A wine dilemma...

[stackmonkey]

I've made a gallon of black rosehip wine.
As I misjudged the sugar, It's come out very strong at 16.5% and dessert sweet at SG 1024.
Still tastes nice to me though.

Dilemma is
Do I bottle it as it is?
Or fortify it to 20% and bottle it as port? (using neat alcohol to maintain the flavour)

[Jayfish]

16.5% and sweet, damn that's a lot of sugar
I'd fortify, wouldn't want to risk secondary fermentation and having fizzy sweet wine

[kiteless]

Another vote here for fortifying

[LooneyTunes]

Jayfish said:

wouldn't want to risk secondary fermentation and having fizzy sweet wine

Depends what yeasts have been used. IIRC, relatively few will tolerate those sorts of alcohol levels.

[stackmonkey]

THe limit of the yeast used is 16.5%, so there is no danger of secondary fermentation.

[LooneyTunes]

In that case why not leave it "as is" if you like how it tastes?

Fortified wines always taste too "hot" to me so would usually shy away from them anyway.

Of course, you could do half and half and see which works out better...

[Mobile Chicane]

I'd test small samples with various different spirits.

Brandy, rum, gin etc might be nice rather than just shoving vodka in it.

[TheFungle]

Sell it in Glasgow?

[dazco]

Distil it as brandy, I will buy it off you

[stackmonkey]

Decision made and bottled as port.