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!

2018 Black Forest Port

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!

 

2018 Black Forest Port (revised)
 

Ingredients:

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

Method:

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.

07/15/2018
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.

07/28/2018
SG 0.994
Final SG 1.040
Racked wine.

Added 1/4 tsp metabisulphite and bottled.

08/18/2018
SG 1.040

Notes:

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

Bryan

Long time wine and beer making ....