Ok, my wife wants me to make a chocolate wine. She was thinking about using a semi-sweet bitter chocolate to add to the wine. I was thinking using a chianti, hearty red zin, or a merlot for this but I don't know what to do with the chocolate or how much chocolate to put in to it or how the chocolate should get placed in to it. Should it be shaved and placed in the secondary/primary? Is 6 oz enough? Anyone ever do this sort of thing before? Thanks
I enjoy some dark flavoured chocolate in a cab/cab franc, but I don't know about just chocolate flavours. It's not going to come out like Kahula or coffee liquor.
That having been said, if you make a test run of 1 gallon and get the dosage from measuring out a wine glass (say, 6 oz wine and 4 grams syrup) you may be able to find a target 'taste' that isn't objectionable.
My wife has made a chocolate stout beer... and I've heard of brewing beer with cocoa... but adding it to wine....
Jas> Ok, my wife wants me to make a chocolate wine. She was thinking about
I went to check if there was a recipe on Jack Keller's website. Apparently he lost a lot of his recipes (online), and is re-posting them on a request basis. Maybe you could email him and see if he has a recipe for a chocolate wine.
I made a chocolate mead that has been very popular with friends & members of my local homebrew club. I has also taken numerous trophies & ribbons in competition.
Love Potion # 9
1 quart of honey per gallon of volume. yeast nutrient Lalvin K1v-1116 yeastferment to completion & rack into secondary. Stabilize & wait 3-4 days. Add
8 oz. per gallon Hershey's chocolate syrup & stir well. Within 2-3 days you will have a large amount of lees & virtually clear mead. Rack & wait until completely clear.Add 4-6 drops of good vanilla extract at bottling. The result is a semi-sweet, amber colored mead that requires only a little (2-3 months) aging.Steve, That sounds interesting, I'm going to give it a try. Thanks, Joe
Larry Paterson has experimented with chocolate flavored wine. Here's a web page he put up with tasting notes on some commercial examples and some informal notes on his own experience:
He tried hunk of chocolate, cocoa, chocolate chips, but finally settled on chocolate extract. I think that would be the best way to go.
Erroll
There is a very small but commercial winery in Astoria, Oregon that makes a chocolate wine - amongst others. If you ever get to the area it is worthwhile to stop and visit. The owner loves to talk and I am sure he would give you ideas on how he makes his.
Thanks for the info. I may just go with the extract. I know my wife doesn't like sweet wines at all. I just thought the baker's chocolate would provide some bitterness with some chocolate flavor but I have no idea how to extract the flavor. I'll do some more research.
How about using Hershey's Syrup, of the like? I would guess it's at least partially soluble in water; probably even moreso in alcohol/water.
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