All the kits with f-packs are too sweet for my taste. I add anywhere from 1/2 to 2/3 of the f-pack into the primary while fermenting. You get most of the flavor, and a boost in the alcohol.
WineXpert 2016 Dessert Wines
- Thread starter RiderEh
- Start date
Help Support Winemaking Talk - Winemaking Forum:
All the kits with f-packs are too sweet for my taste. I add anywhere from 1/2 to 2/3 of the f-pack into the primary while fermenting. You get most of the flavor, and a boost in the alcohol.
@richmke
I see that you pre-ordered the RJS Raspberry Mocha last year.
Wondering if you can share any notes about that port, if you really made it.
Goods/bads/taste? Does it taste more like chocolate or?
Thanks.
I see that you pre-ordered the RJS Raspberry Mocha last year.
Wondering if you can share any notes about that port, if you really made it.
Goods/bads/taste? Does it taste more like chocolate or?
Thanks.
Sorry, but due to not having enough carboys (and picking up a few pails last year), the Raspberry Mocha is one that I am just getting around to making.
I did finish the Coffee Port (with the tweaks of adding some instant coffee, and beans into the bottle). For fun, I added 3 tsp of Hershey's Cocoa to a 350 ml bottle, and let it sit for a month. It blended really well, and made a great chocolate coffee port. My wife prefers it to the straight coffee port.
I am now testing regular Hersey's Cocoa vs. Special Dark (which is Dutch Process Cocoa).
Did anyone try the Red Velvet? It sounds intriguing, but don't want to end up with 3 gallons of something that nobody liked. Note that I currently have Red Velvet Oreos and Red Velvet ice cream in the house, so I wouldn't need much convincing.
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
The kit showed up a couple days ago (it made it from Ohio to MD in slightly less than 24 hours after stopping for less than 10 minutes (if the timestamps are to be believed) at one of the shipping facilities) and was wondering if people do any yeast swaps on their dessert wines or if they need the power of 1118 to chew through all the sugar. I'm hoping to get to the homebrew store this weekend to pick up a couple things and figured I'd grab it then.
I always use EC-1118 and both packets in the kit.
Here it is. There are two packets of 1118 like you mentioned. 30g of toasted oak and 400g chaptalization pack. The fpack is smaller than I would have thought, but I guess the dessert wine kit is half the volume of a regular kit.
Are the dark spots in the chaptalization pack consistent with what others who have done these seen? Looks a bit off to me, but I really don't have anyone of knowing if that is normal or not.
Are the dark spots in the chaptalization pack consistent with what others who have done these seen? Looks a bit off to me, but I really don't have anyone of knowing if that is normal or not.
I did a quick search and found this on a homebrew supply Facebook page from September 2016..
"We have been informed by Winexpert that the chaptalization packs in this year's dessert wines have been changed. You'll notice that the included pack has brown speckles in it. Winexpert has said that this is due to a new blend of sugars for this year, the speckling is to be expected and is not a reason for concern."
"We have been informed by Winexpert that the chaptalization packs in this year's dessert wines have been changed. You'll notice that the included pack has brown speckles in it. Winexpert has said that this is due to a new blend of sugars for this year, the speckling is to be expected and is not a reason for concern."
