WineXpert Selection Speciale Series Ltd - Chocolate Raspberry Port

[SouthernChemist]

There wouldn't be any harm in trying. Worst case scenario, you make a yeast starter that is obviously viable, add a little of the unfinished wine to it, and they die out. Better scenario, they remain vaiable and you can dump in a starter containing many many more yeast cells than a new pack of yeast would contain. You'll know in a relatively short period of time, either way.

As for whether it could be salvaged...adding the f-pack would make it considerably sweeter than it was intended. But you might be able to add enough brandy to cut down the sweetness without ruining the flavor. There have to be some older threads on here from people whose port kits also did not ferment down all the way. Someone else on here probably has a few ideas worth trying.

 

[WAG]

I haven't added f-pack. Got some yeast nutrient coming.

 

[WAG]

Ok. SG still 1.030. Got some yeast energizer ( Crosby & Baker) and more EC 1118. Now, do I make a mixture and slowly add the stuck stuff. Does this take place in primary bucket, lid just sitting on top? I've never had to do all this to a stuck ferment. I'd love some great guidance from this forum.

 

[TomK-B]

I'd suggest you start by re-hydrating your yeast in 1 cup warm water, somewhere around 100*F. Let it sit in the water for about 10 mins. Then stir it gently and add some of your yeast energizer - about 6-8g. Stir gently again. Let it sit for another 15-20 mins. Then add some of your stuck wine to your yeast - maybe 1/4 cup and stir. Let it sit for another 15-20 mins. Repeat that three more times until you've added a full cup of your stuck wine. Let it sit again for 30-45 mins, then add yeast mixture to your fermenter and stir it in. Then wait and see what happens. If I were to do this differently, it would be to stretch out those times longer to give the yeast more time to multiply.

 

[WAG]

Many thanks Tom. Will start now. Should know by morning.

 

[WAG]

I'm gonna try 20 minute intervals.

 

[WAG]

After 14 hours, it looks like SG is down to 1.026 from 1.030. I hope this works. It's fun stuff. I'll check again tonight after LSU beats Kent St like a rented mule.

 

[WAG]

SG still 1.026. We shall see.

 

[WAG]

Now I'll make this interesting. Choc Rasp port still stuck after attempted restart with more yeast and nutrient. Stuck at 1.026. Here's my question: I have a Black Forest kit staring at me from the box. I'm thinking of starting it, and when the fermentation gets going, slowly add the CRP to it and end up with a double batch of yummy stuff. I'm not afraid to try, just wanna hear" off the record" that this is do-able. I bet it would taste great.

 

[TomK-B]

Very interesting idea, WAG. I think it's definitely do-able. I hadn't thought of blending those two tastes. Certainly could be delicious. You're definitely thinking outside the box on this one.

 

[Tess]

I answered in another post. I go with the yeast starter! rack it off the old yeast first

 

[Tess]

the racking alone might restart it lol

 

[SouthernChemist]

Now I'll make this interesting. Choc Rasp port still stuck after attempted restart with more yeast and nutrient. Stuck at 1.026. Here's my question: I have a Black Forest kit staring at me from the box. I'm thinking of starting it, and when the fermentation gets going, slowly add the CRP to it and end up with a double batch of yummy stuff. I'm not afraid to try, just wanna hear" off the record" that this is do-able. I bet it would taste great.

I personally think it's a risky (and expensive) idea though technically doable. Wouldn't you want to see how the Black Forest port turns out on its own? The idea of blending the flavors may sound appealing, but it might not turn out that way (worst case scenario = it tastes disgusting). You could always blend the two at a later date in a small, controlled fashion just to test how it turns out. If it ends up working out then, you at least know it beforehand. The other risk would be that you could end up causing a fermentation problem in the other kit. If you've added a strong, viable yeast starter to the kit that stopped fermenting, and that yeast starter was incapable of reinitiating fermentation (or stops after a short time), there's no reason to automatically expect the second fermentation to go smoothly. Just my personal opinion, though.

 

[TomK-B]

Tess has a good idea about racking it. That might just infuse it with oxygen and get things going again.

 

[Tess]

well I just dropped and broke a brand new three gal carboy looks like mine is staying in the primary till I got a new one friday

 

[TomK-B]

OUCH!!!

 

[RCGoodin]

I did that with a 6 gallon carboy once. The stone floors and glass do not get along......

 

[GaDawg]

So glad only the carboy broke, and you didn't get cut

 

[TommBomb]

Filtered and racked this baby yesterday, tasted great already. Raspberry was very forward and chocolate came through after. I'm hoping the flavors blend a little more as it ages but very pleased so far.

 

[TomK-B]

Started this kit on Nov 20, 2012. Initial SG was 1.130. At 1.050 I chapitalized and my SG went to 1.060. Stablized on Dec 14, 2012 with a SG of 1.012. By my calculations that puts the ABV at 17.1% I fortified with one bottle (750 ml) of brandy at 40% ABV. By my calculations that puts my final ABV at around 18.5%

I bottled today after 9.5 months in bulk aging. I got twenty four 375ml bottles and three 750ml bottles. There was enough left for a glass. Oh my goodness! The chocolate and raspberry have blended really well. It is sweet, but not over poweringly so. The body is what I see in a commercial Cab. I am extremely pleased with this wine!!!

This will be packaged along with the RJS Apple Tatin White Port that I'll bottle tomorrow and given as gifts to friends and family this Christmas. And I will definitely be proud to be giving it.