Coburn's port, a fortified sweet red wine, but the question is: can you carbonate it let's find out, so i'm going to start by cutting the seal in the bottle and once i've done that i'm going to pour it into the carbonation bottle? Oh this is this? Isn't cutting too well should have planned this in advance, but that's okay, it's what happens so. Is this a screw top or a cork? It is it's a cork, let's pour it into the carbonation bottle and stick it in the soda stream and see what happens now. Previous attempts at carbonating red wine were kind of successful. This could be different because it's sweeter and the higher sugar content may affect that, and also it's got more alcohol in it, which is also going to be a factor here.

So, let's pop this into the soda stream, lock it down and start squirting carbon dioxide in mmm, quite foamy we're going for a triple fart here, it's worth mentioning that sodastream doesn't recommend using anything other than water in their units. Oh first fart, second fart i'll. Let it settle down a bit more. Oh, that's very foamy! This could be a very long video, but that's okay.

If it starts ground too long i'll pause until it's settled right. Okay, it's worth mentioning. If you try doing this sort of thing, the best machines for the ones that let you release the pressure slowly, because the ones that do all of a sudden, it gets very messy very quickly, as in like pebble, dashing your ceiling. This is looking good so far.

So while it's uh deforming here i'll just mention that port is actually made from red wine, where the fermentation is stopped early by the addition of aguardence, which is a grape based spirit that kills the yeast, stops the fermentation and leaves it with some of the residual Sugar making it sweet, of course, in the factories these days, they probably just add, concentrated red wine, concentrate uh with water and ethanol and sugar and just and fake it. But goodness knows, what's in this: it's quite foamy, but that's okay! It is settling down the bubbles. Are bursting quite quickly, so i think we're almost there we're almost there we're almost there. The moment of truth is almost upon us.

It's got some persistent bubbles at the end. Bear with me one moment: please: oh there we go there, we go excitement. I shall pop that out drip red wine all over my carpet and then say. Would you like a glass of pork, sir? Oh yes, please! So, let's see that's very thick and creamy.

The foam is coming straight back out as soon as it hits the glass due to nucleation points. I'm trying to remember what port tastes like this. I can't recall ever really having tried poured as such. I don't think so uh this is going to be a taste test and a carbonation test all rolled into one.

It's very strong. That is it's 19, it's very sweet and it's really taken the carbonation breathing it in wasn't a very good move. That is pretty good. There's very few things that carbonation hasn't improved so far, so the question of, can you carbonate port is answered by yes, you can and it's actually pretty good.

Definitely something for parties.