RJ Spagnols Vanilla Fig port style

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geek

Still lost.....
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Received this kit and want to start soon, wondering if anyone has started it and any thoughts. @heatherd @joeswine


Looking at the instructions, they want you to go to rack/stabilize/clearing stage when SG 1.000~1.010, and then add the f-pack.

F-pack is = 1.2L

Looking at the size and texture of the f-pack it seems very syrup concentrated and think it will shoot the final SG way up there.

At the same time, the initial SG will be high in the 1.105~1.1170, so adding portion of the f-pack to primary will shoot the SG to a level that I'm not sure the yeast could handle well (although they included 2 packets of yeast ec-1118).
 
The last port kit I did I actually added sugar to during the ferment, getting me to 18% ABV. Yes, it will be a sweet wine - it is supposed to be. Still, I find that even with all that alcohol, it is still unbalanced and overly sweet. So I add brandy. I've never added any of the f-pack to a port kit, though I have ended up not using all of it.
 
I am planing to use some of the f-pack either up-front or maybe capitalize with it through the fermentation process, maybe hit it with f-pack when SG falls into the 1.030 range (instead of using sugar syrup). What you think?

I want it a bit sweet, but not like 1.030 :sh
 
I just found and was just checking my notes for the MM La Bodega port I started in Jan. 2015.
I did start chaptalizing (spell?) around 1.022with ¼ simple syrup jar, did it 2 times and then it went dry, down to 0.996
After f-pack it ended at 1.030.

I am going to bottle this La Bodega now and will take a sip...:ib
 
@geek I typically use the entire f-pack at the end of fermentation and fortify with brandy. On this kit I will do the same. I also typically add oak powder during fermentation and oak spirals during bulk aging.
 
@geek. I haven't yet due to still having seven active batches in my kitchen from kits and fall harvest. [emoji3]. I will get it under way once I free up some space.

Are you starting now? I was thinking about adding vanilla beans to my batch possibly. I usually add coffee or espresso to my coffee port batches, plus heavy toast oak.
 
@geek. I haven't yet due to still having seven active batches in my kitchen from kits and fall harvest. [emoji3]. I will get it under way once I free up some space.

Are you starting now? I was thinking about adding vanilla beans to my batch possibly. I usually add coffee or espresso to my coffee port batches, plus heavy toast oak.

I haven't started mine yet.
I just decided to bottle my La Bodega which has been bulk aging since Fe. 2015... :db:db
Tastes darn good, not overly sweet even though the final gravity was 1.030
The sweetness is really 'sublime', is there but really well balanced. :db:db

I will start the fig port soon, although I don't have oak dust, we'll check for oak chips.
 
BTW - To bottle La Bodega I had the very long .375ml bottle, and I could NOT fit the bottle in my Portuguese floor corker, thank God I still have the hand corker....a little back pain but had no choice...:(

Some dimples on the top and cork not well aligned and inserted perfectly inside, but again no choice.
 
@Boatboy24
When did you hit it with brandy, after clarifying I assume and how much roughly.
I cannot find my notes.
 
Brandy was at the end, after clarifying and adding the f-pack. I added about half a bottle (375ml) and about two weeks later, another quarter bottle.
 
I have done a couple of the caramel toasted ports in the past...I add light tannins when I initially pitch. I add sugar to increase the sg. Light oak when I age..Then add the whole f pack at the end and brandy to taste. Everyone who drinks it loves it and curses me for only bottling in
375mls. My only complaint is why 3 gallons....I want to make 6 gallons and only pay for one kit :)
 
I use grain alcohol. I tested with both brandy and grain. Found the brandy modified the flavor.



Made the black forest port last year. Vanilla Fig this year.



Started mine last night.


I made coffee port last year with grain alcohol ( golden grain ) and also found that I prefer it to brandy. The grain doesn't change the taste like brandy does.
 
Just moved out of "secondary".
It ended up at exactly 1.000

Degassed, stabilized, remainder of f-pack, etc.

I added a full .750ml bottle of WE LE14 Super Tuscan kit to top off :ft
I was expecting to top off after clearing but not so much at this stage...:(
 
Had a half of a grape goop pack decided one week into fermenting to dump that in as well. See how high I can get the alcohol before the Grain
 
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