Adding Hershey's Chocolate Syrup

[winemaker81]

How does that chocolate flavor taste.

The chocolate and peanut butter extracts produced a very tasty porter. I'd do it again.

I've used extracts ion peanut butter porter too. I'd use extract on a finished wine too; though the syrup method like Salcoco suggested is an idea. I may try that with a gallon of body-less merlot.

After I posted I started wondering as well ... there's always more experiments I want to try. I currently have too many balls in the air, so I'll not do it at this time. If you try it, please post your recipe and results.

 

[VinesnBines]

The chocolate and peanut butter extracts produced a very tasty porter. I'd do it again.


After I posted I started wondering as well ... there's always more experiments I want to try. I currently have too many balls in the air, so I'll not do it at this time. If you try it, please post your recipe and results.

I will post results. I think I need Hershey’s syrup.

 

[DizzyIzzy]

here is a version I modified from one established by Jack Keller. use of Dutch chocolate powder I got from Penzey's is the trick plus letting chocolate rise to top of gallon once fermentation is complete.

Thanks for sharing your receipe, It will be one of the next I make after the pumpkin wine I am about to start............................DizzyIzzy

 

[Snafflebit]

Chocolate and wine mixed? Sacré bleu!

To each his own.

 

[winemaker81]

Chocolate and wine mixed? Sacré bleu!

heavy reds and dark chocolate are a great match! Also, I've made a few of the port-style kits -- chocolate orange and chocolate cherry -- I can't say that they are "port wine", but I've yet to have anyone complain!

I make after the pumpkin wine I am about to start

What recipe are you using? I'm thinking about starting a gallon batch after Christmas, for next year's Thanksgiving dinner. (I have no clue [yet] if the wine will be drinkable at that time, it may be ready for the following year.)

 

[VinesnBines]

So I made a dark chocolate syrup and added it to three gallons of thin/bodyless Merlot. The bench trial was a hit, so we'll see how this develops. I added two cups of syrup after I added sorbate. I plan to stir each day for a few days and see how long it takes to clear. I don't think I'll have any complaints from friends and family either.

 

[VinesnBines]

I've been try to improve this Merlot (juice bucket) for months. I think I found the solution.

 

[bobofthenorth]

So I made a dark chocolate syrup and added it to three gallons of thin/bodyless Merlot.

Care to elaborate on how you made the syrup?

 

[VinesnBines]

Homemade Hershey's Chocolate Syrup Recipe - Food.com Easy as can be. 1/2 cup of dark cocoa, 1 cup milk; stirred together and heated a little until dissolved. Then 2 cups of sugar, bring to a boil and boil 3 minutes. I didn't add the salt or vanilla. Do watch during the boil. It will boil over in a second. It made about 2 cps of syrup.
We are getting all groceries at curbside pickup so I wasn't ready for another grocery pickup.

 

[bobofthenorth]

Thanks. I see several similar recipes using water rather than milk. Any particular reason you chose a recipe with milk?

 

[VinesnBines]

It was the first one I found via Google. It tasted great.

 

[silverbullet07]

I just purchased some Torani Purmade Dark Chocolate Sauce to try.
Torani® | Puremade Dark Chocolate Sauce | FREE 1-3 Day Delivery

Ingredients
INGREDIENTS: SUGAR, WATER, INVERT SUGAR, DUTCH BREAKFAST COCOA (PROCESSED WITH ALKALI), DUTCH COCOA (PROCESSED WITH ALKALI), CHOCOLATE LIQUOR, CITRIC ACID, NATURAL FLAVOR, SALT.

 

[Darrell Hawley]

I just purchased some Torani Purmade Dark Chocolate Sauce to try.
Torani® | Puremade Dark Chocolate Sauce | FREE 1-3 Day Delivery

Ingredients
INGREDIENTS: SUGAR, WATER, INVERT SUGAR, DUTCH BREAKFAST COCOA (PROCESSED WITH ALKALI), DUTCH COCOA (PROCESSED WITH ALKALI), CHOCOLATE LIQUOR, CITRIC ACID, NATURAL FLAVOR, SALT.

Let us know how it turns out. I would like to try the raspberry or Merlot later.

 

[VinesnBines]

[QUOTE="winemaker81, post: 778709,lll

After I posted I started wondering as well ... there's always more experiments I want to try. I currently have too many balls in the air, so I'll not do it at this time. If you try it, please post your recipe and results.
[/QUOTE]
So I added my homemade chocolate syrup and stirred for a couple days; then kept forgetting to stir. I let it sit on the chocolate about two weeks then added kieselsol and chitosan to clear. I racked and bottled 5 days later. It tasted good but not overly sweet and maybe not enough chocolate. Anyway it did improve a thin juice bucket Merlot. I will try again with a better wine and try leaving it on the chocolate longer.
Thanks so much salcoco for the inspiration!

 

[silverbullet07]

I tried a sample of the Torani Purmade Dark Chocolate Sauce in a pint jar. Tasted good But there was a oily looking skim on the surface. I’m not sure if it came from the heavy raspberry wine or the Torani Purmade Dark Chocolate Sauce.

 

[silverbullet07]

Just to update this thread, I ended up using Torani Chocolate Milano Syrup, since I needed to back sweeten the wine anyway. I am really pleased how it turned out. You can really smell and taste the chocolate. I think it infused it with just the right amount. Since my ABV was a little low and adding the additional volume of Back sweetener, I ended up fortifying it with Everclear 151. So it is right at 14%ABV.