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Adding Hershey's Chocolate Syrup

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winemaker81

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How does that chocolate flavor taste.
The chocolate and peanut butter extracts produced a very tasty porter. I'd do it again.

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.
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.
 

VinesnBines

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The chocolate and peanut butter extracts produced a very tasty porter. I'd do it again.


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 will post results. I think I need Hershey’s syrup.
 

DizzyIzzy

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here is a version I modified from one established by Jack Keller. use of Dutch chocolate powder I got from Penzey's is the trick plus letting chocolate rise to top of gallon once fermentation is complete.
Thanks for sharing your receipe, It will be one of the next I make after the pumpkin wine I am about to start............................DizzyIzzy
 

winemaker81

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Chocolate and wine mixed? Sacré bleu!
heavy reds and dark chocolate are a great match! Also, I've made a few of the port-style kits -- chocolate orange and chocolate cherry -- I can't say that they are "port wine", but I've yet to have anyone complain! :)

I make after the pumpkin wine I am about to start
What recipe are you using? I'm thinking about starting a gallon batch after Christmas, for next year's Thanksgiving dinner. (I have no clue [yet] if the wine will be drinkable at that time, it may be ready for the following year.)
 

VinesnBines

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So I made a dark chocolate syrup and added it to three gallons of thin/bodyless Merlot. The bench trial was a hit, so we'll see how this develops. I added two cups of syrup after I added sorbate. I plan to stir each day for a few days and see how long it takes to clear. I don't think I'll have any complaints from friends and family either.
 

VinesnBines

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Homemade Hershey's Chocolate Syrup Recipe - Food.com Easy as can be. 1/2 cup of dark cocoa, 1 cup milk; stirred together and heated a little until dissolved. Then 2 cups of sugar, bring to a boil and boil 3 minutes. I didn't add the salt or vanilla. Do watch during the boil. It will boil over in a second. It made about 2 cps of syrup.
We are getting all groceries at curbside pickup so I wasn't ready for another grocery pickup.
 

Darrell Hawley

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VinesnBines

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[QUOTE="winemaker81, post: 778709,lll

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.
[/QUOTE]
So I added my homemade chocolate syrup and stirred for a couple days; then kept forgetting to stir. I let it sit on the chocolate about two weeks then added kieselsol and chitosan to clear. I racked and bottled 5 days later. It tasted good but not overly sweet and maybe not enough chocolate. Anyway it did improve a thin juice bucket Merlot. I will try again with a better wine and try leaving it on the chocolate longer.
Thanks so much salcoco for the inspiration!
 
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