Chocolate raspberry request

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Geronimo

Norges Skaal!
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A very dear friend has asked for a chocolate raspberry wine. I'm thinking of starting with a semi-sweet white, but I don't know what to do from there.

Any help??
 
Are you aiming to do this with fresh fruits? Concentrates - frozen or VH/canned?

If fresh fruit, you'd wanna make the wine per-normal fruit wines... Freeze & thaw the fruit, mash it up & hit it with pectic enzyme while it thaws, adjust total volume based on TA reading, adjust sugar to 1.080 & ferment with 1116 or 1122 yeasts.

If you wanna go the "skeeter pee" route, you could do a basic SP wine, backsweeten with Welches white grape + raspberry frozen concentrate...

Either way, layering in the chocolate is the same procedure - when the wine is cleared & bulk aging, add chocolate (the higher the % of cocoa, the better; less butter/oil.. I just recently found 100% cocoa chocolate) in pieces and allow them to rest in the bottom of the carboy, stir occasionally depending on desired results... Taste often, rack off the chocolate when its where you want it..

Age & bottle it.
 
Oh my goodness.. I had a vision of making some raspberry/chocolate SP when reading Deezil's post.. Is it REALLY that simple??!! I have 12 gallons of SP clearning RIGHT NOW!! <Going to go find some Chocolate! Yeah!!> How long do you think it will take to get the raspberry/chocolate flavor if I put it into SP?
 
I made the kit and at 6 months it is very good and could be drank. I am saving it though for Thanksgiving and Christmas and will probably gift some at that time.
 
You could use my Chocolate Strawberry Port recipe on here and modify the heck out of it!
 
Oh my goodness.. I had a vision of making some raspberry/chocolate SP when reading Deezil's post.. Is it REALLY that simple??!! I have 12 gallons of SP clearning RIGHT NOW!! <Going to go find some Chocolate! Yeah!!> How long do you think it will take to get the raspberry/chocolate flavor if I put it into SP?

It's basically that easy, yeah, if you're not too much of stickler over quality & you just want something to guzzle down... Make sure your chocolate is high % in cocoa, so theres less oils.. I just recently found some 100% bakers chocolate, theres a pic in my Wine Log thread, towards the end

If its SP, i'd use the raspberry/white grape Welches frozen concentrates - that flavor will appear immediately but obviously will get better with time...

The chocolate, just let it sit in the bottom & stir it in, and rack off when its where you want it
 
You could use my Chocolate Strawberry Port recipe on here and modify the heck out of it!

I just found that... cool! Although, I'm a little shocked at 2 cups of cocoa plus 8 ounces of chocolate extract in a 3 gallon recipe. Also, 15 lbs of strawberries plus 3 frozen Daiquiri mixes? I get the impression of something like pancake syrup. It's certainly intriguing for sure!
 
No matter how much you mix it in a lot of it settles out. Believe it or not youd probably want to use more as Raspberry is a much stronger flavor then Strawberry!
 
I just found that... cool! Although, I'm a little shocked at 2 cups of cocoa plus 8 ounces of chocolate extract in a 3 gallon recipe. Also, 15 lbs of strawberries plus 3 frozen Daiquiri mixes? I get the impression of something like pancake syrup. It's certainly intriguing for sure!

Well... He did say "Port" :)

Which, when compared to regular wines, Port is basically a whole 'nother beast... Especially home made - should be a little higher ABV, a little sweeter, a little more viscous - you were onto something with the idea of "pancake syrup" :)
 

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