Molasses in Port

Don't know the quantity, but Trentadue winery makes a chocolate port, which I'm guessing would be along the same lines.

Yah I make and sell the RJ Orange Chocolate Port, but it is quite different to molasses additions, that I know. Great stuff though that orange Chocolate port.... also the White Chocolate White Port.

Molasses is a sugar and will ferment as a sugar. You can add some molassas to your wine, but I would start with a small amount and taste the must for flavor, or taste the wine, if you add it during the secondary fermentation. Allow for additional fermentation if the yeast will allow. If adding to a finished wine, it will sweeten the wine and possibly restart the fermentation.

I don't know the alcohol conversion, but I'd guess it is close but less than cane sugar by weight, as it is liquid. It will feed the yeast as it ferments (chocolate only flavors). In some wines, I have substituted brown sugar for white sugar. Brown sugar is basically white sugar "flavored" with molassas. It has a slightly lower alcohol conversion. For cane or beet sugar the conversion is approximately 1 pound sugar = 1% alcohol in 5 gallons or 5% alcohol per gallon.

IPODMAN, Would you be willing to share how you are incorporating the chocolate? At what stage- primary, secondary or at bottling? Any special techniques? I blended some chocolate with some wine (post bottling and pre-imbibe) and it was good but muddy. I'm working on a second home winemaking book with a section on wine and chocolate (I make chocolate truffles using wines I make). I have been hoping to solve the chocolate wine technique. I will give you credit in the book.

Does anyone else have any good experience adding chocolate to their wine? Thanks Gammagal