ADDING CHOCOLATE TO FRUIT WINES

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NorthernWinos

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All this talk about Chocolate Ports has got me drooling...

Wade... Awhile back you added some Cocoa powder to a strawberry wine....I think you made it into a Port.
How is it doing now with some time on it????
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I want to make a dry Raspberry/Red Grape wine and add Cocoa powder to a gallon of it to try. We are not fond of sweet wines, so, want it to finish dry.

I think you said ½ cup of cocoa powder per gallon.....
Is that correct???
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I can't remember, but I think you added it to the primary...
Is that correct????
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Just the thought of this makes my mouth water...
Sometime this winter going to have to try a gallon just for grins....
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It is a 1/2 cup but think next time I would add a tad more and yes it goes into primary stirring it in well while adding slowly.
 
I did a batch just as you state there NW,with some of the wild grapes.I think it may be balanced fairly well. I did add some Cream De Cacao after fermentation, and fortified with half a bottle of Raspberry Vodka. Initial taste have me thinkin' it may just turn into something! Not real fond of sweet wines myself, but did back sweeten a tad, seemed to balance the flavor and high ABV, but I too would of added a little more cocoa powder, the raspberry may just overpower the chocolate flavor a littletoo much.Good luck on yours!
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If you don't want to add the chocolate in the primary. Try using pure chocolate extract or let it age on some cocoa nibs. I made an Orange Chocolate Port and added 1 cup per gallon. We had a small sip at bottling and it was pretty good and we plan to open a bottle Christmas Eve. Warning if you add that much be prepared for a LOT of fall out.
VPC
 

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