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At my attempts to produce a chocolate raspberry port using (you guessed it) chocolate and raspberries. The taste is wonderful and thw wine very well balanced. The only trouble is the color. It is a little cloudy and a very odd shade of pink. Any suggestions on the color out there?

Degas the wine. You have some unkown amount of gas in the wine. Even very strong bottles can break under pressure. You should not have to add more yeast. If your woried about it, it wont hurt. For the secondary fermantation in the bottle, just add your sugar to carboy before you bottle. (This...

Has anyone out there have any real experience with 100% powered cocoa in a wine? (not an extract) I put 8oz raw cocoa in a 6gallon batch of a chocolate raspberry wine. Is this enough for a solid but not overdone taste of chocolate?

To all of you that I have met and to those I have not yet met, "hi".