Wow, this thread has become the "Star wars" lately...lol (j/k).
Guys, please come to your senses, this is a community to help each other, some more experienced than others but at the end it is about enjoying the art of wine making.
Personally, I miss Tom, he was a great asset to this forum and good fellow.
Also, I receive so much help from others that it would be a joke to even think about anything negative when coming to this forum.
So, calm down people and let's just relax and wait for the results tomorrow from the wine competition....
Let's get back on track and keep this thread on its original 'legs'...
I'VE BEEN ASKED BY SEVERAL PEOPLE TO REPLAY THE COFFEE PORT
Cru Coffee Port Kit
The box includes the following: ·Large bag of juice ALL OF THE TWEAKS SHOULD GO INTO THE SECONDARY ·2 packs of Lavin EC-1118
Y ·1 Coffee Port F-Pack ·Package of bentonite ·Package of Metabisulphite ·Package of Potassium Sorbate ·Package of each Chitosan-D2 and kiesesol-D1(Fining Agents)
Our additions: ·Oak Tannin (Tannic Acid) ·Instant Coffee ·Spring Water
Tools you will need: ·Primary Fermenter (minimum 30 Litres/7.9 US gallons capacity) ·Long stirring spoon (Plastic or stainless steel) ·Measuring cup ·Hydrometer and test jar ·Thermometer ·Wine thief ·Siphon rod and hose ·Carboy (3 US gallon capacity) ·Bung and Air lock ·Solid Bung (if you are bulk aging) ·Unscented winemaking detergent for cleaning (we recommend One-step or any other oxygenating cleaner, including Kmet....JUST NOT BLEACH!) ·Metabisulphite Powder for sanitizing ·15 wine bottles, 15 corks , 15 seals ·Corking machine (there are various types, we use an Italian floor corker.)
The Process: ·As always, sanitize anything that comes in contact with the wine. Including yourself. ·Add the large juice package. (Be careful, it’s heavy!) Rinse this out with a little bit of spring water to make sure you get it all. ·We have our bucket measured to 3 gallons. The kit didn’t quite come to 3 gallons so we topped up until we reach 3 gallons. ·Add the bentonite and give it a good stir. ·Then add the oak tannin, stir, and then take your SG reading. It should read 1.10. ·We then took a PH test and it read 4.0. Typically, it should be around 3.5. ·Finally, we pitched the yeast, made up a tag, and covered it up to rest.
After it ferments dry: (Approx. 2 weeks)
After it fermented dry (SG: 0.98) we racked it into our secondary, 3 gallon fermentation carboy.
We had to take out approx. 1.5 wine bottles of wine out of the carboy so that we will have room for the coffee F-pack. We set that aside with an air-lock. If when we rack the wine again and we come up short and have extra air-space, we will add it.
We checked the ph of the wine and it is at 3.5 which is perfect for this type of port.
We added the sorbate, K-met packet, and gave it a good stir.
Next, we added packet #1 (of the 2 packet combination) of Kieselsol and set our time for 5 minutes. After 5 minutes, we add packet #2 of Kieselsol and stirred again. (Learning tip: The reason for the 5 minute wait time is you are waiting for the molecules from packet #1 to bind to certain molecules in the wine. The second packet will bind to the molecules in the first packet and then the clearing process starts. (Positive and negative particles will attract, become heavy, and fall to the bottom of the carboy, taking the sediment with it.)
Next, we added the Coffee F-Pak. Note: Not all of the F pack fit into my 3-gallon carboy. I should have taken out possibly 2 bottles of extra wine instead of 1.5. I put the extra F-pak in the refrigerator. When I rack this again to a final mixing bucket I will add everything to the bucket and give it a good stir.
Cru Coffee Port Kit
The box includes the following: ·Large bag of juice ·2 packs of Lavin EC-1118 ·1 Coffee Port F-Pack ·Package of bentonite ·Package of Metabisulphite ·Package of Potassium Sorbate ·Package of each Chitosan-D2 and kiesesol-D1(Fining Agents)
Our additions: ·Oak Tannin (Tannic Acid) ·Instant Coffee ·Spring Water
Tools you will need: ·Primary Fermenter (minimum 30 Litres/7.9 US gallons capacity) ·Long stirring spoon (Plastic or stainless steel) ·Measuring cup ·Hydrometer and test jar ·Thermometer ·Wine thief ·Siphon rod and hose ·Carboy (3 US gallon capacity) ·Bung and Air lock ·Solid Bung (if you are bulk aging) ·Unscented winemaking detergent for cleaning (we recommend One-step or any other oxygenating cleaner, including Kmet....JUST NOT BLEACH!) ·Metabisulphite Powder for sanitizing ·15 wine bottles, 15 corks , 15 seals ·Corking machine (there are various types, we use an Italian floor corker.)
The Process: ·As always, sanitize anything that comes in contact with the wine. Including yourself. ·Add the large juice package. (Be careful, it’s heavy!) Rinse this out with a little bit of spring water to make sure you get it all. ·We have our bucket measured to 3 gallons. The kit didn’t quite come to 3 gallons so we topped up until we reach 3 gallons. ·Add the bentonite and give it a good stir. ·Then add the oak tannin, stir, and then take your SG reading. It should read 1.10. ·We then took a PH test and it read 4.0. Typically, it should be around 3.5. ·Finally, we pitched the yeast, made up a tag, and covered it up to rest.
After it ferments dry: (Approx. 2 weeks)
After it fermented dry (SG: 0.98) we racked it into our secondary, 3 gallon fermentation carboy.
We had to take out approx. 1.5 wine bottles of wine out of the carboy so that we will have room for the coffee F-pack. We set that aside with an air-lock. If when we rack the wine again and we come up short and have extra air-space, we will add it.
