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So...... I want to try my hand at a dark chocolate raspberry wine, my questions for those who have done this are as follows1. Coco powder or shaved chocolate?2. If I go with the powder will it be harder to clear?3. Will shaved chocolate impart flavor as well as powder?4. Would a chocolate liquor work well to make it a port?5. Add the coco before or after fermentaion?Any input would be appreciated. Right now I am leaning towards using shaved dark chocolate or chocolate chips and adding them towards the end but I would like other opions.
So...... I want to try my hand at a dark chocolate raspberry wine, my questions for those who have done this are as follows
1. Coco powder or shaved chocolate?
2. If I go with the powder will it be harder to clear?
3. Will shaved chocolate impart flavor as well as powder?
4. Would a chocolate liquor work well to make it a port?
5. Add the coco before or after fermentaion?
Any input would be appreciated. Right now I am leaning towards using shaved dark chocolate or chocolate chips and adding them towards the end but I would like other opions.
