2016 Orange Chocolate Port
September 2018 – I made an Orange Chocolate Port a few years ago. It came out really good, so I wanted to do another port-style wine. Although I wanted to do something different, American Brewmaster only had this kit.
While I was slightly disappointed, I wasn’t disappointed enough to not buy it. 🙂
|Kit||R J Spagnols Orange Chocolate Dessert Wine kit|
|Additives||bentonite, metabisulphite, sorbate, chitosan (included in kit)|
|Yeast||Lalvin EC-1118 yeast (included in kit)|
|Emptied grape juice bag into fermenter, squeezing the bag to get out as much as possible. No water is added to this kit. Stirred for 1 minute.
Sprinkled bentonite on top, avoiding clumping. Stirred bentonite into the must.
Sprinkled yeast on top, did not stir in.
|Racked wine. Added sulphite and sorbate. Stirred for 2 minutes.
Added F Pack, stirred for 2 minutes.
Added Kieselsol, stirred 1 minute. Waited 5 minutes, added chitosan, stirred gently.
Racked into 3.5 gallon carboy.
Final SG 1.030
|Racked wine. Added 1/4 tsp potassium metabisulphite. Bottled.||07/14/2018
|Yield||30 split bottles|
|Winemaking Notes||I let this one set longer than I intended, but the high alcohol and sugar preserved it.|
|08/17/2018||1 month post-bottling, the wine is very tasty.|
|10/20/2018||This is a very nice dessert wine! While it doesn’t rank with real port or similar wines, it’s a pleasing end to a meal.|
|02/29/2020||I haven’t recorded notes on this one in over a year. Now that I’m down to 10 bottles (splits) I figure I should make notes.
Overall this one came out good, but it was a the lees a bit too long at one point. This gives it an off flavor that distracts from the orange and chocolate notes. Still a good wine, but getting wine off the less relatively soon is a good lesson.