RJ Spagnols White Chocolate White Port

[2PUPs]

I just got this Cru Speacialty kit today , and said what the Heck so I started it . Just wondering if anyone has done this kit and what their take on it is . Also what size bottles do you use for this , go with the 750mL or the 375mL bellisima << thinks thats what they are called .


Jeff.

 

[ibglowin]

I used half 375 Bordeaux and half 375 Ice Wine (same as Bellissima) on my LaBodega Port kit. I did a double batch and ended up with 8 gallons after fortifying. It would have broke the bank to do all ice Wine @ $25 for a case of 12!

If you go Ice Wine make sure they will fit in your floor corker if you have one. Some of mine did, some were a 1/4" too tall to fit into my Port floor corker.

 

[Flem]

I'm doing the RJS Coffee Port and just ordered 24 green 375ml Bellisima bottles.

 

[Dugger]

I've made 4 of these kits and they are very popular with everyone who tries it. It's the only wine I make that my wife will drink. I bottle them in clear 375 ml bottles. I've made them all according to directions. It's sweet and can be drunk almost immediately, but the taste will change a bit over time so make sure you keep some for a while.
Good luck with yours.

 

[Wine-O]

I made this kit several years ago and it is one of the best ports I've made. I got a Gold Medal at Winemakers Magazine competition and a Double Gold Medal at the INDY competition for it. My wife and I just bottled our Coffee Port and Apple Tatin Port and they are amazing! We put all of our ports in Bellisima bottles either clear or frosted. Enjoy!!

 

[Putterrr]

If you go Ice Wine make sure they will fit in your floor corker if you have one. Some of mine did, some were a 1/4" too tall to fit into my Port floor corker.

Mike

I tried what you said and sure enough the plunger part hit the floor, I stuck a 2-4 under and front leg and it went down a wee bit more so the bottle fit with 1/8 inch to spare. I have a Choc rasp port to bottle soon and have a few of the big bottles

 

[Wade E]

I like that WC port kit although I think it tastes more like Creme Brulee then White Chocolate.

 

[2PUPs]

Got the kit in the clearing and stabalizing stage , the lil Lady took a sniff of it and said hands off when done . What does this kit clear to , a light amber color or so .

 

[robie]

Got the kit in the clearing and stabalizing stage , the lil Lady took a sniff of it and said hands off when done . What does this kit clear to , a light amber color or so .

About 6 months ago a friend gave me a bottle of this. If I remember, it was a very light chardonnay color.

It was a very nice port.

 

[Wade E]

I remember it being a little darker then a Chard myself but its been awhile since I opened one of mine.

 

[robie]

I just can tell you it is not red. It is definitely straw colored.

 

[honkey]

How long are you guys aging these? I am thinking about ordering a double batch.

 

[robie]

The one bottle my friend gave me was less than 6 months old and already very nice. After all, it is made from a white wine grapes, which usually doesn't require as much aging as a red.

This, as with most whites, will still be much better in a year or so. It takes time for the flavorings to integrate and soften.

Doing a double batch is a good idea. The reason is you very likely are going to like this kit. And that way you can put one batch away for at least a year, but drink the other much sooner.

 

[honkey]

The one bottle my friend gave me was less than 6 months old and already very nice. After all, it is made from a white wine grapes, which usually doesn't require as much aging as a red.

This, as with most whites, will still be much better in a year or so. It takes time for the flavorings to integrate and soften.

Doing a double batch is a good idea. The reason is you very likely are going to like this kit. And that way you can put one batch away for at least a year, but drink the other much sooner.

Yeah, I had a bottle of a nice port the other day and when I thought about it I decided spending 40$ on one bottle was a little stupid... Now the next question... To fortify or not to fortify? And if you do fortify how do you deal with storage space. I have two 6 gallon better bottles and at least one 5 gallon carboy and can not think of an ideal situation. I really don't want to buy a 3 gallon better bottle. Could the wine be cleared and stabilized in a 6 gallon carboy and then fortified at bottling time?

 

[robie]

Yeah, I had a bottle of a nice port the other day and when I thought about it I decided spending 40$ on one bottle was a little stupid... Now the next question... To fortify or not to fortify? And if you do fortify how do you deal with storage space. I have two 6 gallon better bottles and at least one 5 gallon carboy and can not think of an ideal situation. I really don't want to buy a 3 gallon better bottle. Could the wine be cleared and stabilized in a 6 gallon carboy and then fortified at bottling time?

Does the instructions say to fortify? I always add at least one bottle of non-flavored brandy to 3 gallons, regardless of the instructions. Brandy really smooths it out.

Never top off with water; consider topping off with brandy. You can do the secondary of 3 gallons in a 5 gallon carboy. Do not try to clear or age a 3 gallon batch in a 5 or 6 gallon carboy. Of course you can use three 1-gallon jugs for clearing.

If you can't use three 1-gallon carboys or one 3-gallon carboy, make a double batch and use the 6 gallon carboy.

If you top off with a white wine, you can certainly fortify a week or so before bottling.

 

[honkey]

Does the instructions say to fortify? I always add at least one bottle of non-flavored brandy to 3 gallons, regardless of the instructions. Brandy really smooths it out.

Never top off with water; consider topping off with brandy. You can do the secondary of 3 gallons in a 5 gallon carboy. Do not try to clear or age a 3 gallon batch in a 5 or 6 gallon carboy. Of course you can use three 1-gallon jugs for clearing.

If you can't use three 1-gallon carboys or one 3-gallon carboy, make a double batch and use the 6 gallon carboy.

If you top off with a white wine, you can certainly fortify a week or so before bottling.

Ok... Here is what I am thinking. Based on an earlier comment, a double batch when fortified is brought up to 8 gallons. I could do a double batch, top up a 6 gallon better bottle with a small amount of brandy if needed, then add more brandy at bottling time to do the actual fortifying. Sound like a good plan?

Also looks like I will need better corks. The ones I ordered say they are good for storage up to 36 months. The synthetic ones do not have a time marked on them. Do synthetic last up to 5 or 6 years? There are some natural ones that last 10 years, but are pretty expensive compared to synthetic.

 

[robie]

Sorry we have hijacked your thread, 2-Pups.

One more answer on his thread -
I don't know about how much brandy is needed to fortify, as I have not made this kit and have not read the instructions.

Two gallons of brandy to fortify 6 gallons seems a bit much, but I can't really say.

But yes, if you intend to keep the wine longer than what the corks are rated for, you should contact your LHBS and get a better cork.

 

[2PUPs]

No problem , Hi-Jack away , lots of interesting info .