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this is the syrup I use. I’ve not had any issues mixing it in. but I only have used it as part of my back sweeting. https://shop.torani.com/collections/puremadesyrups/products/puremade-chocolate-milano-syrup

Thanks for the information. I went ahead and ordered the kit and a larger fermentation bucket. do the chocolate extract work well? I have nibs I can start making an extract With. I would like a little hint of chocolate on the backend. Ive used nibs and Torani chocolate syrup to give it...

I was wondering about that and I was looking at the FWK as you sent this message. I did get their email about the sale. Maybe I will go that route. Wonder if fermenting it with the Dutch cocoa would be an idea? my largest primary buckets are 6.5 gal. Could I split the fermentation up into two...

I thought about using coloma frozen concentrate. Their Qt PN makes 1 gal. And their qt strawberry makes 2.5 gals. I was thinking two PN and a strawberry to ferment 4.5 gals but May be two much strawberry. Not sure.

If you did a PN or red grape blend, what would be a good ratio starting point. 1/2 PN and 1/2 Strawberry or 3/4 PN and 1/4 strawberry?

My wife has been after me to do a chocolate strawberry. Reviewing Jack Keller recipe he adds 11.5-oz can Welch's 100% Red Grape frozen concentrate. I was wondering if straight strawberry would be any better or adding a different type of grape like Pinot Noir or Cabernet Sauvignon concentrate...

I’m talking about the syrup I use. It is just like simple syrup. It mixes in. Does not drop out. Link > Puremade Chocolate Milano Syrup my wine is same temps as well. I fortified to 14.5%

This is just like a flavored simple syrup..blends right in. Does not need cleared.

I added toasted cocoa nibs after secondary. Then when I back sweeten it, I add Torani Puremade Chocolate Milano syrup.

This raspberry was bottled today,. Turned it into Chocolate Raspberry. 14.5% abv.

Bottled up my peach wine today, It turned out good and it has a lot of peach flavor. I think the color is nice too.

Well just had the wife bench test and she was happy with 3ml of simple syrup to 50 ml wine. So I will only need to add 4.72 cups To 5 gal. final sg after back sweeting is 1.030.

Thanks for the feed back. I alway let mine simmer and my 2:1 simple syrup I never have an issue either. I have 5 gal raspberry that I am needing to add 64 oz of 2:1 simple syrup to. I was hoping to cut some of the volume down by making a 3:1. I’ll just stick to the 2:1. My finished wine is 13.4...

Ya I was hoping to add less volume that way.

That is the issue. With 3:1 if I wait until too cool, it’s to thick and hard.

If I heated up 3:1 simple syrup (3 cups sugar to 1 cup water) to be used to back sweeten wine, how cool do I need to let it get too? If I let it cool to much it starts getting to hard to add. Is it all right if it is a little warm?

Thanks for all the details!

Just something I was trying. Saw you could do it that way. i thought it uses less sodium hydroxide with a smaller sample. Maybe not.

Thanks. Yes but I am using a ph meter and watching the meter reading as I add the sodium hydroxide.

Someone on another forum reported that I would use 5ml. The distilled water is neutral and does not effect the results. hopefully that is correct.