RJ Spagnols Orange Chocolate Port- RJS

[RCGoodin]

Started this port last Sunday. It's perculating nicely. I've read through past posts something about altering the instructions by adding stablizer fractions at a time versus all at once. I'm looking for your ideas on this.

Also, I heard that at stabalizing to hold back one litre of wine and replace it with a bottle of brandy. I need your thoughts on this also.

This is a 3 gallon kit with all juice.

Thanks for all your past help. I'm now brewing 12 gallons of red, 6 gallons of white, 3 gallons of port, and looking up recipes for some wild wine. Not bad for a 1st timer. Everthing is passing the taste tests.

 

[robie]

I have heard of adding the second dose of sugar (if the kit calls for this) a little at a time but I have never heard of doing this with the stabilizers. Stabilizers are Kmeta and sorbate. They should be added in full when the instructions say.

As far as brandy, I always add at least one bottle of plain brandy to every port, even if the instructions don't mention it. But I add it after the port has cleared.

I believe you will also have an F pack to add.

Once you rack from secondary, you will loose some of the port in the sediment. So, you may come up short anyway. If that's the case, you may not have to remove any wine in order to add the F pack. Either way, if you have to remove wine, save it for toping of later. Later when you rack after clearing, add the brandy, it will serve as a top off. If you can't add the whole bottle, save it, because you will most likely have to rack one more time, anyway. Don't get in any hurry to bottle this guy.

 

[Wade E]

I agree with Robie, I think you are confusing this kit with the W.E. Raspberry Chocolate Port where you step feed the addional sugar to raise the abv. Never add a stabilizer before the wine has finished fermenting!

 

[RCGoodin]

Orange Choco Port

I have heard of adding the second dose of sugar (if the kit calls for this) a little at a time but I have never heard of doing this with the stabilizers. Stabilizers are Kmeta and sorbate. They should be added in full when the instructions say.

As far as brandy, I always add at least one bottle of plain brandy to every port, even if the instructions don't mention it. But I add it after the port has cleared.

I believe you will also have an F pack to add.

Once you rack from secondary, you will loose some of the port in the sediment. So, you may come up short anyway. If that's the case, you may not have to remove any wine in order to add the F pack. Either way, if you have to remove wine, save it for toping of later. Later when you rack after clearing, add the brandy, it will serve as a top off. If you can't add the whole bottle, save it, because you will most likely have to rack one more time, anyway. Don't get in any hurry to bottle this guy.

I'm assuming F pack is the Orange Chocolate bladder I have to add at Day 10-14. Is that the one I add slowly, at different intervals, or should I add it all at once per instructions?

I understand the brandy thing and look forward to the flavors that might add. I'm assuming that is added as a top off after degassing.

This kit also states to filter before bottling. I have ordered the mini-jet for this and the #2 filters. I plan to use that on the Riesling and may the merlot and zinfandel. Any thoughts there?

Thank you for your response.

 

[RCGoodin]

I agree with Robie, I think you are confusing this kit with the W.E. Raspberry Chocolate Port where you step feed the addional sugar to raise the abv. Never add a stabilizer before the wine has finished fermenting!

Thanks Wade. I re-read the instructions and it does have me stabalize before adding the F pack. Then it wants me to degas, add the Kieselsol, then the Chitosan, then top off (That's where I'm adding brandy).

Does that sound good to you?

 

[Runningwolf]

Thanks Wade. I re-read the instructions and it does have me stabalize before adding the F pack. Then it wants me to degas, add the Kieselsol, then the Chitosan, then top off (That's where I'm adding brandy).

Does that sound good to you?

This is correct. Follow the instructions and do not tweak this kit as we do others. I have made this several times and it turns out great.

 

[rjb222]

I've read through past posts something about altering the instructions by adding stablizer fractions at a time versus all at once. I'm looking for your ideas on this.



This is a 3 gallon kit with all juice.

Thanks for all your past help. I'm now brewing 12 gallons of red, 6 gallons of white, 3 gallons of port, and looking up recipes for some wild wine. Not bad for a 1st timer. Everthing is passing the taste tests.

I own and run a BOP in B.C. RJS is my supplier.When you start this process make sure ferment is over by taking a Hydrometer reading that stays the same three days in a row. Do not add your stabilizers over time. Start with your Sulfite then your Sorbate. Now add your F-Pack then your Kieselsol then your Chitosan. In that order stirring inbetween each addition. If you want when done add 1 liter of brandy just before bottling. let that sit for about 6 to 7 months and allow all the flavors to mingle and marry. Open a bottle and enjoy.

