Extracts

[jamesngalveston]

please explain the second to the last picture, the one with strawberrys and napkins, and plastic forks...
thanks.

 

[Runningwolf]

please explain the second to the last picture, the one with strawberrys and napkins, and plastic forks...
thanks.

What the H&ll are you talking about? The second to last picture is limes being zested. There is only limes and lemons in the pictures and no napkins or plastic forks????

 

[Runningwolf]

It should all settle down in the end and they do look spot on ,wolfman

Thanks Joe, I just shook up the jars just before snapping the picture.

 

[Kraffty]

I think James was talking about joes pics from his wine room
Mike

 

[joeswine]

Club set up

TE PICS WITH THE STRAWBERRY'S AND BLUE TABLE CLOTHS THAT'S WERE WE WERE SITTING UP FOR A WINE CLUB MEETING.

 

[vernsgal]

So is it possible to make a licorice extract?

 

[Runningwolf]

I'm not sure. You would have to research what licorice it's made from. Have you ever seen it on the store shelves?

 

[Sammyk]

There is an anise extract, used to make black licorice. So yes, I think it is possible.

 

[joeswine]

GO ON OLIVE NATION .COM you'll find it there ,some times the element you want is better than you can make at home do to the chemistry involved....................work smarter not harder.

 

[jamesngalveston]

anise are star anise is used in licorice.
thanks joe, I kind of thought that was for a wine tasting.

 

[vernsgal]

Thanks for the site Joe. I loved that not only did they offer the product but that you could also get the recipe to do it yourself.

 

[ckvchestnut]

The problem I have found with the powdered coca is that it does not stay separate in the wine. What I mean is when I use a dark chocolate, you get the taste of the wine and a nice chocolate finish. With the powdered coca it just blends in with the wine.

Anyone with chocolate experience - is it possible to put pure unsweetened chocolate straight into the secondary or will it go bad?

 

[ckvchestnut]

I took notes from one of Julie's posts ( thanks Julie) and added Lindt's 85% dark chocolate ( 1 bar per pound )to my secondary of Cherry wine, and even though it still has a lot of aging to do, it taste's amazing I would think cocoa beans would add a different flavor but also good. I have added coffee beans to a secondary and it seems to be tasting good in it's aging.

Ah just saw this post... How much chocolate per gallon?

 

[Runningwolf]

Ah just saw this post... How much chocolate per gallon?

This is something you'll have to experiment with. Start low and add more if you think you need it. I did this with an ice wine and also a cherry several years ago.

I don't want to taste chocolate when I first take a drink. I look for a hint of it on the back pallet or second taste.

 

[ckvchestnut]

Thanks yes that is what I am aiming for... A subtle hint that you can't quite put your finger on. Do you know what a good starting point would be? It would almost seem moot to try to go by taste at first? Wouldn't the flavors meld and change so much during aging?

 

[ckvchestnut]

I posted another thread called adding chocolate to elderberry wine with more information on what I'm trying to achieve with one of my batches... Thanks for your response Runningwolf!

 

[Runningwolf]

I would try maybe an ounce per gallon. I don't remember exactly how much I used as it's been several years but maybe Julie might have some other advice on this.

 

[ckvchestnut]

Also once I put it in how often do I have to stir it?

 

[ckvchestnut]

Ok thanks very much! I'm in no rush as this wine will take awhile anyway!

 

[Runningwolf]

I left it in for 30 days. Stirring is probably a good thing occasionally, I did not stir.