White Chocolate Port

[New Kid]

Does anyone know why they suggest that you let this port sit for 30 days after stablizing and clearing when it already looks very clear and tastes really fine after two weeks? This RJ Spangols kit recommends 10 days in fermentation until racking and then another 30 days after adding remainder of chemicals and clearing agents before racking a second time and bottling. Being in the south, my kits have completed a little earlier than most of the recommended times, but 30 days after clearing on this one seems excessive. I mean, this port is already really clear. Any words of wisdom? Will there be any major quality difference by aging this extra time in the carboy as opposed to in the bottles? Especially since there is not oak, ect. involved.

 

[Wade E]

This time lets the lees compact better giving you more wine and lessening the chance of disturbing the lees. these ports are more viscous then wines you are used to and fine sediment is kept in suspension linger.

 

[New Kid]

OK, makes sense. Thanks

 

[Goodfella]

Any words of wisdom?

PATIENCE IS A VIRTUE

 

[moto-girl]

I made this one last year. I let it sit for a couple months after stabilizing. It was amazing what kept settling out, even though it looked clear.

 

[Pablo]

I have this one going right now. I hope it clears. It's way cloudy right now.