Inspired by Gaudet’s batch (those pictures look tasty!!!) I have decided to make my own batch of OCP with my own personal twist. I wanted to give myself a little more wine for topping off, so I have increased the size of the recipe to a 4 gallon batch (The other recipe ended up at 3.5 due to high sugar). Most of the other changes were due to recommendations by other members (I like intoxicating’s idea on simmering the cocoa vs. boiling it) and just using what I had around the house (e.g. Starbucks Hot Cocoa Powder, and unusual measurements for yeast nutrient). Currently the mixture is cooling, tomorrow morning before work I will pitch the yeast. Right now it smells and tastes just like Terry's Chocolate Oranges (I had to sneak a taste
). Here is the recipe and step by step procedures to follow:
Orange Chocolate Port (4 gal.)
1. 1 pound of Golden Dried Malt Extract
2. 6 pounds of sugar
3. 10 oz Starbucks hot cocoa powder
4. 4 ripe bananas skinned and cut
5. 8 cans orange juice concentrate
6. 2.5 cans of Welches 100% White Grape Concentrate (yellow lid)
7. 2 tsp wine tannin (powder)
8. 1 teaspoon bentonite
9. 10 grams GoFerm
10. 4 grams Fermaid-K
11. Sulfite
12. 1.5-2 teaspoons sorbate
13. 12 grams Lalvin K1-V1116 yeast
14. 2 1/2 gallons of water
Bring 1 gallon of water to a boil and add the DME, Sugar, Bananas, then bring to a rolling boil. Add the mixture to 8 cans of orange juice concentrate and 2.5 cans of Welches white grape in the primary. Once the primary mixture begins to cool, add ¼ gallon of water in a blender and slowly add 10 oz. cocoa until completely mixed. Take the cocoa mixture and simmer (180-190 F) in a small pot for 20 minutes. Add the cocoa and tannin to the primary, stirring briefly. Top up to the 4 gallon mark with water, then recover and set aside overnight. Shoot for 1.140 SG the next day.
I will update as I go along!!!
