Really want to taste that caramel one (it’s not the darkest or the clear) mouth is practically watering😋
Personally I would take the white spirit and bottle it into something with darker glass and just put it in your drinking rotation. The other two you might want a gym a little longer just to find out what you're going to get from them. But I would just go ahead and bottle the white one
Recently been getting into Sour ales as the seen to becoming more available and wonder if they would keep the sour notes one distillation in a good way
Lambics have vinegar from molectic fermentation. Maybe not so good?
I'd try small 1 gallon air still type batches if I was interested in this experiment.
I use my in house sour culture for making rum under, works super well
You should ferment slush syrup and make slush flavor vodka 😎
Should I adjust my pH back to 5.2 after I’ve added my sugars before I pitch my yeast?
Meh, just add some DAP, tomato paste, B complex and you'll be fine
I suspect that a bottle of the "port" got back to your buddy
Hey bud, is George from Barley and hops still alive? Nothing in months. He hasn't responded to my emails
Found your channel quite recently, subscribed almost immediately. Love your vids- unfortunately I live in a country where it is prohibited to produce whiskey as a hobby.
Otherwize I would probably try it out as an hobby, seems real fun. Distilling ASMR video? :D
A mate of mine had a bottle of port that had been opened, then left to sit for many years. When I tasted it, it was very much the 'stewed sultanas' flavour. I tried to finish the bottle but, it was so unpalatable, I ended up tipping it down the sink (there wasn't enough to re-distill, maybe 500 ml). A hint of it might be alright but, as the dominant flavour, it is not something I want to drink.
I think it would be appropriate to share them with Patrons 😁
Its very very "fortified" wine. Port retains some unfermented sugars.
Grappa a really strong kinda rough liquor isn’t it? It’s Italian right? Rough I mean it doesn’t go down smooth btw.
What's the name of your distiller? Where can I get one?
Cool and educational vids,,,by chance are you in touch with George? He's one of your good friends,he has vanished for a lo g time,,,,do you know if he's well? And if he's returning to vlogging,,,,tnx keep up the good work
I'd have been really curious to know what a blend of the white and gold would've tasted like ...
Port is a wine that is fortified with brandy.
Grappa isn't grapes.
It's the leftovers from winemaking, and stalks and other green bits.
If you're destilling from fermented grapes, you're doing brandy.
How is George doing? He hasn’t added any new videos in a while?
You better tell George to get back to his channel before people have a heart attack. Lol. People gettin worried over there
Need to try a fruit salad wine
Despite the ingredients of your dark spirit,
Your taste description sounds very similar to Gluhwein.
When are you going check on your barrel mate 👀
ruclips.net/video/zIQERuUjEbQ/видео.html
double distilled rakija
#BeardTalk, Cheers!
Jesse: leave it white you like it so you might as well enjoy it
Try adding Grape Kool-Aid to the White lol...Most likely will need sugar.
Is the website not working for anyone else
Hay buddy just wanted to ask as you do pull off some funky shit lol
Could you mash in with a drink called OVALTIEN
Don't no if that anything you have over there lol its malt an barly powder drink
Any thoughts on that lol might make a good video
Ever thought about adding cloves and or Szechuan to them, either will give it a kick that might surprise you.
I like grappa better than whiskey.
The few times that I have made grappa I aged it with wood that previously held that grapes wine usually merlot I find the sweet spot is about a year you have plenty of white spirit to experiment with
Lol drink them lol
Can I please take a moment to appreciate the beard… hold for applause… thank you all
As I know port is just a desert sweet wine, not a fortified wine. It may technically only come from a specific region of Portugal.