WineXpert Choc/rasp port progressing well

[cindyjo]

Hello All,
I have moved on to step two of my port production andwanted to get your feedback on how I am doing as I still consider myself a novice at this. I started the kit September23rd and had a starting sg of 1.131, things started bubbling pretty well by the next day. I checked the sg on Sept 30th, day 7 and it wasstill over the recommended level so I decided to wait a few more days after reading some of the other posts. So today which is day 12, and the first day I was able to check it again, the sg was 1.010 so I went ahead and added the sugar as directed. It was SOOO cool, the second I added the sugar there was all this bubbling hissing sound which I assume was CO2 letting off and/or the yeast getting going on the new sugar again. I stirred the heck out of it and checked the sg which went uo as expected to1.020. I snapped the lid back on and beforeI cleaned up the lid was swelling with the extra gas although there is no bubbling in the airlock yet. I took a small sample and even though it is lacking some flavor I assume the f-pack will have, it has a very nice taste and body. I am really looking foward to this one

 

[Wade E]

Most of the flavor is in the F-pack as you assumed and all is going well with what you are doing. Let this batch age in carboy as it will drop a lot of sediment. Awesome kits even though I had a problem with this kit not fermenting all the way down but was still awesome. Quite a few people had the problem with this kit fermenting all the way down so if you have trouble dont fear it is something you did as most likely it wasnt. it wasnt that far off what they had listed and still came out awesome.

 

[Joanie]

Sounds great Cindy!! Mine's at 1.020 and I'm waiting patiently to add the sugar. Make that "impatiently"!

My house is really cool so it's taking extra long!

It is soooo worth the wait!

Edited by: Joan

 

[cindyjo]

Thank you Wade and Joan,
I was a little worried as it has been cool in NJ and we do not like to keep the house heat on too much to save some money but I think the wine is progressing well. May have to get one of those warming belts?? I am also trying to post some pictures but am having some trouble. I think tere is a how to here so I am going to look for that.

 

[Wade E]

As far as pics go they have tobe smaller then 150 kb and cant have any "?/><,! or such in it. Try just naming it something simple, and it takes awhile so give it a minute or 2.

 

[uavwmn]

cindyjo, I have my orange chocolate port in the primary right now. Can't wait to add the F pack!! Unlike Wade, I bottle after I am sure all the sediment has dropped. The chocolate raspberry port I made last year I am waiting for to age. I am opening a bottle around Thanksgiving of which it will be 8 months old.

 

[Joanie]

As my sister used to say, "it'll wash your brains out" it's so good!

 

[Wade E]

Yea, I got a little impatient with that batch as I wanted to have a bottle for Christmas since my grandmother was coming over for the first time in 6 years and she most likely wasnt going to make it another year and she always loved this Chocolate raspberry liquor which stopped being made many years ago along with another liquor that my wife loved which was a 2 part bottle with Godiva Liquor on 1 side and some white cream liquor on the other. She loved the Port and that made bottling it a little too early worth while.

 

[cindyjo]

Yep wade that is our picutureproblem. We reduced the picutes but they are still overthe 150 kb and we just do not have time right now to work with it. I will figure it out eventually.
I am really excited about the port, it is going to be hard to wait afterthe bottling to drink itbut I will. BTW, when I opened the box I noticed the note sayingthe kitonly makes 3 gallons.

I may have a 4 gal carboy, can I use that ?? do the marble trick?? or go out to my local store and buy a 3 gal. Thanks for your advice and support

 

[Wade E]

I have never heard of a 4 gallon carboy. Just 1, 3, 5, 6, and 6.5 before they move on to Demijohns. Thats a lot of marbles. You could use 3 one gallon jugs or top off with argon gas or nitrogen if you have that available. You can get a can of winesaver gas at most liquor store that sell good wines. It is designed to top up quality bottles of wine. If you want email me the pics and Ill shrink them for you and either post them or email them back to you.
[email protected]

 

[cindyjo]

We have to measure to see the size, it is smaller that 6 we think. I might just go by a 3 gal
I may try to send you the pics wade, thank you but not tonight. I am too tired to do it now

 

[Waldo]

Oh me...What a tempting post,,,,Nawwwwwwww, I'll just leave it alone

 

[Joanie]

Oh me...What a tempting post,,,,Nawwwwwwww, I'll just leave it alone

ROFL laughing at Waldo! You're so bad!

Cindy, I was going to say that I'm a few days behind you! MY CRP was finally ready for the extra sugar yesterday afternoon! Sometimes it's hard to be patient!

 

[Scott]

I waited too long to buy one they are sold out, won't make that mistake next year!! Waiting on the reviews.


I am not familiar with the ROFL ,Joan can you enlighten me?? I only know LOL &WTF, kinda limited vocabulary. There are many tempting ones Waldo, humor is good.

 

[swillologist]

Rolling on the floor laughing

 

[Scott]

Thanks Swill

 

[hannabarn]

Waldo!! You are BADDDDDD!

 

[Joanie]

Thanks Swill!

 

[Joanie]

Scott, if you get the chance to buy one of these, you won't be sorry. It's amazing stuff!

 

[cindyjo]

Waldo you are really bad. I am really looking foward to this port. Any suggestions on how long to age it in the bottle before opening?? 6 months maybe a year. I have some really great picutres of my new wine making assistant, I think I am going to take Wade up on his offer to help me reduce them to post. Stand by