Wow, I had no idea that is how it goes but now I am more than just knowledgeable. I prefer my wine sweet so fortification so I would add it before fermentation. Anyone who tastes Brandy will always keep going back.Brandy is typically used. But most spirits can be used.
if you add it after the fermintation it will be a dry wine. If you add it before it will be sweet. The Brandy or other spirit will kill any fermination. So depending on when you add it, it will kill the yeast, and what sugar is not fermented, making it dry or sweet.
Hope that makes sense, i'm on the laptop, and no spell checker, and my fat fingers do not do so well.
You are so right about that. I am sure that must be the reason. I was just in another thread talking about brandy chocolates too. Mmm, brandy is the best spirit to fortify with.Misty, have you ever tasted good brandy straight? To me it almost tastes a little like red wine. I believe it's made from grapes too. So maybe that's why it's used, if it's similar maybe it would go well with the wine.