Discussion in 'Special Interest Wines' started by brcfarmer, Aug 8, 2018.
Oh wow. Cool to know. Do you know if her added the peanut powder with primary or later on?
I've never gone that route, so I can't offer any useful technical advice as to powdered peanut butter, but I'd try something like that in a second. I know that something about the oil content in peanut products can spoil a batch, but there's supposed to be significantly less oil in the powdered stuff. I mean, it could be as simple as suctioning it off the top before racking, so I wouldn't advise against trying...and even if I did, you should try it anyway.
@Brigitte He wouldn't tell me, said he didn't want to reveal his secrets, which I understand haha
There isn’t much oil in the powdered PB. Only a gram or so in a serving. I put a little of the powdered goodness in a glass of wine and stirred it in ..
Taste great. Wine went cloudy of course. Lol
I understood totally. I wouldn’t give away secrets like that either..
I made a triple berry (raspberry blueberry blackberries). I had added cocoa nibs for about a week during secondary. When I bottled it I had 3 bottles of a chocolate liqueur. It is very sweet. A desert wine .. in 375 ml bottles. Well I took a glass and added about 1/4 tsp powdered PB and wow. The roundness of flavor and the gaming of the raspberry tartness was amazing. Considering dumping all those bottles back into a carboy and adding PB powder .. getting it to clear however. Hmmmm.
Labelpeelers has a PB purée. I am ordering some and going to give it a whirl !!
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