Woodbee
Senior Member
- Joined
- Feb 2, 2009
- Messages
- 274
- Reaction score
- 1
Howdy All. Sometime ago, I asked either here or another site a nubee question about Chocolate wine. So many folks and addvertisements rant and rave about a hint of chocolate taste or scent in fine wines. I asked if anyone made chocolate wine. Everyone shyed away from it like it was a sickness. So I decided to experment with a gallon. I wasn't going to say anything to anybody about it untill it was finished and I had something drinkable. Well the verdict is in and it aint too bad. It is a little thin. If I were to do it again, I would add some bananas.
I used 3/4 cup of Hershey's Cocoa
4 1/2cups of sugar
Normal range of chemicals
Bottled water
Red Star Montrachet
Starting SG 1.10 Finished at .95
Racked twice in secondaries
After five months I had no sedement but still a very cloudy wine. Sparkloid did nothing to it. So a month later I used some Super-Kleer KC within the day it cleared to a beautiful redish coffee color. Back sweetened to 1.035 added my Pot/Sorb and am waiting for my turn to borrow the floor corker.
It smells just like cocoa but has a very nice soft subtle taste. And plenty sweet.
I used 3/4 cup of Hershey's Cocoa
4 1/2cups of sugar
Normal range of chemicals
Bottled water
Red Star Montrachet
Starting SG 1.10 Finished at .95
Racked twice in secondaries
After five months I had no sedement but still a very cloudy wine. Sparkloid did nothing to it. So a month later I used some Super-Kleer KC within the day it cleared to a beautiful redish coffee color. Back sweetened to 1.035 added my Pot/Sorb and am waiting for my turn to borrow the floor corker.
It smells just like cocoa but has a very nice soft subtle taste. And plenty sweet.