Hi,
After making 2 large batches of Wine which turned out "okay", and 1 large batch of Mead back in 2007 thru 2009, I got rid of my glass carboys (too dangerous with 2 young kids around).
I'd like to get back into it, as all of my bottles are long gone. This time around, I'm going to buy a couple of 3 Gallon "PET" Plastic carboys to keep the risk factor lower.
I am thinking of making a Chocolate Raisin Wine. There are lots of recipes around for Raisin Wine, but don't seem to mention any with Chocolate in it. I think the combination would be glorious.
Have some questions before I get started.
- Is it better to use natural, unsweetened Chocolate "Nibs"? Or would I be better off with unsweetened cocoa powder?
- What type of yeast is the best for this type of recipe?
- I have a lot of leftover nutrients, campden tables, etc. from that era, which *look* okay, visibly, but would 9-year old ingredients cause me any issues? (I would most certainly buy new yeast.)
Can't wait to get started!
Thanks all.
After making 2 large batches of Wine which turned out "okay", and 1 large batch of Mead back in 2007 thru 2009, I got rid of my glass carboys (too dangerous with 2 young kids around).
I'd like to get back into it, as all of my bottles are long gone. This time around, I'm going to buy a couple of 3 Gallon "PET" Plastic carboys to keep the risk factor lower.
I am thinking of making a Chocolate Raisin Wine. There are lots of recipes around for Raisin Wine, but don't seem to mention any with Chocolate in it. I think the combination would be glorious.
Have some questions before I get started.
- Is it better to use natural, unsweetened Chocolate "Nibs"? Or would I be better off with unsweetened cocoa powder?
- What type of yeast is the best for this type of recipe?
- I have a lot of leftover nutrients, campden tables, etc. from that era, which *look* okay, visibly, but would 9-year old ingredients cause me any issues? (I would most certainly buy new yeast.)
Can't wait to get started!
Thanks all.