2018 Black Forest Port

July 2018 – I purchased this kit last year — I enjoy the port-style kits and wanted a raspberry chocolate … but it wasn’t available. Cherry chocolate may prove to be better!

April 2020 – I seriously dislike the labels I did. I printed them on pre-gummed label paper with a light blue background on an inkjet printer. Compared to the more recent labels I’ve printed on plain paper on a color laserjet, the old ones do not compare. So I slightly re-designed the labels, soaked the old ones off, and applied new ones. MUCH better!


Kit R J Spagnols Black Forest Dessert Wine kit
Additives bentonite, metabisulphite, sorbate, kieselsol, chitosan (included in kit)
Yeast Lalvin EC-1118 yeast (included in kit)
Sulphite As needed


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.

SG 1.110
Racked wine, moved to 3.5 gallon carboy. 07/20/2018
SG 1.020
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.

SG 0.994
Final SG 1.040
Racked wine.

Added 1/4 tsp metabisulphite and bottled.

SG 1.040


Yield 29 split bottles
Alcohol 15.8%
Residual Sugar 5.0%
Winemaking Notes I bottled this one a bit too quickly. Hopefully there won’t be any sediment in the bottles.
Tasting Notes