We checked the ph of the wine and it is at 3.5 which is perfect for this type of port.
We added the sorbate, K-met packet, and gave it a good stir.
Next, we added packet #1 (of the 2 packet combination) of Kieselsol and set our time for 5 minutes. After 5 minutes, we add packet #2 of Kieselsol and stirred again. (Learning tip: The reason for the 5 minute wait time is you are waiting for the molecules from packet #1 to bind to certain molecules in the wine. The second packet will bind to the molecules in the first packet and then the clearing process starts. (Positive and negative particles will attract, become heavy, and fall to the bottom of the carboy, taking the sediment with it.)
Cru Coffee Port Kit
The box includes the following: · Large bag of juice · 2 packs of Lavin EC-1118 · 1 Coffee Port F-Pack · Package of bentonite · Package of Metabisulphite · Package of Potassium Sorbate · Package of each Chitosan-D2 and kiesesol-D1(Fining Agents)
Our additions: · Oak Tannin (Tannic Acid) · Instant Coffee · Spring Water
Tools you will need: · Primary Fermenter (minimum 30 Litres/7.9 US gallons capacity) · Long stirring spoon (Plastic or stainless steel) · Measuring cup · Hydrometer and test jar · Thermometer · Wine thief · Siphon rod and hose · Carboy (3 US gallon capacity) · Bung and Air lock · Solid Bung (if you are bulk aging) · Unscented winemaking detergent for cleaning (we recommend One-step or any other oxygenating cleaner, including Kmet....JUST NOT BLEACH!) · Metabisulphite Powder for sanitizing · 15 wine bottles, 15 corks , 15 seals · Corking machine (there are various types, we use an Italian floor corker.)
The Process: · As always, sanitize anything that comes in contact with the wine. Including yourself. · Add the large juice package. (Be careful, it’s heavy!) Rinse this out with a little bit of spring water to make sure you get it all. · We have our bucket measured to 3 gallons. The kit didn’t quite come to 3 gallons so we topped up until we reach 3 gallons. · Add the bentonite and give it a good stir. · Then add the oak tannin, stir, and then take your SG reading. It should read 1.10. · We then took a PH test and it read 4.0. Typically, it should be around 3.5. · Finally, we pitched the yeast, made up a tag, and covered it up to rest.
After it ferments dry: (Approx. 2 weeks)
After it fermented dry (SG: 0.98) we racked it into our secondary, 3 gallon fermentation carboy.
We had to take out approx. 1.5 wine bottles of wine out of the carboy so that we will have room for the coffee F-pack. We set that aside with an air-lock. If when we rack the wine again and we come up short and have extra air-space, we will add it.
We checked the ph of the wine and it is at 3.5 which is perfect for this type of port.
We added the sorbate, K-met packet, and gave it a good stir.
Next, we added packet #1 (of the 2 packet combination) of Kieselsol and set our time for 5 minutes. After 5 minutes, we add packet #2 of Kieselsol and stirred again. (Learning tip: The reason for the 5 minute wait time is you are waiting for the molecules from packet #1 to bind to certain molecules in the wine. The second packet will bind to the molecules in the first packet and then the clearing process starts. (Positive and negative particles will attract, become heavy, and fall to the bottom of the carboy, taking the sediment with it.)
Next, we added the Coffee F-Pak. Note: Not all of the F pack fit into my 3-gallon carboy. I should have taken out possibly 2 bottles of extra wine instead of 1.5. I put the extra F-pak in the refrigerator. When I rack this again to a final mixing bucket I will add everything to the bucket and give it a good stir.
Joe I do not have any oak tannin but I do have 1 pound of medium toast oak chips. I was planning to split the pound in half and add half to the coffee port and half to the caramel port when I rack to the secondary and let it sit for about 30 days then rack off the oak chips. Both ports have been in the primary for about 4 days now. I will also be adding the instant coffee to the coffee port as you suggested.
unless you like a heavy wood go liter on the caramel (can't get oak tannins?).the other aspect with the caramel is I used and caramel extract (olive nation) they handle spices,8oz. bottle this will add flavor and not add sweetness just flavor . The flavor profile you should expect if you allow the ports to set and I recommend you at least keep half the in check,do not bulk age that won't happen.the coffee port should pick up a chocolate background and the caramel will pick up a delicious butterscotch flavor ,out standing!...if you allow them to sit and age.. you need the tannins to work their magic in the secondary even if you add it later 1 month before bottling. OKAY?
caramel port process isn't any different from the coffee port except when you get to the secondary that's were the art comes in..................important look at the ph readings for this kit it's spot on, try to get there. also when your are ready to start fermentation if you volume is correct(liquid levels) you should be short do not fill..leave it as is and go ahead and ferment you'll take that space up with the fpac.
did you notice the caramel extract?????that is part of the flavor package it will add the extra flavor( add in secondary) with out the sweetness the fpac will do that job.
know at this point in time these ports are two years old and getting better ,my next is a black berry port with fresh fruit as a fpac . keeping it very rich in body and flavor.
were going to load up the caramel port kit again when done correctly this kit translates in time to butterscotch and it is wonderful..follow the flow and watch for the tweaks................
the tannins are important to the body and structure of the wine checking the ph so that it doesn't get out of hand as to not detract from the final products taste.follow the second half................ also I boosted up the sg ...did you see it?
the bottle was 8ozs. used in full, the reason I used this brand it had all the flavor without adding any sweetness to the port it is already sweet ,in turn the extract adds to the alcohol content and that's going to be important to the finish if you don't add brandy or the like ,I didn't and I'm glad I didn't wait till you taste the finish if you let it sit luxurious..
and I recommend you at least keep half the in check,do not bulk age that won't happen.
