Removed almost 6 gallons of juice from the Cabernet must while still fermenting and at about 5.5 degrees brix.
Added
2.25 liters of 151 proof Everclear
4.5 liters of 80 proof Brandy
1/2 lb. of California toasted oak chips
This calculated out to about 20% alcohol
and probably dropped brix to about 4.25 and maybe a bit low for a port
This was racked once and another 1/2 lb. of chips added
Bottled in mostly small bottles
61 375 ml
4 500 ml
5 750 ml
for equivalent of about 3 cases