WineXpert Fortifying port kit

[Thig]

I made your apple pie moonshine, it was excellent. I went on to make a spiced peach moonshine...thanks for that recipe....

This is off topic for this thread but I saw some muscadine cider this past weekend in Highlands, NC. If it had not cost $10 for a half gallon I would like to have tried it but not sure what I would have mixed with it, I would think not apple.

 

[LoneStarLori]

This is off topic for this thread but I saw some muscadine cider this past weekend in Highlands, NC. If it had not cost $10 for a half gallon I would like to have tried it but not sure what I would have mixed with it, I would think not apple.

Never heard of that. Any idea how it was made and why it was cider verses wine? I still have about 15 lbs of Muscadine grapes in my freezer looking for a project.

 

[Thig]

Never heard of that. Any idea how it was made and why it was cider verses wine? I still have about 15 lbs of Muscadine grapes in my freezer looking for a project.

Lori,

I am no expert here but my understanding of the difference between apple juice and apple cider is that the juice is filtered and the apple cider is just pressed apples and whatever pulp comes through remains with the juice.

So, I am assuming muscadine cider would just be pressed muscadines without anything filtered out of the juice. Jack Keller stands by his recipe that Apple Pie Moonshine needs the cider because the simmering brings out more flavor from the pulp.

 

[jamesngalveston]

thig i would jump on that like a grasshopper.
then would make a port out of it.

 

[LoneStarLori]

This, yes that is the difference. Filtered vs. pressed with solids.
I think I can say with experience that the muscadine juice with solids like a cider, makes a very slimy and hard to clear drink. I made the mistake of squishing the heck out of my grapes when I tried to make wine for the first time this summer. It's currently under cold lockup waiting to filter next month. I guess that may have been why they called it cider. Pulp and juice fermented together.

James, you remember the wine. You and JS Wordy have been helping me on it. A nightmare! :<

 

[jamesngalveston]

yes i do remember it...hows it looking.

 

[jamesngalveston]

by the way...muscadines are not and do not get slimy...just the mustang grapes....

 

[Thig]

I made the mistake of squishing the hell out of my grapes when I tried to make wine for the first time

Lori, I did the exact same thing. My first wine was muscadine and I didn't want to lose any of it so I squeezed the crap out of it. Had 6 gallons at that point. By the time I got it cleared and all the pulp racked out I was down to 3 gallons.

 

[LoneStarLori]

Lori, I did the exact same thing. My first wine was muscadine and I didn't want to lose any of it so I squeezed the crap out of it. Had 6 gallons at that point. By the time I got it cleared and all the pulp racked out I was down to 3 gallons.

Yep, thats exactly what I did. Didn't want to waste a drop.

this one has morphed into something that is barely recognizable as wine. More like beefed up grape juice.

James, this is as of today. It's been at 40º for about 6 weeks. Still a little thick and as you can see, not clear. My new Allinone is coming tomorrow. I think I'll rack again and keep it in the fridge outside as long as I can. And you are right, we determined these were a form of Mustang.

 

[WAG]

Hey Ricky. I did add my dextrose in thirds and I will add brandy now, during bulk aging, since I am making a port style wine kit. This from a seasoned rookie who is having so much fun.

 

[jamesngalveston]

Lori its looking alot better...give it some time.

 

[GaDawg]

Let me see if I can explain this:
As far as I know port kits do not exist. These kits are post style wine kits. These kit makers DO NOT CALL THEM PORT. And I can fortify my kit at bottling time, after all it is my kit!

 

[LoneStarLori]

Since mine is so early, I think I am going to try 'fortifying' during the primary with brandy. I'm not sure about the fpac though. This is a chocolate-orange kit and I have a feeling that the flavor is in the fpac. I may have to work around the timing for fortifying. Maybe let it go a little longer before adding the brandy. The fpac will surely add sweetness and I don't want it too sweet.

 

[ibglowin]

For the "port" style kits you want to let it finish out to completely dry. Then after the wine is clear and basically ready to bottle you add the F-Pack, sorbate (since you are sweetening) and then Brandy if so desired. The Brandy is optional as the kit is fairly high ABV all by it self (15.5% ABV on the La Bodega Kit) Its always good to let these types of kits bulk age so the flavors can all meld together (F-Pack and Brandy)

Some manufacturers DO call them Port. Like it or not.