StoneCreek
Junior Member
- Joined
- Dec 28, 2013
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I was eating some fresh blackberries tonight when I saw one of my boys grab a Ghirardelli chocolate from the pantry. So I decided that the pairing would be good and have decided to do a Chocolate Blackberry wine. I plan on doing a gallon batch at first to try it out. The plan is to make a standard blackberry wine and ferment it to between 1.020-1.010 then rack off of gross lees into the secondary and let it continue to ferment to dry. Then rack it onto about 5oz of dutched cocoa powder and let it bulk age for about two months. What do you think? Have others done this and have a better suggestion? I am very open to new ideas.