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)|
|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, moved to 3.5 gallon carboy.||07/20/2018
|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 1.040
Added 1/4 tsp metabisulphite and bottled.
|Yield||29 split bottles|
|Winemaking Notes||I bottled this one a bit too quickly. Hopefully there won’t be any sediment in the bottles.|