pj
Much a standard wine recipe. I do use pure cherry juice I buy it at walmart in quart jars ,with 2 large cans of Vinters Harvest Cherry wine base and no water 4 teaspoons acid blend, pectic enzyme and Red Star Cuvee yeast, for the chocolate I use Lindts 90% coca dark chocolate bars in the primary. I use the 3.5 oz bars and only 3 and transfer them from the primary into the secondary then discard in the first rack after 2 weeks in the secondary. Clear with Bentonite stabiize and backsweeten to 1.004. All the judges commented that the chocolate was perfect, just a hint on the back not overpowering as most are because winemakers over do it with chocolate. You need to taste the fruit first then chocolate then have the fruit in the finish. Most winemakers think the chocolate needs to be powerful that is the problem with most chocolate wines. They are not to be chocolate drinks, but a fruit wine with a wisp of chocolate. The juice at walmart is $5 a quart and the chocolate is $4 a bar and $25 a can for the wine base, an expensive wine to make but then it brought home a Gold.
