Other Strawberry-Chocolate Wine

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M&S Vineyards

Junior
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Can anyone help me with figuring out what would be a good base grape wine for a strawberry/chocolate flavored wine? I tried a 1gal. grape concentrate kit and it did'nt turn out at all.I used all the same steps in making a kit wine and it tasted terrible after secondary fermentation was done--starting SG was 1.074/finished SG was 0.998. I was hopeing to use flavorings for the finished taste. Would maybe a shriz winecooler kit work?
 
I would suggest looking in a different direction and start with a strawberry wine with chocolate added. Perhaps a "kicker" of white grape concentrate would be acceptable.
 
I agree with Waldo on this and made something similar to this which I turned into a very good port.

3 Gallon recipe

15 lbs – Fresh Strawberries diced up

7 1/2 lbs – White Table Sugar

3 tsp – Acid Blend

1/2 tsp – Tannin

2 cups – Ghirardelli or Hershey's Cocoa Powder

3 tsp – Yeast Nutrient

1 1/2 tsp – Yeast Energizer

3 Gallons – Water

1/8 tsp – Liquid Pectic Enzyme

1/8 tsp – K-Meta

These are extra ingredients for after wine is stable.

8 ounces – Liquid Chocolate Extract

3– Frozen Strawberry Daiquiri Mix

2 lbs – White Table Sugar added to 1 Cup Boiling Water

14 ounces – Monin Strawberry Syrup

1 Pint – E&J Brandy

Pour 1 gallon of warm water in 5 gallon primary bucket or bigger. Add
K-meta, Tannin, Yeast Energizer, Yeast Nutrient, and Ascorbic Acid and
stir well. Put all fruit in fermenting bag and squeeze over primary to
extract most of juices and then put bag in primary. Pour the 1 gallon
of boiling water with all dissolved sugar over fruit. Add another 3/4
gallon of cool water in. Take 4 cups of water and the 2 cups of Cocoa
powder and mix in blender on low speed and then add this to primary and
stir well. You should have a SG of around 1.110 give or take a little,
if more then add a little more water, if less then add a little more
dissolved sugar in small amount of water as sugars from fruit can vary
a little. Let sit for 12 hours with lid loose or with a cloth covering
bucket with elastic band or string tied around so as that not to sag in
must. After those 12 hours add your Pectic Enzyme and wait another 12
hours while also adjusting your must temp to around 75 degrees. After
those twelve hours, pitch your yeast either by sprinkling yeast,
dehydrating yeast per instructions on back of yeast Sachet, or by
making a yeast starter a few hours prior to the 12 hour mark. At this
point either leave primary lid off with the cloth again, place lid on
loose or snap the lid shut with airlock. Punch down cap twice daily to
get all fruit under the liquid level. When SG reaches 1.015, rack to 3
gallon carboy and let finish fermenting with bung and airlock attached.
When wine is done fermenting, (check a few days in a row to make sure
SG does not change and SG should be around .998 or less), you can
stabilize your wine now with 1/8 tsp of K-Meta powder and 1 1/2 tsp of
Potassium Sorbate. At this Point I took all extra ingredients listed
above and stirred it all in well and then add the wine to it and stir
that in and add fining agent the transfer back to glass at which point
you will have approximately 3 1/2 gallons. When cleared, rack off lees
and bottle or bulk age with another 1/4 tsp of k-meta.
 
I like the looks of the recipe Wade posted above but I have a question. In the ingredients used to flavor and back sweeten, there's this line:

3– Frozen Strawberry Daiquiri Mix

Can you tell me the units? Is this three cans of frozen mix?

Thanks! -Dan
 
Hi guys--just a quik ? ---is it ok to use corn sugar instead ot just table sugar, also i used Pastuer Red yeast is that ok?
 
Corn sugar is actually easier for yeast to convert but sometimes can give off a different flavor which some like and some dont. It is the preferred sugar for beer making though.

These three cans Where Bacardi Daiquiri mixer sold in a grocery store. This was a Jack Kellar wine recipe gone bad when I brought it back to life making it into a Port and the results were great.
 
M ay not have been my yeast of choice but Im sure it will do just fine.
 
I made this recipe last year and am finally getting ready to back sweeten and fortify it before bottling. I didn't get an accurate original specific gravity reading so I tried the Honneyman method and if i did it correctly, I'm at 16%abv. So my question is, what is the target abv for this recipe? Thanks for the recipe.
 
Where did you get your chocolate extract? I need to buy some for my berry-choco wine. I tried making an extract from pure cocoa nibs. Soaked them for a year in everclear and hardly any chocolate flavor.
 
I bought mine at Olive Nation. Do a search and you will find them.
 
Thank you! I had a friend who's chocolate extract was VERY dark and muddy - it looked like used motor oil. It discolored her wine terribly although it tasted great. I was just looking for recommendations.
 

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