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chocolate question

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winehomie

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I am thinking of doing a black raspberry chocolate wine next I ordered the juice already and was trying to decide how to add the chocolate flavor, I have read up on nibs, coco powder, and extracts, but I am totally confused now lol, so looking for advice which way would give me a slight chocolate aftertaste with a semi dry raspberry wine?
 

wineforfun

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Only used chocolate a few times. I added it to the secondary either when clearing or already cleared. I used 10oz. Lindt 85%. Left it in for a couple weeks.
That was for a one gallon batch.
 

BernardSmith

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Nibs tend to clear faster than cocoa but I would roast them, chop them and add them to the secondary. The alcohol in the wine will tend to extract the flavors and extract different flavors than the water and water -alcohol mixture in the primary. That said, if you do choose cocoa powder, different brands of cocoa are made quite differently and I would go with Drost rather than a US brand...
 

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