RJ Spagnols Filtering RJS Orange Chocolate Port

[NoSnob]

Day 42, or so, on the RJS orange chocolate port. The SG is 1.030, it is smooth and rich, quite sweet and has a nice taste (more chocolate than orange). I had topped up the 3 gal carboy with a very good VSOP french brandy (overkill maybe). For the last 30 days I kept it in the fridge around 45 to 50F although instructions call for 55-62F. Couldn't get my beer fridge much over 45F without thawing everything in my freezer! There's a half inch or so of lees and it has a wonderful color but is not as clear as I would like. Instructions call for filtering but I have no filtering system.

What do you think about my next step? Would it be best to take it to my LHBS to filter, should I just bottle it now unfiltered, or should I rack it and let it remain in carboy for several more months?

NS

 

[Deezil]

Rack & let it sit, is what i'd do.

Maybe make sure its degassed. and warm it up to 70-75 for a few days / week. It'll push out any gas you didnt get out, easier, and the fine sediment will start to fall quicker.

 

[Wade E]

I say bulk age much longer! Thuis is a Port and needs to get lots of age but due to its higher viscosity they take much longer to clear most of the time.

 

[Runningwolf]

I just bottled mine that I started in December. It is already very good but I'll let it age a bit more. I kept mine around 65* the entire time. I also racked off the lees when it was done fermenting and stabilized it. I did filter mine at bottling time even though it was clear.

 

[NoSnob]

Thanks. If I rack it now into another carboy and age it for several months can I avoid filtering it? Can I get by with keeping it at room temp of 76-77F or should I put it back into the fridge around 50F?

BTW: I just learned that a wine topped up at 77F & placed at 50F will lose volume (an inch or so in the neck of the carboy) and then when brought back into room temp will gain volume. After testing & sampling, I topped it up to within 2" of bottom of bung and when sitting at room temp for several hours its level arose almost to the bottom ot that bung.

NS

 

[rjb222]

If you do not have a filtering system then age longer for sure. Rack away from the lees and rack fairly hard. I would warm up and allow to gas off a bit put in 1/8 tsp of kmetta. Get a ruby port and top off as you already have fortified with brandy. Allow to rest for a few months Make sure the air lock is full. the orange flavor comes out more after some time.

 

[Chateau Joe]

I have made this kit 3 times. I have always filtered but if you do not have access then maybe contact Spagnols with an email and see what they have to say.

I agree with the others that you need to age this much more.

Did you see that WinExpert is putting out their version of a chocolate orange port this fall.

 

[roblloyd]

I'm about to bottle mine (when I get some free time). It's been aging nicely on it's own and I've racked it a few times. I will probably filter it because I can do that easily as I bottle.
I agree this is a great kit!

 

[NoSnob]

I checked with my LHBS and they don't offer filtration as a service. I decided to take Deezil & Wade's advice. I only have one 3 gal carboy so I racked it into a fermentation bucket, cleaned and sanitized the carboy & racked it back into it. Then I added some sorbate & k-meta & a newly sanitized airlock with vodka. t's good for another 3 months. The water I used to pre-mix the sorbate & k-meta made the perfect amount for topping up to 2". That means so far I have only added about 250ml of French brandy.

I didn't know WineXpert plans to offer an orange chocolate port. This was my first RJS kit. It is really too sweet for me. It's now like a sweet liqueur. I hope it mellows out with age. Flavor is great though.

Thanks guys!

NS

 

[Wade E]

I havent ever filtered these port kits mainly because I let these bulk age a long time and never had them drop anything in the bottles after that.