Strawberry-Chocolate Wine
I set out to make onion wine for the wine of the month Club, but started going through my 'I wanna make this' file and decided to start with the Chocolate strawberry from Jack Keller. Because this needs a year to become it's best, I thought I would bump it up so I can give it as gifts next Christmas. This is Jacks recipe from his website.
4 pounds sliced ripe strawberries (frozen sliced have best ripeness)
4 oz Dutched cocoa powder
(I ordered some from Amazon to be sure it was Dutch)
11.5-oz can Welch's 100% Red Grape frozen concentrate
(couldn't find Welches but our local grocery brand appears to be red grapes since the ones on the can are red and they also have a can with purple grapes)
1 1/2 lb finely granulated sugar
(I sprung for pure cane)
2 tsp acid blend
1 1/4 tsp yeast nutrient
1/8 oz powdered grape tannin
1 finely crushed and dissolved Campden tablet
5 pts water
1 pkt Gervin Wine Yeast Varietal B, or Lalvin 71B-1122
( I used Lavlin 71b-1122)
If using frozen strawberries, thaw. In a primary, pour into a fine-meshed nylon straining bag and tie closed. Do not mash.
Measure the Dutched cocoa powder (see Dutched Cocoa Powder, my February 5th, 2012 WineBlog entry for background on Dutched cocoa powder) in dry ounces and add to one pint of warm water in a blender, pulsing until thoroughly mixed. Add tannin, acid blend and yeast nutrient and pulse again to ensure all are well mixed and then set aside.
Pour the sugar over the strawberries and pour the boiling water over the sugar. Stir very well to dissolve sugar. Add the thawed grape concentrate and stir again to integrate. Finally, add the cocoa water while stirring and continue stirring for a full minute. Cover the primary and set aside to cool to room temperature.
When cooled, add activated yeast in a starter solution and cover primary. Punch down the bag of strawberries several times a day, checking their condition after several days. When they start looking thoroughly ravaged by the yeast (about 4-5 days), remove the bag and hang to drip (do NOT squeeze) to extract readily available liquid (I hang the bag from a kitchen cabinet door handle with a bowl underneath for about 20-30 minutes). Add dripped liquid back to primary and cover primary. Discard the strawberry pulp.
When the vigorous fermentation slows, transfer to secondary and attach an airlock. Do not top up. Allow fermentation to finish and rack, adding the finely crushed and dissolved Campden tablet and then top up. Set aside in dark place for 60 days and rack again; top up with distilled water (this will not noticeably affect the flavor or alcohol level). Return to darkness another 60 days and rack again, topping up as before. Set aside in darkness 4-6 months to bulk age. Rack if required, bottle and age an additional 6 months before tasting. Yes, it is a protracted process, but well worth it. [Jack Keller's own recipe]
The resulting wine is full-bodied and delicious, the marriage of strawberry and chocolate perfect. To retain color, this wine is best bottled in dark glass and cellared in darkness or very low light. It should be consumed within a year -- two years at most.
There is a mention of boiling water in the recipe, but it isn't clear whether it is part of the 5 pts in the recipe. I decided to use 4 1/2 pts in addition to the one used for the chocolate blending.
My starting SG was 1.095 but I measured it after adding the chocolate which was rather thick so I don't know if that affected the reading. My taste buds tell me it was probably a solid 1.09+. I added everything on day one except the campden as the recipe stated.
Edit: nope, didn`t work, it doesn't give me the option
Lasoo! 
