Where do I find a Port kit?

[RCGoodin]

Need help finding a good port kit. Who can help?

 

[Ohio Bob]

Need help finding a good port kit. Who can help?

I’ve made the RJS Black Forest port several times (my favorite), the RJS raspberry mocha, the Apres dessert port. All are pretty good. I’ve started taking some of my blackberries and making ports out of them.

Key advice is to measure the SG and keep track of it. You will then know the ABV. Don’t try to stop the fermentation early, let it go dry. Then download a Pearson Square calculator and add Everclear to bump the ABV to 18-20%. Let it bulk age for 6 months at least after fortifying. For some reason my foraged blackberries like to drop lees throughout bulk aging.

Also, add glycerin at bottling. It gives the port a smooth mouthfeel.

Edit: California doesn’t allow the sale of Everclear 190, you’ll have to go to Arizona.

 

[RCGoodin]

Bb, thank you for your knowledgeable reply. I'd like to stay in contact, and, hear your feedback as I move forward. Please explain the glycerin.

 

[Ohio Bob]

Bb, thank you for your knowledgeable reply. I'd like to stay in contact, and, hear your feedback as I move forward. Please explain the glycerin.

Glycerin is available at your local home brew shop (LHBS). You can also find it on Amazon but make sure it’s food grade. I personally trust my LHBS so that’s where I get my glycerin.

It thickens the mouthfeel. Increases the viscosity.

 

[RCGoodin]

Bob, does it thicken the mouthfeel in other wines than Port?

 

[Ohio Bob]

Bob, does it thicken the mouthfeel in other wines than Port?

Absolutely, I use it in all my reds and ports. For my whites, I prefer my Riesling wine light and crisp, and I skip glycerin. But a Chardonnay might benefit from glycerin.

A LHBS near you might be Morebeer! & Morewine! in Riverside.

 

[Ohio Bob]

I follow the directions for glycerin on the jug. Note it recommends 4x the dosage if a port (liquor) versus wine.

 

[RCGoodin]

I just ordered this. Look forward to using it.

 

[winemaker81]

I’ve made the RJS Black Forest port several times (my favorite), the RJS raspberry mocha, the Apres dessert port.

I've made both of these kits -- the Black Forest in 2018. I still have 6 split bottles in my cellar and they are holding fine. The Raspberry is 2 yo at this point and I have similar expectations.

Bob's idea of fortifying to ~20% is a good one. I didn't with these kits, but would do it next time.

On a tangent from that topic, tomorrow my son is coming over and we're going to "construct" a Port, using our 2023 Sangiovese (fermented with Bordeaux pomace). Using Pearson's square we'll determine how much EverClear 151 is required to bump the ABV to 20%. Then we'll add 2 oz glycerin per gallon and backsweeten to taste.

We did this 2 years ago and the result was good.

 

[Ohio Bob]

Then we'll add 2 oz glycerin per gallon and backsweeten to taste.

I would suggest making a few bottles with 1-2 ounces per QUART. 1-2 ounces per GALLON is recommended for wine.

Not sure if you intended to make this distinction or not. Do you intend to add glycerin, THEN back sweeten because you don’t want to over sweeten the port?

 

[winemaker81]

I would suggest making a few bottles with 1-2 ounces per QUART. 1-2 ounces per GALLON is recommended for wine.

When making liqueur such as Limoncello, I add 1 oz / quart. I'm not sure I'd want a Port to be that "thick". However, your suggestion to make a few bottles with more glycerin is a good experiment.

Not sure if you intended to make this distinction or not. Do you intend to add glycerin, THEN back sweeten because you don’t want to over sweeten the port?

Exactly. My son and I tend towards less sugar, so we'd make it less sweet than others might. It's still a sweet wine in the 5% residual sugar range, but it's not 10%+ like some.

I'll post my notes in another thread, so we don't muddy this one up too much.

 

[ratflinger]

Be careful when approaching 20% with the Everclear. It will get 'hot' real quick. Better to approach it slowly while sampling for taste. You'll probably want to do this over a few days as the taste will change with time.

 

[Ohio Bob]

Be careful when approaching 20% with the Everclear. It will get 'hot' real quick. Better to approach it slowly while sampling for taste. You'll probably want to do this over a few days as the taste will change with time.

Agreed. My process is to calculate what my ABV is in the wine, so I’ll know how much Everclear to add. In addition I add in a couple of bottles of either Cab, Zin, Merlot, etc. to broaden out the flavor profile. Once I’ve added the glycerin and ready to bottle the first bottle, I’ll do one last taste test. If needed, I’ll add in another bottle of something.

I’ve made one that was too hot, and there’s no fixing it other than doing an in-glass blend.

Oh wait... maybe I could spike an egg nog with it.

 

[winemaker81]

I started a thread for the Port: https://www.winemakingtalk.com/threads/2023-port.79636/

@RCGoodin, I go into detail regarding how I use glycerin. You may find it useful in deciding what you want to do.

 

[ibglowin]

Once upon a time a time this was hands down the best Port kit you could purchase. Sadly I think they no longer produce Kit wines anymore. Mosti Mondial was the producer. Made a double batch (6G) of this back in 2010 and still have a few splits left in the cellar. I put this through my Vadai barrels for about 3 months (as a dry wine) before fortifying and back sweetening.

 

[RCGoodin]

Once upon a time a time this was hands down the best Port kit you could purchase. Sadly I think they no longer produce Kit wines anymore. Mosti Mondial was the producer. Made a double batch (6G) of this back in 2010 and still have a few splits left in the cellar. I put this through my Vadai barrels for about 3 months (as a dry wine) before fortifying and back sweetening.

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View attachment 118820

Awesome.