Just started two - 3 gallon kits of Chocolate Raspberry Port this past Sunday. Fermenting nicely. My third kit and exccited and little nervous. Planning on letting it age 6 months before even bottling any. Anyone have any suggestions / pointers / etc. on this type of kit? Wondering if I should add some brandy somewhere in the process?
WineXpert Choc Raspberry Port!
- Thread starter CharlieM
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Keep this kit nice and warm and stir it once uou start adding the dextrose as this kit likes to get stuck near the end as your really starting to push the yeasts abv tolerance. Let it bulk agr like you said or longer as this is very viscous due to the thick fpac so degassing and clearing is really a chore and it will continue to drop fine sediment gor quite some time.
Also expect this kit to ferment slower than others you have made. The last time I made this one it took over 3 weeks to end fermentation. Be patient with it. Once I got it in carbon for secondary it bubbled along very slowly. I have made it both ways and prefer it with brandy. It won't be as drinkable early and you will mask some of the choc and raspberry favors with the brandy. My wife preferred it without brandy.
Of course you will read different opinions, as we all have our own experiences. Hey, that's OK.
First off, I would do the topping off with brandy. This port will be very thin, compared to a commercial port. I would add at least 2 bottles of brandy to this 6 gallons of port. It will improve the taste, the ABV, and give it a much better mouth-feel (body).
A port is usually higher alcohol than you will get with this port "as-is", so the brandy will make it more port-like. As a matter of fact, you can easily add 3 to 4 bottles and it will be even better, but I wouldn't do that the first time.
I think you said your wife didn't like brandy to be added, so that's OK; just be ready for a thin, low alcohol port, which is still going to be very nice.
It will be a much better port in a year and very nice in two.
Whatever you do, have fun with this.
First off, I would do the topping off with brandy. This port will be very thin, compared to a commercial port. I would add at least 2 bottles of brandy to this 6 gallons of port. It will improve the taste, the ABV, and give it a much better mouth-feel (body).
A port is usually higher alcohol than you will get with this port "as-is", so the brandy will make it more port-like. As a matter of fact, you can easily add 3 to 4 bottles and it will be even better, but I wouldn't do that the first time.
I think you said your wife didn't like brandy to be added, so that's OK; just be ready for a thin, low alcohol port, which is still going to be very nice.
It will be a much better port in a year and very nice in two.
Whatever you do, have fun with this.
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Ricky
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Hey,How`s everyone doing.....just purchased this kit last night,with a couple 3 gallon carboys. First is it ok to do primary in the 7.9 gallon ferm bucket?,(being only 3 gallon kit)and you guy`s are talking topping off with at least a bottle of brandy,what size secondary you using...i also have a 5 gallon carboy(empty)...but gonna rack my RJS winery series super tuscan....not shore if i`m gonna use the 5 or 6 gallon CB.what size bottle of brandy,and is it flavored....i got a brew belt also...mid 70`s to 80 degrees is the target temp...Thanks
Wade - fortunate I have a small room that stays at 73-74 constantly. You confirmed my though - will have good bit of sediment, so I'm thinking several rackings along the way to clear that.
Rick - figured it would take longer to ferment. So if the kit says 10-14 days, I'm thinking 14-21. PATIENCE!!!! Started it first of October and reading up on it, and the replies, at earliest I'll bottle in May.
Do want to add brandy, but not sure at what point - very end, little along the way, 1-2 bottles at a certain point? I feel brandy makes the port, but again don't want to mask the choc & rasp, so probably jsut 2 bottles. But, again, when?!?!?!
Rick - figured it would take longer to ferment. So if the kit says 10-14 days, I'm thinking 14-21. PATIENCE!!!! Started it first of October and reading up on it, and the replies, at earliest I'll bottle in May.
Do want to add brandy, but not sure at what point - very end, little along the way, 1-2 bottles at a certain point? I feel brandy makes the port, but again don't want to mask the choc & rasp, so probably jsut 2 bottles. But, again, when?!?!?!
I added brandy at bottling using Pearsons square calculation to hit 20% target. I would recommend using calculation instead of guessing. If I had bulk aged longer I would have considered adding earlier. I made 2 kits together so never had room in my 6 gal carboy for the brandy.
