- Nov 5, 2006
- Reaction score
- Raleigh, NC, USA
The chocolate and peanut butter extracts produced a very tasty porter. I'd do it again.How does that chocolate flavor taste.
After I posted I started wondering as well ... there's always more experiments I want to try. I currently have too many balls in the air, so I'll not do it at this time. If you try it, please post your recipe and results.I've used extracts ion peanut butter porter too. I'd use extract on a finished wine too; though the syrup method like Salcoco suggested is an idea. I may try that with a gallon of body-less merlot.