 

[Runningwolf]

I own and run a BOP in B.C. RJS is my supplier.When you start this process make sure ferment is over by taking a Hydrometer reading that stays the same three days in a row. Do not add your stabilizers over time. Start with your Sulfite then your Sorbate. Now add your F-Pack then your Kieselsol then your Chitosan. In that order stirring inbetween each addition. If you want when done add 1 liter of brandy just before bottling. let that sit for about 6 to 7 months and allow all the flavors to mingle and marry. Open a bottle and enjoy.

RJB, welcome to the forum! When you say let it sit, are you talking only if adding brandy? Have you tried adding brandy and what was your feelings on it? What brandy did you use?

 

[Dugger]

I've made this port a number of times and always have leftover after adding the F-pack. Don't be afraid to bring over some sediment when you rack to the carboy - a lot of wine can get left behind if you try to eliminate all sediment at this stage.
If you are going to add brandy at bottling time, I would suggest you do some bottles without the brandy so you can compare and decide if you want to add brandy in a future kit. I find this kit very good without anything added.

 

[rjb222]

RJB, welcome to the forum! When you say let it sit, are you talking only if adding brandy? Have you tried adding brandy and what was your feelings on it? What brandy did you use?

Thank you for the welcome. Myself I like to let any wine rest for a good long period before cracking one open. I taste the youth of wine and wonder why people do not want to wait and taste and smell what develops.
Grapes are the most amazing fruit there is to ferment. there are so many aromas and flavors that develop in a propely aged wine. I have used brandy. In the Orange chocolate port I have used every orage flavored liquer there is. I have found that plain brandy is as good as Gramarnier in that one. I some of the white ports I have found diferent flavored Liquiors add a new dimention. Try in the Apple Tattin adding buterscotch ripple There is a floavoing that will rock your socks. I all ways add the flavoring right beofre bottling. Then allow the wine to rest and mature.

 

[Runningwolf]

Try in the Apple Tattin adding buterscotch ripple There is a floavoing that will rock your socks. I all ways add the flavoring right beofre bottling. Then allow the wine to rest and mature.

Just so happens I have the Apple Tattin aging right now along with 6 gallons of the Orange Chocolate and coffee port. Butterscotch Ripple, I never heard of that but will look for it in our liquor stores. Did you add one liter to that also? Any suggestions for the coffee?

 

[rjb222]

Yes 1 liter is enough. The coffe port is like a chocolate mocha flavor I havent played too much with this one yet so I am interested in trying some. I allways bench test before adding any thing to my ports. I'd try cacao or maybe a kahlua Or some hazelnut.

 

[Runningwolf]

Great info, thanks for sharing! We also have another member (cpfan) who used to own a FOP in the Niagara region. You guys are a real asset to this forum and we appreciate your input.

 

[rjb222]

I know cpfan I bought some of his equipment when I started. Good informaton there for sure.

 

[RCGoodin]

I own and run a BOP in B.C. RJS is my supplier.When you start this process make sure ferment is over by taking a Hydrometer reading that stays the same three days in a row. Do not add your stabilizers over time. Start with your Sulfite then your Sorbate. Now add your F-Pack then your Kieselsol then your Chitosan. In that order stirring inbetween each addition. If you want when done add 1 liter of brandy just before bottling. let that sit for about 6 to 7 months and allow all the flavors to mingle and marry. Open a bottle and enjoy.

Thanks RJB. With all the stirring I assume the lees will be pulled from the bottom. My guess is that's ok, since I am going to filter before bottling. Your thoughts on that?

 

[rjb222]

Before you start clearing you rack into a clean sanitized carboy. I also make sure the temperature of the wine to be cleared is up over 70 deg.F. otherwise the CO2 will not come off the wine properly. CO2 will interfere with the clearing process and keep particulate in suspension rather than falling to the bottom.When done clearing add about 1/8 tsp kmetta to your wine as all the stirring will bring down your sulfite levels.

 

[RCGoodin]

Before you start clearing you rack into a clean sanitized carboy. I also make sure the temperature of the wine to be cleared is up over 70 deg.F. otherwise the CO2 will not come off the wine properly. CO2 will interfere with the clearing process and keep particulate in suspension rather than falling to the bottom.When done clearing add about 1/8 tsp kmetta to your wine as all the stirring will bring down your sulfite levels.

When you add the kmetta do you gently stir, or does it do it's own thing. I'm assuming you can gently stir when you add the brandy.

 

[rjb222]

I place the kmetta into a cup and add just enough hot water to melt the powder. I then just pour that into the carboy and just stir it a couple strokes good enough. Yes mix in the brandy.

 

[Runningwolf]

I place the kmetta into a cup and add just enough hot water to melt the powder. I then just pour that into the carboy and just stir it a couple strokes good enough. Yes mix in the brandy.

I absolutely agree. Never add meta in wine without dissolving in warm water first. If you do most of it will fall out.